Southern Africa · Side
Usavi weMhodzi (Toasted Ground Pumpkin Seed Relish)
A velvety, deeply nutty relish made from stone-pounded pumpkin seeds simmered with caramelized onions and ripe field tomatoes.
The story
Pounded by Ndau and southern Shona cooks during the post-harvest dry season, Usavi weMhodzi transforms sun-dried pumpkin seeds into a nutrient-dense, savory relish. Traditionally served alongside finger millet sadza (sadza rezviyo) at communal harvest gatherings, it celebrates ancestral seed-saving and zero-waste farming traditions. Technically, the raw pumpkin seeds must be dry-roasted only until they puff lightly without browning deeply, preserving their natural emulsifying agents to produce a creamy, stable gravy without dairy.
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