👨‍🍳 Instruktioner

1. 1

   If using whole roasted groundnuts, pound them into a fine pulp with a little water. If using peanut butter, skip this step.

   💡 Proffstips: A mortar and pestle can be used for authentic texture.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes, scotch bonnet chili pepper (if using), and curry powder (if using). Cook until the tomatoes have broken down and formed a sauce, about 8-10 minutes.

5. 5

   Add the cubed pumpkin to the pot. Stir well to coat the pumpkin with the tomato mixture.

   💡 Proffstips: Ensure all pumpkin pieces are coated for even cooking.
6. 6

   Pour in the water or vegetable broth. Add the groundnut pulp or peanut butter. Stir until well combined.

   💡 Proffstips: If using peanut butter, ensure it's fully incorporated to avoid lumps.
7. 7

   Season with salt and black pepper to taste. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the pumpkin is tender.

8. 8

   Stir occasionally to prevent sticking. The stew should thicken as it cooks. If it becomes too thick, add a little more water or broth.

   💡 Proffstips: The stew is ready when the pumpkin is easily pierced with a fork and the sauce has a rich consistency.
9. 9

   Serve hot, traditionally accompanied by matoke, sweet potatoes, rice, or posho.