Nsima ndi Chibwabwa (Nsima with Pumpkin Leaves in Groundnut Sauce)
The Quirky Foodster Team
Ingredients
- Maize flour (mgaiwa or refined nsima flour) — 300 g (2 1/2 cups)
- Water, for nsima — 900 ml (3 3/4 cups)
- Pumpkin leaves, washed and finely shredded — 400 g (about 6 cups packed)
- Raw groundnuts (peanuts), pounded or ground — 80 g (1/2 cup)
- Medium Onion, finely chopped — 1
- Medium Tomato, chopped — 1
- Cooking oil — 30 ml (2 tbsp)
- Salt — to taste
- Water, for the relish — 250 ml (1 cup)
Method
- For the relish: heat the oil in a saucepan and fry the onion until soft and translucent, about 4 minutes.
- Add the tomato and cook down for 3–4 minutes until pulpy.
- Stir in the ground groundnuts and the 250 ml (1 cup) of water, then add the shredded pumpkin leaves and salt.
- Cover and simmer for 12–15 minutes, stirring occasionally, until the leaves are tender and the sauce has thickened. Set aside, keeping warm.
- For the nsima: bring 600 ml (2 1/2 cups) of the water to a boil in the large pot.
- Mix the remaining 300 ml (1 1/4 cups) cold water with about a third of the maize flour to form a thin paste, and stir this into the boiling water; cook for 2–3 minutes until it thickens slightly.
- Gradually add the remaining flour, beating vigorously and continuously with the wooden stick to avoid lumps, until a very stiff, smooth dough forms, about 6–8 minutes.
- Turn off the heat, wet a plate with water, and shape the nsima into rounded portions using a wet spoon.
- Serve the nsima hot alongside the pumpkin leaf relish.
Introduction: Malawi’s staple stiff maize porridge, nsima, served for lunch with a savoury relish of pumpkin leaves cooked in ground peanut sauce.
Cultural Background: Nsima is the undisputed centrepiece of the Malawian table, eaten at almost every meal and regarded as the national dish. Pumpkin leaves (chibwabwa) are a widely grown, low-cost vegetable, and cooking them with pounded groundnuts (mtedza) thickens the relish and adds protein — a practical, nutritious pairing that has fed Malawian families for generations.
Tips: Constant, vigorous stirring is essential for smooth nsima — lumps form quickly if stirring stops. If pumpkin leaves are unavailable, young sweet potato leaves make a close substitute. Toast the groundnuts lightly before grinding for a deeper, nuttier flavour in the relish.
Variations: Use rape (a leafy green, sometimes called mustard greens) or collard greens in place of pumpkin leaves. Add a chopped chili for a spicier relish. Stir in a spoon of tomato paste if fresh tomatoes are less flavourful.
Storage: Nsima is best eaten fresh but can be refrigerated for up to 1 day; the relish keeps in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat nsima by wrapping in a damp cloth and steaming for a few minutes, or microwave with a few drops of water. Reheat the relish gently in a saucepan over low heat until hot throughout.
Nutrition: Approx. per serving: 420 kcal, 14 g protein, 58 g carbohydrate, 15 g fat, 6 g fibre.
FAQs:
Q: What is nsima made from?
A: Nsima is made from maize flour cooked with water into a very thick, dough-like porridge; it has almost no flavour of its own and is designed to be eaten with a flavourful relish.
Q: Can I make this vegan?
A: Yes — the dish is already vegan as written, using no animal products.
Q: What does chibwabwa taste like?
A: It has a mild, slightly earthy, spinach-like flavour, made rich and nutty by the ground peanuts.
- Maize flour (mgaiwa or refined nsima flour) — 300 g (2 1/2 cups)
- Water, for nsima — 900 ml (3 3/4 cups)
- Pumpkin leaves, washed and finely shredded — 400 g (about 6 cups packed)
- Raw groundnuts (peanuts), pounded or ground — 80 g (1/2 cup)
- Medium Onion, finely chopped — 1
- Medium Tomato, chopped — 1
- Cooking oil — 30 ml (2 tbsp)
- Salt — to taste
- Water, for the relish — 250 ml (1 cup)
Please log in to leave a comment.