Ibihaza

Ingredients6

• pumpkin800 g
• onion1
• tomatoes2
• vegetable oil2 tbsp
• salt1 tsp
• water100 ml

Method

1. Peel the pumpkin, remove the seeds, and cut the flesh into bite-sized chunks.
2. Finely chop the onion and dice the tomatoes.
3. Heat the oil in a pot and fry the onion until soft and lightly golden.
4. Add the tomatoes and cook until they break down into a sauce.
5. Stir in the pumpkin, salt, and water, then cover and simmer for about 20 minutes until the pumpkin is tender but not mushy.
6. Uncover and cook a few minutes more if needed so the sauce thickens slightly, then serve warm.