Entree: South Africa – Zulu Cuisine – Isijingi (Pumpkin Porridge) (Thick maize-meal porridge cooked with pumpkin to make a creamy, slightly sweet staple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 3 cups (420 g) peeled pumpkin or butternut squash, diced
- 3 cups (720 ml) water, divided
- 1 cup (120 g) coarse maize meal (mielie-meal)
- 1 cup (240 ml) whole milk (or coconut milk for a dairy-free version)
- 1 tbsp (15 g) unsalted butter or 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (25 g) brown sugar or to taste (optional)
- 1/2 tsp (2 g) ground cinnamon (optional)

Instructions

1. Place the diced pumpkin in a medium saucepan with 1 cup (240 ml) of water. Bring to a simmer over medium heat, cover, and cook until pumpkin is very tender, about 10–12 minutes.
2. Mash the cooked pumpkin in the pan with a potato masher or fork until mostly smooth, leaving some texture if desired.
3. Stir in the remaining 2 cups (480 ml) water and bring to a gentle boil. Gradually whisk in the maize meal to avoid lumps.
4. Reduce heat to low and simmer, stirring frequently, until the maize meal has thickened and cooked through, about 10–15 minutes.
5. Stir in the milk, butter, salt, and brown sugar (if using). Cook another 3–5 minutes, stirring, until the porridge is creamy and has reached your preferred thickness. Add more milk or water to loosen if necessary.
6. Taste and adjust seasoning with additional salt or sugar. Serve hot, optionally sprinkled with a pinch of cinnamon or a pat of butter.