Best East African Pumpkin Stew Recipes

MIYAN TAUSHE RECIPE

Miyan Taushe Recipe image

This delicious pumpkin stew locally called Miyan Taushe is native to the Northern Nigeria and is commonly eaten with fufu/swallow, rice, and even naan bread.

Provided by Lois

Number Of Ingredients 13

Ingredients

1.5 lbs goat meat chunks
1.5 lbs pumpkin (peeled and cut into chunks)
½ cup palm oil
½ cup roasted peanuts
7 plum/roma tomatoes
2 large onion
1 bell pepper
4 scotch bonnet peppers
10 oz chopped spinach ((fresh or frozen))
5 oz sorrel ((substitute with spinach more spinach when unavailable))
¼ cup ground dry cray fish
2 tbsp shrimp bouillon
salt to taste

Steps:

Slice both onion and 2 scotch bonnet peppers, and set aside.
On low- medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the meat is tender.
While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers. Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.
Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat. At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.
While the pumpkin are cooking, grind the peanuts in a blender, food processor with a mortar an pestle until it forms a rough paste, and set aside.
Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, cray fish, and bullion and stir the stew. Cover and cook for 5 minutes on low- medium heat.
After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.
After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot

Nutrition Facts : Calories 348 kcal, ServingSize 1 serving

PUMPKIN STEW

Pumpkin Stew image

This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

Steps:

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.

EAST AFRICAN PUMPKIN STEW

EAST AFRICAN PUMPKIN STEW image

Categories Soup/Stew Vegetable Stew Vegetarian Dinner Healthy

Yield 4-6 bowls

Number Of Ingredients 7

Ingredients

1 and 1/2 large onion, sliced
1-3 chile peppers, sliced
1/4 t. salt
2 c. coconut milk
1 small pumpkin or 1 small butternut squash, peeled, seeded, and cut into 2-inch cubes
4 c. chopped spinach, beet greens, chard, or other greens
2 c. couscous, cooked

Steps:

1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent. 2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done. 3. Stir in the chopped greens and simmer until pumpkin is tender. 4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.