Caribbean Pumpkin Currycolombo De Giraumon Recipes

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*.

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.