What to eat this weekend: Trofie pasta with prawns and homemade pesto
What to eat this weekend: Trofie pasta with prawns and homemade pesto

IMAGE

Write now: This stunning museum is an ode to penmanship
Write now: This stunning museum is an ode to penmanship

Lizzie Gore-Grimes

The soft power of the female gamer
The soft power of the female gamer

IMAGE

This picturesque West Cork home with separate basement apartment is on the market for €695,000
This picturesque West Cork home with separate basement apartment is on the market for €695,000

Sarah Finnan

Ingrid Hoey: ‘This serum reversed visible signs of sun damage on my skin’
Ingrid Hoey: ‘This serum reversed visible signs of sun damage on my skin’

IMAGE

Design coach Karen Douglas shares her tips for working with an architect
Design coach Karen Douglas shares her tips for working with an architect

Megan Burns

How to spot a scammer (according to someone who was actually scammed)
How to spot a scammer (according to someone who was actually scammed)

Sarah Finnan

Cillian Murphy’s book about empathy is essential reading for everyone
Cillian Murphy’s book about empathy is essential reading for everyone

Sarah Gill

Supper Club: Hot-smoked salmon rice and asparagus salad
Supper Club: Hot-smoked salmon rice and asparagus salad

Sarah Finnan

My Life in Culture: Actor Lucie-Mae Sumner
My Life in Culture: Actor Lucie-Mae Sumner

Sarah Finnan

Image / Living / Food & Drink

Supper Club: This Caribbean pumpkin rice recipe is the ultimate vegan comfort


By Meg Walker
02nd Feb 2024
Supper Club: This Caribbean pumpkin rice recipe is the ultimate vegan comfort

This recipe is full of flavourful spices to give the dish a mild kick and a warm scented aroma, and its authentic, rich colour comes from adding pumpkin.

All in all, it’s an exciting way to spice up your rice! The recipe is straight from Jamaica, where we had it for the first time in our family’s homes and also on street-food stalls. Pumpkin season is short-lived so you can use butternut squash as an alternative if needed. Why not try it with some tasty roasted veg skewers or curry chicken? The flavours will give you that Caribbean spicy feeling.

Pumpkin rice

Serves 4

Ingredient

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 small red onion, diced
  • 4 garlic cloves, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground pimento or allspice
  • handful of fresh thyme sprigs
  • 500g pumpkin or butternut squash, peeled, deseeded and diced
  • 250ml water
  • 250ml vegetable stock
  • 250ml coconut milk
  • 1 scotch bonnet pepper
  • 400g long-grain or basmati rice

Method

  1. Add the oil to a large pot on a high heat then add the onions and garlic. Cook down over a medium heat for 5-7 minutes until soft.
  2. Season with the salt, pepper, pimento and thyme, then add the diced pumpkin or squash and mix together. Add the water, bring to the boil and simmer for 15 minutes. Add the stock and coconut milk, along with the scotch bonnet.
  3. Rinse the rice well in cold water, then add to the pot. Cook for 15 minutes, stirring from time to time, until the rice is cooked. Season to taste and serve.

Extracted from Original Flava by Craig McAnuff and Shaun McAnuff (Bloomsbury Publishing).

Photography © Matt Russell.