COAL-BAKED BUTTERNUT WITH CARAMELISED WHITE CHOCOLATE AND PEANUTS
“There is a snack in Zimbabwe called nhopi, which is basically chunky pumpkin mash with peanut butter, decorated with fresh cream.
I’m told this is a Friday vibe after a long week, and at Christmas, caramelised white chocolate is added to elevate the sweet and nutty notes. Add ice cream and a crumble, and it becomes a great braai dessert.”
Serves 8
EASY
GREAT VALUE Cooking: 40 minutes
small butternuts 4
Woolworths peanut-butter flavoured ice cream, for serving
For the peanut-and-chocolate crumble: white chocolate 200 g peanuts 180 g, crushed coarse salt, to taste
1 Place the butternuts directly into hot coals and allow to blacken all over. Add more ash and coals to cover. Cook in the coals for 30 minutes, or until a knife can be easily inserted. Once cooked, allow to cool. Scoop out the seeds. 2 To make the peanut-and-chocolate crumble, place
the white chocolate in a saucepan over a medium heat and melt slowly. Keep stirring until the chocolate begins to caramelise, scraping the bottom of the saucepan as you stir. 3 Allow to cool on a tray and mix through the peanuts. Sprinkle over some coarse salt and allow to set at room temperature. 4 To serve, scoop the butternut flesh into a bowl, top with some peanut butter ice cream and a generous helping of the peanut-and-chocolate crumble.
MEAT-FREE, WHEAT- AND GLUTEN-FREE