This Zambian Pumpkin n’ Peanut Oats is a mother’s (and a nutritionist’s) dream – high in beta carotene, protein, and fiber. A pillow of ever-so-slightly sweet pumpkin porridge punctuates a bed of steel cut oats with quiet force, each bite a fortifying indulgence. Using chunks of pumpkin gives texture (a great choice in autumn), while canned pumpkin lends each spoonful ethereal silkiness all year round. PLUS it keeps mermaids away.
| Servings | Prep Time |
| 4-6 people | 5 minutes |
| Cook Time |
| 10 minutes |
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This Zambian Pumpkin n’ Peanut Oats is a mother’s (and a nutritionist’s) dream – high in beta carotene, protein, and fiber. A pillow of ever-so-slightly sweet pumpkin porridge punctuates a bed of steel cut oats with quiet force, each bite a fortifying indulgence. Using chunks of pumpkin gives texture (a great choice in autumn), while canned pumpkin lends each spoonful ethereal silkiness all year round. PLUS it keeps mermaids away.
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Ingredients
For the Chipwatanga
- 15 oz pumpkin puree
- 1/2 cup peanuts , crushed
- 1/2 cup milk
- 3 Tbsp sugar , or to taste
- pinch salt
Serve on hot breakfast cereal
- oatmeal (preferably steel cut oats)
Servings: people
Units:
Instructions
- Add all ingredients to a pot and cook over medium heat. It will sputter because it is a rather dry mixture. You can add more milk if you’d like, but I like having some body to the mixture. Stir regularly to keep the bottom from scorching.
- Serve over freshly prepared steel cut oatmeal. Garnish with more peanuts, if desired.