Muceere (Ugandan Pumpkin Stew)
Muceere is a Ugandan pumpkin stew in which soft cubes of squash simmer in spiced coconut milk. The pumpkin's natural sweetness is balanced by curry powder, cumin, coriander, turmeric and paprika, while peppers and tomato give the sauce body. It uses one pot and ordinary pantry spices, and it is naturally free of meat and dairy. Serve it over rice or with bread, or alongside other Ugandan dishes.
Instructions
Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and smells fragrant.
Stir in the red and green bell peppers and the tomato. Cook for a few minutes, until the vegetables have softened.
Add the curry powder, cumin, coriander, turmeric and paprika. Stir well so the spices coat the vegetables.
Pour in the coconut milk and stir until the spices are fully mixed into it. Add the pumpkin and fold it gently through the sauce.
Season with the salt and black pepper, adjusting to taste. Cover the pot and simmer over low heat for 15 to 20 minutes, stirring now and then so nothing sticks, until the pumpkin is tender all the way through.
Take the pot off the heat and serve hot, topped with chopped cilantro or parsley.
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