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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper. | 2. Purée pumpkin in the water. | 3. While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain. | 4. Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt. | 5. Rub meat with spice mixture. Let it rest for at least 1 hour. | 6. Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement. | 7. In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes. | 8. Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes. | 9. Add celery, cabbage, leek, carrots and whole cloves. | 10. Cook, uncovered, for 20 minutes. | 11. MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY: | 12. In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps. | 13. Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels. | 14. Add pasta, potatoes, hot pepper, and butter and spoon in dumplings. | 15. Cook, uncovered, for 20 minutes. | 16. Taste it. | 17. If it needs more salt and/or pepper, add to taste. | 18. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	2		peeled cut	9.9	2.1648	0.6798	0.0462
beef marrow	1		bone	403.4676	0.0	89.7602	2.2667
stewing beef	1	1		403.4676	0.0	89.7602	2.2667
lime	1 -2		bottled cut bottled	-	-	-	-
scallion	2		chopped	64.0	14.68	3.66	0.38
garlic clove	4		crushed minced	403.4676	0.0	89.7602	2.2667
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salt	2	teaspoons		-	-	-	-
shallot	1		minced	115.2	26.88	4.0	0.16
scallion	2		chopped	64.0	14.68	3.66	0.38
onion	1		chopped	60.0	14.01	1.65	0.15
chive	2		minced	1.8	0.261	0.1962	0.0438
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
pickling vinegar	2	tablespoons		403.4676	0.0	89.7602	2.2667
celery rib	4		cut	403.4676	0.0	89.7602	2.2667
cabbage leaf	12		cut	403.4676	0.0	89.7602	2.2667
leek	1		sliced	54.29	12.5935	1.335	0.267
turnip	2		cut	34.16	7.8446	1.0979999999999999	0.122
carrot	2		cut	59.04	13.7952	1.3392	0.3456
clove	4 -6			0.0	0.0	0.0	0.0
spaghetti	1/2	cup		15.655	3.4896	0.3232	0.2878
potato	2		peeled cut	-	-	-	-
scotch bonnet pepper	2	scotch	pricked	403.4676	0.0	89.7602	2.2667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.