Pumpkin Leaves · Relish
Chibwabwa
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The same pumpkin plant supplies two separate dishes in Zambian kitchens: the leaves become chibwabwa while the fruit itself is cooked and eaten separately.
Young pumpkin leaves are boiled down with tomato, onion and sometimes groundnuts into a soft, mildly earthy relish eaten over nsima. Along with katapa and dende, it's one of the everyday vegetable sides found on Eastern Province tables.
Why it's made this way: Pumpkins are widely grown across Zambia for both their flesh and their leaves, and using the whole plant — fruit and foliage — reflects a broader Eastern Province habit of wasting as little of a harvest as possible.
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