Umxhanxa (Zimbabwean Melon Soup)
Umxhanxa is a Zimbabwean soup of yellow watermelon, sun-dried maize and sugar. It is built on a pairing of soft, sweet melon purée and whole maize kernels that have been simmered until tender, so each spoonful has both a smooth base and something to chew. The recipe uses only three ingredients, and the yellow melon, called ijodo, is cooked down rather than eaten raw, which gives a mellow, gently sweet bowl served hot.
Instructions
Put the sun-dried maize in a pot and cover it with plenty of water. Bring it to a boil, then lower the heat and simmer until the kernels are very soft, topping up with water whenever the pot runs low.
Drain the maize and set it aside.
Slice the yellow watermelon into thick slices, the way you would cut a red watermelon, and pick out all the seeds. Cut away and discard the rind, then cut the flesh into large chunks.
Put the melon chunks in a clean pot with 250 ml of water. Bring to a boil and simmer for 30 minutes, until the melon is completely soft.
Blend the melon with a blender or an egg beater until it is smooth. Stir the cooked maize into the melon purée.
Add the sugar and stir until it dissolves. Simmer for no more than 15 minutes, then serve hot.
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