Z is for Zimbabwe...
Many countries have a version of a savory cornmeal porridge. In Italy, it's known as polenta, it's Coo Coo in Barbados and Funchi in Aruba. When trying to pick a country for letter Z, this was my problem with Zimbabwe. I've already done most of their recipes I was able to find, albeit with slight variations, in recipes from other countries. This demonstrates how the cuisine of African slaves was brought to the Caribbean and became staples of our cuisine as much as it is in Africa. Their version of Cornmeal Cake is very similar to Jamaica's Cornmeal Pudding I did here except they top theirs with sour cream instead of coconut milk. Dovi, their Chicken Peanut Butter Stew is very similar to Suriname's Chicken Peanut Butter Soup I did here and Sadza is their polenta. This variation of polenta made with pumpkin was an interesting twist and as with many African dishes, there is some peanut in this version also.
(adapted from here)Serves 4
- 3/4 cup cornmeal
- 1/2 teaspoon sugar
- salt, to taste
- 2 cups water
- 2 tablespoons peanut butter
- 8 oz. pumpkin, peeled, cooked and mashed
Add pumpkin, sugar, salt and peanut butter.
Stir to combine and cook for for another 2-3 minutes.
A delicious side dish that goes well with stews or other dishes that have lots of gravy. The nhopi will absorb the gravy which will enhance the flavor.
Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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