Umbhidvo Wetintsanga

While pumpkins may be eaten in a variety of ways, the leaves are the most popular. They taste like a crisp, fresh hybrid of asparagus, broccoli, and spinach. Tiny pumpkin leaves are eaten fresh in salads when they are extremely young and fragile. Once the leaves have matured, they are carefully cleaned, making sure to remove any minute spikes or hair, then boiled and mashed until mushy. Ground peanuts and other veggies may be used to create a delightful creamy meal that can be served as a main course or as a side dish.

Ingredients:

• Carrots, Potatoes, Crushed peanuts, Mixed herbs spice, Pork, Crushed garlic, Olive oil, BBQ, Milk, Salad dressing (Italian)

Instructions:

• Mix one spoon of garlic and one spoon of BBQ spice in a half cup of olive oil.
• Massage it into the pork chop and let it settle.
• Pop it into the oven after 5 to 10mins at 180°C
• Chop the leaves (Umbhidvo) into small pieces and wash them.
• Use medium heat and add the leave together with the peanuts into a pot and add a cup of milk.
• Cut the potatoes (do not remove the skin) massage them with olive oil and sprinkle mixed herbs and pop them into the oven.
• Peel the carrots (do not boil) add salad dressing to the peelings.