This delicious dish was made for us by Guest Chef Relyndis Tegomoh during a Mill City Cooks live demo this summer. Check it out below and try it out for yourself!
Pumpkin Leaf Sauce
By Relyndis Tegomoh
Ingredients
- Diced Tomatoes
- Diced Onions
- Pumpkin Leaves (Young And Tender)
- Cooking Oil
- Bicarbonate Of Soda (Optional)
- Salt and Pepper
Instructions
- Saute your diced onions and tomatoes in heated cooking oil until ready.
- Turn down the heat and add very little water.
- (Optional) Sprinkle in a pinch of bicarbonate of soda to help vegetable retain its green color.
- Fold in vegetable into the saucepan and let it cook down for a few minutes. Cook for a short time to desired crunch.
- Add salt and pepper as needed.
- Enjoy!
Traditionally served with cornflour fufu, potatoes, plantains, cassava (yuca) or cocoyams (taro).
