Instructions

1. 1
   Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
2. 2
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
3. 3
   Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
4. 4
   Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
5. 5
   Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
6. 6
   Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
7. 7
   Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
8. 8
   Taste and adjust the seasoning if needed.
9. 9
   Remove from heat and transfer to a serving dish.
10. 10
    Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.