My favourite way to make nhopi is not how it is made by everyone else. My pumpkin porridge is more like the nhopi everyone else makes. Believe it makes sense to me somehow. It is important because today’s recipe, tsubvu porridge, is based on the pumpkin porridge I have shared before.
The mind does this thing where it is comfortable with what is familiar. I love experimenting with food and sometimes I hesitate to taste but with tsubvu, it looks like chocolate so it easy to try.
I like, topping my porridge with fruit and seeds. In boarding school, we used to top with cornflakes, “dog” biscuits, peanut butter and or . The toppings take what is a simple dish and turn it into something special.
Tsubvu Porridge
Ingredients
- 1/2 cup maize(corn) meal
- 1/2 cup tsubvu puree
- 2 tablespoons peanut butter
- 1 teaspoon kosher salt
Toppings
- Strawberries
- Banana
- Raisins
- Sesame seeds
Instructions
- Boil 2 cups water in a saucepan. Blend cornmeal, tsubvu puree and 1/2 cup of water in a small bowl. Whisk into the boiling water.
- Reduce heat and leave to simmer for about 10 minutes. Whisk in the peanut butter and salt. Simmer for about 5 more minutes.
- Serve hot or cold topped with strawberries, raisins and the seeds.