Chibwabwa (pumpkin leaves in peanut sauce)
1 kilogram (2 pounds) fresh or dry pumpkin leaves
2-3 mid-size tomatoes
1 large onion
1 cup water
Serves 3 to 4
1. Remove outer veins from the pumpkin leaves, and wash each leaf separately in a bowl of cold water. Drain water, and then chop each leaf into a preferable size. Set aside.
2. Boil water in a pot, and add salt.
3. Add the washed pumpkin leaves into the pot, and place a lid on top, cooking for about 5 minutes on medium to high heat. Add peanuts to taste, and stir slowly. (The amount of peanuts depends on the desired thickness of sauce.)
4. Chop onions and tomatoes, and add them to the pot.
5. When the vegetables are well-cooked, add a bit of
baking soda. The soda softens the vegetables and removes the slimy taste of the ground nuts.
6. Serve in plates. This menu is a common side dish of nshima, Zambia’s staple food.
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