Langebaan Cinnamon Pumpkin

There is no end to the variety of African recipes for pumpkin. This traditional Afrikaans recipe is a delicious side dish or dessert. It comes from the beautiful west coast of South Africa. You can visit Langebaan in combination with the Cedarberg and Namaqualand on a customized safari and get well off the beaten track. If you wish to serve the pumpkin as a sweet end to the meal rather than a side dish, omit the butter and salt, then top with fresh whipped cream.

Langebaan Cinnamon Pumpkin
Serves 2
from The South African Illustrated Cookbook
by Lehla Eldridge

500g pumpkin or butternut squash, peeled and chopped
1tbsp sugar
1/2tbsp ground cinnamon
1tsp butter
pinch of salt (optional)
or 1Tblsp cream or whipped cream (omit butter and salt)

Place pumpkin in a saucepan and partially cover with water. Add the sugar and cinnamon and boil until the pumpkin is soft. Drain, then mash the pumpkin with butter. Add salt if necessary.

Serve this dish with any main course (it's great with bobotie!), or as a pudding in small ramkins with a dollop of cream and a dusting of cinnamon. It multiplies easily.

Photo courtesy Gretchen Healey