Cooking Home Grown Greens: A Taste of Zimbabwe
Channel: Trevor Tendayi
Date: 2020-09-21

I love my mothers cooking, I loved my grandmothers cooking even more. I find myself trying to recreate those amazing flavours and not quite getting it right. Until now, store bought greens just don't give you the same flavours. When my uncle acquired his allotment it's was an over grown bush. 9 Years on his green fingers have worked their magic, the place is a organic freaks paradise.

We spent hours watering all the different vegetables, butternut squash, courgette, cucumber, pumpkin, Indian kale, kale, spinach, red spinach, Swiss shard, tomatoes. The cucumber took me back to a time in my childhood where we never bought fruit or veg. It was unheard of to purchase such things. We only bought things like oil sugar and salt. The rest we grew on our land.

Today I take you on a journey of discovery with a simple dish that I love so much. It's Pap/sadza/millie mill with pumpkin leaf stew, one tomato and the other with peanut butter.

Ingredients

Maize Meal
Pumpkin Leaf
Cayenne Pepper
Ginger Powder
Onion Powder
Sea Salt
Peanut Butter
Grapeseed Oil
 Bicarbonate of Soda (non GMO aluminium free)

Benefits of Pumpkin Leaf
Rich in Vitamin A, B6, C, E, Folic Acid
Calcium
Copper
Dietary Fibres
Iron
Magnesium
Manganese
Niacin
Potassium 
Phosphorous
Riboflavin
Thiamine
Improves Vision
Wound Healing
Maintain Strong Bones
Increases Fertility 
Prevents Infection