Best 4 East African Pumpkin Stew Recipes

MIYAN TAUSHE RECIPE

Steps:

• Slice both onion and 2 scotch bonnet peppers, and set aside.
• On low- medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the meat is tender.
• While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers. Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.
• Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat. At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.
• While the pumpkin are cooking, grind the peanuts in a blender, food processor with a mortar an pestle until it forms a rough paste, and set aside.
• Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, cray fish, and bullion and stir the stew. Cover and cook for 5 minutes on low- medium heat.
• After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.
• After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot

PUMPKIN STEW

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

EAST AFRICAN PUMPKIN STEW

Steps:

• 1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent. 2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done. 3. Stir in the chopped greens and simmer until pumpkin is tender. 4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.

AFRICAN SQUASH AND CHICKPEA STEW

Steps:

• In 5-quart Dutch oven or saucepan, heat 3 teaspoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
• Meanwhile, in 8-inch skillet, heat remaining 1 teaspoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew.
• Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous 1 tablespoon pumpkin seeds.