Pumpkin Dip (Ajlouke et Potiron)

Dave DeWitt Leave a Comment

Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread.  Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.

Ingredients

  • 1 1/2 pound piece pumpkin, or 24 ounce canned pumpkin
  • 3/4 teaspoon caraway seeds
  • 3/4 teaspoon ground coriander
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon Harissa, or more to taste
  • 2 teaspoons lemon juice
  • Salt to taste

Instructions

Peel the pumpkin and remove the seeds and threads.  Chop the flesh and cook gently in a little water in a covered pan until tender.  Drain throughly.

In a large pan, gently heat the oil, add the caraway seeds and coriander, stirring occasionally until fragrant.  Then add the pumpkin, garlic, Harissa, lemon juice and salt.  Remove the pan from the heat, mash all the ingredients together, then leave to cool. 

Pumpkin Hot Sauce (Yedubba We’t)

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There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

 

Ingredients

  • 1 cup chopped onion
  • 1 cup vegtable oil
  • 1 teaspoon crush garlic
  • 1/2 cup chopped red serrano chiles, or substitute jalapenos
  • Salt to taste
  • 4 cups cubed pumpkin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 5 cups water

Instructions

In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly.  Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally.  Add a little boilng water as needed to prevent sticking.  Add pumpkin, garlic powder, ginger powder, and water and bring to a boil.  Cook until the pumpkin is tender.  Puree in a blender for a smooth sauce.

Butternut/ Pumpkin Roast with Chickpeas and Lentils

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Ingredients

  • 1kg butternut or pumpkin cut into chunks (Potato or Sweet potato can also be used)

  • 1 jar Nando’s Moroccan Curry Cooking Sauce

  • 250ml Cream

  • 60g (1/4 cup) parmesan cheese

  • 60g (1/4 cup) bread crumbs

  • 30g (1/4 cup) fresh coriander leaves, coarsely chopped

Instructions

Preheat oven to 350°F

Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.

Place Butternut/ Pumkin/ Potato in an ovenproof dish.

Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato

Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.

Smoked Sausage, Leek and Potato Soup Served in a Pumpkin

Dave DeWitt Leave a Comment

Here’s a daring, hearty soup that’s served in a colorful, natural bowl. You’ll all have fun, and the kids will love it. Remember to wear heavy gloves when carrying the pumpkin into the dining room or you’ll have a hell of a mess.  You can use store-bought sausage for the soup, but I like to use a 1-pound roll of breakfast sausage that’s been smoked at 225°F until it reaches an internal temp of 170°F.

Ingredients

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups halved and sliced leeks (well washed)
  • 3 cups peeled and cubed russet potatoes
  • 2 cloves garlic
  • 2 cups cubed smoked sausage or 1 pound smoked breakfast sausage
  • 1 quart water
  • 2 vegetable bouillon cubes (I prefer Knorr brand)
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon nutmeg
  • 1 medium pie pumpkin, top and stem removed and reserved, inside cleaned

Instructions

Prepare the cooker indirect at 275° F.

In a Dutch oven over medium heat, melt the butter with the oil. Add the leeks and cook for 2 minutes. Add the potatoes and cook for about 5 minutes, stirring occasionally. Add the sausage and garlic and cook about another 5 minutes, or until everything is getting soft. Add all the other ingredients and bring to a boil. Reduce to a simmer and cook for 20 minutes.

Pour the soup into the pumpkin. Replace the top on the pumpkin and place it in the cooker. Cook for about an hour, but watch it so the pumpkin doesn’t get too soft and collapse. When the pumpkin feels tender, carefully remove it to a pie pan or quiche dish. Stir and then serve. Scrape some of the pumpkin away from the sides to serve with the soup.

Pumpkin Cheesecake

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Tired of pumpkin pie? Then try this fancy (for me) pumpkin cheesecake. Sip a little of that leftover whiskey to help you digest this dessert.

Ingredients

For the Crumb Crust:

  • 1 cup graham cracker crumb
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar

For the Pumpkin Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1 (16 ounce) can solid-pack pumpkin (not pumpkin pie mix)
  • 3/4 cup sour cream
  • 2 tablespoons bourbon whiskey or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 4 large eggs

For the Sour-Cream Topping:

  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


Instructions

Preheat the oven to 350 degrees F.

In 9-inch-by 3-inch springform pan, use a fork to stir together the graham-cracker crumbs, melted margarine or butter and sugar until moistened. With your hand, press the mixture onto bottom of the pan. Tightly wrap the outside of pan with heavy-duty foil to prevent leakage when baking in the water bath later.

Bake the crust for 10 minutes. Allow it to cool completely in the pan on a wire rack.

In a large bowl, using a mixer at medium speed, beat the cream cheese until smooth; slowly beat in the sugar until blended, about 1 minute, scraping the bowl often with a rubber spatula.

With the mixer at low speed, beat in the pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the pumpkin mixture into the pre-baked crust and place it in large roasting pan. Place the pan on the oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes or until the center barely jiggles.

Meanwhile, prepare the Sour-Cream Topping. In a small bowl, with a wire whisk, beat the sour cream, sugar, and vanilla until blended.

Remove the cheesecake from the water bath, leaving the water bath in oven, and spread the sour-cream mixture evenly over the top of the cake. Return the cake to the water bath and bake 5 minutes longer.

Remove the cheesecake from the water bath to a wire rack and discard the foil. With a small knife, loosen the cheesecake from the side of the pan to help prevent cracking during cooling. Cool the cheesecake completely. Cover and refrigerate the cheesecake at least 6 hours or overnight, until well chilled. Remove the side of pan to serve.