Chibwabwa

Ingredients

Leaves

• 800 gpumpkin leaves, young and tender
• with their tender stems
• water, for washing

Groundnut version

• 150 ggroundnut paste
• or 150 g unsweetened peanut butter
• 200 mlhot water, for loosening

Tomato version

• 3tomatoes, chopped
• 1onion, chopped
• 2 tablespoonsoil

To cook

• 1onion, chopped
• 2 tablespoonsoil
• 1 teaspoonsalt
• 300 mlwater
• 1tomato, chopped

To serve

• nshima, thick maize porridge
• or rice
• grilled fish or meat

Directions

1. Pull the broken end away from the leaf. Repeat that around the whole stem. It takes time but is not difficult. Tear the leaves into rough pieces. Wash them in several changes of cold water. Lift them out rather than pouring the water off. Repeat until the water runs completely clear.
2. Bring a pot of salted water to the boil. Add the prepared leaves and stems. Boil them for about eight minutes. The stems take longer than the leaves.
3. Drain them and squeeze out the water. Squeezing them dry matters for the next step. Put the groundnut paste in a bowl. Add hot water a little at a time. Whisk it into a smooth thin cream each time.
4. Work out every lump before it goes near the pot. Adding thick paste straight in leaves lumps forever. Heat the oil in a wide heavy pan. Add the finely chopped onion to it. Cook it for about six minutes until soft. Add the chopped tomato to the pan.
5. Let it break down for about four minutes. Add the drained boiled leaves. Stir them through the base thoroughly. Pour the loosened groundnut cream into the pan. Add the remaining water to it. Stir everything together thoroughly. Bring it up to a gentle simmer. Simmering it takes about fifteen minutes. Cook it uncovered so it reduces.
6. Stir it every few minutes without fail. A film of oil should form on top. Fry the onion in oil until soft. Add plenty of chopped fresh tomato. Cook it down into a thick sauce. Add the drained boiled leaves. Stir them through and simmer for ten minutes. Season the relish well with salt. Serving it is done hot alongside nshima.
7. Pinch off a piece and roll it in your palm. Press a hollow into it with your thumb. Use that hollow to scoop up the relish. It keeps two days refrigerated.

Technique

• Pumpkin leaves are taken long before the fruit ripens, so the plant feeds a household twice over.
• The tough strings must be pulled off every stem before cooking, since they never soften however long the leaves are boiled.

Substitutions

• Unsweetened natural peanut butter replaces groundnut paste directly.
• Sweet potato leaves, amaranth or spinach can be cooked the same way.

Variations

• The tomato version contains no groundnut and is safe for peanut allergy.
• Bondwe, made with wild amaranth, is cooked the same way in Zambia.
• Some households add dried fish or kapenta to make it more substantial.

History

Pumpkin leaves stripped of their fibres and stewed with groundnut, using the plant long before the pumpkins ripen.

Frequently asked questions

What is Chibwabwa?

Chibwabwa is a salad & side from Zambia: pumpkin leaves stewed with groundnuts or tomato. Pumpkin leaves stripped of their fibres and stewed with groundnut, using the plant long before the pumpkins ripen.

How long does Chibwabwa take to make?

Chibwabwa takes 30 minutes of preparation and 30 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Chibwabwa?

Yes, within limits. Unsweetened natural peanut butter replaces groundnut paste directly. Sweet potato leaves, amaranth or spinach can be cooked the same way.

What is the most important thing to get right in Chibwabwa?

Pull the broken end away from the leaf. Repeat that around the whole stem. It takes time but is not difficult. Tear the leaves into rough pieces. Wash them in several changes of cold water. Lift them out rather than pouring the water off. Repeat until the water runs completely clear.