Nagmaalpampoen directly translated means communion pumpkin. In the olden days the chuch people had to travel from afar to get together for church. They specifically went “all out” for communion Sunday where they afterwards cooked and ate together. Later on, the Sunday meal still meant one almighty lunch, whether people had to travel or not to get together. I first had this pumpkin dish at a friend’s house (on a Sunday of course) when I was still a student. Years later when I still made my own recipe cards, I found the recipe in an Afrikaans magazine and it became one of my favourite special recipes. That collection of cards now got replaced by ipads and blogs😉 and somehow as we do, I stupidly forgot about this dish and haven’t made it in years. I still have my recipe box and will save it for my daughter.
I do not know what made me think of it again but a lightbulb moment later, I made it today for Sunday lunch (to which day and meal the recipe now belongs). The original recipe like they did in those days had tinned this, syrup and sugar that, so instead, I used fresh ingredients.
Pumpkin (unpeeled) in chunks
Peeled guavas cut in quarters
2 Cinnamon sticks
Sprinkle with olive oil and pumpkin spice. (I used a wonderful blood orange infused olive oil from Willow Creek and If you do not have pumpkin spice, use cinnamon and cloves)
250ml orange juice(I added apple juice with the orange because I had it)
125 ml butter
Bake in the oven until glistening, soft and the sauce is caramelised
If you like it sweeter, add sugar or Xylitol before baking.
I love cooking with fruit and the pumpkin I served it with roast leg of lamb baked with apple which a blogged about here.
Those figures are my idea of tranquility.
My absolute favourite and what a joy to see the original unexpectedly!
Tretchikoff at Delaire Graff