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Ayote en miel
Ayote en miel: Nicaraguan squash in spiced panela syrup for Holy Week
Nicaraguan grandmothers set a pot of ayote en miel on the stove on Holy Wednesday, so there is something sweet to share with neighbours right through Easter week, often alongside sweet green mango and coconut. Chunks of squash simmer in dark panela syrup with cinnamon, cloves and allspice until they are glossy and tender and the syrup tastes of caramel and spice. Stirring is the common mistake: a spoon breaks the soft squash into mush, so shake the pot instead. Chef's tip: leave the skin on the squash; it holds each piece together and turns soft enough to eat.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 2 ⅝ lb winter squash or pumpkindeseeded, skin on, cut into 6 cm chunks
- 14 oz panela or dark brown sugarchopped
- 3 ¼ cups water
- 1 strip orange peel (optional)
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/4 doneStep 1: Put 14 oz panela or dark brown sugar, 3 ¼ cups water, 2 cinnamon sticks, 6 whole cloves, 4 allspice berries and 1 strip orange peel in a wide, heavy pan. Heat gently, stirring, until the panela has melted, then boil for 5 minutes.
10 minStep 2: Lay 2 ⅝ lb winter squash or pumpkin in the syrup in a single layer, skin side down. Bring back to a simmer, cover and cook gently for 20 minutes.
20 minStep 3: Uncover and simmer for 25–30 minutes more, spooning the syrup over and shaking the pan now and then rather than stirring. It is ready when a skewer slides easily into the squash and the syrup coats the back of a spoon.
30 minStep 4: Leave to cool in the syrup, where it keeps soaking up flavour. Serve warm or at room temperature with plenty of syrup. It keeps for 5 days in the fridge.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 2 g
- Carbs
- 65 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ayote en miel take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of panela or dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of cinnamon sticks?
- ½ tsp ground cinnamon per stick.
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