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.
- 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
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.