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Traditional Manhanga (boiled Pumpkin)

Traditional Manhanga (boiled Pumpkin)

Written by Published on in Other, Traditional, Vegetables, Vegetarian
3-4 Servings ~ 30 minutes
  • 1/2 small pumpkin
  • 500ml water
  • sugar (optional)

Manhanga (pumpkins) are something that a lot of Zimbabweans enjoy especially when they are in season, together with their leaves, which we call muboora. Other than this traditional way of boiling them and eating them with some tea at breakfast or lunch even, pumpkins are also made into a porridge-like meal or snack known as nhopi. This is a very nutritious meal which I also personally enjoy.

Now back to this recipe, it’s simple and straight forward really. Nothing to it.

 

Quick Instructions

  1. Get you pumpkin (1/2 small pumpkin) ready. De-seed and cut it into big pieces. Put in a good sized pot and add water (500 ml). Close pot and boil for 30 minutes or until tender. And that’s all.

Pictorial Detailed Instructions

Step 1
Get you pumpkin ready (a). De-seed and cut it into big pieces. Put in a good sized pot and add water (b). Close pot and boil for 30 minutes (c) or until tender (d). And that’s all.

 

Step 2
Ready to eat manhanga

 

Traditional Manhanga (boiled Pumpkin)
Traditional Manhanga (boiled Pumpkin)

 You may add sugar to taste depending on the sweetness of your pumpkin. Look out for recipes for pumpkin scones and pumpkin pie. This is the season. Get all recipes in your email by signing-up here. I send an email with new recipes as soon as they are published. Also feel welcome to leave a comment below.

Also see  Delicious traditional Muboora (Pumpkin leaves)