Serve this with Calabaza Pumpkin seeds that have been dried and lightly toasted in olive oil and dusted with West Indian curry powder – or Colombo powder.
Serves 6
2 tablespoons olive oil
1 large onion diced
1 small green plantain, diced
1 cup diced calabaza
1 medium Chayote, diced
1 Medium Firm mango, diced
2 medium anaheim chilies, seeded & diced
1 medium red pepper, seeded & diced
1/2 tablespoon chopped garlic
1 teaspoon Dried Mexican oregano
1 teaspoon Ground cumin
1 teaspoon Freshly ground black peppercorns
1 tablespoon kosher salt
1 cup fleshly squeezed orange juice
To Begin The Ratatouille:
In a large heavy pan warm the olive oil. Add the onion and cook until translucent. Then add each of the vegetables at two minute intervals starting with the green plantain, calabaza, chayote, mango, Anaheim chili and the red pepper. Stir well with a wooden spoon but try not to crush any of the vegetables.
To Finish The Ratatouille:
Season with garlic, oregano, cumin, black pepper, and salt. Moisten the mixture with orange juice. Simmer for 5 minutes, or until tender, allowing all the flavors to incorporate yet not loose the integrity of each fruit and vegetable.