Isijingi (sweet pumpkin porridge)

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Isijingi is my favourite winter dish. I love a main course that tastes like dessert.

Ingredients

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

Cooking Instructions

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.

Find more South African recipes here.

Photograph: Toby Murphy
Styling: Khanya Mzongwana