Saturday was a slow day at the resort so I decided to do some cooking for the wife and I. I have had a couple of large squash or pumpkins I am not quite sure what they are as I took the seeds form the kitchen of the hotel. They have been sitting under the counter for about a week and it was time to put them to good use.
The pumpkins are a lot of work to prepare and that was the first step. To take the seeds out, to skin them and cut them into smaller chunks. I then did the same with the other veggies. I already had in the freezer plenty of tomatoes, onions and peppers blended down because the tomatoes have been constant this season.
After getting the pumpkins ready I put the chunks in a pan and boiled them with spices, onions, some tomatoes, garlic, ginger, curry powder, thyme, rosemary, a little maggie, dried basil, and mixed seasoning and the fat I cut off of some beef chunks that I prepare. In a clay pot I put some oil and when it got hot I added garlic ginger and the white part of the green onion, after the oil was seasoned I added my beef chunks. After the beef was browned I added a little bit of tomato paste and cooked it well until the oil came out again.
The next step was to add the blended tomatoes, onions and scotch bonnet peppers to the clay pot. While this was stewing down I added peanut butter (ground nut paste) to the blender and poured in the boiling pumpkin mixture and blended into a puree. I added this to the clay pot when the tomato mixture was boiled down well. I then salted to taste and added a little maggie and curry powder. Lastly I added the full okra and about 4 full scotch bonnet peppers. These are nice for squeezing in the soup when eating.
I let this cook for about another 30 minutes while preparing some rice.
It was then time to eat. This is very similar to a thick ground nut stew but a little bit richer and creamier due to the pumpkin base. Ground nut stew is one of my favorite dishes and this was just a twist on an old favorite with additional things from my garden.