Chef Saveria Nkalashe says melted cheese can heal a broken heart, so ease those lockdown blues with this timeless dish. Nkalashe adds a bit of Mzansi flair though. Instead of dusting off the boring fondue kit, Nkalashe encourages the use of a massive pumpkin squash, like the ones she grows on her own farm. This will not only foster conversations amongst the family but will be a fun eating experience with a tonne of flavour. Enjoy with a selection of meats or with nice toasted breads and crackers.
Ingredients
1 whole pumpkin
250ml cream
250g white cheddar
2 tbsp Smoky Citrus blend (or use the following):
- 1 tsp Himalayan salt
- ½ tsp Garlic flakes
- ½ tsp Mustard seeds
- ½ tsp Coriander seeds
- ½ tsp Paprika flakes
- ½ tsp Black peppercorns
- ½ tsp Oregano
- ½ tsp Thyme
- Method
- Roast the squash on the fire for two hours.
- Take the squash off the fire, then cut the crown open.
- Remove seeds and veins.
- Scrape the walls of the pumpkin and give it a thorough mix.
- Stir in cream.
- Fold in white cheddar with smoky citrus blend.
- Put it back on the fire until cheese has melted and it is ready to serve along withy your favourite meat dish. Enjoy.
