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Isijinga zulu – corn porridge with pumpkin

Isijinga zulu – corn porridge with pumpkin

Preparation time: Between 30 and 60 Minuti

Nutritional information: 531 kcal / per serving

Course: First course

Geographic Area: Africa

Enviromental Impact: Very low (0.2kg CO2 eq)

Recipe in partnership with:

For the majority of the South African population, the staple diet is maize meal porridge. Eaten alone or combined with a variety of other ingredients, it is usually the main component of any dish and the source of daily nourishment.
This recipe calls attention to the importance of eating balanced meals by combining isijinga (which is most often eaten alone) with umfino (amaranth leaves) and, as an optional extra, grilled lamb chops, a true delicacy and treat for all South Africans.

Ingredients for 4 portions

  • Water 500 ml
  • Milk 500 ml
  • Pumpkin, cubed 300 g
  • Cornmeal 320 g
  • Butter 40 g
  • Salt and white pepper q.b.
  • Green leaves (spinach, kale, amaranth, etc.). 150 g
  • Onions, sliced 100 g
  • Peanuts, chopped 50 g

Preparation

1.

ISIJINGA:

Bring water and milk to a boil in a large pot with a heavy bottom.
2.

Add the pumpkin, salt, and pepper and let simmer until the pumpkin is tender.
3.

Add cornmeal a little at a time, stirring with a wooden spoon to incorporate it.
4.

Continue cooking over low heat for about 10 minutes, continuing to stir.
5.

When the isijinga has thickened and is cooked, add the butter and adjust the seasoning.
6.

It is delicious served with roasted pumpkin cubes and roasted pumpkin seeds.
7.

To achieve a balanced meal, accompany it with umfino. If you want to create a dish for special occasions, add grilled lamb chops.
8.

UMFINO:

Wash the green leaves thoroughly and remove the stems. Break up the leaves.
9.

Melt 10 g butter in a frying pan; when hot, add onions and sauté until translucent.
10.

Add the chopped leaves and stir, letting them wilt. Pour in 1⁄4 cup of water and cook the leaves until the water has completely evaporated.
11.

Season with salt and pepper and just before serving add the remaining butter and chopped peanuts.

Enviromental Impact

Very low

Details

Per serving:

0.2kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.