Braaied butternut pudding

There is a snack in Zimbabwe called nhopi, which is basically chunky pumpkin mash with peanut butter, decorated with fresh cream. I’m told this is a Friday vibe after a long week, and at Christmas, caramelised white chocolate is added to elevate the sweet and nutty notes. Add ice cream and a crumble, and it becomes a great braai dessert.

1. Place the butternuts directly into hot coals and allow to blacken all over. Add more ash and coals to cover. Cook in the coals for 30 minutes, or until a knife can be easily inserted. Once cooked, allow to cool. Scoop out the seeds.

2. To make the peanut-and-chocolate crumble, place the white chocolate in a saucepan over a medium heat and melt slowly. Keep stirring until the chocolate begins to caramelise, scraping the bottom of the saucepan
as you stir.

3. Allow to cool on a tray and mix through the peanuts. Sprinkle over some coarse salt and allow to set at
room temperature.

4. To serve, scoop the butternut flesh into a bowl, top with some peanut butter ice cream and a generous helping of the peanut-and-chocolate crumble.

Find more braai recipes here.

Photographs: Toby Murphy
Production: Abigail Donnelly
Videography: Romy Wilson, Shavan Rahim
Food assistant: Claire-Ellen van Rooyen