The complete directory
11 foods match this view. Search local names, narrow the map, or follow a category.
Zambia
Bondwe
Zambian dish of amaranth greens, also called African spinach; cooked with tomatoes, onions, and groundnuts; a key ingredient in ifisashi; a nutritious leafy relish served with nshima; foraged wild or grown in gardens; one of the most common vegetable relishes in Zambia; earthy and slightly bitter.
Zimbabwe
Muriwo wenyemba
Young cowpea leaves boiled with bicarbonate of soda to soften them and finished with peanut butter or tomato.
DR Congo
A vegetable dish made from the leaves of Gnetum africanum (African spinach); the leaves are rolled into a bundle and cut into thin strips, giving them a filament appearance; usually prepared with spices and peanuts; a specialty of the western provinces of DRC; also known as okok in Cameroon; a nutritious, earthy vegetable dish; served with fufu or chikwangue.
Tanzania
Amaranth leaves cooked down with onion, tomato, coconut milk and often groundnut paste.
Zimbabwe
Young pumpkin leaves and their shoots stripped of their fibrous skin, boiled and finished with peanut butter or tomato.
Zimbabwe
Covo, rape or pumpkin leaves boiled down with onion and tomato and finished with a large spoonful of peanut butter until the sauce thickens and turns russet.
Malawi
The relish or side dish served with nsima in Malawi; usually a cooked vegetable — pumpkin leaves, amaranth, cassava leaves, or beans — sometimes enriched with dried fish, groundnuts, or a little meat.
Zambia
Imilumya
Zambian pounded vegetable relish; various vegetables and greens pounded together; cooked with groundnuts and spices; a traditional preparation method; served with nshima; a regional specialty from rural Zambia; the pounded relish that combines multiple vegetables; earthy and nutritious.
Zambia
Kalembula
Zambian dish of sweet potato leaves; a common relish served with nshima; leaves cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; one of the many leafy green relishes of Zambia; foraged or grown in gardens; similar to pumpkin leaves but with a distinct flavor.
Zambia
Tente
Zambian wild greens; foraged leafy vegetables cooked as a relish; one of the many names for wild vegetable relishes in Zambia; cooked with tomatoes, onions, and sometimes groundnuts; nutritious and earthy; served with nshima; the foraged greens of rural Zambia; a traditional food.
Botswana
Thelele
Wild okra that grows seasonally in Botswana — cooked into a slimy, savoury relish served with pap; a wild vegetable that is also dried for preservation, available year-round once dried.