How to make seasonal stewed pumpkin without adding oil


This recipe only has 3 ingredients, pumpkin, rock sugar and water. I used a long pumpkin for this recipe but you can use any varietal that is available,

Scoop out the seeds with a spoon. If you want you can toast the seeds with a little Japanese togarashi and serve it alongside the pumpkin.

Peek the pumpkin. I find it is easy to use a knife but a vegetable peeler can also be used.

Beautiful!

Cut the pumpkin into 4 large pieces.

Then cut the pumpkin into 1 1/2cm slices. Please take your time, pumpkin can be hard to cut and it's important that the pieces are equal in size so they cook at the same rate.

In a bowl, layer the pumpkin in a circular pattern.

Top with rock sugar. If you don't have rock sugar, granulated will be fine. I prefer rock sugar because the sweetness is released with time.

Im staying at my friends house so I don't have a steamer... Make-shift steamer time! Just take a large pot and fill 1/3 full with water.

Then place a small bowl upside down.

and rest the pumpkin on top.

Add the water.

Cover and summer for 30 minutes.

I like to chop a little scallion for garnish, but this step is completely optional.

30 minutes later and one of my favorite side dishes is ready!

Yum! This is sweet, seasonal and fat free :)


Watch the video: Caribbean Style Stewed Pumpkin pumpkin talkari Recipe.


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