cooking Ugandan most delicious vegetable soup (Boo with Eggs).

pumpkin leaves

🥗Healthier: kale

💰Cheaper: spinach

Kale and spinach are more widely available and still nutritious.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made easily at home.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides similar flavor with a longer shelf life.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper offers a milder flavor and is often less expensive.

Boil water in a pot over medium heat.

Add pumpkin leaves to boiling water and cook until tender, about 5 minutes.

Remove leaves and drain, then set aside.

In a skillet, heat oil over medium heat until shimmering.

Sauté onions until translucent, about 3-4 minutes.

Add chopped tomatoes and peppers, cooking until softened, about 5 minutes.

Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.

Add the boiled pumpkin leaves to the skillet and mix well.

Crack eggs into the skillet, stirring gently to combine with vegetables.

Cook until eggs are set, about 5-7 minutes.

Season with salt, black pepper, and coriander to taste.

Serve hot with a side of rice or bread.

Cooking Techniques

Spice Level:

Allergens