By Lucia Gxigxa
Pumpkins have a wide range of health benefits and there are various tasty ways in which they can be used to prepare dishes.
Their health benefits include regulating blood pressure, reducing cancer risk, suppressing prostate cancer tumours, controlling diabetes and preventing eye-related issues such as vision loss.
The Durban University of Technology (DUT ) Department of Food and Nutrition recently collaborated with DUT Journalism Programme students in a Food Journalism initiative.
Kwazi Dlamini, a Food and Nutrition student, prepared pumpkin dumplings as his plant-based diet dish for the year-end practical assessment.
“Pumpkin dumplings are a simple, plant-based dish that is easy to prepare and balances both tradition and innovation.”
He said pumpkin dumplings require time and effort, involving cooking, mashing, mixing flour, eggs, milk, sugar and spices, rolling out dough, cutting shapes and boiling until cooked thoroughly.
Mendy Mtshali said: “The texture of the dumpling is very smooth. It gave me nostalgia and reminded me of all those times when my late grandmother used to prepare it for us.”
Focusing on the transformation of pumpkin into various dishes and its potential impact on tradition, she said: “I do not think it (pumpkin) affects its cultural value in any way. Dumplings are still a part of our heritage. If anything, I think using pumpkin to make dumplings introduced a new way to continue enjoying our indigenous meals without stripping it of its cultural purpose.”
Praisegod Zondi, a Journalism student, said: “As I fondly remember traditional dishes from my childhood that involve pumpkin, I can say that times have changed. I do not think transforming pumpkin into new modern recipes disrespects its cultural value. I believe that embracing change is necessary and as we move forward, our methods must grow instead of relying on practices practised by our grandparents.”
Zondi expressed enthusiasm for trying new recipes, such as pumpkin dumplings, despite the belief that mixing different ingredients can ruin taste.
Dlamini’s dish underwent two kitchen trials before being presented for sensory evaluation by Journalism students.
