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Nhopi
Zimbabwean pumpkin mash with peanut butter
Nhopi is a simple Shona dish from Zimbabwe, made at harvest time when the pumpkins come in: pumpkin or butternut boiled soft, mashed and enriched with peanut butter. Some families stir in a little maize meal to make it thicker (nhopi dovi), and it is eaten for breakfast or as a side with greens. It is sweet, nutty and loved by children. Chef's tip: drain the pumpkin very well before mashing, or the nhopi turns thin and watery.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Put 2 ¼ lb pumpkin, 1 ¼ cups water and ½ tsp salt in a pan, cover and simmer for 15–20 minutes until very soft.
20 minStep 2: Drain off any remaining liquid, return to a low heat for 1 minute to steam dry, then mash.
Step 3: Beat in 4 tbsp smooth peanut butter, plus 2 tbsp fine white maize meal if you want it thicker, and cook for 2–3 minutes, stirring, until smooth. Common mistake: not stirring after adding maize meal — it catches on the base.
3 minStep 4: Taste and add 1 tsp sugar if the pumpkin is not sweet. Serve warm.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 6 g
- Carbs
- 22 g
- Fat
- 9 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nhopi take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of smooth peanut butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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