Calabash Fall Stew w/Grilled Trout & Rice

Calabash Fall Stew with Grilled Trout and Rice

Set aside and drain hot water and cool with cold

Wash and then drain and put in blender to puree.

Add calabash (or you can use can or pumpkin puree non sweetened)

Add apple cider or vinegar to lessen the sweet of you use canned pumpkin

Add in a large pot add all these together with the pureed calabash and cook

20 minutes.

Take dry rub or bbq or berbere and spread evenly on top of trout

Filet or salmon and heat over 350 degrees Fahrenheit

Bake when it reach 350; for 15 to 20 minutes and take out.

Make cup of rice and rinse and soak 30 minutes and rinse

Again. And boil medium heat til water evaporates and

Cook 15 minutes covered til tender lower heat.

Serve with fish, bowl of calabash soup and rice.

Enjoy.