Zambia

A Fusion of Flavours

Pumpkin Leaves & Amaranthus

The NAFI Project

Empowering Zambian Women in Food Sovereignty & Agroecology

The NAFI project, located in Zambia's Copperbelt Province, is part of the African Women's Collaborative for Healthy Food Systems. Its mission is to raise awareness and promote the consumption of nutritious African foods while documenting the nutritional and cultural significance of locally grown foods cultivated through agroecological practices. The project involves six farmers from the districts of Chingola, Lufwanyama, Luanshya, and Ndola. The Rural Women’s Assembly (RWA) plays a key role in advocating for indigenous seeds, food sovereignty and sustainable farming practices among rural women.

A Fusion of Flavours

Pumpkin Leaves and Amaranthus

This theme showcases a unique approach to preparing pumpkin leaves. Kunda Nachizya will share her recipe for a delicious and nutritious dish, where she combines freshly harvested pumpkin leaves with wild Amaranthus.

She will guide us through each stage of the process—from plucking the pumpkin leaves in her field, to harvesting the Amaranthus, and finally preparing the dish with care and tradition. This is an exploration of how these two plants come together to create a harmonious, flavourful meal.

Benefits of Pumpkin Leaves

Pumpkin leaves are noted for their high iron content, Vitamin C, and Vitamin A. Vitamin A is crucial for cell repair and immune function. Pumpkin fruit is also high in Vitamin A and provides energy. The pumpkin stalk, when burned, can be used as a soda additive in cooking.

Plucking Pumpkin Leaves & Wild Amaranthus

In this feature, Kunda Nachizya demonstrates the process of harvesting fresh pumpkin leaves, shown on the right, alongside wild Amaranthus, which she picks on the left. These two locally sourced ingredients will be combined to create a nutritious and flavourful dish, showcasing the richness of Zambia's wild and home-grown vegetables. 
This highlights the importance of using local produce to enhance traditional Zambian meals, bringing together both cultivated and wild plants in a way that celebrates the country’s culinary heritage.

The Act of Skinning

Kunda and her mother sitting together, hands working gently to skin the leaves. The story revolves around a simple yet profound daily activity shared between a mother and daughter.

Clean & Green: The Heart of Healthy Cooking

This captures the essential yet overlooked beauty of preparing vegetables, emphasizing cleanliness, freshness, and the care taken in every step of food preparation.

From Fresh to Ready

Chopping Pumpkin & Amaranthus for a Nutritious Meal

This captures the process of preparing freshly harvested pumpkin and wild Amaranthus leaves by chopping them, readying them for cooking into a healthy meal.

Heritage in Every Pound

This captures the essence of preserving tradition through the art of pounding groundnuts as Kunda prepares her ingredients for the pumpkin leaves and amaranthus. 

Bringing it All Together

...as she makes the groundnut paste.

Mixing it All Together

Adding Amaranthus leaves to the partially boiled pumpkin leaves.

The Ingredients: The Building Blocks of a Delicious Meal

Preparing tomatoes and onions and a little chilli, these are added to our vegetables when they are cooked for about 10mins and are soft.

The Art of Cooking Starts with Fresh Ingredients and Passion

Adding all the remaining ingredients as shown on left, then on the right (picture), combine all ingredients and allow them to simmer for another 15 minutes.

Savour the Moment: A Family Meal Ready for Consumption

The first step in transforming sweet potatoes is the harvest, which marks the beginning of their journey from the soil to the table. This process is carried out with precision to ensure the quality of the tubers is preserved. 

A Shared Tradition

The Joy of Eating Together as a Family

The family enjoying a meal served with pumpkin and Amaranthus leaves, free range chicken and maize pap (Nshima).

Thank You!

Special gratitude to the NAFI farmers
Mama Kunda Nachizya
For sharing their journey with us and thank you to NAFI lead –Mama Grace Tepula, In-Country Nutritionist Sarah Kutotntonknaya, and Ofure for the guidance and valuable advice.

More NAFI stories...

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Cowpea Processing: From Field to Home

We Are the Future: Women Farmers Promote Indigenous Agricultural Knowledge for Generations