All the world is nuts about
What's in The Nut Gourmet
A feast of a stew, this hearty, well-seasoned vegetable combo hits the spot when you're in the mood for a hot dish just ripping with zesty flavors. When it's raining, snowing, or just plain cold, look no further for a perfectly seductive meal. Serve this robust stew with a simple lentil dish, a salad, and some whole-grain bread.
AFRICAN PUMPKIN STEW
Yield: 5 to 6 servings
- Wash the pumpkin and cut it in half with a large, firm chef's knife. Discard the seeds or roast them if desired. Place the cut side down on a cutting board and cut the squash into 1-inch thick slices. Then, cut into 1-inch cubes and place them in a steamer. Steam about 8 to 10 minutes or until the squash is tender but still firm. Set the cubes aside and reserve the cooking liquid.
- Mince the onions and carrot in the food processor and place them in a large, deep skillet.
- Add the tomatoes. If using canned tomatoes, break them into smaller pieces by squeezing them through the fingers into the skillet. Add the bell pepper, 1 cup of the kabocha cooking liquid, coriander, cumin, chili powder, salt, thyme, cloves, cayenne, if using, and black pepper to the skillet. Cook and stir over medium heat for 20 to 30 minutes to blend flavors.
- Add the steamed kabocha squash and the 1/2 cup roasted peanuts, and heat gently to combine the flavors. Garnish each bowl or serving with the coarsely chopped peanuts.
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