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Nyevhe

Nyevhe: (Spider Flower Leaves) Recipe

Servings: 4
Cooking Time: ~40 minutes

Nyevhe (Spider flower leaves), also known as Ulude in one of Zimbabwe’s official languages, is a traditional dried leafy green vegetable commonly referred to as mufushwa. It is usually dried during seasons of high yield so that families can enjoy it even when it is out of season.

Nyevhe is rich in iron and is believed to contain more iron than spinach, making it a nutritious and highly valued indigenous vegetable.

Ingredients

  • 60g dried Nyevhe (Spider flower leaves)

  • 2 medium tomatoes

  • ½ small onion

  • 1 tablespoon cooking oil

  • ½ teaspoon salt

  • Water

Resources / Equipment Needed

  • Saucepan

  • Chopping board

  • Sharp knife

  • Wooden spoon

  • Teaspoon

  • Tablespoon

  • Sieve or colander

Method

Step 1: Preparation

  • Have all your ingredients ready.

  • Place the dried Nyevhe (60g) into a saucepan and add cold water.

  • Allow the Nyevhe to soak for 30 minutes.

Step 2: Boil the Nyevhe

  • After soaking, drain the vegetables using a sieve or colander and discard the water.

  • Add fresh water to the saucepan and mix in the salt.

  • Bring the water to a boil, then add the Nyevhe.

  • Cover the saucepan and allow it to boil for 30 minutes.

Step 3: Prepare the Relish

  • Drain the Nyevhe again and reserve some of the cooking liquid in a cup.

  • Using the same saucepan, heat the oil.

  • Add the chopped onion and cook for about 2 minutes until softened.

  • Add the chopped tomatoes and cook for a further 3 minutes until well cooked.

Step 4: Combine and Simmer

  • Add the cooked Nyevhe to the tomato and onion mixture.

  • Pour in a little of the reserved cooking liquid.

  • Let everything simmer for 5 minutes.

Serving Suggestion

Serve your delicious Nyevhe hot with sadza / isitshwala (pap).

Enjoy!




🌍 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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