ISIJINGI (PUMPKIN PUDDING)

SERVES: 4 PREPARATION: 10 MIN COOKING: 50 MIN

1kg pumpkin peeled and diced 5 sprigs fresh thyme, leaves only 5m (1t) each salt and pepper 500ml (2c) water

375ml (1½c) mealie meal

50g butter brown sugar, to serve

1 Fill a medium pot with enough water to cover the pumpkin. Add the pumpkin, thyme, salt and pepper. Cover with a lid and bring to the boil. Cook over medium heat until the pumpkin is fork tender.

2 Mash the pumpkin until smooth. In a separate bowl, add the mealie meal and a little water so that the porridge is wet. This will make it easier to mix it all together. Add the mealie meal and butter to the pumpkin, stirring until well combined and smooth.

3 Cover with a lid and cook for a further 20 minutes. Add warm water to the pot if the mixture appears dry.

4 Serve warm with brown sugar sprinkled over.

TIP You could also serve with nuts and a sprinkle of cinnamon or some whipped cream or fruit compote for a more formal occasion.

Going home and spending time with your family keeps you grounded