Pehn Chuem | Fufu with pumpkin leaf sauce
Ingredients
- approx. 3 kg fresh pumpkin leaves
- 250g raw peanuts without skin
- 3 onions
- 1 tsp Rondelle/Country Onion
- 1 tbsp palm oil
- 1-2 Habanero whole
- approx. 2 g rock salt or possibly baking soda
- Salt
Instructions
- Remove the pumpkin leaves from the stems and remove as much of the fiber from the leaves as possible. Make sure to select only tender leaves.
- Wash the selected leaves, place them in a pot, and cover with water. Add salt and rock salt, bring to a boil, and cook for about 3 minutes
- Afterward, rinse the cooked/softened leaves with cold water and squeeze out as much water as possible, then set them aside. (The leaves will have shrunk to approximately 300g in weight; this is normal.)
- Wash the peanuts, peel and roughly chop the onions, and blend everything in a blender with a little water to form a smooth paste
- Place the peanut paste in a pot, add salt, add a little water if necessary, and simmer over medium heat for about 15 minutes, stirring occasionally.
- Then add palm oil, Rondelles peppers and Habanero peppers, stir well and simmer covered for about 5 minutes
- Meanwhile, place the leaves in a food processor and chop them well to make them finer
- Now briefly remove the habanero pepper so the sauce doesn't become too spicy, and add the chopped pumpkin leaves to the peanuts. Mix everything well and simmer, covered, for another 10 minutes.
- Add the habanero peppers again just before the end. Serve with hot fufu and enjoy!
Notes
Chuem is naturally vegan and is traditionally served with fufu made from cornmeal and a tomato sauce that may often contain meat or fish.
Bon appetite!
Fadi