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- 1 tablespoon canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon cumin seeds
- 1/2 small jalapeno seeded and minced
- 2 cups cheese pumpkin, peeled, seeded and chopped into 1-inch pieces
- 1 Roma tomato, chopped
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
- 1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried
- salt and black pepper to taste
Heat the oil in a deep saucepan and add the onion. Fry until
translucent, then add the garlic.. Add cumin seeds and chili pepper .
Fry until seeds begin to pop and release their aroma, about 15 seconds.
Mix in the pumpkin pieces. Sauté for 1 to 2 minutes, then cover the pot and lower the heat to medium-low. Cook for about 10 minutes.
Remove the lid and mix well. There should be some liquid in the pot, released from the pumpkin. If the pot is dry, add about 1/4 cup of water or vegetable stock. Add the tomato, thyme, oregano, salt and pepper and mix well. Cover the pot and simmer for about 15 to 20 minutes, or until the pumpkin can be mashed easily.
Turn off heat and mash the pumpkin into a smooth paste. Return to the heat for 1 to 2 minutes more, stirring well.
Recipe adapted from Sweet Hands: Island cooking From Trinidad & Tobago by Ramin Ganeshram (Hippcrene Books 2006)
Mix in the pumpkin pieces. Sauté for 1 to 2 minutes, then cover the pot and lower the heat to medium-low. Cook for about 10 minutes.
Remove the lid and mix well. There should be some liquid in the pot, released from the pumpkin. If the pot is dry, add about 1/4 cup of water or vegetable stock. Add the tomato, thyme, oregano, salt and pepper and mix well. Cover the pot and simmer for about 15 to 20 minutes, or until the pumpkin can be mashed easily.
Turn off heat and mash the pumpkin into a smooth paste. Return to the heat for 1 to 2 minutes more, stirring well.
Recipe adapted from Sweet Hands: Island cooking From Trinidad & Tobago by Ramin Ganeshram (Hippcrene Books 2006)
