Nhopi (Pumpkin + Nut Butter Pudding)

Nhopi is a traditional Zimbabwean pudding typically made with pumpkin and peanut butter. Nhopi is typically served as a snack or pudding. I would not suggest serving it for breakfast as it is quite indulgent and can be quite heavy for a morning meal.

This particular recipe used oven roasted pumpkin and a rich roast smooth peanut butter. Depending on the sweetness of the pumpkin the addition of sugar might not be necessary but if you have a sweet tooth I recommend using dark brown sugar or maple syrup, giving it a rich caramel flavour. This was my favourite pudding growing up and my grandmother cooked with love and was always slightly quite generous with my portion. The only difference between my grandmother’s recipe and mine is the addition of vanilla.

Ingredients

Roasted Pumpkin

1 tbsp Peanut Butter/ 100g roast pumpkin

1/4 tsp Vanilla/ 100g roast pumpkin

Milk or Water

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Cut the washed pumpkin, place on a baking tray. Cover with foil, roast in the oven for 40–45 minutes or until tender and the edges are caramel brown.

Once cooked, scoop out the seeds leaving the flesh and set aside. Scoop the flesh and place it in a high-speed blender.

Add the peanut butter, vanilla and milk or water to the blend to a smooth consistency. If it is a bit thick add extra milk or water (it will thicken again when returned to the hob.).

Pour the contents of the blender into a suitable size saucepan and on low heat continuously to avoid sticking to the bottom of the pot, stir until heated through.

Taste the porridge, add sugar and more peanut butter if you feel it is needed.

Another tip is to add more liquid if you want a thinner consistency or to cook out the liquid for a slightly thicker porridge.

Pour into a deep bowl and indulge.

Enjoy!