Fried pumpkin mash topped with syrup and cinnamon. Serve alongside African minced beef or baked fish for a Kwanzaa dinner, or as appetizers at a holiday party.
500 g pumpkin, skinned, seeded and cubed
Pinch of salt
Water, to cover pumpkin
1 egg, lightly beaten
250 g cake flour
1 tsp baking powder
Pinch of ground cinnamon
1-2 tbsp vegetable oil
125 g brown sugar
1/2 cup water
1 tsp cornflour
2 tsp ground cinnamon
1/2 cup sugar
Step 1: Cook the pumpkin in a little salted water over medium heat until soft.
Step 2: Drain and mash with the egg, flour, baking powder and cinnamon.
Step 3: Heat a little vegetable oil in a frying pan and drop in spoonfuls of the batter. Fry the fritters on both sides until golden.
Step 4: For the syrup, combine the sugar, water and cornflour in a small saucepan and bring to a boil, slowly stirring until the sugar dissolves. Boil briskly until thick and syrupy.
Step 5: Pour the syrup over the fritters, mix cinnamon and sugar, then sprinkle overtop.
Reprinted with permission from Lehla Eldridge's The South African Illustrated Cookbook (2010 Allison & Busby). The South African Illustrated Cookbook is available through Chapters and Indigo Books + Music and Amazon.