Recipe from Chirumba High School


  • 2kg pumpkin, peeled, deseeded and chopped
  • 1kg shamba (wild melon), peeled, deseeded and chopped
  • 250g dovi (peanut butter)
  • 1kg mealie-meal
  • Sugar to taste


  1. Wash and clean the pumpkins and wild melons. Peel each, then cut in half and remove the seeds with a spoon.
  2. Chop the pumpkin and melons into small pieces.
  3. Add the pieces to a pot, cover with water and simmer for about 30 minutes until soft.
  4. Add the mealie-meal and mix well, breaking up the pieces of soft pumpkin as you stir. Continue to cook for 10 minutes or until the mealie-meal is soft.
  5. Add the dovi and sugar (to taste) and stir until the sugar has dissolved and the mixture is smooth.
  6. Serve hot.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.