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Butternut Nhopi
A creamy and comforting porridge-like dish made from mashed butternut squash, cornmeal, and peanut butter, seasoned with warming spices. Traditionally made with pumpkin, this butternut variation is a popular snack or light meal in Zimbabwe, often enjoyed for breakfast or during family gatherings.
ð§ ææ
- 1 medium Butternut squash(peeled, deseeded, and cubed (about 1kg))
- 1.5 cups Water(plus more if needed)
- 0.5 cup Cornmeal
- 2 tbsp Peanut butter(natural, unsweetened recommended)
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 1/4 tsp Salt(or to taste)
- 1-2 tsp Optional: Sugar(to taste, if squash is not sweet enough)
- 60 ml Optional: Milk(for serving)
ðšâð³ äœãæ¹
- 1
Place the cubed butternut squash in a medium saucepan. Add 1.5 cups of water and the salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the squash is very tender when pierced with a fork.
- 2
While the squash is cooking, whisk together the cornmeal with about 1/4 cup of water in a small bowl until smooth, ensuring there are no lumps.
- 3
Once the squash is tender, mash it thoroughly with a fork or potato masher directly in the pot. If there's excess water, you can drain some off, but leave enough to create a porridge consistency.
- 4
Stir in the peanut butter, cinnamon, and ginger. Cook for about 3 minutes, stirring constantly, until the peanut butter is well incorporated.
- 5
Gradually pour in the cornmeal slurry, stirring continuously to prevent lumps. Bring the mixture back to a simmer, stirring frequently, and cook for about 5-7 minutes, or until it thickens to a porridge-like consistency. Add more water if it becomes too thick.
- 6
Taste and add sugar if desired for extra sweetness. Serve hot, optionally with a drizzle of milk.
ð¡ ããã®ã³ã
- âUsing natural peanut butter without added sugar allows the sweetness of the butternut squash to shine through.
- âIf you prefer a smoother consistency, you can use an immersion blender to puree the cooked squash before adding other ingredients.
- âThe consistency can be adjusted by adding more water or cornmeal slurry.
- âNhopi is often served as a side dish with vegetables or stews, but can also be enjoyed on its own.
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- Some recipes use pumpkin instead of butternut squash.
- Add a pinch of nutmeg or cardamom for extra warmth.
- For a richer dish, a tablespoon of butter or margarine can be added.