Cassava and Jap (Kabocha squash) Pumpkin Stew

[Alberta Louise]

Cassava and Jap (Kabocha squash) Pumpkin Stew

Serves 2 

Ingredients: 4 frozen rounds of Cassava found at speciality shops

1 medium Jap (Kabocha squash) Pumpkin, washed, peeled and dry air-oven roasted

2 medium Tomatoes, chopped

2 red Onions, peeled and diced

Olive or Grapeseed oil, 2-3 tbsp

10-15 fresh Curry leaves

1/2 tsp chilli and garlic paste

1/2 tsp ginger paste

1/2 tsp dried flaked chillies

1/2 tsp cumin seeds

1/2 tsp turmeric

The juice of 1 lime

Salt and pepper, to taste

1/4 tsp red pepper as garnish

Directions:

Defrost the cassava and boil for 45 minutes. Once cooked cut into diced pieces

Peel and cut the Jap (Kabocha squash) Pumpkin into rounds or chunks for the roaster. Add 2tbs of oil. It takes about 10-15 minutes on high heat to blister for the Jap Pumpkin to cook through. Bask and roast the other side once during the cooking process.

In a separate pan add 1tbsp olive oil or grapeseed, curry leaves, chilli, dried chillies, garlic, ginger, turmeric, a bay leaf and cumin seed

Fry the herbs for a couple of minutes only. 

Peel the onion, dice and saute with the herbs. Add the tomatoes 

When the onion is soft and translucent add enough water to continue the cooking process and cook it down. It is imperative the cassava isn't mushy.  Transfer the drained cassava to the skillet. Add the air-ovened roast Jap (Kabocha squash) Pumpkin and gently fold in. It coagulates. Discard the curry leaves and the bay leaf. Salt and pepper to taste.

Garnish with fresh cilantro (coriander), the juice of one medium lime and zest, a pinch of red pepper powder and dukkah or pumpkin seeds, roasted. 

Serve immediately