Caribbean Pumpkin Currycolombo De Giraumon Recipes

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CARIBBEAN PUMPKIN CURRY/COLOMBO DE GIRAUMON



Caribbean Pumpkin Curry/Colombo De Giraumon image

I've been making this for over 10 yrs & it's one of my favorite recipes. Even people not crazy about pumpkin, curry or ethnic foods swoon over this. Great as a main dish over rice or as a side. I do not eat meat so I omit bacon. In that case, don't worry about using unsalted butter. If vegan you can use all oil. If you live in a Latino community look for Calabaza in produce dept, otherwise, Butternut or Hubbard squash works wonderfully as well--don't use anything canned! This is from Elisabeth Lambert Ortiz Complete book of Caribbean Cooking, 1973.

Provided by Somogirl

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 lb bacon, chopped
1 medium onion, chopped
1 green pepper, chopped
1 teaspoon curry powder
1/4 teaspoon ground cloves
2 medium tomatoes, peeled and chopped
1 lb west indian pumpkin, Calabaza, cut into 1 inch cubes
salt
pepper, to taste
1 large garlic clove, crushed

Steps:

  • Heat oil and butter in a heavy large saucepan. Add the bacon, onion and green pepper and cook stirring from time to time until onion is tender but not browned.
  • Add the curry powder and cook, stirring for a minute or two.
  • Add the cloves, tomatoes, pumpkin, salt and pepper; stir to mix. Cover and cook on the lowest possible heat, stirring occasionally to prevent from burning.
  • When the pumpkin is very tender and almost reduced to a puree, stir in garlic and cook uncovered for a minute or 2 longer.
  • There should be barely any liquid left at end of cooking.If after adding garlic & cooking remaining minute or so and there is still a lot of liquid turn heat up,Watch carefully and boil away most of the liquid.Turn off heat and enjoy*.

Nutrition Facts : Calories 201.2, Fat 17.2, SaturatedFat 5.9, Cholesterol 23, Sodium 162.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 3.8

HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)



Haitian Pumpkin Soup (Soup Joumou) (Soupe Giraumon) image

Traditional thick, hardy French Caribbean soup made of pumpkin, beef, and rice. The dish was created in 1804 and represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup.

Provided by littleturtle

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb corned beef or 1 lb beef stew meat
water
1 1/2 lbs pumpkin, peeled & diced
2 turnips, diced
1 small onion, finely chopped
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
1 cup milk
1/8 teaspoon nutmeg
1 tablespoon butter
3/4 cup rice, washed (uncooked, not instant)
salt
3/4 teaspoon pepper
2 -4 teaspoons butter

Steps:

  • In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
  • Drain and chop beef into bite-sized pieces.
  • In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
  • Simmer until pumpkin is tender (15 minutes).
  • Discard parsley and thyme.
  • Transfer pumpkin to food processor with 1/4 cup stock and puree.
  • Return to saucepan and heat through.
  • Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
  • Season with salt and pepper, and mix in remaining garlic.
  • Serve hot with a little butter in each bowl.

Nutrition Facts : Calories 571.3, Fat 29.1, SaturatedFat 11.8, Cholesterol 132.4, Sodium 1395.1, Carbohydrate 50.2, Fiber 2.9, Sugar 5.4, Protein 27.7

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