Unicorn (Unicorn@Indenial.com)
Mon, 26 Apr 1999 09:11:09 -0400
Reader Diane Jones sent us this food funny:
The tourists drove through the Basque county, and noticed that all the
houses had two doors. When they asked about this, they were told that
the people didn't want to put all their Basques in one exit.
Today's Brazilian side dish is as flavorful as it is easy. The secret
behind this recipe is that the squash is not boiled, and the flavor is
concentrated in the flesh of the squash rather than being discarded
with the boiling liquid.
Abobora Refogada (Stewed Pumpkin)
1 lb (500 g) seeded and peeled flesh of pumpkin,
butternut, or acorn squash, cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) butter or cooking oil
1 clove garlic, minced
2 scallions, minced
Salt and freshly ground pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan. Cook
over medium heat, stirring, until the butter melts. Reduce the heat
to low and cook tightly covered until the pumpkin is fork tender.
Stir the mixture occasionally so that it does not stick to the bottom
of the pan. Season serve warm. Serves 4 to 6.
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