Marak Gar’a Hamra wa Batat Helwa

Pumpkin and Sweet Potato Stew

Select a pumpkin with firm flesh such as Queensland blue, kent, butternut pumpkin or other winter squash such as hubbard or Turk’s cap, but avoid the jack-o’-lantern type as its flesh becomes mush when cooked.

SERVES 4–6

60 g (2 oz) butter

1 large brown onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 cinnamon stick

pinch of cayenne pepper, or ½ teaspoon harissa, or to taste

500 ml (17 fl oz/2 cups) vegetable or chicken stock

⅛ teaspoon ground saffron threads

600 g (1 lb 5 oz) butternut pumpkin (squash) or other firm pumpkin (winter squash), peeled and cubed

500 g (1 lb 2 oz) orange sweet potato, peeled and cubed

60 g (2 oz/½ cup) raisins

1 tablespoon honey

coriander (cilantro) leaves, to serve

Melt the butter in a large saucepan over low heat. Add the onion and cook gently, stirring occasionally for 5 minutes, until softened. Add the garlic, ginger, turmeric, cinnamon stick and the cayenne pepper or harissa. Stir over low heat for 1–2 minutes, or until fragrant. Pour in the stock, add the saffron, then increase the heat to medium and bring to the boil.

Add the pumpkin, sweet potato, raisins and honey and then season with salt and freshly ground black pepper. Cover and simmer for a further 15 minutes, or until all the vegetables are tender. Remove the cinnamon stick, transfer the vegetables to a serving bowl and scatter with coriander leaves.

Stews such as this are traditionally served as a hot or warm vegetable course after the appetizer salads, but can be served as a vegetable accompaniment to the main meal. This goes well with chicken.

Peeling hard pumpkin or winter squash can be hazardous if it is very firm. Use a heavy knife to cut pumpkin into large pieces. Place cut surface on a board and remove skin as shown.