This recipe by the Social Development Commission of Portland was a winner in the National Culinary Arts Competition's amateur division. Recipe courtesy Jamaica Tourist Board.
1 medium pumpkin
450 grams red peas
15 grams all purpose seasoning
30 grams brown sugar
110 grams flour
2 liters water
1 stalk escallion
1 sprig thyme
1 onion, chopped
1 Scotch bonnet pepper
Salt
1 dry coconut, grated and juiced
Cook peas until tender. Add coconut juice and reduce to half over moderate heat and set aside.
Cut off top of the pumpkin in desired shape. Scoop out seeds. Immerse pumpkin in hot water. Cook for 20 minutes.
Remove 3/4 of fleshy portion and dice. Combine with stew and pour into pumpkin shell and serve.
