Friday, September 19, 2008

Calabasa Con Mojo de Ajo

Yet another of the many simple yet so comforting to me Cuban dishes. Mojo de Ajo sauce is used for many things in Cuban Cuisine, here is yet another way to enjoy it. It is simply steamed "Calabasa de Castilla" which is a type of winter squash that is beige on the outside and bright orange on the inside, it has a very mild flavor and is not as sweet as other squashes. If you cannot find this type of winter squash feel free to substitute it for "Kombucha" squash or "Japanese Squash" .Honestly though any type of good tasting edible winter squash may be used for this dish.

At the super market this week "Calabasa Castilla" was extremely cheap it was at 2 pounds for 1 dollar I bought a bunch, some to make with "Mojo" another piece because I am gonna make later this week "Potaje de Frijoles Colorados" how my grandmother taught me, and another piece to cook it in a sugary cinnamon infused warm syrup made from unrefined sugar cane cones or blocks.

Also before you even try to make this I MUST WARN YOU, Mojo de Ajo is extremely garlicky,acidic, sour, and pungent. Many people that aren't used to these types of foods dislike it, but in my household we love it.

-Calabasa Castilla (as much as you feel like making to eat it depends how many your serving)
-water to steam Calabasa
-Mojo de Ajo to top the Calabasa

(1)Wash Calabasa, remove seeds and clean well. Cut Calabasa into large chunks/ segments, leave peel on. Put in a large pot, add mabe 1 inch of water, bring to a boil and steam for about 30 minutes.

(2)Meanwhile prepare your Mojo de Ajo (click on the "Mojo de Ajo" link under ingredients for recipe)

(3)Put in a nice serving dish and spoon over some of the Mojo de Ajo don't use all of it up you want to have extra sauce if anyone wants to put more on their Calabasa.

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