Ingredients
- 8 cups pumpkin cubed
- 1 scotch bonnet pepper finely choppped
- 2 large onions diced
- 4 cloves garlic minced
- 2 tbsp ginger minced
- 2 boiled plantains mashed
- 2 sprigs rosemary finely chopped
- 4 sprigs thyme finely chopped
- 1 tsp coriander seeds
- 1 tsp geera
- 1 tsp cinnamon
- ⅛ tsp ground clove
- ⅛ tsp nutmeg
- 2 tbsp paprika
- 1 cup dried cranberries or raisins
- ½ cup walnuts chopped
- ½ cup almonds chopped
- salt & black pepper to taste
Instructions
- Toast coriander seeds and geera in a frying pan until fragrant. Transfer to mortar and pestle then grind into a powder
- Combine spices with cinnamon, clove and nutmeg then set aside
- Sauté onions in a pot for 3 minutes or until translucent
- Add garlic, ginger, pumpkin, scotch bonnet pepper, spice blend, paprika and herbs to the pot
- Season with salt & black pepper then cover and allow to cook on medium/low heat for 15 minutes or until pumpkin is tender
- Once pumpkin is cooked, add plantain, nuts and cranberries and mix well.
- Transfer mixture to a bread pan or baking dish lined with parchment paper
- Bake in a preheated oven at 350 degrees for 20 to 25 minutes
- Allow to cool for at least 20 minutes before removing from bread pan
- Serve & Enjoy
Video
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