Nyevhe

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 🥬 . Nyevhe


(Cowpea Leaves – Traditional Leafy Vegetable Stew)



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🌿 About the Dish


Nyevhe are the leaves of the cowpea plant, and they are a nutritious traditional green eaten in many Zimbabwean homes, especially in rural areas. They can be cooked fresh or dried and stored for use in the dry season (mufushwa wenyevhe).


Nyevhe are soft, slightly tangy, and cook down quickly. They are often paired with onions, tomatoes, and sometimes peanut butter or cream from fresh milk (rukuto).



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🧺 Ingredients


3 cups fresh nyevhe leaves (or 1½ cups dried mufushwa wenyevhe)


1 medium onion, chopped


2 medium tomatoes, chopped


2 tbsp peanut butter (optional, but traditional)


Salt to taste


1 tbsp cooking oil


Water (about 1 cup)




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🍳 Preparation Steps


🔸 Step 1: Prepare the Leaves


Fresh Nyevhe: Wash thoroughly and chop if needed.


Dried Nyevhe (Mufushwa): Soak in water for 30 minutes, then boil until soft. Drain.



🔸 Step 2: Cook the Base


Heat oil in a pot.


Fry onions until golden.


Add chopped tomatoes and cook until a thick sauce forms.



🔸 Step 3: Add Nyevhe


Add the nyevhe into the pot and stir.


Add about ½ cup of water and simmer on medium heat.


Add peanut butter if using, and stir until it melts and mixes well.


Simmer for another 5–10 minutes until soft, rich, and flavorful.


Salt to taste.



🔸 Step 4: Serve


Serve hot with sadza, ideally made from mhunga (millet) or rapoko (sorghum).




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🌍 Cultural Insight


Nyevhe is a resilient plant, growing easily even in poor soils — making it vital during food shortages.


It is also high in iron, calcium, and vitamins, and commonly used as a first solid food for babies in rural areas.


In the dry season, dried nyevhe (mufushwa wenyevhe) is used in dishes like mufushwa une dovi.


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