Zambian Pumpkin Leaf Stew with Toasted Groundnuts

Be the first to rate

(No Ratings Yet)

Loading...

Chibwabwa is a beloved Zambian stew built around tender pumpkin leaves simmered with toasted groundnuts, ripe tomatoes, and aromatics. The groundnuts release their oils as they cook, creating a naturally creamy, nutty sauce that clings to the greens. Served with nshima, it is everyday comfort food across Zambia.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 19 gCarbs
• 6 gFiber
• 5 gSugar
• 13 gProtein
• 640 mgSodium
• 720 mgPotassium
• 185 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the stew

• 6 cups fresh pumpkin leaves (chibwabwa), tough stems removed and finely chopped
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 ripe tomatoes, chopped
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1/2 tsp ground coriander
• 1 small red chili, seeded and chopped (optional)
• 1 tsp salt, plus more to taste
• 1/2 cup water

For the groundnut base

• 3/4 cup raw shelled groundnuts (peanuts)
• 2 tbsp dried kapenta or small dried fish, rinsed (optional)

Directions

1. Wash the pumpkin leaves in several changes of cold water, drain well, then finely chop them.
2. Toast the groundnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until fragrant and lightly golden. Cool, then crush coarsely using a mortar or place in a bag and roll with a rolling pin.
3. Heat the oil in a heavy pot over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
4. Stir in the garlic, ground coriander, and chili if using, and cook for 1 minute until fragrant.
5. Add the chopped tomatoes and tomato paste and cook for 5 minutes, stirring, until the mixture thickens and darkens slightly.
6. Stir in the kapenta if using, then add the chopped pumpkin leaves and toss until wilted and glossy, about 3 minutes.
7. Pour in the water, cover, and simmer for 12 to 15 minutes until the leaves are very tender.
8. Uncover, stir in the crushed groundnuts and salt, and simmer for another 4 to 5 minutes so the nut oils thicken the sauce.
9. Taste and adjust salt, then serve hot with nshima or steamed rice.

Cook’s Notes

• If fresh pumpkin leaves are unavailable, substitute an equal mix of collard greens and young amaranth leaves.
• Always toast the groundnuts before crushing – this deepens the nutty flavor and prevents a raw taste in the finished stew.
• For a heartier version, replace kapenta with 1/2 cup flaked smoked fish added at the same step.
• Chibwabwa thickens as it sits; loosen leftovers with a splash of water when reheating.
• Traditionally served with nshima (thick maize porridge) shaped into a ball and eaten by hand alongside the stew.

You might also like

African

Zambian Pounded Groundnut Balls

African

Zambian Fermented Maize Root Drink

African

Zambian Mutton Stew

African

Zambian Coconut Rice Fritters