Name: Colombo de Giraumon (Pumpkin Curry)
Yield: Serves 6
Cuisine: Guadeloupe
Ingredients: 1 large clove garlic, crushed; 1 lb. West Indian pumpkin (calabaza), peeled and cut into 1-inch cubes; Salt, freshly ground pepper, to taste; ¼ teaspoon ground cloves; 2 medium tomatoes, peeled and chopped; 1 teaspoon curry powder; 1 bell pepper, seeded and chopped; 1 oz. unsalted butter; 2 tablespoons vegetable oil; 1 medium onion, chopped; ¼ lb. bacon, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

2 tablespoons vegetable oil
1 oz. unsalted butter
¼

Method

Heat the oil and butter in a heavy saucepan, add the bacon, onion and pepper and cook, stirring from time to time, until the onion is tender but not browned. Add the curry powder and cook, stirring for a minute or two. Add the cloves, tomatoes, pumpkin, salt and pepper, stir to mix, cover and cook on the lowest possible heat, stirring occasionally to prevent the mixture from burning. When the p