4
Ingredients
- 800 g yellow squash or pumpkin, cubed
- 2 onions, sliced
- 3 tomatoes, crushed
- 2 garlic cloves
- 3 tbsp palm oil or neutral oil
- 200 ml water
- Salt, chili
- 80 g pounded peanuts, optional
Method
- 01 Sweat the onions in oil, add garlic and tomatoes. Cook 8 minutes.
- 02 Add the squash cubes, water, salt and chili. Cover and simmer 25–30 minutes.
- 03 When tender, mash some cubes lightly to thicken the sauce.
- 04 Stir in pounded peanuts if using; cook 5 minutes more.
- 05 Serve with rice, fufu or chikwangue.
Here you cook the squash fruit—not the leaves (mujibujibu) and not the seed paste (mbika). Peanuts are optional to thicken without becoming a full nguba sauce.
In the same spirit
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Mbika
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