Cibwabwa (Pumpkin Leaves in a Peanut Sauce)

Ifisashi.... Pumpkin leaves are very nutritious. They contain iron, vitamin A and C as well as proteins. They are widely eaten here in Zambia. In fact, you can find them growing almost anywhere. If cooked right, it's a delicious creamy dish which mostly goes with our staple food nshima or any starch you fancy. 

This tasty and filling dish was cooked on a mbaula (brazier) but can also be cooked on your stove. There are variations on the method of cooking this dish, this is just one of them. And if you have not cooked or even tasted it, please have a go at it. It is yummy!

Look out for my next post soon.

Happy cooking..

INGREDIENTS

  • 180g (3 cups) pounded groundnuts
  • 1.25g (1/4 teaspoon) bishikisa/bicarbonate of soda (optional)
  • 11.36 g (2 teaspoons) salt
  • 1 1/2 cups water
  • 3 medium sized tomatoes
  • 1 large onion
  • a bundle of fresh chibwabwa/pumpkin leaves

INSTRUCTIONS

  • Pumpkin leaves are covered in fibers which need to be removed. Holding the leaf upside down, pull gently all the fiber from the tip of the stalk down to the back of the leaf 
  •  Repeat on all the leaves until you have de-strunged a good pile of them

  • Dice tomatoes and onions
  • Cut chibwabwa/pumpkin leaves and stalks into medium sized strips
  • On medium high heat, place a sauce pan and add water to it
  • To the water, add salt and soda
  • Bring water to a boil
  • Add chibwabwa/pumpkin leaves to the boiling water
  • Cover sauce pan with a lid and allow it to boil for 10 minutes approximately
  • Stir and add cut tomatoes on top of the veggies and boil for about 4 minutes, covered (do not stir after adding tomatoes)
 


  • Add pounded groundnuts on top of the tomatoes and boil for 11 minutes approximately (do not stir)
  • Thereafter, add the onions. At this point, you can now stir.
  • Cook for about 15 minutes on medium heat or until the peanut sauce is cooked thoroughly.
  • Correct seasoning (salt) if necessary
  • Simmer for a few minutes


  • Serve it hot with nshima or any starch of your choice
  • Enjoy!
  

Comments

Unknown said…
Looks so fancy! :D
18 November 2015 at 21:03
Kendra H said…
I'm glad you put up a Zambian recipe. :)
18 November 2015 at 21:29
T. Chirwa said…
Wow this looks so delish!
24 November 2015 at 15:38
Unknown said…
Amazing recipe
16 January 2020 at 16:19
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