Colombo De Giraumon
Submitted by Asha128
Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsColombo de giraumon is Caribbean soul food with a French Antillean accent, the kind of dish that fills a kitchen with the scent of curry, cloves, and slow-cooked pumpkin.
Chunks of pumpkin simmer gently with onion, garlic, chopped tomatoes, golden sultanas, and a blend of curry powder and crushed cloves until everything goes soft and fragrant.
A squeeze of fresh lemon at the finish lifts the sweetness and keeps the flavors bright.
Serve it alongside rice and grilled chicken, fish, or lamb for a plate that travels from Martinique straight to your table.
Kitchen Tips
- Stir frequently during the simmer. Pumpkin releases sugar as it cooks and will stick to the bottom of the pan if you walk away.
- Cook low and slow. The pumpkin should break down into a thick, almost jammy stew, not stay in firm cubes.
- Any dense winter squash (butternut, kabocha) works if fresh pumpkin isn’t available. Avoid canned pumpkin puree, you need the chunks.
- The sultanas add pops of sweetness throughout. Don’t leave them out, they’re a signature element of colombo.
Ingredients
Directions
First, heat the oil in a heavy pan and then add the onion.
Sauté until it is transparent and then add the garlic and cook that also.
Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar.
Sprinkle the lemon juice over.
Cover, and cook very gently for 30 to 40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch.
Season and serve to accompany main dishes and rice.
Comments
This recipe doesn't actually say what to do with the pumpkin!