Pumpkin Fricassée

This is a homely broth-like dish that every Seychellois would have surely grow up eating and it surely brings many memories.
Many families will have their variation of the french derived recipe but the common denominator is the pumpkin base.

The principle is to cook the pumpkin to the point of  "melting" hence forming a thick soup-like gravy.
This can traditionally served plain ie without any meat as an accompaniment  or more commonly with salt cured meat, simply refered to as salted meat ( lavyann sale) ; or a Creole sausage of a similar texture also made of  salt cured pork (Sosis Sale)

In my family growing up , fricassée was cooked on a weekly basis when pumpkin was available and we have varied the recipe to be versatile enough to be prepared with chicken, fresh pork ( also traditional versions made with pig trotters) and fish.

The version made with fish requires the fish to be deep fried prior and then added to the fricassée and cooked to induce the fish taste in the broth and soften the fish crispiness. I personally prefer having deep fried Blunger Trevally (Karang Balo) but a range of healthier fish can be also be used.

The versions using the Salt cured mea/sausaget require the meat to be pre boiled to remove the excess saltiness. The meat is then washed and cut into cubes or strips as per your taste before processing to make the fricassee.

Pumpkin fricassée with chicken

I will today give you my recipe to make the chicken version, but the same can also be used for fresh pork meat. I promise to update and include pictures of the variation as soon as I attempt them again.

Ingredients

500-600 g chicken piece
 ( I prefer the fattier cuts eg thigh , drumstick, wings etc as these taste better and also act to contribute a chicken stock taste while cooking but healthier option includes using the breast)

500-600 g pumpkin,  peeled, scoop out the seeds and chop into cubes ( I currently prefer using the Kent pumpkin, which is not very sweet and has a nice light orange colour, this is coincidentally the most available variety if you are in Seychelles. If you are abroad you can experiment and see which version you prefer)

2-3 cloves of garlic , crushed

2 inches of ginger, crushed

30 ml Olive Oil

2 sprig of Spring onions ( alternatively you can use a normal white onion with a few sprigs of chives)

3 tbs of Worcestershire sauce

1/2 tsp coriander powder * optional or just add some chopped fresh coriander

1/2 tsp Cummin powder

2 cups of water

Salt and Pepper

Method

Lightly heat up the oil on a medium fire

Lightly fry the Garlic and Ginger ( and onion if using plain onion)

Add the chicken and fry to a light caramelisation while rendering off some of its fat ( if using chicken breast attempt to simply caramelise the meat to a bronze colour)

Add the Worcestershire sauce and lightly cook the chicken for a minute stirring and coating the meat generously.

Add the pumpkin and mix thoroughly followed by the spring onion (or chives)

Add 2 cups of water and allow to slowly braise on a medium heat.

I usually allow it to cook for 15-20 minutes  before stirring. If the pumpkin is cooked it will melt on its own as you stir , if it still retains it's shape simply add more water and allow it to cook further.

Once the broth is thick you can season with salt and pepper.


*Another tip if you used chicken breast is to substitute some of the water with chicken stock for a fuller taste.