5 Lbs of Chataigne or equivalent of Two Medium ones
3 Tbsp of Vegetable Oil
1 ½ Tbsp of Minced Garlic
3 Tbs of Minced Onions
2 Tbsp of Minced Pimento Peppers
3 Tbsp of Chopped Chives
3 ½ Tbs of Chief Brand Curry Powder
1 Tsp of Chief Brand Roasted Grounded Geera ( Cumin )
¾ Tsp of Chief Brand Garam Massala
2 Tsp of Chief Brand Turmeric Powder
2 Cups of Water
2 Tsp Chief Brand Salt
1 Tsp of Chief Brand Black Pepper
4 Tbsp of Chief Brand Green Seasoning
2 Pks of Chief Brand Coconut Milk
2 Cups of Water
Method
When cleaning Chataigne use gloves or you can place a little of Vegetable oil into the palms of your hands and rub to lubricate. This protects your hands from any milky substance from the Chataigne that stains.
Make a cut across the top of the Chataigne and bottom so it stands up right. Then slide the knife down the sides to peel like a watermelon. Cut into 3 inch wedge segments. Carefully remove the seeds from flesh and place in separate bowls. Shred the flesh with your hands into small pieces and then shell the seeds using a knife which you then cut into fours.
In a large iron pot over high heat, add the oil and sauté your aromatics of garlic, onions, pimentos and chives. After one minute add your spices, curry, geera, garam massala and turmeric. Cook and stir for 1 minute to ensure the spices are parched. Add two cups of water to the spices and stir to form a paste. Let cook for a minute then add the flesh and seeds of the Chataigne and the green seasoning. Stir to coat, then cover and let cook for ten minutes. Meanwhile, in a small bowl, mix the powdered coconut milk with the 2 cups of water and add to the pot after the ten minutes. Cover and let simmer over medium heat for an additional 20 minutes or until tender and the liquid boils down to a sauce, stirring occasionally. Add water if more cooking is necessary and season with salt and black pepper to taste.
No Comments