Yesterday I recieved a packet of seed for South African flat white pumpkin. This ends a three year search. I've wanted some ever since reading authentic African recipes.

My druggest is Afrikaans, and we've been trying to get her mother to ship them. There were several misstarts, due to language problems. But at long last the seed arrived yesterday. It's commercial seed, identified as Flat White Boer A.

I contacted Ballstraathof, the seed house, about whether these were hybrid or open pollinated. Given the variety name I would have guessed hybrid. Happy surprise #2: "All our packet varieties, unless specifically stated, are open pollinates as we feel strongly that many of the "old" varieties are the best suited for home garden use as they have built up natural resistance to diseases over time."

Obviously it's too late to plant them this year. But just wait until next season! Genuine African pumpkin fritters for everybody!

Ok, I'll bite.. What the heck is a SA flat white pumpkin?

It's commonly called a calabaza, Jafo, and is an integral part of much subsaharan African cuisine.

Imagine a small pumpkin that was pushed on from the top. Instead of being ovoid it's more wheel-like. There are a number of pumpkins with that shape, usually with the word "field" or "cheese" as part of their name.

For instance, the Kentucky Flat Tan Field pumpkin has the same shape as the African. But is slightly larger.

Anyway, the African is supposed to be one of the sweetest squashes in the world. Butternut subs in many recipes. But my understanding is that it is, at best, a poor second.

Next year we'll find out for sure.

South African Pumpkin Fritters

5 cups cooked calabaza*
2 cups grated raw calabaza*
1 tsp baking powder
½ cup flour
1/8 tsp ground cinnamon
Pinch of salt
1 egg
Oil for deep frying
Cinnamon sugar, for dusting

Put the cooked pumpkin in a mixing bowl, mash it with a fork, and set aside. Blanch the grated pumpkin by briefly dipping in boiling water. Drain it and add to the mashed pumpkin. Add the baking powder, flour, ground cinnamon, salt, and egg to the mixture and beat until it is smooth.

Heat oil for deep frying (375). When hot, drop in the batter, a tablespoonful at a time. Be careful not to place too many in the oil at once. Cook the fritters until golden brown on each side, turning once. Drain on absorbent paper. Sprinkle with cinnamon sugar. Serve warm.

Variation: Add a pinch of lemon zest, grating of nutmeg, and a tbls sugar to batter before frying.

*Butternut squash or sugar pumpkin substitutes

Jessica Harris
The Africa Cookbook

OMGoodness how fortunate you are!!! Those fritters will be so good when made up with the real thing! I am going to try making them with the pumpkins or butternut from my garden.

OK, now let me be the very first to beg for just a few seeds if they grow good for you next year, I'll pay whatever you think they should go for!

Is this what they look like?