Malawi Pumpkin Leaf Relish with Groundnut Flour

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A beloved household dish from Malawi, this vibrant relish turns tender pumpkin leaves into a creamy, nutty side using roasted groundnut flour. It is traditionally spooned alongside stiff maize porridge (nsima) but works beautifully with rice or chapati. The groundnuts give the leafy greens a rich, savory depth that feels both rustic and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 9 gProtein
• 480 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the relish

• 6 cups young pumpkin leaves, stems removed and finely chopped
• 3 tablespoons cooking oil
• 1 medium onion, finely chopped
• 2 ripe tomatoes, grated
• 1/2 cup roasted groundnut (peanut) flour
• 1 1/4 cups water
• 1 teaspoon salt
• 1/2 teaspoon baking soda (optional, for color)
• 1/4 cup small dried fish (bonya), rinsed (optional)

Directions

1. Wash the pumpkin leaves in three changes of cold water to remove grit, then drain and chop finely; set aside.
2. Heat the oil in a heavy pot over medium heat and sauté the onion for 4 minutes until soft and translucent.
3. Add the grated tomato and cook for 5 minutes, stirring, until the mixture reduces to a thick paste.
4. Stir in the chopped pumpkin leaves and the optional baking soda, cover, and cook for 5 minutes until the leaves wilt and turn bright green.
5. Sprinkle the groundnut flour over the greens a little at a time, stirring constantly to prevent lumps from forming.
6. Pour in the water, add the salt, and simmer uncovered for 10 minutes, stirring often, until the relish thickens to a soft, spoonable consistency.
7. Fold in the rinsed dried fish if using and cook 2 minutes longer to warm through.
8. Taste and adjust salt, then serve hot alongside stiff maize porridge, rice, or chapati.

Cook’s Notes

• Always pick young, tender pumpkin leaves for the mildest flavor; older leaves must be stripped of their fibrous strings.
• Traditional Malawian groundnut flour is made by roasting skinned peanuts in a pan until golden, then pounding in a mortar.
• A pinch of baking soda locks in the green color but skip it if you prefer a more earthy taste.
• The relish thickens as it cools; loosen leftovers with a splash of hot water when reheating.
• For a heartier version, stir in a handful of smoked fish or prawns along with the dried fish.

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