Ichipushi, locally known as Zambian Pumpkin, is a traditional and nutrient-rich crop widely cultivated across Zambia. Valued for its flesh, seeds (intetele), and leaves (chibwabwa), pumpkin is a staple in both rural and urban kitchens, offering versatility in culinary use and year-round nutrition.
 Culinary Uses
Flesh: Boiled, roasted, mashed, or added to stews and porridges for natural sweetness and creamy texture.
Leaves (Chibwabwa): Cooked fresh or dried, often with groundnuts, to make a traditional Zambian relish served with nshima.
Seeds (Intetele): Roasted, ground into pastes, or used as a crunchy, protein-rich topping in dishes.
Baking & Snacks: Flesh or seeds can be used in fritters, breads, or sweet porridge.
Nutritional Benefits
Vitamin A (beta-carotene) – supports vision, immunity, and skin health
Vitamin C & E – provide antioxidants that protect the body from oxidative stress
Minerals – rich in potassium, magnesium, and iron for heart, bone, and blood health
Fiber – aids digestion and promotes satiety
Seeds – excellent source of protein, zinc, and healthy fats
 Cultivation & Harvesting
Thrives in Zambia’s warm climate and is often intercropped with maize and beans.
Harvested when the skin hardens and fruit reaches maturity.
Pumpkin leaves and seeds can be dried for long-term storage, ensuring year-round availability.
 Cultural Significance
Ichipushi is more than just a food crop—it’s deeply embedded in Zambian culinary heritage. Pumpkin dishes are central to traditional meals, and preserved leaves and seeds reflect the resourcefulness of Zambian households in maintaining nutrition throughout the year.