recipe image


  • 2 tbl veg. oil
  • 2 tbl. unsalted butter
  • 1 medium onion,chopped
  • 1 bell pepper,chopped & deseeded
  • 1 tsp.curry powder
  • 1/4 tsp.ground cloves
  • 2 medium tomatoes,peeled & chopped
  • 1 lb west indian pumpkin;”calabaza” or hubbard squash,peeled and cut into 1 inch cubes
  • 1 large garlic clove,crushed
  • Salt & pepper to taste


  1. Heat oil & butter in a large heavy saucepan.Add onion and pepper,stirring time to time,until onion is trnder but not browned.Add the curry powder and cook,stirring often for a minute or two.
  2. Add the cloves,tomatoes,pumpkin and salt and pepper to taste.Stir to mix.
  3. Cover and cook on lowest possible heat,stirring occasionally to prevent burning.When pumpkin is tender and almost reduced to a puree (about an hour)-stir in garlic and cook uncovered for 5 more minutes.
  4. Note:Please dont use canned tomatoes,it will not be as good.
  5. {This is fromThe Complete Book of Carribean Cooking by Elisabeth Ortiz 1973]
  6. Serve as a side or along with rice.

Leave a Reply