Guyanese Pumpkin Fry

Earthy, sweet and spiced squash side dish that compliments many Caribbean meals.

Guyanese Pumpkin Fry

Serves 4-5

I had Guyanese pumpkin for the first time at a church event many years ago. Something about the combination of the squash with its natural sweetness paired with the curry was foreign but addictive to my very American preteen tastebuds. I don’t quite remember the exact chain of events but, years later, my friends’ mom (the maker of the original pumpkin I tried) taught me how to make it and Guyanese roti. My notes from that day are sadly in America somewhere but, armed with 20 year old memories, a little assistance from the internet (who also taught me that the dish is also called pumpkin fry) and the powerful medium of taste memories, I set out to make Guyanese pumpkin myself. My version tastes very similar to what I remember though it may not be 100% exactly how a Guyanese person would make it. Additionally, I like to make the dish “dry” as I typically serve it as a side dish with saucier components though from my research, traditionally it can also be made saucier and cooked with shrimp. Thank you ladies for teaching me how to make pumpkin. Your willingness to share how to make your familys’ dish has been my constant inspiration to making West Indian food a little less like an American with each try.

Tasting Notes: Earthy, sweet and spiced squash side dish that compliments many Caribbean meals.

“Recipe Tips:

*1. Weight before fabrication aka trimming and removal of seeds.

**2. You can also use a butternut squash.”

Ingredients

20ml (4 t) vegetable oil

150g (1/2 large) onion, sliced thinly with the grain

5g (1 t) ginger, minced

3 garlic cloves, minced

10g (2 t) sugar

6g (1.5 t) kosher salt

5g (1.5 t) hot curry powder

3g (0.75 t) ground cumin

3g (0.75 t) garam masala

3g (0.75 t) ground black pepper

*1362g (3 lbs) **kabocha squash, unpeeled and cut into 1in rectangular pieces

100ml (0.50 c) water

Method

1.      Heat a large nonstick saute pan over medium-high.

• Add the vegetable oil and heat for 30 seconds.

• Add the onion, garlic and a pinch of salt. Saute 5 – 7 minutes or until soft.

• Add the sugar, salt and spices and saute for 30 seconds.

• Add the squash and toss well to coat.

• Add the water and cover.

• Reduce the heat to medium-low.

• Steam for 15 – 20 minutes tossing occasionally until tender.

The squash is tender when a fork easily passes through the flesh and skin of the squash.

• Uncover and increase heat to medium-high.

• Tossing gently to prevent breaking the squash, cook for 5 minutes to reduce the liquid.

2.      Serve as a side to curried chickpeas and potatoes and roti.