Cooking, recipes, how to
benazir's blog
Bogobe With Mashed Pumpkin

Actually I have seswa posted as a previous blog post and this is what is on top of the bagobe itself. So I am going to post a link to it just in case. Instant Pot Seswaa is made to go with this and now I am going to write about the rest of this post. For the mashed pumpkin you will need to turn the oven on to 400F or 200C.
In a roasting pan you can coat it with either 1/4 cup of peanut or avocado oil. Cut a small pumpkin in half and remove the seeds. You may clean the seeds and let them dry and roast them later. Sprinkle with either 1 pinch of bullion powder or use 1 bullion cube crushed and 1 pinch of red chili powder. Add 3 dashes of maggi or knorr aroma. Cook in a covered roasting pan for 30 minutes. Repeat until pumpkin is tender and please do not worry about the skin because this softens up and it can be easily eaten and digested.
When the pumpkin is soft then you can easily mash it with a potato masher. Cover and let sit until the bagobe is ready. For the bagobe you will need to rincse 1 cup of either millet or sorgham. Add this to the pot and add 3 cups of water and bring to a boil. This is like a Grains Porridge. <The link is on the left. After this is done cooking then you can add 3 tbs of mashed pumpkin to the millet or sorgham and mix and serve some more mashed pumpkin on the side and the seswa on top. Enjoy yourself. By the way the country of origin is from Bostwana.
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