Katemba — Timorese Pumpkin and Corn Stew

Shopping list

• 600 g pumpkin — peeled and cut into 2 cm cubes

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• 200 g sweetcorn kernels — fresh or frozen

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• 400 ml coconut milk

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• 3 piece shallots — finely sliced

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• 3 clove garlic — minced

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• 2 tsp fresh turmeric — grated, or 1 tsp ground turmeric

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• 2 tbsp vegetable oil

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• 200 ml water

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• 1 tsp sea salt

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• 2 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   Heat the vegetable oil in a large saucepan over medium heat.

2. 2

   Add the sliced shallots and cook for 4 minutes, stirring frequently, until softened and lightly golden.

3. 3

   Stir in the garlic and turmeric and cook for 1 minute until fragrant.

4. 4

   Add the pumpkin cubes and sweetcorn kernels, stirring to coat in the aromatic oil.

5. 5

   Pour in the coconut milk and water, and season with salt. Stir well.

6. 6

   Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 to 25 minutes, stirring occasionally, until the pumpkin is tender and the stew has thickened slightly.

7. 7

   Taste and adjust seasoning with more salt if needed.

8. 8

   Ladle into bowls, garnish with fresh coriander, and serve with steamed rice or flatbread.