When you’re making Jamaican chicken or beef soup Caribbean Pumpkin is must. I use it to make a richly flavoured broth that is as delicious as it colourful. I also dice it and use it as an ingredient in my Cook Up Rice recipe. Caribbean pumpkin is more comparable to varieties of squash than to the typical North American pumpkin–the symbol of Halloween. That’s why if I can’t find any Caribbean Pumpkin at my supermarket, I use Buttercup or Butternut squash as a substitute.
Caribbean pumpkin is also commonly called calabaza, Cuban squash or West Indian pumpkin. It’s said to be easy to grow and has good storage qualities. Where I shop it’s sold in small pieces, so I usually just buy what I need for a recipe. The calabaza is grown throughout the Caribbean and in Central America and South America. It has a sweet taste and adds depth to recipes. I recently came across a recipe for West Indian Pumpkin Fritters. I’ve never made them before but I’m interested in trying it and sharing it with you. Stay tuned!
Jamaican Ingredients: Caribbean Pumpkin
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