African Pumpkin Stew is an all-weather comfort and superfood that will add zest to your dinner table. Those of us with plant-based lifestyles do not run away from fatty foods, we run towards them. My Liberian people, well done for this delicious Pumpkin stew recipe. This vegetarian African food will definitely add relish to your meal. In comparison, it is almost similar to other delectable savory pumpkin stews out there. The only difference is the method of cooking. Vegetarian pumpkin stew, a Liberian food recipe, is best for a comfy dinner or lunch, and it’s both healthy and yummy. Plus, you will have another way how to use vital wheat gluten.
Before raving and ranting about how delicious this vegetarian African food is, let’s take a moment to appreciate how Westerners love Pumpkins but are not aware of this recipe. They seem to eat Pumpkins only during fall; my people wake up and smell the flavor and nutritional values. Pumpkin is rich in healthy fats and I only know this after a little investigative research. Our vegetarian pumpkin stew, a Liberian food recipe, is one among many African recipes that will show you the bright side of the plant-based lifestyle.
Getting started with fresh Pumpkin
This part of the cooking process intimated me a bit, but a hungry person is a determined person jor. First, get a big knife and let the groves or lines on the pumpkin guide you. Now, if you don’t exercise or have weak bones like me, cutting this thing will make you sweat. LOL!
When all the slices are cut as shown below, proceed to remove the outer skin, which takes quite some time since you must be careful not to cut yourself. I composted its innards and the pumpkin skin then lastly, roasted the seeds. Here we show you how to peel pumpkin safely.
Isn’t Pumpkin stew bountiful all around?
The seeds serve as a refreshing snack. I was delightfully full before the pumpkin stew was complete. The bounty extends from the meaty content of the pumpkin itself and its seeds. Overall, this process reminded me of something I can’t put in words and I now have a different appreciation for Pumpkin. Speaking of snacks, you can also add this nutritiously sweet Gari and sugar to your list.
Bottom line, fresh food is nothing like the trendy Pumpkin latte fever people have during the fall months in America.
Time to make the best savory Pumpkin Stew
If you’ve ever prepared savory pumpkin stew or know how to use vital wheat gluten with it, this will definitely be a walk in the park. Check out the video tutorial below while I yammer on. Pack this vegetarian African food with your favorite plant protein of choice (seitan, tofu, or chickpeas) and observe how your body responds. My Liberian vegetarian African food is loaded with seitan protein to balance the Pumpkin fatty content; we provide borku inspirations how to use vital wheat gluten. It is a feast-y treat! Sweet, salty, spicy, and filling.
Try it for yourself jor.
Cook this food if you are inspired and comment below thoughts, questions, and vibes if you did prepare it!😊
Check out the Video Recipe:
- 1 Onion diced
- 3 cloves garlic
- 2 Habanero pepper
- 925grams (33oz) Fresh Pumpkin
- 1 tsp salt
- 478g seitan
- Half cup avocado oil
- 2.5 Cups broth Or 3 Bouillon cubes
- 8 oz canned tomatoes
- Heat the avocado oil on medium heat and add onion and garlic. Sautee for 1 minute.
- Add drained tomatoes and cook for about 2 minutes as you stir, Let it dry down.
- Add pumpkin chunks and stir.
- Cover the pan and let it cook for 20 minutes on medium heat.
- Add habanero pepper and more oil if needed.
- Pour in 2.5 cups of liquid (water OR broth/ 3 Bouillon OR Vege cubes).
- Add 1 teaspoon of salt and stir the mixture as you gently mash the cooked pumpkin chunks with your cooking spoon.
- Allow it to boil then add the seitan and stir to ensure the seitan sits nicely in the stew.
- Cover the pan and let it cook until the consistency thickens, which should be 15mins at medium to high heat..
- Serve with rice or eat it as-is.
- Don't forget your glass of water! Enjoy Oooo!
- When preparing the pumpkin, use a large sharpened knife and cut the pumpkin on a firm working surface/chopping board.
- This is to protect your fingers from getting hurt during this process.
- Ensure the pumpkin sits firmly on its bottom, insert the knife a few inches off the stem (center) and cut it all around until the sliced piece falls off.
- Use a spoon to scrape off the pumpkin seeds.
- The lines on the pumpkin will guide you on how to slice it further into smaller pieces which will make it easier to remove the skin.
- Remove the skin as you cut it into smaller chunks ready for cooking.