Easy Zulu Isijing: Sweet and Creamy Mashed Pumpkin with Cornmeal
Easy Zulu Isijingi — Sweet and Creamy Mashed Pumpkin with Cornmeal
Isijingi is a beloved traditional Zulu dish of pumpkin, butter, sweet cream, and cornmeal — comfort food with roots in South Africa’s heartlands. This updated version uses canned pumpkin so you can enjoy it any time of year without peeling or roasting.
The original dish is slow-cooked with fresh pumpkin, but canned pumpkin puree makes it weeknight-friendly. It’s naturally gluten-free, cozy, and slightly sweet — perfect as a side for grilled meats, braais, or a hearty vegetarian bowl.
Ingredients
- 3 cups canned pumpkin puree
- ¼ cup fine cornmeal (maize meal)
- 2 cups half-and-half (or whole milk + heavy cream blend)
- ½ stick unsalted butter (4 tablespoons)
- Salt to taste
- Optional (modern twist): ½ teaspoon ground nutmeg, ½ teaspoon cinnamon, ¼ teaspoon orange extract or ground cloves for warm flavor
Directions
- In a large pot over medium heat, combine canned pumpkin, half-and-half, butter, and salt. Stir until butter melts.
- Slowly whisk in the cornmeal to prevent lumps.
- Reduce heat to low and simmer, stirring often, for about 15 minutes until thick and creamy. (Add a splash of cream if it gets too thick.)
- Taste and adjust salt. For a modern twist, stir in nutmeg, cinnamon, or orange extract before serving.
- Serve hot as you would mashed sweet potatoes — perfect alongside braai meats or as a holiday side dish.
Tip: For a richer flavor, toast the cornmeal briefly in a dry pan before whisking it in.
Did You Know?
In Zulu homes, isijingi is often served warm at family gatherings or alongside braai (South African barbecue). It began as a humble maize and pumpkin dish, stretching harvest ingredients into a hearty, filling side. Today, cooks blend tradition with modern convenience by using canned pumpkin for the same comforting flavor with less prep.
In Zulu homes, isijingi is often served warm at family gatherings or alongside braai (South African barbecue). It began as a humble maize and pumpkin dish, stretching harvest ingredients into a hearty, filling side. Today, cooks blend tradition with modern convenience by using canned pumpkin for the same comforting flavor with less prep.
