Ingredients
- 1 gourd, courgette or pumpkin
- water
For the sauce:
Ingredients:
- 1 gourd (small pumpkin or squash)
- peppercorns
- cumin
- coriander seeds
- 3 – 4 mint leaves, shredded
- 1 garlic
- 3 tbsp vinegar
- 50 g dates, finely chopped
- 50 g blanched almonds, finely chopped
- 2 tbsp clear honey
- 4 tbsp Defritum (or Wine or Grape Juice reduced by two thirds)
- 20 ml olive oil
- Sea salt to taste
Preparation
- Cut the gourd, courgette or squash into chunks.
- Place these into a steamer and cook until done.
- Squeeze out the excess water. Transfer the remaining pulp to a saucepan.
- Whilst the squash is cooking, put the dried spices in a pestle and mortar and grind.
- Next add the mint and garlic, grinding to a smooth paste. Spoon this from the mortar and add to the cooked squash.
- Next add the dates, almonds and the honey.
- Finally add the oil and mix with the squash.
- Place the resulting mixture back on the heat and simmer gently for a few minutes for the flavours to combine.
- Serve immediately sprinkled with salt and black pepper.