Chibwabwa — Print Recipe — The Culinary Codex

Tender young pumpkin leaves cooked with tomatoes, onions, and groundnut powder into a savory relish that pairs perfectly with nshima.

Ingredients

1 large bunch pumpkin leaves, stripped and chopped
2 tomatoes, chopped
1 onion, diced
3 tbsp groundnut powder
Salt to taste
1 cup water

Instructions

1 Strip pumpkin leaves from stems by folding each leaf and pulling the stem away, then chop leaves finely.
2 Boil chopped leaves in salted water for ten minutes until tender, then drain most of the water.
3 Add chopped tomatoes and onions, cook for five minutes until softened.
4 Sprinkle groundnut powder over the vegetables and stir well to combine into a thick sauce.
5 Simmer on low heat for five more minutes until flavors meld and the sauce thickens.
6 Serve hot alongside nshima as a nutritious everyday relish.

Did You Know?

In rural Zambia, families often grow pumpkins specifically for their leaves rather than the fruit, as the leaves are considered the more valuable crop.