Nhopi Dovi (Pumpkin with Groundnut Sauce) is a traditional Zimbabwean recipe for a classic vegetarian lunchtime dish of pumpkin and peanut paste worked to a smooth paste. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Pumpkin with Groundnut Sauce (Nhopi Dovi).
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This is a Shona recipe from Zimbabwe that is made with the classic Zimbabwean pumpkin, the mashamba. A mashamba is a green-fleshed pumpkin that looks very much like a melon in appearance. You can actually use an under-ripe green-fleshed melon to make this.
Ingredients
1 medium mashamba (or use an under-ripe melon or a butternut squash), peeled, de-seeded and diced
500ml water
500g peanut paste (this is, quite literally, peanuts ground to a paste) substitute unsweetened smooth peanut butter
salt or sugar, to taste
Method:
Combine the mashamba and water in a pan. Bring to a boil and cook for about 20 minutes, or until the mashamba is tender (it should be very soft and readily mashed with a fork). Drain the excess water away in a colander then turn the mashamba into a bowl and stir in the peanut paste.
Mash the mashamba and peanut paste together until the mixture is a smooth paste. Season to taste with either salt or sugar (depending on whether you prefer it savoury or sweet).
Serve either hot or cold as a lunchtime dish. When cold it sets like a jelly and can be put into greased dishes to mould.
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