Pumpkin Jollof

by Gabrielle Campbell

Information

Ingredients

2 cups pumpkin, cut in bite sized chunks
1 onion, chopped
2 garlic, minced
1/4 cup raisins
1 chilipepper, minced
2 tbs. oil
4 1/2 cup vegetable bouillon
1 small Belgian endive, chopped
1 small mango or papaya, cut in bite sized chunks
2 cups rice

Directions

1. In a large pot, heat the oil and saute the onion.

2. Add the chili pepper and garlic.

3. Add the rice and saute until glassy.

4. Add the vegetable bouillon and bring to a boil.

5. Add the pumpkin and raisins and cover.

6. Cook 5-8 minutes on a low heat.

7. Serve the pumpkin-rice mixture on a plate.

8. Put the chopped endive on top and then the chopped mango or papaya.

9. Garnish with a sprig of fresh coriander and a lemon wedge.

10. The lemon juice tastes lovely splashed over the mixture.