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Ombidi shefipuka (pumpkin purée): recipe illustration
Everyday meals

Ombidi shefipuka (pumpkin purée)

A smooth purée of soft, tender pumpkin, mellowed with butter and sugar, traditionally served alongside meats or maize porridge.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

122 kcal per serving

Protein
2.1 g
Carbohydrates
13.6 g
of which sugars
9.3 g
Fat
6.4 g
of which saturated fat
4.3 g
Fiber
1 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 3 cm cubes.
  2. Put the cubes in a saucepan with the water and cover.
  3. Cook over medium heat for 20 minutes, until the flesh is very tender.
  4. Mash the pumpkin with a fork or potato masher right in the pan.
  5. Add the butter, sugar, salt and a pinch of nutmeg.
  6. Mix well and let it cook for 2 more minutes over low heat to evaporate any excess water.
  7. Serve hot as a side dish.

Variations and tips

Creamy version. Stir in two spoonfuls of milk at the end of cooking for a creamier purée.

More ideas

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Original Ecomely recipe.