African Style Pumpkin Stew

This week’s recipe is off my beaten path. I found African inspired foods on a recent trip to New Zealand. It is not a common cuisine there but is available in the larger cities. This is a good time to explore this avenue for there are many pumpkins and winter squash available in the Berkshires. There are many dishes throughout Africa based on the pumpkin.

There are many regional cuisines in Africa. Pumpkin based soups and stews, some with peanuts in the recipe, are prevalent from Nigeria to Ethiopia to South Africa. Some are vegan or vegetarian and may include spinach, sorrel or other greens. Some are meat based with goat, lamb or chicken. Many recipes include dried peas or legumes. Dried crayfish or shrimp are common ingredients.

The choice pumpkin for any recipes is the sugar or pie pumpkin. The ones used for jack-o-lanterns though edible are not suitable; they are less sweet and have a more watery flesh. The pumpkins should be sound and firm. They can be halved, seeds removed, peeled and cut into bite-sized chunks ahead of time and kept in the fridge overnight.

This version has no meat. The use of water will keep it vegan. It is not critical if you choose to use vegetable or chicken stock for additional flavor.

African spice blends used in these stews are a bit different. Warm ones like cumin, cinnamon and coriander are common ingredients. Cayenne can be used for heat or peppers like habanero spice.

A traditional African spice blend is called Berbere. I tried to find it locally to no avail. You will note the spices in this recipe reflect a variation of Berbere.

I found so much variation in my searches for the stew recipe that I felt it necessary to create a recipe that generally reflects the taste, texture and flavors of African dishes. This pumpkin stew would be served with a starch such as rice, potato or a flatbread like naan or pita.

AFRICAN STYLE PUMPKIN STEW
Serves 6 to 8

Ingredients:

• 4 tablespoons olive oil

• 2 to 2 ½ pounds pumpkin chunks, peeled, seeded and cut into approximately 1 inch bites

• 1 large onion, chopped, about 2 1/2 cups

• 2 carrots, peeled and chopped, about 1 1/2 cups

• 3 cloves garlic, crushed and minced

• 1 or 2 Fresno or jalapeño peppers, seeded and finely chopped

• 1 fourteen ounce can diced tomatoes

• 1 cup roasted unsalted peanuts, divided

• 2 tablespoons peanut butter

• 1 tablespoon grated fresh ginger

• 2 teaspoons paprika

• 1 ½ teaspoons cumin

• 2 teaspoons salt

• 1 teaspoon coriander

• ½ teaspoon black pepper

• ½ teaspoon cinnamon

• ¼ teaspoon allspice

• ¼ teaspoon nutmeg

• 2 cups water or vegetable stock

• 2 cups washed, drained and chopped spinach, kale or chard

Method:

• Heat the olive oil in a Dutch oven over medium heat

• Put the onion and carrot in the pot and cook until beginning to soften

• Add in the garlic, ginger and peppers and cook a few minutes more

• Add half the peanuts, the peanut butter, the dry spices and tomatoes. Stir until well mixed

• Add the pumpkin chunks and the water or stock. Give it a stir and put the cover on the pot

• Bring to a boil, lower the heat to a simmer and cook for 20 to 30 minutes until the pumpkin is tender and adjust for salt and seasoning. If you’d like it spicier, add in some cayenne or harissa paste

• Just prior to service, stir in whichever greens you are using

• Serve over rice, potatoes or with flatbread on the side. Garnish with the remaining peanuts

Something new for me and maybe you. This is a warming dish to serve on a cold day for a hearty lunch or satisfying supper. If you want a protein boost, add some cooked chicken or garbanzos. A flatbread is traditional but you could use a good crusty baguette.

Enjoy!