Ingredients

1. 8 cups pumpkin cubed
2. 1 scotch bonnet pepper finely choppped
3. 2 large onions diced
4. 4 cloves garlic minced
5. 2 tbsp ginger minced
6. 2 boiled plantains mashed
7. 2 sprigs rosemary finely chopped
8. 4 sprigs thyme finely chopped
9. 1 tsp coriander seeds
10. 1 tsp geera
11. 1 tsp cinnamon
12. 1/8 tsp ground clove
13. 1/8 tsp nutmeg
14. 2 tbsp paprika
15. 1 cup dried cranberries or raisins
16. 1/2 cup walnuts chopped
17. 1/2 cup almonds chopped
18. salt & black pepper to taste

Method

1. Toast coriander seeds and geera in a frying pan until fragrant. Transfer to mortar and pestle then grind into a powder
2. Combine spices with cinnamon, clove and nutmeg then set aside
3. Sauté onions in a pot for 3 minutes or until translucent
4. Add garlic, ginger, pumpkin, scotch bonnet pepper, spice blend, paprika and herbs to the pot
5. Season with salt & black pepper then cover and allow to cook on medium/low heat for 15 minutes or until pumpkin is tender
6. Once pumpkin is cooked, add plantain, nuts and cranberries and mix well.
7. Transfer mixture to a bread pan or baking dish lined with parchment paper
8. Bake in a preheated oven at 350 degrees for 20 to 25 minutes
9. Allow to cool for at least 20 minutes before removing from bread pan
10. Serve & Enjoy