Isijingi is my favourite winter dish. I love a main course that tastes like dessert.
- 500 g pumpkin, peeled and cubed
- 1 litre water, divided
- 150 g maize meal
- 80 g sugar
- 30 g butter
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.
Photograph: Toby Murphy
Styling: Khanya Mzongwana