It’s been over three months, and I am back in the DR at last. Like so many other returning Dominicans and Dominicans-by-adoption the first thing I did was treat myself to a ‘fria’ from the first petrol station on the road from the airport to Santo Domingo. My sensible side tried to remind me that drinking beer was not the wisest course of action after almost 24 hours on the go as well as on an empty stomach, but there are times when my better judgement has to be put in its place and firmly ignored. So clichéd, but that first beer was oh, so wonderful!
In my first few days back I have savored several of the pleasures that I missed out on during my months of exile. This morning I made my first jug ofjugo de chinola (excuse me while I go and pour myself another glass). This was one of the ritual parts of my life here that I had to renounce completely while I was on my annual holiday. Anyone who has seen what they sell under the label ‘passion fruit’ in a European supermarket will understand why, and as for commercially prepared passion fruit juice, I won’t even go there.
Yesterday we started the day with my favorite Dominican breakfast, a plate of lechosa (papaya) and banana, followed by a strong Dominican coffee. This year I am happy to say that my coffee supply held out for the whole time I was away, thanks to my husband who brought replenishments when he joined us half way through our time abroad. Again, I resort to cliché, but there is something extra special to be said about drinking Dominican coffee in its natural habitat, with all the familiar sounds and sensations of a fresh Santo Domingo morning, with the city rumbling in the background just before the steamy tropical heat sets in.
The same goes for all my favorite Dominican foods. I made Dominican white rice, moro de habichuelas negras, camarones al coco and tostones while I was away, and with reasonable success, I am proud to add, but there is no comparison with eating a hearty Dominican lunch cooked by my Dominican mother in law in her house in the campo, under the shade of a mango tree, as we did on Sunday.
Mazamorra (Dominican West Indies pumpkin puree) is a delicious recipe that can very well make your breakfast a unique one, and it’s a great choice for those on low-carb diets. We have included the instructions for poached eggs in the video, but this is not actually included in the recipe or nutrition content, it’s just a serving suggestion.
Aunt Ilana
- 1.5 lb [0.7 kg] of auyama (West Indian pumpkin, or kabocha squash), seeded and sliced
- 1 1/4 teaspoon of salt , divided
- 2 tablespoons of olive oil
- 1 large red onion
- 1 tablespoon of fruit vinegar
- 1/4 teaspoons of pepper
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Cook auyama: Boil the auyama adding 1 teaspoon of salt to the water. When the auyama is cooked through remove from the heat and remove peel. Mash the auyama until it is very smooth.
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Cook onions: Heat oil in a frying pan over low heat. Cook and stir the onions until they become translucent, add the vinegar and remaining salt and stir. Remove the onions from the heat. Set aside.
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Serving: Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.
For people on a diet this is a great choice as a side dish, it is filling, tasty and very low on calories. Give it a try!
Nutrition content is an approximation and may vary. Egg and avocado are not included in the nutrition content.
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4 Comments on "Mazamorra (Dominican West Indian Pumpkin Mash)"
How much time do you leave the poached egg in the water for that consistency? I don’t want it to get to hard. Thanks! Your recipes are amazing!
About a minute, or when the white turns completely white. 🙂
Hello,
I didn't realize that squash, which is oblong and green, was the same as pumpkin, which is round and orange. I hope if I follow this recipe it will turn out okay, as I don't see recipes for this large, green squash from Dominican. Wish me luck! If anyone knows of any other recipes, they would be most appreciated. Thank you and have a great day!
Several types of pumpkins and squashes are sold as auyamas in the DR, but the "real" auyama is the West Indies Pumpkin. In any case the result will be edible and almost certainly delicious.
And there are several recipes in our blog that contain auyamas, just click on the link in the "Main Ingredients" list.