PAMPOEN BLARE – PUMPKIN LEAVES
Chiwawa takes a few days if it is to be prepared from its beginnings of pumpkin leaves. The wide, fuzzy leaves are first sliced into thin strips and boiled in a pot for two to three minutes. After cooling, the leaves are squeezed to wring out the water absorbed by the leaves.
They are then spread out in a concave, handwoven basket called luwango to dry, a process that takes a good three days. Once dried, the leaves should look furled and wrinkled, and display a dark, midnight green color.
In preparing the dish, the bottom of a sauteeing pan is lined with cooking oil to keep the dried chiwawa from sticking to the pan. Tomatoes and onions are cubed and sauteed in the pan until they look glazed. Salt is added to taste.
Post Elize de Kock
