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Chibwabwa with Pounded Groundnuts

Chibwabwa with Pounded Groundnuts – Forkwise recipe card (illustration, no photo yet)
LunchZambian⏱ 40 minServes 4MediumForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 1 large bunch young pumpkin leaves (about 500 g)
  • 1 cup water
  • ½ tsp salt
  • 2 ripe tomatoes, chopped

…and 2 more ingredients.

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Ingredients

  • 1 large bunch young pumpkin leaves (about 500 g)
  • 1 cup water
  • ½ tsp salt
  • 2 ripe tomatoes, chopped
  • 1 onion, chopped
  • 1 cup raw groundnuts, pounded or ground to a fine powder

Method

  1. Peel the thin, stringy skin off the leaf stalks and the backs of the bigger leaves. Wash well and chop.
  2. Boil the water with the salt, add the leaves and cook for 10 minutes.
  3. Add the tomatoes and onion and cook for 5 minutes.
  4. Mix the ground groundnuts with a little water to a smooth paste and stir it into the pot.
  5. Simmer gently, uncovered, for 15 to 20 minutes, stirring now and then, until the groundnuts are fully cooked and the sauce is creamy. Serve with nshima.

Gluten-free check: Use plain raw groundnuts and grind them yourself, or buy pure groundnut powder with nothing added.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.