Southern Africa · Side
Lumanda (Tart Hibiscus Leaves Relish)
Tangy hibiscus leaves simmered with pounded raw groundnuts and ripe tomatoes into a velvety, sour Zambian relish.
The story
Across the Luapula and Copperbelt provinces of Zambia, Lumanda is a foundational relish prepared to cut through the richness of fish and game meat alongside steaming nshima. Eaten as a daily staple relish, its brisk tartness stimulates the palate during midday meals. A critical technical secret is pounding fresh, raw red groundnuts without toasting them, allowing the unoxidized nut oils to emulsify directly with the sour hibiscus juices without separating.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Chibwabwa (Braised Pumpkin Leaves with Tomato and Onion)
Silky, tender pumpkin greens braised in sweet tomato gravy and enriched with pounded roasted peanuts for a quintessential Zambian relish.
Cisense (Crispy Sun-Dried Tiny Sardines Relish)
Crisp sun-dried freshwater sardines flash-fried with aromatic red onions and gently stewed in a rich, savory tomato reduction.
Bondwe (Wilted Wild Amaranth Relish)
Tender wild amaranth leaves flash-wilted with sweet garden tomatoes, shallots, and rich raw peanut powder for an iconic everyday Zambian relish.
Chilungwa (Rehydrated Dried Wild Yam Stew)
Tender sun-cured wild yam slices braised in a velvety, roasted groundnut gravy with sweet tomatoes and delicate pumpkin leaves.