Most people would associate pumpkin leaves with fall and decorations. But not in West Africa, they are used in making stews, soups, and even smoothies and to tell you the truth, are quite appetizing. In countries like Cameroon, Nigeria, Ghana, Sierra Leone they are referred to as pumpkin fluted leaves or Ugu leaves , not quite the same as the pumpkin leaves you would get here, in the U.S. According to vanguardngr.com, Ugu leaves are also recognized for being rich in iron and vitamin C, needed for the production of blood and maintaining a good health. The thing that struck me the most is the fact that it helps promotes a healthier skin and in turn slows down the aging of the skin. Now, name one person who doesn’t like that! Here is the article http://www.vanguardngr.com/2013/02/how-pumpkin-leaves-prevent-premature-ageing-2/ if you want to know more. But my friends, I don’t eat Ugu leaves because they are healthy or because they are going to slow down my aging process. Noooooo…. It is all about the taste.
They are sensational!!!! Do not require a lot of prep work like bitter leaves And the whole family loves it.
Whenever, they are available, I use them in place of bitter-leaves. Summer time is the best time to get them because they are available in farmers market especially among Asian vendors. They are usually all gone before you know it- Fyi People like to hoard them- Yes, am guilty … sometimes. Last weekend it was all gone before I arrived at the market. Lucky me, I stumbled upon it in an Asian Supermarket. However, African markets do have them frozen. There are so many ways of preparing Ugu or pumpkin leaves soup ( In Africa, most sauces are referred to as soup) however; pumpkin leaves needs to take center stage-I always start with some kind protein or fish (mostly smoked) and then proceed with sauté onions, garlic tomatoes and crayfish. Then throw in blended skin-less peanuts; hot pepper or whatever suits my taste buds and the leaves comes in last. Substitutions- Peanuts for Egusi or omit completely Pumpkin leaves for kale, spinach, and collard greens. Serve with any starchy side order like plantains, yams Enjoy!
How To Make Pumpkin Leaves (Ugu) Soup
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