In outdoor kitchens and on braii (barbecue), Zimbabwe food is flavored with spices from a variety of international influences, namely Indian and Dutch. But it is this country’s preference for flavoring savory dishes with peanut butter that we’ll explore today. I sampled a variety of recipes and came up with this simple variation of a Zimbabwe staple, easily prepared in the home kitchen.
2 cups water
1 cup corn meal
1 cup pureed pumpkin (fresh or canned)
2 Tablespoons creamy peanut butter
granulated sugar to taste
salt to taste
dash of cardamon on each serving
In medium saucepan, bring water to a boil. Stir in corn meal a little at a time, and continue stirring until thickened to your preferred consistency. Fold in pumpkin puree. Add 1 Tablespoon peanut butter and taste. Continue to add 2nd Tablespoon if desired and cook until well blended. Season to taste. Serve on bed of sauteed greens.
Tasting note: I loved it! Nhopi is kind of a cross between polenta and pumpkin pie. My version had texture and bite – mainly because I added the corn meal too quickly to keep the consistency smooth. I omitted the extra sugar.
Try Nhopi for the holidays this year!