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1
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper.
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2
Puree pumpkin in the water.
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3
While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
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4
Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
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5
Rub meat with spice mixture. Let it rest for at least 1 hour.
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6
Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement.
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7
In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
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8
Add 3 cups water and pureed pumpkin and bring to a boil for 40 minutes.
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9
Add celery, cabbage, leek, carrots and whole cloves.
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10
Cook, uncovered, for 20 minutes.
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11
MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY:
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12
In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
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13
Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
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14
Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
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15
Cook, uncovered, for 20 minutes.
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16
Taste it.
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17
If it needs more salt and/or pepper, add to taste.
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18
ENJOY!
