Nhopi (Pumpkin Porridge) with a Kefalos Plain Yoghurt twist

There’s something deeply nostalgic about the flavours and aromas of a traditional Zimbabwean breakfast. For many, it brings back cherished memories of childhood mornings, waking up to the comforting smells of hearty dishes prepared with love. These breakfasts were not just meals; they were a celebration of family, culture, and the simple joys of life.

Dishes like Nhopi (Pumpkin Porridge) transport us back to those mornings when the kitchen was filled with the sounds of laughter and the clinking of pots and pans. These meals, prepared with fresh, wholesome ingredients, are a testament to the rich culinary heritage of Zimbabwe.

Enjoy your Nhopi with a creamy twist from Kefalos Plain Yoghurt, and let the taste take you back to those heartwarming mornings.

40 Minutes

Ingredients

1 kg pumpkin, peeled and cut into chunks
Pinch of salt
1/4 cup sugar (adjust to taste)
1/2 cup peanut butter
1 cup Kefalos Plain Yoghurt

Instructions

Cook the Pumpkin:
- Place the pumpkin chunks in a large pot and cover with water and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until the pumpkin is soft and tender, about 20-25 minutes.
- Drain some (but not all of) the water and mash the pumpkin until smooth.
Add Sugar and Peanut Butter:
- Stir in the sugar and peanut butter until well combined.
- Simmer on low heat for another 5-10 minutes, stirring occasionally to prevent sticking.
Enhance with Kefalos Plain Yoghurt:
- Remove the pot from heat and let it cool slightly.
- Stir in the Kefalos Plain Yoghurt for a creamy and tangy flavour.
- Serve warm as a comforting and nutritious dish.

Let’s celebrate the flavours of Zimbabwean breakfasts and the fond memories they bring.