Mkhwani | FoodieAtlas

Ingredients

1 bunch of fresh mkhwani leaves (also known as "pumpkin leaves" or "squash leaves")
1 onion, finely chopped
2 tomatoes, diced
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon ground paprika
1/2 cup ground peanuts (optional, for added richness)
1/2 cup water or vegetable broth

Wash the mkhwani leaves thoroughly. Remove any tough stems and chop the leaves into smaller pieces.

Heat the vegetable oil in a large skillet or pot over medium heat.

Add the finely chopped onions and cook until they become translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the diced tomatoes and cook until they soften and start breaking down, about 5 minutes.

Add the chopped mkhwani leaves to the skillet. Stir to combine with the onions and tomatoes.

Pour in the water or vegetable broth and bring to a simmer.

Season with salt, black pepper, and paprika.

Cover and cook for about 10-15 minutes, or until the mkhwani leaves are tender and fully cooked.

If using, stir in the ground peanuts for added richness and cook for an additional 5 minutes.

Transfer the mkhwani to a serving dish.