Page 111 - Through the eyes of an African chef

Bovhola – Fresh pumpkin, leaves, flowers and imbuya with ground peanuts
INSTRUCTIONS
Pour warm water into a saucepan, then stir in khavhelo (tender baby pumpkin squash) and vhuluvha (pumpkin flowers); cook for about 15 minutes.
Add moroho wa thanga (pumpkin leaves) and continue to cook for approximately 15 minutes. Add nngu (greens) and nduhu (peanuts), then cook for about another 15 minutes. Add salt to taste.
TO SERVE
Serve with meat or insima (pap), if desired.
INGREDIENTS
4 cups warm water
6 cups fresh and tender khavhelo (baby pumpkin/squash), chopped
1 cup vhuluvha (pumpkin flowers), chopped
8 cups moroho wa thanga (pumpkin leaves), chopped
1 cup of nngu* (greens, e.g. imbuya, spinach)
2 cups nduhu (peanuts), ground and sifted
Salt to taste
*Venda name for greens
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 6–8
PREPARATION TIME 15 MINS COOKING TIME 45 MINS
[ chapter six ] “UKUHAMbA KUzAlA INDUNA” 109