I LOVE pumpkin. I could eat it every day, with every kind of protein or without anything protein at all. Pumpkin and roti is my comfort food. Throw in some dhal and I’m in heaven! Today I am featuring the first in a series of Guyanese vegetarian side dishes. Initially I thought about cooking seven curry and featuring that, but I couldn’t find katahar in Denver to save my life. So I am doing something a bit more simple. Now I know a lot of you will give me lots of grief about these next posts because you can probably already cook these dishes, but listen, I have non-Guyanese followers too.
This dish is quick and simple. It takes about 30 minutes to prep and cook.
I’m having mine with dhal and roti. Yummy.
Guyanese Style Pumpkin Stew (6 Servings)
1 1/2 lbs peeled and diced pumpkin
3 roma tomatoes (sliced)
1 large onion (diced)
6 cloves garlic (finely chopped)
about 10 plum tomatoes (halved)
1 tsp dried thyme
2 tsp salt
pinch of freshly ground black pepper
1 wiri wiri pepper for flavor (not heat)
2 tbsp olive oil
Heat oil in a large saute pan on medium heat. Add onions, garlic and wiri wiri pepper. Cook onions and garlic until brown. Add roma tomatoes and cook until tomatoes are soft. Add pumpkin, thyme, salt and pepper. Saute for about 5 minutes, then add 1 to 2 cups water. Cook covered for 15 to 20 minutes or until pumpkin is cooked and soft. Add plum tomatoes and cook for an additional 5 minutes. Remove from heat and enjoy.
Tips and Ramblings:
1. You can use butternut squash as a substitute for pumpkin if you are in the US and can’t find pumpkin. For this post I bought pumpkin from my local Asian market but I’ve often cooked butternut squash as a pumpkin substitute. You may need to add brown sugar and blend the butternut squash with a hand blended to give it a smooth texture but the flavors are very similar.
2. You can add chicken, beef, shrimp, lamb whatever protein you want to this dish. Most Guyanese prefer pumpkin and shrimp. I recently made pumpkin and salt fish. It was delicious.
3. If you want some heat in this dish. You can cut open the wiri wiri pepper at the end or chop it up in the beginning. I like the flavor of the pepper without the heat.