- 400 g pumpkin or butternut, peeled and cubed
- 120 g maize meal
- 1 T butter
- ½ t ground cinnamon
- 1 cup cream
- 150 g sugar or honey (if the pumpkin is sweet, leave out the sugar)
- Mixed berries, to garnish
- Mint, to garnish
Boil the pumpkin in enough water to cover it until soft enough to mash. Strain, reserving the water.
Purée the pumpkin in a blender, gradually adding the reserved cooking water.
Bring the purée to a boil in a saucepan over a medium heat, then whisk in the maize meal. Add the butter and cinnamon, and slowly stir in the cream. Add the sugar and cook for 15 minutes, or until cooked to your liking.
Divide between ramekins and garnish with fresh mixed berries. You could also add a sprig of mint for colour.
Cook's note: Isijingi is a dish my grandmother used to cook for us, especially on cold days. Traditionally it’s not a dessert, but this is my take on it as a chef.” – Nompumelelo Mqwebu