Pumpkin Jollof


  • 500 grams pumpkin, cut in bite sized chunks
  • 1 onion, chopped
  • 2 garlic, minced
  • 50 grams raisins
  • 1 chilipepper, minced
  • 2 tbs. oil
  • 1 liter vegetable bouillon
  • 1 small Belgian endive, chopped
  • 1 small mango or papaya, cut in bite sized chunks
  • 2 cups rice

In a large pot, heat the oil and saute the onion.
Add the chili pepper and garlic.
Add the rice and saute until glassy.
Add the vegetable bouillon and bring to a boil.
Add the pumpkin and raisins and cover.
Cook 5-8 minutes on a low heat.

Serve the pumpkin-rice mixture on a plate.
Put the chopped endive on top and then the chopped mango or papaya.
Garnish with a sprig of fresh coriander and a lemon wedge.
The lemon juice tastes lovely splashed over the mixture.