Muceere (Ugandan Pumpkin Stew)

• 2 cups pumpkin, peeled and cubed
• 1 cup coconut milk
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tomato, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground paprika
• 1 pinch of salt
• 1 pinch of ground black pepper
• Fresh cilantro or parsley, chopped (for garnish)

Ingredients for 2 servings (975 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a pot, heat the vegetable oil over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion and minced garlic to the hot oil. Sauté until the onions become translucent and aromatic.

3. 3

   Toss in the diced red and green bell peppers, and the chopped tomato. Cook for a few minutes until the vegetables soften and release their flavors.

4. 4

   Add the curry powder, ground cumin, ground coriander, ground turmeric, and ground paprika to the pot. Stir well to coat the vegetables with the spices.

5. 5

   Carefully pour in the coconut milk, and stir the mixture until the spices are well combined with the coconut milk.

6. 6

   Add the cubed pumpkin to the pot, and gently mix it with the coconut milk and spice mixture.

7. 7

   Season the stew with a pinch of salt and ground black pepper, to taste.

8. 8

   Cover the pot and let the stew simmer over low heat for about 15–20 minutes, or until the pumpkin becomes tender and fully cooked. Stir occasionally to prevent the stew from sticking to the bottom of the pot.

   Stovetop
9. 9

   Once the pumpkin is soft and the flavors have melded together, remove the pot from the heat.

10. 10

    Serve hot, garnished with freshly chopped cilantro or parsley for added freshness and color.