I love pumpkin leaves, especially cooked with ground nuts, it tastes like slightly hairy spinach. Here the headman's wife is teaching me how to take the hairs off the stems, for a finer texture. Read more below...

Once we had taken the tougher, hairier bits off the pumpkin leaf stems (I just destroyed several stems) we bunched it together and used sharp knives made by the village blacksmith, to finely chop the leaves into a large bowl. No cutting boards here, you just hold the bunch and carefully slice away trying to to cut your fingers. It's all very hygienic really, minimum surfaces at all times. Once the leaves had been finely shredded, they were rinsed off and cooked with onions, tomato, a dash of Aromat seasoning and some ground ground nuts.

Really delicious.