Pumpkin Leaves (Imifino Yamathanga)
Imifino (pumpkin leaves) is a traditional South African dish made from tender leaves slowly cooked until soft and flavorful, deeply rooted in isiXhosa and isiZulu food culture. Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingrédients
- 1 bunch fresh pumpkin leaves (imifino yamathanga)
- 1 small onion, finely chopped
- 2 tbsp cooking oil
- 1 tomato, chopped (optional)
- salt, to taste
- water (as needed)
Instructions
- Prepare the leaves: Remove tough stems. Wash thoroughly. Chop the leaves finely.
- Boil: Place the leaves in a pot with a small amount of water. Add a pinch of salt.Boil for 10–15 minutes until tender. Drain excess water.(Optional: add a tiny pinch of bicarbonate of soda while boiling.)
- Fry the base: In a pan, heat oil and sauté the onion until soft.Add tomato if using and cook until slightly broken down.
- Combine: Add the cooked pumpkin leaves to the pan. Stir well and simmer for 5–10 minutes.
- Finish: Adjust salt. Add peanuts, milk, or amasi if desired and simmer gently for a few minutes.
