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Zambian Pumpkin and Peanut Stew
Chibwabwa ne Mbalala
A hearty and flavorful stew made with tender chunks of pumpkin simmered in a rich peanut sauce, often enjoyed as a relish with Nshima.
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- 1 kg Pumpkin(peeled, deseeded, and cut into 1-inch cubes)
- 200 g Peanut butter(unsweetened, smooth)
- 1 large Onion(finely chopped)
- 2 medium Tomatoes(chopped)
- 500 ml Water
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Chili powder(optional, for heat)
ðšâð³ äœãæ¹
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the chopped tomatoes to the pot and cook for another 5 minutes, stirring occasionally, until they begin to break down.
- 3
Stir in the peanut butter and cook for 1-2 minutes, until fragrant. Be careful not to burn it.
- 4
Gradually whisk in the water until the peanut butter is fully incorporated and the sauce is smooth. Bring to a gentle simmer.
- 5
Add the cubed pumpkin to the pot. Season with salt and chili powder (if using). Stir to coat the pumpkin evenly with the sauce.
- 6
Cover the pot and let the stew simmer for 30-35 minutes, or until the pumpkin is tender but not mushy. Stir occasionally to prevent sticking.
- 7
Adjust seasoning if necessary. Serve hot as a relish with Nshima.
ð¡ ããã®ã³ã
- âEnsure you use unsweetened peanut butter for the best flavor.
- âIf the stew becomes too thick, add a little more water.
- âFor a smoother sauce, you can blend some of the cooked pumpkin before serving.
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- Add some chopped collard greens or spinach in the last 10 minutes of cooking.
- For added protein, you can add cooked chicken or fish pieces to the stew.