Photo from taste.co.za

Tinkhobe is a beloved traditional Swazi dish made from boiled pumpkin and corn. This simple yet delicious meal is often enjoyed during the harvest season, offering a taste of Swazi heritage in every bite. Easy to prepare and rich in nutrients, Tinkhobe is a delightful way to bring a piece of Swazi culture to your table.

Ingredients:

2 lbs (0.9 kg) pumpkin, peeled and diced

1 lb (0.45 kg) fresh corn kernels (or 1 can, drained)

1 cup (0.24 liters) water

1 teaspoon (0.01 kg) salt

2 tablespoons (0.03 liters) butter (optional)

Instructions:

Prepare the Pumpkin:

Peel and dice the pumpkin into small, even pieces for uniform cooking.

Cook the Pumpkin and Corn:

In a large pot, combine the diced pumpkin, fresh corn kernels, and water. Add the salt and stir to mix.

Boil and Simmer:

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-30 minutes, or until the pumpkin is tender and the corn is cooked through.

Mash the Ingredients:

Once cooked, use a potato masher or fork to mash the pumpkin and corn together. For a smoother consistency, you can use a blender, but traditionally, a chunky texture is preferred.

Add Butter (Optional):

Stir in the butter if desired, allowing it to melt and mix with the pumpkin and corn for a richer flavor.

Serving:

Serve Tinkhobe warm, either as a side dish or a main course. It pairs wonderfully with grilled meats or can be enjoyed on its own for a light, nutritious meal.

Tinkhobe is a testament to the simplicity and beauty of traditional Swazi cuisine. With just a few ingredients, you can create a dish that is both nourishing and flavorful. Whether served as a side or a main dish, Tinkhobe brings a taste of Swazi heritage to any meal, making it a perfect addition to your culinary repertoire.