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Pumpkin ndiwo (dzungu): recipe illustration
Everyday meals

Pumpkin ndiwo (dzungu)

A smooth, creamy pumpkin stew cooked slowly in a tomato and onion sauce. Served warm with nsima (firm maize porridge), often at lunch or dinner in Malawian households.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

163 kcal per serving

Protein
3.1 g
Carbohydrates
11.8 g
of which sugars
6.7 g
Fat
10.8 g
of which saturated fat
1.4 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pumpkin, remove the seeds and cut the flesh into cubes of about 3 cm.
  2. Heat the oil in a large pot over medium heat and fry the onions for 5 minutes, until translucent.
  3. Add the tomatoes and chilli, and let them break down for 5 minutes, stirring now and then.
  4. Add the pumpkin cubes, season lightly and stir to coat them in the sauce.
  5. Pour in the water, cover and simmer gently for 20 to 25 minutes, until the pumpkin is soft and falls apart easily with a fork.
  6. Mash a few pieces against the side of the pot to thicken the sauce, adjust the seasoning and serve hot.

Variations and tips

Richer version. Stir in 100 g of crushed peanuts near the end of cooking for a creamier, more filling sauce.

Using what's easy to find. Butternut squash works very well in place of local dzungu; regular pumpkin gives a slightly softer texture.

More ideas

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Original Ecomely recipe.