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Sidvudvu (Pumpkin Porridge)
Sidvudvu (Pumpkin Porridge) is a traditional eSwatini recipe for a classic accompaniment of pumpkin and maize kernels cooked until smooth and served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic eSwatini version of: Pumpkin Porridge (Sidvudvu).
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesEswatini Recipes
This is a classic pumpkin porridge from eSwatini (Swaziland). Pumpkins and pumpkin leaves are a staple in many Southern African countries and this is a classic example of the dishes prepared from eSwatini.
Ingredients:
200g of maize (fresh mealie or white maize kernels sliced from the cob)
2 tbsp of sour cream
½ tsp of ground cumin
1 butternut squash
3 pumpkin leaves, chopped
Pumpkin seeds, to garnish
salt and freshly-grated nutmeg, to taste
oil for frying
Method:
Bring a pan of lightly-salted water to a boil, add the maize kernels and cook for 20 minutes, until tender. Drain in a sieve and set aside.
Peel the quash, remove the seeds (these can be cleaned and toasted for later) then cube the flesh. Place a pan over medium heat and when hot add a splash of oil. Use this to cook the pumpkin for about 20 minutes, stirring occasionally until the pumpkin flesh is golden.
Remove the squash from the pan and set aside. Bring 500ml water to a boil. Add the cooked maize and the spices then return to the boil and add the fried squash flesh and chopped pumpkin leaves (if using). Mix well to combine and continue cooking until the mixture thickens (about 20 minutes).
Stir in the sour cream and mash the ingredients until smooth.
Turn into a warmed bowl, garnish with the squash seeds (if desired) and serve.
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