African Style Pumpkin

For the African-style pumpkin, cut a lid off the pumpkin with a sharp large kitchen knife. Remove the seeds and the wadded flesh from the pumpkin with a spoon, then remove 500 g of firm pumpkin flesh inside all around. Cut the pulp into small cubes, season the cavity heartily with salt. Drain the pumpkin upside down.

Rinse the parsley, shake dry, pluck the leaves from the stems and chop finely. Place in a small baking dish. Remove the skin from the garlic and press it into the bowl. Mix well with both kinds of paprika, the cardamom, the cinnamon, the lemon zest and 2 tablespoons of juice of one lemon. Season with salt if desired. Crumble the mince and mix with the herb mixture. Leave the mince mixture to stand in the refrigerator with the lid on for about 1 hour.

Pre-cook the long-grain rice in enough boiling hot salted water for 10 minutes, then drain and set aside.

Rinse and clean the leeks and cut the whites into fine rings, set the greens aside. Peel and finely dice the onions, sauté in the olive oil in a frying pan until translucent. First add the pumpkin cubes, then the leek and sauté. Add the minced meat and stir until well browned. Season well with salt and season with pepper.

Add the long grain rice, the raisins, the almond kernels (remove 1 tablespoon beforehand) and the fe

Preparation Tip:

The African style pumpkin is a delicious change from stuffed zucchini or peppers. If you like, you can serve this dish with a spicy-hot tomato sauce.

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