Chibwabwa (Zambian Pumpkin Leaves with Groundnut Sauce)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 hot pepper (optional, for heat), chopped
• 2 cups fresh pumpkin leaves, chopped
• 1 cup peanuts, roasted and ground into a smooth paste
• 2 cups water
• Salt, to taste

Ingredients for 3 servings (1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat.

   Stovetop
2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.

3. 3

   Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.

4. 4

   In a blender or food processor, blend the roasted peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.

   BlenderFood processor
5. 5

   Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.

6. 6

   Pour in the water and bring the mixture to a gentle simmer.

   Stovetop
7. 7

   Add the chopped pumpkin leaves to the pot. Stir to incorporate the leaves into the groundnut sauce.

8. 8

   Let simmer for about 10–15 minutes, stirring occasionally, until the pumpkin leaves are cooked and tender.

   Stovetop
9. 9

   Taste the sauce and season with salt according to your preference.

10. 10

    Remove the pot from the heat and let rest for a few minutes before serving.