This Pumpkin and Peanut Butter Nhopi is made with polenta in the style of Zimbabwean food. It is creamy and full of flavor. This dish is one of a kind and filling because it combines the sweetness of pumpkin with the richness of peanut butter. For people who can't eat gluten, this is a great side dish or dessert.
Ingredients: 1 cup fine cornmeal. 2 cups water. 1 cup canned pumpkin puree. 1/2 cup peanut butter gluten-free. 1/4 cup coconut milk canned, full-fat. 1/4 cup brown sugar. 1/4 teaspoon salt. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon vanilla extract. 2 tablespoons vegetable oil.
Instructions: Put the fine cornmeal and water in a large bowl and mix them together. Make sure there are no lumps in the batter as you mix it. Put the canned pumpkin puree, brown sugar, and coconut milk in a different saucepan. Set it over medium-low heat. Mix the ingredients together and stir until the sugar is gone. Stir the peanut butter into the pumpkin mixture until it's well mixed in and the mixture is smooth. Pour the pumpkin and peanut butter mix into the cornmeal batter slowly while stirring all the time to avoid lumps. Salt, cinnamon, nutmeg, and vanilla extract should be added to the mix. Stir the ingredients together until they are well mixed. Put the vegetable oil in a large skillet or nonstick pan and heat it over medium-high heat. Put the Nhopi mixture into the hot pan and stir it around a lot for 10 to 15 minutes, until it gets thicker and pulls away from the pan's sides. It needs to be smooth and creamy. When the Nhopi is done, take it off the heat and let it cool down a bit before you serve it. As a creamy side dish or dessert, serve the gluten-free Pumpkin and Peanut Butter Nhopi warm.
Prep Time: 15 minutes
Cook Time: 25 minutes
Columbus Free Press
