Name: Umbhidvo Wetintsanga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Eswatini, Southern Africa
Ingredients: 500 g pumpkin leaves, young and tender, washed and chopped; 100 g raw groundnuts, shelled and coarsely crushed; 1 whole onion, chopped; 2 whole tomatoes, diced; 1 tbsp vegetable oil; Â½ tsp salt

Umbhidvo Wetintsanga

Tender pumpkin leaves cooked with crushed groundnuts â€” a beloved Swazi vegetable dish rich in protein and vitamins, traditionally foraged from the garden.

Country

Eswatini

Region

Southern Africa

Time

40 min

Serves

Level

easy

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Umbhidvo wetintsanga is one of the most traditional Swazi dishes, made from the tender young leaves of the pumpkin plant combined with groundnuts. In Eswatini, nothing from the pumpkin plant goes to waste â€” the fruit, seeds, and leaves are all used in cooking. This dish represents the resourcefulness and deep agricultural knowledge of the Swazi people.

What the dish tastes like

Tender pumpkin leaves cooked with crushed groundnuts â€” a beloved Swazi vegetable dish rich in protein and vitamins, traditionally foraged from the garden.

When to cook it

Best for Everyday side dish, with a easy cooking level and about 40 minutes total.

What to serve alongside it

Sishwala and stewed meat

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Prepare the leaves

Wash the pumpkin leaves thoroughly. Remove any tough stems and chop the leaves into pieces. Blanch in boiling water for 3 minutes, then drain.

Blanching removes the slight bitterness from the leaves and softens the fine hairs on them.

Blanch leaves 03:00

Crush the groundnuts

Place the shelled groundnuts in a mortar and pound until coarsely crushed â€” they should be broken but not turned into powder.

You want a coarse texture that adds crunch to the finished dish.

Heat oil in a pot over medium heat. Cook the onion until softened, then add the tomatoes and cook until they break down, about 5 minutes.

Cook base 05:00

Cook with groundnuts

Add the blanched pumpkin leaves and crushed groundnuts to the pot. Stir well, season with salt, cover, and cook for 15 minutes until the leaves are very tender and the groundnuts have released their oils into the dish.

Stir occasionally to prevent sticking, adding a splash of water if it becomes too dry.

Cook together 15:00

Serve

Serve warm alongside sishwala and stewed meat for a complete traditional Swazi meal.

The groundnuts should be soft but still have some texture when the dish is ready.

Umbhidvo Wetintsanga

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Step-by-step instructions

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