Recipe: Roasted pumpkin fondue (made on the braai)

Foster conversations with this cheesy dish prepared by chef and farmer Saveria Nkalashe

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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. 


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 
  1. Roast the squash on the fire for two hours. 
  2. Take the squash off the fire, then cut the crown open. 
  3. Remove seeds and veins. 
  4. Scrape the walls of the pumpkin and give it a thorough mix. 
  5. Stir in cream. 
  6. Fold in white cheddar with smoky citrus blend. 
  7. Put it back on the fire until cheese has melted and it is ready to serve along withy your favourite meat dish. Enjoy. 


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