The Creole Carbonado Recipe

Ingredients to make La Carbonado Creole:

• For 2 persons:
• 1pc large pumpkin of 4 or 5 kl
• 1/4 cup flour
• 1 teaspoon Hungarian paprika
• 1 teaspoon chipotle (chili powder)
• 1 teaspoon white pepper powder
• 1 tablespoon salt
• 1 teaspoon dried oregano
• 2kg boneless guitar meat and ribs, cut into 1-inch strips
• 1/4 cup olive oil
• 4 u. fresh peaches, peeled and sliced
• 2 tablespoon sugar
• 1/4 cup balsamic vinegar
• 1pc chopped onion
• 5 clove-garlic
• 3 u. celery (chopped stalk)
• 4l beef broth or stock
• 2 bay leaves
• 1 teaspoon cumin
• 2 u. sweet corn, sliced
• 2 u. thinly sliced ​​carrot

How to make La Carbonado Creole:

1. This is a classic and traditional recipe from northeastern Argentina, a combination of pieces of corn, ripe peaches, potatoes and meat served in a pumpkin; this is one of the dishes of mother earth, which encourages you to climb a mountain after eating it.
2. Clean the gourd with a damp cloth.
3. Cut with a boning knife, 3 inches below the stem, so that two pieces remain, one of which, the smaller one, will serve as a lid; extract the pulp from the lid, cut it into cubes and store.
4. Hollow out the pumpkin, removing the seeds and part of the pulp, taking care to leave a thickness of 1/2 to 3/4 inch (approx.).
5. In a bowl, mix the flour, paprika, chili, white pepper, salt and oregano.
6. Add the meat and mix until perfectly covered.
7. Preheat the oven to medium temperature.
8. With two tablespoons of oil and a brush, paint the inside and the shell of the pumpkin, including the lid and place in a deep dish in the oven for about 15 minutes.
9. Let’s cool.
10. In another container, mix the peach pieces with the balsamic vinegar and let stand.
11. Heat the rest of the oil in a saucepan over high heat and add the meat and brown it well for 12 minutes, then add the onion, garlic and celery and cook another 5 minutes
12. Add the broth, bay leaves and cumin and bring to a boil.
13. Then reduce the temperature, cover and cook over low heat for 1 1/2 hours.
14. Uncover the pot and add the pieces of corn and carrot.
15. Raise the temperature to boiling point and cook another 10 minutes (approx.).
16. At that time, the pieces of pumpkin and peaches are added.
17. Stir and cook for 10 minutes.
18. Carefully, with a ladle, fill the pumpkin and cover it with the lid provided for it and cook in the oven for 30 minutes.
19. Bring the pumpkin to the table and remove the lid, serve with a ladle.