Recipe - Pumpkin With Groundnut (Peanut) Sauce

1 md Mashamba; or alternatively
; butternut pumpkin,
; peeled, seeded and
; minced
500 ml Water
500 g Groundnut; (peanut) paste
Salt or sugar to taste

Boil the mashamba or pumpkin in the water until cooked thoroughly. It
should be very soft, ready to mash. Drain away excess water. Stir in the
groundnut (peanut) paste. Mash both thoroughly to form a creamy, smooth
paste.

Depending on your taste, add sugar or salt to make it sweet or savoury.
Serve hot or cold as a lunch. When cold, it sets to a jellylike mass.

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Converted by MM_Buster v2.0l.