Isjingi

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“Can there be one ultimate way to prepare something as simple as isjingi? I gave it a try. While this recipe normally calls for the pumpkin to be boiled, I’ve roasted it to add some caramelised sweetness. I also spooned over nuts fried in brown butter to add richness.” – Khanya Mzongwana

Ingredients

500 g pumpkin, peeled and diced
4 T canola oil
4 T honey
sea salt and freshly ground black pepper, to taste
2 cups water
300 g maize meal
200 g butter
100 g hazelnuts, roughly chopped

Cooking Instructions

1. Preheat the oven to 200°C. Place the pumpkin on a baking tray, drizzle over the oil and honey and season. Roast for 10–12 minutes or until cooked through and caramelised. Place in a blender and purée.

2. Bring the water and salt to taste to the boil in a medium saucepan. Whisk in the maize meal until there are no lumps. Reduce the heat and simmer gently for 20 minutes, stirring occasionally. Once the maize meal is cooked, stir in the pumpkin purée. Set aside and keep warm.

3. Melt the butter in a saucepan over a medium heat. Once the butter has melted, allow it to gently bubble, stirring occasionally. Once the butter starts to turn brown and smell nutty, add the nuts and fry gently for a few minutes.

4. To serve, spoon the isjingi onto a platter, drizzle with the brown butter and sprinkle over the hazelnuts.

Find more South African recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi