Amankolobwe is the local Zambian name for small, spiky, round cucumbers, which can be both cultivated and found in the wild. A traditional food staple, it is particularly important in northern and eastern Zambia, as well as in Malawi, and has been recognized by the Fondazione Slow Food Ark of Taste for its cultural and gastronomic value.
Botanical Classification:
Belongs to the Cucumis genus, with several species cultivated or foraged locally.
Culinary Uses:
Commonly used as a vegetable side dish in traditional meals.
Can be boiled, stewed, or added fresh to enhance flavor and texture.
Offers a unique taste and crunch, making it versatile for both everyday dishes and cultural recipes.
Cultural Significance:
A staple in Bemba, Chewa, and Tumbuka communities, symbolizing heritage, nutrition, and culinary tradition.
Often included in rituals, communal meals, and seasonal celebrations, highlighting its role in local culture.
Sustainability & Sourcing:
Can be cultivated or foraged sustainably from local areas, supporting traditional farming practices and food heritage preservation.