Name: Isidudu (pumpkin pap) with curried cabbage and liver
Yield: 4 servings
Cuisine: African
Ingredients: 750.00 ml pumpkin cooked; 1.00 water; 625.00 ml maize meal; 60.00 ml sugar; 5.00 ml salt; 45.00 ml oil; 500.00 g lamb liver; 1.00 onion large, chopped; 750.00 ml cabbage finely chopped; 3.00 potatoes peeled, diced and boiled; 3.00 garlic cloves, crushed; 15.00 ml curry powder; 15.00 ml paprika ground; 0.00 salt to taste

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Ingredients (14)

Isidudu

750.00 ml	pumpkin — cooked
1.00	water
625.00 ml	maize meal
60.00 ml	sugar
5.00 ml	salt

Curried cabbage and liver:

45.00 ml	oil
500.00 g	lamb — liver
1.00	onion — large, chopped
750.00 ml	cabbage — finely chopped
3.00	potatoes — peeled, diced and boiled
3.00	garlic — cloves, crushed
15.00 ml	curry powder
15.00 ml	paprika — ground
0.00	salt — to taste

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Method:

To make isidudu (pumpkin pap): boil water, then add sugar, salt and pumpkin, stirring to mix.
Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.
Heat oil and gently fry liver until well cooked. Remove and keep warm.
Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.
To serve, spoon curried cabbage over isidudu and top with liver.
Variation:
Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.