Mazamorra - Recipe & Video (Dominican West Indian Pumpkin Puree)
Mazamorra - Recipe & Video (Dominican West Indian Pumpkin Puree): A delicious pumpkin mash that can very well make your breakfast a unique one. It is very easy to make, even the least experienced cook can.
Course Breakfast, Dinner, Lunch
Keyword easy, keto, kids, lchf, light
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Clara Gonzalez
1.5lb[0.7 kg] of auyama(West Indian pumpkin, or kabocha squash), seeded and sliced
1 1/4teaspoonof salt, divided
2tablespoonsof olive oil
1large red onion
1tablespoonof fruit vinegar
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.
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.