Preparation

First the pumpkin leaves are cut as if it were for green broth, but thicker.
They are cooked in water seasoned with salt and after being cooked they are allowed to drain in a sieve.
Bring a pan to the heat with the oil and the chopped onion to brown. Add the tomato without skin or seeds and let it cook until it is undone.
Dried pumpkin leaves are added to this stew. Add the coconut milk, the cooked and peeled prawns and the peanuts, crushed and crushed in a little water.
Season with salt and gindungo.
Take it back to the fire to check.
Serve with Chima de Arroz (see recipe) or white rice.

Ingredients

  • 200 grs of peeled and crushed peanuts
  • 1 chopped onion
  • 700 grs of cooked and peeled prawns
  • 700 grs of pumpkin leaves
  • 2 dl of coconut milk
  • 2 ripe tomatoes
  • piripiri q.s.
  • salt q.s.