Entree: Zambia – Chibwabwa (Braised Zambian pumpkin leaves cooked with ground peanuts and smoked fish, traditionally served with maize nshima)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 1–2 small hot chilies, chopped (optional), about 1 tsp (5 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 lb (450 g) pumpkin leaves (chibwabwa), cleaned and coarsely chopped (or substitute collard greens or spinach)
- 1 whole smoked tilapia or smoked fish, approx. 8 oz (225 g), deboned and flaked
- 1/2 cup (120 g) smooth peanut butter or ground roasted peanuts
- 1 cup (240 ml) water or light stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)

Instructions

1. Rinse the pumpkin leaves well, remove thick stalks, and chop coarsely. If leaves are very tough, blanch them in boiling water 1–2 minutes, drain, and set aside.
2. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and chopped chilies and cook 1 minute until fragrant.
3. Add the chopped tomatoes and cook until they break down and form a saucy base, about 6–8 minutes.
4. Stir in the peanut butter with 1 cup (240 ml) water, blending until smooth. Add the flaked smoked fish and mix well. Bring to a gentle simmer.
5. Add the chopped pumpkin leaves to the pot in batches, stirring to wilt and combine with the peanut-tomato sauce. Cover and simmer gently 10–15 minutes, until leaves are tender and flavors are melded. Add extra water a little at a time if the mixture becomes too thick.
6. Season with salt and black pepper to taste. Finish with lemon or lime juice if using. Serve hot alongside nshima, ugali, or steamed maize meal.