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Stuffed Jamaican Pumpkin
I don't have precise amount of ingredients but I'm sure you can gauge it. This is how I made mine but you can substitute whatever.
boiling salted water
Half pumpkin
Stuffing:
Oil
Onion
Garlic
Saltfish
Thyme
Scotch bonnet pepper
Cabbage
Pak Choi
Scoop out pumpkin seeds and scrape inside clean. Place pumpkin in a large pan; cover with salted water. Cover pan; bring water to boil. Simmer until pumpkin meat is almost tender when pierced with a fork, about 20 to 25 minutes. Pumpkin should be firm enough to hold its shape. Carefully remove from water; drain well and dry the outside. Scoop out some of the cooked pumpkin meat but not too much. Slice a little pumpkin skin off the bottom and to place in shallow greased baking pan or pyrex.
Pre-heat oven to 350 degrees.
Heat oil in frying pan. Add rest of ingredients and chopped up pumpkin meat and and cook until cabbage is tender. Mix well but carefully. Cover and let cool slightly.
Fill cooked pumpkin with saltfish stuffing, pressing slightly to pack it firmly. Cover loosely with foil. Bake at 350 degrees for 1 hour. Cool for 10 minutes before serving.
To serve, slice pumpkin in fat wedges. Lift each serving onto dinner plate and spoon more cabbage filling over top.
I don't have precise amount of ingredients but I'm sure you can gauge it. This is how I made mine but you can substitute whatever.
boiling salted water
Half pumpkin
Stuffing:
Oil
Onion
Garlic
Saltfish
Thyme
Scotch bonnet pepper
Cabbage
Pak Choi
Scoop out pumpkin seeds and scrape inside clean. Place pumpkin in a large pan; cover with salted water. Cover pan; bring water to boil. Simmer until pumpkin meat is almost tender when pierced with a fork, about 20 to 25 minutes. Pumpkin should be firm enough to hold its shape. Carefully remove from water; drain well and dry the outside. Scoop out some of the cooked pumpkin meat but not too much. Slice a little pumpkin skin off the bottom and to place in shallow greased baking pan or pyrex.
Pre-heat oven to 350 degrees.
Heat oil in frying pan. Add rest of ingredients and chopped up pumpkin meat and and cook until cabbage is tender. Mix well but carefully. Cover and let cool slightly.
Fill cooked pumpkin with saltfish stuffing, pressing slightly to pack it firmly. Cover loosely with foil. Bake at 350 degrees for 1 hour. Cool for 10 minutes before serving.
To serve, slice pumpkin in fat wedges. Lift each serving onto dinner plate and spoon more cabbage filling over top.
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