Southern Africa · Side
Dovi ReMhodzi (Pounded Melon Seed and Squash Relish)
A velvety, nutty heirloom seed stew layered with tender sweet squash, aromatic alliums, and gentle heat.
The story
Developed across the arid southern and western plains of Zimbabwe by Kalanga and Tonga communities, this archaic relish relies on drought-tolerant tsamma melon seeds rather than peanuts for richness. Prepared during the dry winter months when fresh pasture and greens decline, it represents indigenous preservation techniques where dried seeds were stored in woven bins (matura) year-round. Technically, stone-pounding toasted melon seeds releases essential emulsifying oils that thicken the cooking broth into a silky, glossy sauce without requiring any added starches.
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