Oshun’s Pumpkins: Enjoy them while you can!

Squash could be an ewé but it is oh so tasty...

Squash could be an ewé but it is oh so tasty…


Much is said about the ewés or prohibitions that oloshas and awós have to respect once they are initiated. I have seen some become so fanatical that once they have their orí determined they start immediately self-prescribing food prohibitions based on what the orisha favors as offerings. Thus, you see someone who is going to do kariosha Yemayá avoiding watermelons and ram, or you may see a person about to do kariosha Shangó avoiding red colored foods. In the case of Oshún, one of the most commonly seen food ewes or prohibitions is pumpkin and eggs.

I find it absurd to forbid yourself to eat something when it has not been determined that you need to indeed take it out of your diet.
So here is my proposal, godparents. If you know you have a godchild to be crowned Oshún, as I have her on my sights in this case, let them enjoy what they can while they can. Furthermore, if you are talented in the kitchen, spoil your iyawó-to-be with a few good recipes. It is not just the food; it is the opportunity of communication that food provides. When families eat together, they have time to sit at the table, talk, discover things about one another, teach and learn as well.

Here are two awesome recipes that I developed with ingredients sacred to Oshún. Warning, these recipes are addictive and they are not light in calories. I don’t think the Orisha cares much for calorie counting!

Omimelli’s Savory Butternut Squash, Roasted Corn and Sweet Potato Tart

Ingredients:

A sure way to spoil an Omo Oshun

A sure way to spoil an Omo Oshun

Tart Crust
1 cup white flour
¼ cup corn meal
1 tsp. ground cumin
1 tsp. Chili powder
1 tsp. smoked paprika
¼ lb. of butter (1 stick)
½ tsp. salt
Pinch of cayenne pepper

Stuffing:

½ cup steamed and mashed butternut squash
½ cup steamed and mashed sweet potato
3 dried ancho chilies
2 dried cayenne peppers
3 tsps. grated ginger
1 tsp. salt
4 tbs. butter
½ tsp. nutmeg
2 large eggs
½ cup grated Monterrey jack cheese
1 small jalapeno pepper diced
1 small yellow onion diced
1 ear of fresh shucked corn
2 tbs. butter
2 garlic cloves
1 tart mold a pie mold would do as well
2 tbs. cold water
2 tsps. cream or milk
A pinch of paprika
1 tbs. flour
Black pepper to taste

Combining ingredients, work fast to avoid butter to heat up.

Combining ingredients, work fast to avoid butter to heat up.


Procedure for tart crust:

This is a fool proof tart crust. All you need to do is to work fast because it is important to use the butter and integrate it to the flour while it is cold. So, put all the ingredients in a bowl, cut the butter in small pieces and mix with your hands until you can make the mixture into a ball. Then flatten the crust onto the bottom and sides of your mold with your fingers. Place the mold into a pre-heated oven at 350°F and bake for 12 minutes. This process is called blind baking and it will keep your tart crust from being soggy when you pour the stuffing.

Stuffing:

Start by boiling 3 cups of water and placing dried chilies to re-hydrate in the water, seeds and all. This will take about 20 minutes. Keep an eye on the water, you will need it and it will start to evaporate so you may have to add more as it cooks down. When peppers are soft, place them in a blender and add some of the water, blend to a paste consistency. Save the remaining water where you boiled the peppers.

Form a ball and then press onto tart mold.

Form a ball and then press onto tart mold.


On a medium pan melt 2 tbs. of butter, add jalapeno, diced onion and garlic, cook for a few minutes until onion starts to get soft, then add corn and a pinch of salt and pepper. Cook for 5 minutes and set aside.

Over medium heat melt 4 tbs. butter, ginger, nutmeg, salt, sweet potatoes, butternut squash and some of the chili pepper paste. Heat thoroughly. You can use additional water from the boiled chilies to achieve the consistency of firm mashed potatoes. Turn the heat off.

Beat eggs, cream or milk, a pinch of salt, a pinch of paprika, pepper to taste on a bowl and set aside.

Once you pull out your crust out of the oven, place mixture of mashed butternut squash over the crust, then top with corn mixture, cheese and top with egg mix. Be careful not to overfill the tart or it will spill over as it bakes. Depending on the depth of the tart dish and its width you may end up with additional stuffing. In that case, simply make another crust and bake yourself two pies!

Place in the oven for 40 minutes at 350°F. You will know that the tart is done when you can put a toothpick through the center and it comes out clean. Serve hot or cold.

Omimelli’s Savory Butternut Squash, Roasted Corn and Sweet Potato Bisque

More than likely you will have some left over pie stuffing, corn relish and chili liquid from the prior recipe, so let me show you what to do as a complimentary dish to serve alongside with the tart. If you do not make the tart and are going only for the Bisque, then I am listing the ingredients follow the same procedure steps as described above. The difference here is that you are going to include cream cheese onto the bisque, this will make it richer and creamier.
Over medium heat combine stuffing mixture, chili liquid, heavy whipping cream (about a cup) and corn relish. Adjust salt and pepper to taste and let is simmer for about 10 minutes.

Omimelli's Butternut Squash and Sweet Potato Bisque

Omimelli’s Butternut Squash and Sweet Potato Bisque


Ingredients:

4 tbs. cream cheese
½ cup steamed and mashed butternut squash
½ cup steamed and mashed sweet potato
3 dried ancho chilies
2 dried cayenne peppers
3 tsps. grated ginger
1 tsp. salt
4 tbs. butter
½ tsp. nutmeg
½ cup grated Monterrey jack cheese
1 small jalapeno pepper diced
1 small yellow onion diced
1 ear of fresh shucked corn
2 tbs. butter
2 garlic cloves

Ok, here is a killer of a topping for the bisque. If you want to go all out and spoil that future iyawó-to-be…then get some nice jumbo shrimps, a clove of garlic, some butter, salt and pepper and quickly sauté the shrimps with the ingredients listed and serve on the center of bowl and surround the “Island of Shrimps” with the creamy bisque. That my friends is a piece of heaven on a place.

Enjoy!

Omimelli
Oní Yemayá Achagbá

About Omimelli

I am a Olosha or Santera and for years I have been at the service of the Orisha and the community. I am initiated to Yemayá and my father in osha is Aganjú. I am also an initiate of Palo Mayombe and hold the title of Yaya Nkisi. As part of my daily devotional I spend time at my bóveda and work with my spirits on regular basis.
This entry was posted in Ifa, Santeria. Bookmark the permalink.

3 Responses to Oshun’s Pumpkins: Enjoy them while you can!

  1. Stacey says:

    Oh my! These sound amazing! Thanks for sharing them!

  2. nimue says:

    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *