| Prep: 20 mins | Cook: 40 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 20g | 9g | 22g |
| sugars | fibre | protein | salt |
| 6g | 5g | 4g | 0.75g |
Greetings, fellow food lovers. Today, I am thrilled to share a recipe that is close to my heart – the Baked Momordica foetida with spices. This exotic, aromatic, and healthful dish combines the unique flavors of the African pumpkin with a medley of spices that transport your tastebuds on an exhilarating culinary journey. It’s hearty, nutritious and a brilliant showcase of how diverse ingredients interact grandly in the culinary world, much like the city I call home.
A Fusion of Flavors
If there’s something my New York upbringing has taught me, it’s the appreciation of the unification of flavors from all corners of the world. The Baked Momordica foetida recipe encapsulates this philosophy perfectly. It takes the mildly sweet flavors of the African pumpkin and artfully marries it with the warmth of spices like turmeric, cumin, and coriander giving it a rich, comforting depth of flavor.Momordica foetida is a fruit that’s both scrumptious and beneficial for your health, stuffed with nutrients and antioxidants making this dish a feast that’s as good for your body as it is for your palate.
Comforting, Hearty and Healthy
The robustness of this dish, derived from the African pumpkin’s richness, is complemented by the velvety texture of the added coconut cream. It’s a dish that invokes the warmth of home cooking with the excitement of exploring a new taste and culture. Including a few more health-conscious items to your menu? Rest assured, this recipe is a clear winner. Loaded with vitamins and minerals, it’s a fantastic option for those seeking healthier eating alternatives without missing out on an adventure of flavors.
Perfect Pairings and Similar Dishes
Those familiar with the creamy wonders of a Buttered Pumpkin recipe or the aromatic array from a Roasted Pumpkin with Spices dish, would not be strangers to the appetizing delight that baked Momordica foetida brings. Although a delicacy on its own, it pairs perfectly with a serving of brown rice or grain of choice. Enjoying it with a side of grilled chicken or a chunk of freshly baked bread also adds to the experience.
From the heart of my kitchen to yours, I hope this dish fills your home with a fragrant blend of spices and the welcoming taste of this unique culinary treasure. Enjoy cooking and savouring the Baked Momordica foetida with spices!
What You’ll Need
- 3 medium-sized Momordica foetida (African pumpkin)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 Red chili pepper, diced
- 1 tablespoon Turmeric powder
- 1 tablespoon Cumin powder
- 1 tablespoon Coriander powder
- 1 cup Coconut cream
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Fresh cilantro, chopped (for garnish)
- Six lemon wedges (for serving)
Method
Step One
Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Step Two
Next, cut the Momordica foetida (African pumpkins) in half and scoop out all the seeds. Once seeds are removed, rub the insides with a tablespoon of olive oil each and place them, cut side down, on a baking tray.
Step Three
Place the tray into oven and bake the pumpkins for about 45 minutes or until they are tender.
Step Four
While the pumpkins are baking, prepare the spice mix. Heat the remaining tablespoon of olive oil in a pan over medium heat. Once hot, add minced garlic, grated ginger, and diced red chili pepper. Stir them for a few seconds.
Step Five
Add turmeric powder, cumin powder, and coriander powder to the pan and stir well for a better blend of the spices. Fry them for about a minute or until they become aromatic.
Step Six
Add the coconut cream, salt, and pepper to the pan and mix well. Allow this mixture to simmer for about 5 minutes. Once done, remove the pan from the heat.
Step Seven
When pumpkins are done, remove them from the oven and let them cool. Once they are cool enough to handle, spoon the spiced coconut cream into the baked pumpkins.
Step Eight
Put the filled pumpkins back into the oven and bake for another 15 minutes.
Step Nine
Take out the pumpkins, garnish with fresh chopped cilantro. Serve hot with lemon wedges on the side.
