Make Mazamorra (Dominican auyama mash) and enjoy this marvelous dish that can very well make your breakfast a unique one.

– 1½ pound auyama (kabocha squash), [0.7 kg] (West Indian pumpkin, or kabocha squash), seeded and sliced – 1¼ teaspoon salt, divided – 2 tablespoons olive oil – 1 large red onion – 1 tablespoon fruit vinegar – ¼ teaspoons pepper , (freshly-cracked, or ground)


Cooking 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.

Cooking 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.

Cooking onions:

Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.

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