About this Dish
Pumpkin leaves stewed with groundnut flour into a rich, savory relish.
History & Origin
A classic Malawian vegetable relish, nkhwani showcases how groundnut (peanut) flour is used across the region to thicken and enrich leafy green stews.
IngredientsServes 2
🌿Pumpkin leaves (nkhwani), 500g washed and roughly chopped
🥜Groundnut flour (roasted peanut flour), 100g
🧅Medium onion, 1 finely chopped
🍅Medium tomatoes, 2 chopped
🌶️Fresh green chilli, 1 finely sliced (optional)
🧂Salt, 1 teaspoon or to taste
🫙Bicarbonate of soda, a small pinch (to help soften leaves)
💧Water, about 250ml
💧Water, approximately 1 and a half cups
Method
1
Wash the pumpkin leaves thoroughly and remove any tough stems or stringy fibres by stripping them away with your fingers. Roughly chop the leaves and set aside.2
Bring a medium pot of water to the boil and add a small pinch of bicarbonate of soda. Add the pumpkin leaves and blanch for about 3 minutes until they soften slightly, then drain and set aside.3
In the same pot, heat a splash of water over medium heat and fry the onion and tomatoes together, stirring until the tomatoes break down into a soft, saucy base, about 5 minutes.4
Mix the groundnut flour with about 100ml of cold water in a small bowl, stirring until you have a smooth, lump-free paste. This step is important to prevent lumps in your relish.5
Return the drained pumpkin leaves to the pot with the onion and tomato base. Stir well and pour in the remaining water, then season with salt and add the chilli if using.6
Pour the groundnut paste into the pot, stirring continuously as you add it so it blends evenly through the relish. Reduce the heat to low and simmer gently for 10 to 15 minutes, stirring occasionally, until the relish thickens and the peanut flour is fully cooked through.7
Taste and adjust salt as needed. Serve hot alongside a generous mound of nsima (stiff maize porridge) as a traditional accompaniment.User Reviews
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