Nhopi – Zimbabwe Pumpkin Cornmeal
Zimbabwe's version of polenta has such a creamy consistency enriched with pumpkin and peanut butter.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course: Side Dishes
Cuisine: African
Servings: 4 people
1x 2x 3x
Calories: 171 kcal
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.
Calabaza or Kabocha yellow pumpkin is best to use.
Use natural peanut butter, without added sugars.
You can use either yellow or white cornmeal.
Calories: 171 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 626 mg | Potassium: 247 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 2469 IU | Vitamin C: 3 mg | Calcium: 14 mg | Iron: 1 mg