Moringa half-moons pumpkin
Irish folks there have a legend of a drunken farmer, whose dealings with the devil led to him being turned back at both the gates of heaven and hell upon his death. Forced to wander the darkness of purgatory, Jack made an o’lantern from a turnip and lump of burning coal to guide his lost soul. Every Halloween, communities in Ireland would craft their own turnip lamps to scare him and other wayward spirits away. The tradition became pumpkin-ified when Irish immigrants found the orange veggie sprouting in abundance in North America.
Preparation time: 30min
Ingredients for 4 people
- 500gr Pumpkin
- 1 large garlic clove
- 1/1 lemon juice
- “Waka” Moringa Stenopetala powder
- Wheat flour
- 1 small cup of millet
Cut the pumpkin in crescent-shaped slices, season with salt, dip them in lemon juice and afterwards in wheat flour. Fry them in a frying pan until they turn brown.
Chop the garlic clove frying it over a medium heat in a separate pan. In the meantime cook the millet.
As soon as the half-moon pumpkin slices are ready, cook them on a clay pot over medium heat and sprinkle with chopped coriander. Add the rest of lemon juice and some water to taste. Once the sauce thickens, fill a cup with millet and serve on the clay pot and sprinkle with “Waka” moringa Stenop for presenting.
Recipe by Laura Manzano Outeiral