Umbidvo Wetindzanga (Swazi Leafy Greens Braised with Ground Roasted Pumpkin Seeds & Peanuts) – Authentic Eswatini Recipe
Indigenous Eswatini specialty thickening tender leafy greens with nutty ground pumpkin seeds.
- Country of Origin
- 🇸🇿 Eswatini (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chopped spinach, Kale, Or pumpkin leaves, Garlic, Sweet onion
Ingredients for Umbidvo Wetindzanga (Swazi Leafy Greens Braised with Ground Roasted Pumpkin Seeds & Peanuts) (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped spinach, prepped into bite-sized pieces
- 1.5 cups kale, washed and trimmed
- 1 cup or pumpkin leaves
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Eswatini seasoning (sweet onion, sea salt, vegetable oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chopped spinach for 5 minutes.
- Add minced onion, garlic, garlic, and sweet onion, sea salt, vegetable oil, stirring for 2 minutes until deeply aromatic.
- Add kale and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in or pumpkin leaves right before serving warm.