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South African recipes

Pilchard crispy rice

Fish recipes

Pilchard crispy rice

30 minutes

Biltong risotto

Biltong recipes

Biltong risotto

25 minutes

Loaded boerie rolls with pineapple salsa

Braai recipes

Loaded boerie rolls with pineapple salsa

20 minutes

Lamb knuckle potjie with grandma’s pot bread

Braai recipes

Lamb knuckle potjie with grandma’s pot bread

2 hours

Cape Malay lentil curry

Curry recipes

Cape Malay lentil curry

1 hour

Isinkwa sommbila (mielie bread)

Bread recipes

Isinkwa sommbila (mielie bread)

20 minutes

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

Braai recipes

Ipapa nezinso (Creamy braaipap with lamb kidney and chimichurri)

40 minutes

Inyama namadombolo (lamb shin with dumplings)

Bread recipes

Inyama namadombolo (lamb shin with dumplings)

1 hour 30 minutes

Ujeqe nobhonsisi (steamed bread with sugar beans)

Beans recipes

Ujeqe nobhonsisi (steamed bread with sugar beans)

1 hour

Istambu namathambo (samp and beans with beef bones)

Beans recipes

Istambu namathambo (samp and beans with beef bones)

3 hours

Uphuthu namasi (dry pap with sour milk)

Five-ingredient recipes

Uphuthu namasi (dry pap with sour milk)

30 minutes

Isijingi (sweet pumpkin porridge)

Five-ingredient recipes

Isijingi (sweet pumpkin porridge)

30 minutes

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Isijingi (sweet pumpkin porridge)

By Mmabatho Molefe

Serves 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g pumpkin, peeled and cubed
1 litre water, divided
150 g maize meal
80 g sugar
30 g butter

Method

1. Place the pumpkin in a medium saucepan with 2 cups water and bring to a boil. Once boiling, reduce to a simmer and cook until soft. Once the pumpkin is soft, blend until smooth and return to the saucepan.

2. Add the remaining water to the maize meal and whisk into the pumpkin purée until it is thick and smooth.

3. Cover the saucepan and simmer over a low heat for 15–20 minutes, stirring occasionally to prevent it from burning. Add the sugar and butter and cook for a further 5 minutes. Serve warm.

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Photograph: Toby Murphy
Styling: Khanya Mzongwana