2 cups chopped pumpkin leaves

1 small tomato diced

1 small onion chopped

5 hipped tbsp groundnuts

1 small chilli

1 tbsp vegetable oil

1 tsp. Soda

11/2-cup water

1.      Heat the water in a pan and add the soda, then add the washed and chopped pumpkin leaves and allow to cook on a low heat for 20 minutes, stirring from time to time to avoid the liquid boiling over.

2.      Add the groundnuts and stir thoroughly, then simmer for 10 minutes. Add the chopped tomatoes, onion, the vegetable oil and the chopped chilli and simmer for a further 20 minutes, stirring from time to time to avoid the vegetable from burning. Serve with nshima and any meat stew.

Note: you can use collard greens in place of pumpkin leaves.