Fricassée of Pumpkin with Salted Pork – Frikase Zironmon ek Koson Sale

This Fricassée of Pumpkin with Salted Pork- Frikase Zironmon ek Koson Sale-is a comforting and flavourful dish which, unlike the traditional French fricassée, is cooked with very young pumpkin and flavoured with garlic and ginger.

Fricassée is a French culinary term that pertains to a cooking method that is a cross between a sauté and a stew.  It is theorised that the word derives from a compound of the French ‘frire’ meaning to fry and ‘casser’ meaning to break into pieces.

The Classical French Fricassée

A good traditional French fricassée starts with meat being cut in small pieces, then sautéed, or some would say browned, and then simmered in a white sauce and flavoured with a handful of aromatics and spices. The ultimate product is a hearty dish with a rich and silky sauce.

The Seychellois Fricassée-Frikase Seselwa

Unlike the French method of cookery, described above, the Seychellois frikase is a term used when meat or fish is first fried and then cooked with pumpkin or other vegetables and gourds such as kalbas or wax gourd, locally known as pousinika. The dish is always flavoured with ginger and garlic and takes on the colour of the vegetables used. For example, if it is cooked with pumpkin it will take on a yellowish-orange colour and if it is cooked with pousinika a pale colour.

Why young or immature pumpkin?

The Seychellois frikase is always cooked with young or immature pumpkin. This is because mature or ripe pumpkin tends to have more sugar than young pumpkin and consequently will have a less developed sweetness. Sweet pumpkin will overpower the dish and will neutralise the effect of the garlic, ginger and onions.

The preferred pumpkin for this dish

For this Frikase Zironmon ek Koson Sale- Fricassée of Pumpkin with Salted Pork, we have chosen the young Jap Pumpkin. This is because it has a nutty-sweet flavour and is more savoury orientated and a great absorber of other flavours.  I have been tempted to use butternut pumpkin before and have found it to be too dry and does not readily absorb the flavours of the other spices in the dish .

Jap Pumpkin, also known as Kent Pumpkin, has green skin mottled with yellow and brown patches, with orange flesh. This nutty variety has an average weight of 4 kg, with a longer maturation process.

A quick look at the five Main varieties of pumpkin in Australia

There are many types of pumpkin around the world and they vary in shapes, sizes, colours, and textures. Some are very sweet with moist flesh while some others are fairly bland and have dry texture. In Australia, we have access to five main types and these include the the following:

The Jap pumpkin as mentioned above;

The Queensland Blue Pumpkin which is one of the largest-growing pumpkins  and because of its size, it is ideal for boiled or baked food, with a smoky, savoury taste that fits with plenty of curries and scones;

The Jarrahdale pumpkin which is  little smaller than the Queensland blue. It cuts easily and has moist flesh, making it perfect for boiling and garnishing with other dishes.

The Butternut Pumpkin, sometimes referred to as Butternut Squash, is variety that tends to have an oblong bell like shape, with yellowish skin and an orange flesh. It tends to have a slightly sweeter and nuttier flavour compared to other pumpkins. It has a dry, dense, yet sweet interior that makes it perfect for roasting and seasoning. It’s also a pumpkin you don’t have to peel, and the cylindrical shape makes it easy to cut!

And finally, the Gold nugget pumpkin which is thin-walled , starchy, sweet and easily cut.

How do I pick the best quality pumpkin?

First, inspect the pumpkin to see if it has any cuts, bruises or peculiar discolorations on its skin. If the pumpkin doesn’t look 100% on the outside, chances are it won’t be of the best quality once you take it home and cut it open. Small visual imperfections are fine as pumpkin skin is tough and will protect the flesh. If you find a pumpkin that visually seems to meet the grade, hold it up to your ear and give it a firm knock. A healthy pumpkin will produce a solid woody sound, not unlike when you knock on a wooden door or table.

How to store pumpkins

Pumpkins can last for a long time, so even after harvest, fresh pumpkins can last for weeks provided you keep them at room temperature and away from moisture.  Once cut, pumpkins can last for two to three days if stored in the fridge. It is also a good idea to keep pumpkin away from fruits like apples and pears as they release ethylene gas which can shorten the shelf life of your pumpkin.

Tips for cutting pumpkin

Use a large knife to cut pumpkin as the flesh can make it hard to cut through. Start by cutting the pumpkin in half and then remove the pumpkin seeds with a large spoon and set aside if you wish to use them. Then place the pumpkin on its flat side to ensure that it is stable and cut into desired size pieces.

Preparing the Fricassée of Pumpkin with Salted Pork – Frikase Zironmon Ek Koson Sale

Salted pork is not easy to access these days so why not make your own. Follow this link and you will learn how easy it is to salt you own pork. Once you have accessed your salted pork, wash it very thoroughly to remove as much surface salt as possible. Place in a pot and boil for about 25 minutes until cooked.

Remove the pork from cooking liquor, allow it to cool and cut into bite-size portions. Keep the cooking liquor because you may decide to add some of it to the water when you boil your pumpkin. Be careful though, check for the level of saltiness, because the cooking liquor may make your frikase too salty.

Wash the pumkin, peel off the skin and cut into small cubes. Heat a pot, add the oil and sweat the onion. Once the onion is translucent, add in the garlic and ginger, stir for a minute or so and then add the pumkin, stir and add water and cook until soft.

Roughly mash the pumpkin while in the pot, add the pork, and and bring to boil. Bring back to simmer and cook for 10 minutes. The dish should have a thick consistency.

Season and serve the frikase with plain boiled rice and a cucumber salad, not forgetting the freshly made chilli sauce

Here is the recipe for Fricassée of Pumpkin with Salted Pork – Frikase Zironmon ek Koson Sale

Did you make this recipe?

I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.

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