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Pumpkin leaves


It’s funny how when we grow up food that we hated as children tastes a whole lot different. I have stated in previous posts that I am just beginning to discover vegetables. My discovery begun in 2010 with spinach!! And I have since “discovered” many other vegetables especially the local ones. I never knew that pumpkin leaves could be fried till mid last year (YA! Go figure!!) and when I ate them I loved them and thought that it was the first time I ever had them in my life, imagine my surprise when I went to ask my mother why she never made them for us when we were growing up ad she said “wewe mwenye ata hukuwa unakula kitu yoyote ya green? I made them but you wouldn’t touch them” ( you who never ate any green thing). I served this with ugali and it was just too tasty. I’d like to thank my FB fans who told me how to make this dish HAPPY COOKING!!!

NB: sorry I don’t have the exact measurements

Pumpkin Leaves

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes


  1. Fresh pumpkin leaves
  2. Baking soda or magadi
  3. Onions, chopped
  4. Garlic, crushed
  5. Tomatoes, chopped
  6. chillies
  7. Dhania (coriander), chopped
  8. Cream/ milk (sour cream is the best)


Wash the pumpkin leaves then remove the rough part of the stalk by pulling it out all the way into the leaf.

Roughly chop the leaves and the stalk, place them in water, pour some baking soda and boil for about 20-40 mins depending on how old the leaves are. If its young leaves 20minutes is plenty. Once the leaves are soft. Remove and discard the water.

Put the onions in a pot with a little oil. Fry the onions till they are soft, add the garlic and cook for a further 2 mins. Add in the tomatoes, salt, pepper and chillies. Stir well. Reduce the heat and cover the pot. Let the tomatoes cook for about 5 minutes. Add the dhania and mix well.

Once the dhania has cooked for about 1 minute add the boiled pumpkin leaves, mix well and cover. Let this cook for 3-5mins then add the cream/milk. Bring to a boil and serve hot with Ugali or rice.





I know………………. I know…………….I know… That sounds pretty damn scary for anyone who grew up in Kenya. As I wrote in my previous posts on Pumpkin Puree and Pumpkin French Toast Kenyan just don’t like pumpkins.  BUT….. I served this cake to around 17 people, all who would swear their utter loathe for pumpkins and they all……………. LOVED IT!!! To be honest I was surprised. I really was not expecting this bread/cake to taste as good as it did. And I made it over and over again and loved it some more each time. First few time I made this I did not have nutmeg nor cloves so I replaced that with more cinnamon and a little more ginger and it was great. Nutmeg, cloves and all spice all have very strong flavours so if you don’t like it you can skip it altogether. I think next time I make it I’ll skip the nutmeg. This bread is nice and moist. No need really for any extra spread but if spread tinkles your fancy, go for it. I really hope that you will go past the fear of pumpkins and make this delicious bread. You will love it, money back guarantee, PROMISE. If you hate it let me know il make you another cake and deliver it to your door step :- ) HAPPY BAKING!! Recipe adapted from:  Once a Mom Always a Cook. Pay her a visit she has WONDERFUL recipes.   

Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf,serves 8-12


  1. ½ cup butter
  2. 2 eggs
  3. ½ cup brown sugar
  4. ½ cup white sugar (I did not use this I added 1 tablespoon of brown sugar instead)
  5. 1 teaspoon vanilla extract or essence
  6. 1 cup pumpkin puree
  7. 1 teaspoon cinnamon
  8. ½ teaspoon nutmeg
  9. ½ teaspoon ginger
  10. ¼ teaspoon all spice or cloves
  11. 1 teaspoon baking soda
  12. ½ teaspoon salt
  13. ½ cup natural yogurt
  14. 1 ½ all-purpose flour


Pre heat oven to 180 degrees.

Cream butter and sugar till light. Add eggs and vanilla till creamy.

Add pumpkin and spices, combine well. Add baking soda, salt yogurt, and flour, mix until the batter is smooth.

Pour into a greased loaf pan and bake for 1 hour or until a skewer comes out clean when inserted into the center

You can use mixed spice if you do not have all the individual spices but it will NOT be the same.

I also generally find most cakes too sweet so I always put half the sugar. I found that 1/2 cup + a table spoon was enough your free to try with the two sugars




So as I said in my previous post, we really do not have a pumpkin eating or pumpkin using culture in Kenya. The only thing pumpkins are famous for is feeding children. So with all the recipes up on Pinterest that were using I just had to jump on the bandwagon and try something.

I’ve tried a couple of recipes but this is so far my favourite. The flavours were amazing. Couldn’t believe it was made with pumpkins. Try for breakfast sometime for your family; no one will even guess that you used pumpkins, so you will get rave reviews while feeding them to a healthy yet tasty breakfast.

Recipe adapted from: http://www.emilybites.com/


Pumpkin French Toast

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3-5


  1. 3 eggs
  2. ½ cup milk
  3. ¾ cup pumpkin puree
  4. 1 teaspoon mixed spice (if you don’t have mix some cinnamon, ginger, cloves and nutmeg. The proportions should be more cinnamon, then ginger then cloves then nutmeg)
  5. 10 slices bread


In a large shallow bowl combine the eggs, milk, pumpkin and spice and whisk together until thoroughly mixed. Set aside.

pour some oil into a pan bring to medium-low to medium heat. Dip each side of a piece of bread into your egg/pumpkin mixture to coat and then shake off any excess mixture. Place the coated bread on the pan and repeat until the pan is full. Cook for 1-2 minutes or until the bottom is golden brown and then flip and cook an additional 1-2 minutes. Repeat the process till all the bread is cooked. EASY PEESY.