Yield: 8 servings
|6 cups||1/2" white bread cubes|
|(about 11 slices)|
|1 cup||Calabaza or butternut squash|
|Cut in 1/2" cubes|
|8 slices||Bacon, chopped|
|2 cups||Vidalia onion(s)|
|1 cup||Red bell pepper, chopped|
|1 cup||Green bell pepper, chopped|
|1 tablespoon||Garlic, minced|
|Peeled and grated|
|Seeded and minced|
|1½ cup||Sliced mushrooms|
|1½ cup||Papaya or mango|
|Cut in 1/2-inch cubes|
|1 cup||Pineapple, peeled|
|Cored, cut in 1/2" cubes|
|1 cup||Banana, sliced|
|2 cups||Chicken broth|
|½ cup||Dark rum|
|3 tablespoons||Cilantro sprigs, chopped|
|2 tablespoons||Basil leaves, chopped|
|1 tablespoon||Soy sauce|
|1 cup||Sour cream|
|2 tablespoons||Lime juice|
Preheat oven to 300 F.
In a large shallow baking pan spread bread cubes and bake in middle of oven until golden and crisp, 25-30 min.
Increase oven temperature to 350 F.
In a saucepan of boiling salted water cook squash until just tender, about 7 min, and drain in a colander.
In a deep heavy 12-inch skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a bowl. In fat remaining in skillet cook onion, bell peppers, garlic and ginger, stirring, until vegetable are softened. Add jalapenos and mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
Add fruit, broth, rum, herbs, and soy sauce and bring mixture to a simmer. Stir in bread, squash, and bacon and remove skillet from heat. stir in sour cream, lime juice, and salt and pepper to taste and transfer to a 3-quart shallow baking dish. Bake in middle of oven for 35 min.
Source: Ottley's Plantation Inn Saint Kitts, West Indies
Submitted By DIANE LAZARUS On 12-27-95