Page 72 - Through the eyes of an African chef
P. 72
THROUGH THE EYES OF AN AFRICAN CHEF
Isijingi – Pumpkin pudding
INGREDIENTS
400g pumpkin or butternut, peeled and cubed
120g maize meal
15g butter
250ml cream
2.5ml ground cinnamon
150g sugar (or substitute with honey to taste)
Fresh mixed berries to serve
INSTRUCTIONS
Cook the pumpkin/butternut in enough water to cover until soft enough to mash. Strain and reserve the water. Purée the pumpkin in a blender, gradually adding 2 cups of the reserved water.
Place the pumpkin purée in a pot on medium heat. When it comes to the boil, whisk in the maize meal. Slowly stir through the butter, cream and cinnamon. Cook for about 15 minutes. Add sugar or honey to taste.
TO SERVE
Pour into ramekins and garnish with fresh berries.
SERVES 6–8 PREPARATION TIME 5–8 MINS COOKING TIME 30–35 MINS
70 DESSERTS [ chapter three ]
