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Nhopi-Corn Meal With Pumpkin (Zimbabwe)
At a Glance
- Prep
- 5 minutes
- Cook
- 30 minutes
- Total
- 35 minutes
- Yield
- 4 serving(s)
Categories
- Lunch
- Side Dish
- Snacks
- Lunch/Snacks
Cuisine
- African
- Zimbabwean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegan
- Vegetarian
Allergens
- Peanuts
- Possible Peanuts — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This is a popular dish among Zimbabweans. It's very basic and is served often. You can use canned pumpkin, but you may need to adjust water to get the right texture. Prep time does not include cooking pumpkin. Posted for ZWT.
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Equipment
Saucepan, spoon
Ingredients
- 1 cup cornmeal
- 1/2 teaspoon sugar
- 2 cups water
- 2 tablespoons peanut butter
- 1/2 lb pumpkin, peeled, cooked and mashed (include any cooking liquid)
- salt
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Instructions
Bring the water to a boil in a good-sized saucepan and put in the corn meal. Cook, stirring frequently, until it forms a porridge.
Next, stir in the mashed pumpkin. Then add the sugar, peanut butter and salt and combine all ingredients well.
Continue to cook for a few minutes over low heat, adding about ½ cup of the retained pumpkin cooking water if necessary to make the consistency you prefer. Serve immediately with spinach or another leafy green.
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