Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches of cassava leaves
- 2 tablespoons vegetable oil
- 1 onion , finely chopped
- 2 cloves of garlic , minced
- 1 small pumpkin , peeled and diced
- 1 cup water
- Salt to taste
- Black pepper to taste
Directions
Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
Taste and adjust the seasoning if needed.
Remove from heat and transfer to a serving dish.
Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.