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Chibwabwa
Pumpkin Leaves in Peanut Sauce
A nutritious and flavorful Zambian dish featuring tender pumpkin leaves simmered in a rich, creamy peanut sauce. Often served with nshima.
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- 1 large bundle Pumpkin leaves (Chibwabwa)(washed thoroughly and chopped)
- 2 cups Water
- 1 tsp Salt(to taste)
- 1 tsp Bicarbonate of soda(optional, helps tenderize)
- 1 medium Onion(chopped)
- 1 small Tomatoes(chopped)
- 0.5 cup Pounded groundnuts (peanuts)
- 1 tbsp Vegetable oil
ðšâð³ äœãæ¹
- 1
In a pot, combine the chopped pumpkin leaves with 2 cups of water, salt, and bicarbonate of soda (if using). Bring to a boil.
- 2
Cover the pot and let the pumpkin leaves boil for about 10-15 minutes, or until they are tender.
- 3
While the leaves are boiling, heat vegetable oil in a separate small pan. Add the chopped onion and sauté until softened.
- 4
Add the chopped tomatoes to the sautéed onions and cook for another 5 minutes until they soften.
- 5
Stir the pounded groundnuts into the onion and tomato mixture. Add a little water if needed to create a smooth paste.
- 6
Once the pumpkin leaves are tender, drain any excess water, leaving just a little in the pot. Add the groundnut mixture to the pot with the pumpkin leaves.
- 7
Stir everything together well. Cover and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- 8
Adjust salt to taste. Serve hot, traditionally with nshima.
ð¡ ããã®ã³ã
- âEnsure pumpkin leaves are washed very thoroughly to remove any soil.
- âIf you can't find pounded groundnuts, you can use smooth peanut butter, but adjust the consistency with water.
- âThe bicarbonate of soda is optional but helps to tenderize the leaves and reduce their natural sliminess.
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- Some variations include adding a pinch of chili for a bit of heat.
- This dish can also be made with other leafy greens like spinach or rape.