Nhopi Zimbabwe Pumpkin Cornmeal Recipes
NHOPI - ZIMBABWE PUMPKIN CORNMEAL
Zimbabwe's version of polenta has such a creamy consistency enriched with pumpkin and peanut butter.
Provided by Chef Mireille
Categories Side Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Boil 2 cups of the water.
- Make a paste with half of the boiling water and the cornmeal.
- Slowly add cornmeal, stirring constantly. Simmer on low heat for 3 minutes.
- In a small bowl, whisk the pumpkin and the peanut butter together.
- Add pumpkin, sugar and salt along with 1/3 cup remaining water.
- Stir to combine and simmer for another 5-10 minutes, until thickened.
Nutrition Facts : Calories 171 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 626 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
NHOPI-CORN MEAL WITH PUMPKIN (ZIMBABWE)
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.
Provided by Chef Jean
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 174.2, Fat 5.2, SaturatedFat 1, Sodium 51.5, Carbohydrate 29.2, Fiber 3, Sugar 2.2, Protein 5
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