Giromon touffé

This is my own recipe. It takes 15 minutes to prepare and 1 hour to cook. The ingredients I used are:

• 800g butternut squash, roughly chopped

• 2 small onions, diced

• 3 garlic cloves, chopped

• 2 bay leaves

• 1 tbsp fenugreek seeds (methi)

• 1 tsp crushed ginger

• 2 tbsp vegetable oil

• Salt

• 300ml water

Method:

1. Add the vegetable oil to a pan on medium heat and then toss the onion in. Let it cook for 5 minutes.

2. Add the garlic in and let it cook for 30 seconds before adding the bay leaves and fenugreek seeds.

3. Add the crushed ginger, mix and let it cook for 2 minutes.

4. Toss the butternut squash in and add 50ml water. Mix well, put the lid on and let it cook for 15 minutes.

5. Add 100ml water to the pan, season with salt and mix. Put the lid back on and let it cook for 30 minutes, stirring occasionally and adding water whenever needed.

6. Once the butternut squash is soft, start crushing with wooden spoon. Add a splash of water and let it cook for another 10 minutes.

7. Serve a generous portion. It pairs well with roti. Bon appétit!