HAITIAN PUMPKIN RECIPES

Steps:

• In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
• Drain and chop beef into bite-sized pieces.
• In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
• Simmer until pumpkin is tender (15 minutes).
• Discard parsley and thyme.
• Transfer pumpkin to food processor with 1/4 cup stock and puree.
• Return to saucepan and heat through.
• Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
• Season with salt and pepper, and mix in remaining garlic.
• Serve hot with a little butter in each bowl.

Steps:

• Cut and clean meat with additional lime/lemon or vinegar. Rinse with cold water, pat dry, and add to pot. In the same pot, add reserved lime/lemon juice, scallions, whole hot pepper, 4 of the garlic cloves garlic, 1 of the onions, thyme, parsley, black pepper and salt. Mix all ingredients together. Place in a covered bowl and let marinate in the refrigerator for at least 30 minutes to 1 hour or overnight for flavor enhancement.
• On medium high heat, bring meat to a boil. Add water when marinade has almost evaporated and let slowly cook. Check meat occasionally and add more water when necessary and until meat is fully cooked. (More water is only necessary depending on the cut and size of meat; be careful with the whole pepper so it does not burst). When cooked, remove pot of meat from heat and set aside.
• In a large stockpot, add squash and cover with water and let cook until softened over medium high heat on stove. Make sure the pot is covered for faster cooking. Once the squash pieces are cooked, let cool for 10 minutes and purée with hand blender or regular blender and set aside. You may have to strain the mixture for a smoother soup (but not necessary). Mixture can stay in stockpot for easy use later on.
• In a large stockpot, add oil, leek, onion, and celery stalks and let cook for 5 minutes while stirring. Add parsnips, turnips, carrots, cabbage, and cloves. Cook uncovered for 10 minutes. Add pumpkin puree and bring to a boil. Add more water if necessary to thin out the mixture.
• Add the pasta and potatoes and continue to boil for another 20 to 30 minutes until all ingredients are cooked.
• Add cooked meat with strained or untrained cooking liquid in the last 10 minutes of cooking with butter; add additional salt and pepper to taste.
• Serve hot with bread if preferred.