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Pumpkin’s biggest booster. November 21, 2013

Posted by ourfriendben in recipes, wit and wisdom.
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Silence Dogood here. If you’re a fan of Alexander McCall Smith’s No.1 Ladies’ Detective Agency series, you know that the agency’s founder, Precious Ramotswe, loves her pumpkin. Apparently pumpkin is a staple dish in Mma Ramotswe’s native Botswana, and she turns to it as a comfort food, and to preparing it as a way to calm herself when thinking about a perplexing case.

With Thanksgiving around the corner, we might turn to Mma Ramotswe for tips on new ways to serve up pumpkin. And fortunately, we have some clues from Stuart Brown, who wrote Mma Ramostwe’s Cookbook (Polygon, 2009). Problem being, most of us Americans (including yours truly), measure things in numbers and cups and the like—3 large butternut squash, 4 cups vegetable broth, 2 tablespoons olive oil—and Mma Ramotswe’s cookbook is British, which means that everything is measured by weight, and oven temperatures in degrees C rather than F. Ow!

Fortunately, one of the pumpkin recipes the book offers is so straightforward, even I could make it. Apparently, Mma Ramotswe favors pumpkins with greenish rinds; over here, we might consider them to look more grey. Consider this alternative to sweet potatoes as you plan your Thanksgiving menu:

Steamed Pumpkin Slices
Serves 6

Ingredients:
Pumpkin
Water
Salt
Sugar (optional)
Butter

Method:
To steam, place slices of pumpkin in a pan with a little water, salt (and sugar, if you love your sugar as Mma Ramotswe does). Cover with a lid, ensuring that the water does not all evaporate. Cook for 30-40 minutes until the outer skin is soft (the greenish pumpkin has a thicker skin). Serve with butter.

“It was time to take the pumpkin out of the pot and eat it. In the final analysis, that was what solved these big problems in life. You could think and think and get nowhere, but you still had to eat your pumpkin. That gave you a reason for going on.”
—Precious Ramotswe, The No.1 Ladies’ Detective Agency

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