Nhopi – Zimbabwe Pumpkin Cornmeal
Zimbabwe's version of polenta has such a creamy consistency enriched with pumpkin and peanut butter.
Servings: 4 people
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: 171kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2469IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg