Pumpkin leaves are popularly known as Chibwabwa in Zambian Language. In today’s recipe, we are going to learn how to cook Chibwabwa (Pumpkin Leaves ) with oil in a Zambian way.
Chibwabwa is a dark leafy green vegetable full of Vitamins. It is very healthy and tasty.
It only takes about 10 minutes to cook. The preparation process though can take a while depending on how fast one is when removing the outer fibre from the stalk.
If the fibre is not removed, the Chibwabwa tends to be hard.
- Nutrition benefits of Pumpkin Leaves (Chibwabwa)
- Common Chibwabwa Recipes
- How to cook Chibwabwa Pumpkin Leaves with oil
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Nutrition benefits of Pumpkin Leaves (Chibwabwa)
Pumpkin leaves belong to the leafy vegetable family. These leaves are nutritious and are rich in vitamins and minerals. They aid in digestion and improves eyesight as well as anaemia. See here
Common Chibwabwa Recipes
Chibwabwa can be cooked in various ways. It can be dried and prepared with groundnuts or with oil and also in other dried vegetable dishes like Mundyoli.
The fresh one can also be prepared with groundnuts or mixed with other vegetables such as Impwa (garden eggplant) or mixed with dry fish.
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How to cook Chibwabwa with oil
Prep time: About 15 minutes
Cook time: 10 minutes
You will need:
2 bundles of Chibwabwa
1 large size onion (Fresh Chibwabwa is delicious with lots of onion)
4 tablespoons cooking oil
Salt to taste
- Remove the outer fibre from the stalk and the center of the leaves (leaf by leaf)
- Wash thoroughly leaf by leaf as it may carry soil
- Cut the Chibwabwa
- Add a bit of water in a pot, some salt and add the Chibwabwa after letting the water boil a little
- Add some tomatoes, onions, and cooking oil
- Cover the pot and let it boil for about 5 minutes
- Stir and mix thoroughly
- Continue to stir for about 2-3 minutes
- Mix well and stir till the tomatoes are well cooked
- Do NOT cover the pot
- Simmer for a minute
- Ready to serve
- Serve with nshima
Do not cover the pot after simmering your vegetables to help maintain their green colour.