Nhopi – Zimbabwe Pumpkin Cornmeal
Zimbabwe's version of polenta has such a creamy consistency enriched with pumpkin and peanut butter.
Servings: 4 people
Calories: 171kcal
Ingredients
- 2 1/3 cups water
- 3/4 cup cornmeal
- 1 cup pumpkin peeled, cooked and mashed
- 2 tablespoons peanut butter
- 1/2 teaspoon sugar
- 1 teaspoon salt
Instructions
- 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.
Notes
Calabaza or Kabocha yellow pumpkin is best to use.
Use natural peanut butter, without added sugars.
You can use either yellow or white cornmeal.
Nutrition
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
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