madebyjade

+ pumpkin + some mystery

This year, while on a music-high in Grahamstown attending the Jazz Festival, I came across this dish while mozying through the Village Green (a huge open market). My friend pointed out that even though it does look mysterious and a bit sketch, it just tastes oh-so good! I came home after the fest and just had to make it, which was a whole lot of fun, as you can see…

For one trip (make some more by just doubling the quantities):

180g mince

½ small Pumpkin

One carrot

½ an onion

¼ teaspoon ground cumin

¼ teaspoon paprika

One leaf of a lemon tree (if you have any)

½ a chili (keep the seeds if you like it real hot, otherwise lose the seeds)

One garlic clove

One cm of ginger

Olive oil

One can chopped tomatoes

One teaspoon White grape vinegar

One handful grated mozzarella and one handful grated Cheddar

Salt and freshly ground black pepper

How to start:

Step 1: Put your favourite music on, be it jazz, trance, classical, any tune goes. Prepare a pot with some water and a pinch of salt, and bring to the boil.

Step 2: Cut up the onion, carrot and pumpkin separately. Chop the garlic, chili and ginger finely. Heat a large pan/pot on the stove, add some olive oil, and add the carrots and onion. Let it cook gently for 5 minutes, then add the garlic, chili and ginger add gently cook for a further 5 minutes.

Step 3: Add the pumpkin to the boiling water (alternatively, you can steam it to make it even more nutritional) and cook for 10-15 minutes.

Step 4: Turn up the heat of the onions and add the mince, frying it a bit. Add the spices and vinegar and stir for a minute, then add the tomatoes. Lower the heat and simmer for 15 minutes. Check the pumpkin. Meanwhile, while the mince develops some personality, grate the cheeses and relax.

Step 6: When the mince looks ready, taste and correct the seasoning. Spoon the pumpkin to the bottom of a bowl, and then add the mince, piping hot. Sprinkle over the cheese. Now eat!