Caribbean Pumpkin Currycolombo De Giraumon Food

CARIBBEAN PUMPKIN CURRY (CURRY PUMPKIN)

Steps:

• Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant.
• Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine.
• Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
• Finally add the coconut milk and then carefully fold into the rest of the ingredients.
• Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
• Leave to simmer 40 - 45 minutes or until the sauce has thicken.
• Once finished add the pink salt to taste and discard the thyme stems/bay leaves.

CARIBBEAN PUMPKIN CURRY/COLOMBO DE GIRAUMON

Steps:

• Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
• Add the curry powder and cook, stirring for a minute or two.
• Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
• When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
• There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)

Steps:

• In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
• Drain and chop beef into bite-sized pieces.
• In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
• Simmer until pumpkin is tender (15 minutes).
• Discard parsley and thyme.
• Transfer pumpkin to food processor with 1/4 cup stock and puree.
• Return to saucepan and heat through.
• Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
• Season with salt and pepper, and mix in remaining garlic.
• Serve hot with a little butter in each bowl.