Mchuzi Wa Malenge Na Nazi (tanzanian Pumpkin And Coconut Stew)
Mchuzi wa Malenge na Nazi, or Tanzanian Pumpkin and Coconut Stew, is a flavorful and comforting dish that is popular in Tanzanian cuisine. This stew is made with fresh pumpkin, creamy coconut milk, and a blend of aromatic spices, creating a rich and satisfying meal.
Ingredients
- 2 cups diced pumpkin
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 2 cups vegetable broth
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the diced pumpkin, chopped tomatoes, ground turmeric, ground cumin, paprika, ground cinnamon, salt, and pepper to the pot. Stir well to combine the ingredients.
- Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 20-25 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked, pour in the coconut milk and stir to combine. Simmer for an additional 10 minutes, allowing the flavors to meld together.
- Adjust the seasoning with salt and pepper if needed. Serve the Mchuzi wa Malenge na Nazi hot with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Mchuzi wa Malenge na Nazi with a side of steamed rice and a sprinkle of fresh cilantro for a complete meal.
Tips & tricks
Tips: Adjust the spiciness of the stew by adding more or less paprika and ground pepper according to your preference.
Cost
$10