Make Mazamorra (Dominican West Indian Pumpkin Puree) and enjoy this delicious pumpkin mash that can very well make your breakfast a unique one.
Mazamorra was a mainstay at our home, so this is one is very close to my mom's recipe. She was a diabetic, and auyama (West Indian pumpkin) has always been one vegetable recommended to people who follow a low-carb diet.
Auyama has a nice texture, a mild taste, and a touch of sweetness that shines through with the addition of the onions in vinegar. It goes very well with meats, eggs, fish, or basically anything you serve it with.
For this recipe, and breaking with my mom's tradition, I wanted to serve it with something new.
We have included the instructions for poached eggs in the video. Served with the pumpkin puree, it makes a great, light, tasty dish for breakfast, lunch, or dinner. The poached eggs are not actually included in the recipe or nutrition content; it's just a serving suggestion. They are easy to make; you just need to watch the video.
Mazamorra [+ Video] (Dominican West Indian Pumpkin Puree)
- 1.5 lb [0.7 kg] of auyama, (West Indian pumpkin, or kabocha squash), seeded and sliced
- 1 ¼ teaspoon of salt, , divided
- 2 tablespoons of olive oil
- 1 large red onion
- 1 tablespoon of fruit vinegar
- ¼ teaspoons of pepper
- 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.
- 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.
- Serving: Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.