A Great Recipe Lasts Forever: IBHOBOLA

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Ibhobola, also known as Muboora, Ugu Leaves, Chibwabwa, Krobonko, or Pumpkin leaves, is a vegetable that is widely consumed in Zimbabwe, Nigeria, Zambia, and Ghana. In this video, our guest umama uMrs H. Gasela shows us how this vegetable is cooked the traditional way using fresh cream (Ulaza) and an added ingredient classified under the name of Iqobela. We also talk about the importance of consuming traditional foods for the current generation.
~Ibhobola Nutritional Facts:
This vegetable is high in calcium and also are a good source of vitamins A, B6, C, protein, riboflavin, niacin, thiamine, folate, iron, magnesium, phosphorus, potassium and manganese.
Mrs H. Gasela’s Way of Preparing Ibhobola:
1. Collect the fresh milk and store it in a container for 2-3 days.
2. Pick your Ibhobola from the fields.
3. Wash the vegetable thoroughly (Do this at least 2 times).
4. Chop the vegetable.
5. Prepare Iqobela - this is an added ingredient to be mixed with the vegetable. Iqobela can be in the form of a mini pumpkin, gourd, or potato. Chop this ingredient into small pieces.
6. In a small cup add a teaspoon of wood ash (preferable from a Mopane tree) or alternatively Bicarbonate of Soda with water.
7. Add a small amount of water into the pot and add either the water extracted from the wood ash or add in the Soda.
8. Add the vegetable to the pot and cook for 10 minutes.
9. Add in the added ingredient (Iqobela)
10. Add the fresh cream (Ulaza)
11. Simmer to low heat.
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~About Magriza Made Me Cook:
» Magriza is slang for uGogo (Grandmother in isiNdebele) and the name of the show is derived from Prince's inspiration for falling in love with cooking; his grandmother. The goal of MMMC is to document and serve Africa's diverse food culture, one dish at a time. We believe that Africa has got unique meals that ought to be talked about, and most importantly, cooked consistently. We believe in the values of Ubuntu, Respect, Creativity and Minimalism.
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