1. In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper. 2. Purée pumpkin in the water. 3. While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain. 4. Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt. 5. Rub meat with spice mixture. Let it rest for at least 1 hour. 6. Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement. 7. In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes. 8. Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes. 9. Add celery, cabbage, leek, carrots and whole cloves. 10. Cook, uncovered, for 20 minutes. 11. MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY: 12. In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps. 13. Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels. 14. Add pasta, potatoes, hot pepper, and butter and spoon in dumplings. 15. Cook, uncovered, for 20 minutes. 16. Taste it. 17. If it needs more salt and/or pepper, add to taste. 18. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
