Mufushwa

While typical dried foods are not really that good, Zimbabwean sun-dried green vegetables have an unmistakable and unique flavor.

In Mufushwa, one can choose any type of leaves they prefer. It might be butternut squash leaves, covo leaves, cabbage leaves, jack leaves, or pumpkin leaves. Then, they would be dried until their texture becomes crispy. After that, they are fried and boiled with onion and tomatoes. Mufushwa is an excellent accompaniment to sadza.

Steps to make Mufushwa:

• Step 1. In a saucepan, combine the mufushwa, water, and bicarbonate of soda.
• Step 2. Cover the saucepan partially with a lid and bring to a boil. Cook until the mufushwa is tender and not crunchy anymore. This may take some time, perhaps 2 hours in heavy heat.
• Step 3. Place the mufushwa in a sieve. Rinse it under hot running water to remove any remaining debris.
• Step 4. In a skillet, heat the oil. Add the rinsed mufushwa, and fry for approximately a minute.
• Step 5. Add some salt. Then cook for one or two more minutes.
• Step 6. Stir in the peanut butter. Add a little water and cover the saucepan. Then lower to a minimum heat, and cook for 3 minutes or more.
• Step 7. You are now ready to eat your mufushwa with butter. Enjoy it alongside sadza.