Name: Zimbabwean Pumpkin and Groundnut Stew with Cornmeal Porridge
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Zimbabwean
Ingredients: 2 lbs butternut squash, peeled and cubed (about 5 cups); 1 large onion, finely chopped; 2 medium tomatoes, chopped; 3 tbsp natural smooth peanut butter; 2 tbsp vegetable oil; 1 tsp mild curry powder; 1/2 tsp ground turmeric; 1 small green chili, sliced (optional); 1 1/2 cups water or vegetable broth; 1 tsp salt, plus more to taste; 2 cups white cornmeal (mealie meal); 4 cups water; 1/2 tsp salt

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This hearty Zimbabwean classic pairs a creamy pumpkin stew enriched with peanut butter and warming spices with thick cornmeal porridge, the country's beloved staple. Butternut squash melts into a rich, slightly nutty sauce that's perfect for soaking up the smooth maize meal. It's a soul-warming one-bowl meal enjoyed across Zimbabwean homes.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

475 kcalCalories
16 gFat
3 gSaturated Fat
74 gCarbs
9 gFiber
11 gSugar
12 gProtein
640 mgSodium
880 mgPotassium
95 mgCalcium
4.2 mgIron
32 mgVitamin C
485 mcgVitamin A

Ingredients

For the pumpkin stew

2 lbs butternut squash, peeled and cubed (about 5 cups)
1 large onion, finely chopped
2 medium tomatoes, chopped
3 tbsp natural smooth peanut butter
2 tbsp vegetable oil
1 tsp mild curry powder
1/2 tsp ground turmeric
1 small green chili, sliced (optional)
1 1/2 cups water or vegetable broth
1 tsp salt, plus more to taste

For the cornmeal porridge

2 cups white cornmeal (mealie meal)
4 cups water
1/2 tsp salt

Directions

Heat the oil in a heavy pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
Stir in the curry powder, turmeric, and green chili if using. Cook for 30 seconds until fragrant, then add the chopped tomatoes and cook for 3-4 minutes until they break down into a thick sauce.
Add the butternut cubes, water or broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the squash is fork-tender.
Mash about half the squash directly in the pot with a wooden spoon to thicken the sauce, then stir in the peanut butter until fully melted and combined. Simmer uncovered for 3-4 minutes more, adjusting seasoning to taste.
Meanwhile, make the cornmeal porridge: bring 4 cups of water to a rolling boil in a separate pot, adding the salt. Slowly pour in the cornmeal in a thin stream while whisking constantly to prevent lumps.
Reduce heat to low and stir vigorously with a wooden spoon for 8-10 minutes, pressing the mixture against the sides, until it forms a thick, smooth dough-like consistency that holds its shape.
Spoon a generous mound of cornmeal porridge onto each plate or shallow bowl, and use the back of a wet spoon to make a well in the center. Ladle the pumpkin and groundnut stew into and around the porridge. Serve hot.
Optionally, serve with a side of sautéed greens such as collards or pumpkin leaves, and a wedge of avocado.

Cook’s Notes

Traditional recipes use freshly ground roasted peanuts instead of peanut butter; pulse 1/2 cup roasted unsalted peanuts in a blender until creamy as a substitute.
The cornmeal porridge should be thick enough to scoop and form a ball when pressed between wet fingers, similar to stiff mashed potatoes.
Add a handful of chopped pumpkin leaves or collard greens during the last 5 minutes of stew simmering for extra nutrition and authentic flavor.
If the stew thickens too much as it cools, loosen it with a splash of hot water or broth when reheating.
For a richer stew, swap water for chicken or beef stock and finish with a squeeze of fresh lemon juice to brighten the flavors.