Eswatini Sishwala Pumpkin Peanut Stew

Ingredients

• 1 1/2 lb pumpkin or butternut squash, peeled and cubed
• 1/2 cup smooth peanut butter
• 1 1/2 cups maize meal
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 green chili, minced
• 2 ripe tomatoes, diced
• 2 cups vegetable stock or water
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Start the sishwala first. Bring 4 cups water and 1/2 teaspoon salt to a boil in a heavy pot.
2. Whisk 1/2 cup of the maize meal into 1 cup cold water to make a lump-free slurry, stir it into the boiling water, and simmer for 5 minutes.
3. Add the remaining maize meal in a steady stream while beating hard with a wooden spoon, then cover and cook over the lowest heat for 25 to 30 minutes, beating and scraping the base every 5 minutes so it does not scorch.
4. Meanwhile heat the oil in a wide pan over medium heat and cook the onion for 6 minutes until soft, then the garlic, ginger, and chili for 30 seconds.
5. Add the tomatoes and cook for 6 minutes until they collapse, then add the pumpkin, the stock, and the salt.
6. Simmer for 15 to 18 minutes, until the pumpkin is tender enough to crush against the side of the pan.
7. Whisk the peanut butter with 1/2 cup of the hot cooking liquid until smooth, then stir it back in and simmer for 8 to 10 minutes, stirring often, until the sauce is thick and glossy and the oil rises. Adding peanut butter straight from the jar leaves lumps.
8. Beat the sishwala hard for a final minute until stiff and smooth, then serve it with the pumpkin stew, the cilantro, and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.