I had a great supper and a great deal of it, too.
Someone gave me a chilacayota (Curcubita ficifolia):
This is a very hard-shelled, large squash with white fibrous flesh and black seeds. Around here it's either candied in syrup or made into a sweetened drink with raw sugar and cinnamon. Since I love winter squash -- an elusive commodity in Oaxaca -- I decided to curry my gift.
It was a beast to cut open and to get the zillions of seeds out, but I managed, then pressure cooked the pieces. After cooking, it was quite easy to get the flesh off the shell.
First I heated some olive oil along with cloves and fenugreek seeds. After removing those, I sauteed a big onion, some hot banana pepper, a couple of very ripe bananas, and some garlic. Threw in some mustard and fennel seeds and some ajwain, then some raisins and the cooked squash. Simmered it all with salt, pepper, curry powder, a dash of garam masala, cinnamon, a little sugar. Towards the end I added a dash of worchestershire sauce, ditto soy sauce & balsamic vinegar, the juice of a tangerine, and some chopped basil.
It was really good and went well with the leftover malanzan' melange (w/zucchini), the leftover spiced pork, and the very simple little romaine & tomato salad.
Anybody want some curried squash? I can only accommodate the first 100 or 200 applicants. :cool: