Mufushwa weMunyemba unedovi

Mufushwa (dried vegetables) is one of the ways that was used to preserve vegetables for later consumption here in Zimbabwe from time immemorial. I shall be showing you one of the ways I use to prepare mufushwa weMunyemba unedovi (dried Cowpeas leaves in peanut butter).

As you may already know, most leafy greens are a good source of iron, and munyemba is no exception, whether it is dried (mufushwa) or fresh. It is also known to be a rich source of calcium, vitamin C, phosphorus, potassium, and folate among others. Munyemba has also been said to be a good source of protein! Making it one of the few leafy vegetables that provide protein. Stating it plainly, it means that some of the health benefits of munyemba (cowpeas) include aiding in the development of strong bones, and teeth, management of hypertension, and diabetes, as well as promoting heart health.

You may enjoy this with sadza. I served this with sadza reMhunga, making this a really healthy dish! If you can’t live without meat, feel free to add any roast meat of your liking!

Let’s get down to how we prepare this nutritious, and delicious vegetable!

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• 200g mufushwa weMunyemba

• 2 tsp salt

• 300 ml water

• 1 medium onion, chopped

• 3 large tomatoes, grated

• 2 heaped tbsp peanut butter

• 3 tbsp oil

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Do This

• Get your ingredients together. Put Munyemba into a pot, add water and 1 tsp salt. Partly close the pot and boil for 15 min.
• Remove the greens from the pot, and put any remaining water in a separate jug.
• Put oil to the same pot, and add the onion. Fry for about 3 min, while stirring regularly. Add the tomatoes and 1 tsp salt. Let this cook for 3 more minutes.
• Add the peanut butter while stirring briskly. Add 4 tbsp from the remaining water in step 2.
• Add the Munyemba back into the pot, give a good mix until everything is well combined. Reduce heat to a gentle simmer, and let this simmer for about 5 minutes, stirring occasionally. Taste for seasoning and adjust accordingly. Enjoy!

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