pumpkin Archives

South African

Umxhaxha

15 minutes

Lamb recipes

Slow-roasted lamb shoulder

3 hours 30 minutes

Fish recipes

Pumpkin chowder with salmon

15 minutes

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Risotto recipes

Creamy pumpkin risotto

45 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Braai recipes

Pork ribeye steaks with chipotle marinade and stokbrood

10 minutes

Tart recipes

Pampoentert

1 hour 10 minutes

Five-ingredient recipes

Isijingi (sweet pumpkin porridge)

30 minutes

Pumpkin fritters for Ramadan

Serves Makes 12 to 15

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

500–550 g pumpkin or butternut
1 free-range egg
120 g self-raising flour, sifted
1⁄3 t salt
2 t baking powder
3 T brown sugar
2 T coconut oil
sugar, for sprinkling
ground cinnamon, for sprinkling

Method

1. Boil the pumpkin until soft, then drain, removing all water. Blend the pumpkin with the egg, incorporating well.

2. Add the dry ingredients, and whisk to combine. Allow the batter to stand for 10 minutes.

3. Heat the coconut oil in a pan and fry 1 T batter at a time.

4. Sprinkle with sugar and cinnamon.

Cook's note: I make these every year for Ramadan to break our fast at night.

Photographs: Sadiqah Assur-Ismail
Production: Jacqueline Burgess

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Umxhaxha

Slow-roasted lamb shoulder

Pumpkin chowder with salmon

Niël’s pumpkin puffs

Creamy pumpkin risotto

Pumpkin-and-spelt salad

Pork ribeye steaks with chipotle marinade and stokbrood

Pampoentert

Isijingi (sweet pumpkin porridge)

Kgodu (pumpkin, peanut and maize porridge)

Mashed pumpkin with cinnamon

Pumpkin fritters for Ramadan

Pumpkin fritters for Ramadan

Ingredients

Method