I am a huge fan of spicy food but, perhaps given my family background I tend to stick to making Indian curries. A while back I lived in Hulme in Manchester, there is a huge Afro-Caribbean community and some great cafes and restaurants. I then became a huge fan of Guinness punch and dumplings. As part of my New Year goals I said I would eat something new each week so I am starting as I mean to go on and will spend the rest of the year making a concerted effort to cook outside of my comfort zone.
you will need;
4 cups of pumpkin, peeled and diced
4 spring onions
1 scotch bonnet
3 garlic gloves
1/2 cup coconut milk
2tbsp fresh chopped coriander
a little corn oil for frying
- Slice you spring onions, scotch bonnet and garlic. Pop them into a high sided frying pan with a lid.
- Add to the pan your pumpkin, salt and a little oil. Cook on a low heat with the lid on, stirring occasionally to prevent it from sticking. As the moisture leaves the pumpkin they will begin to steam.
- Once there is liquid in the pan add the juice an zest of the limes and the coriander. Continue to steam until the pumpkin is nice and soft but not mush. Once the pumpkin is cooked remove the lid stir through the coconut milk, gently warm through and serve.