BUTTERY CALABASH

Bibi Ayesha, an admin on our Watalotwegot group, Shares with us this rather simple dish.  But don't be fooled, as this simple fuss-free dish, makes for a wonderful side dish.  So Why not add it to your dinner table soon, would be perfect with grilled meats, fish or even all on it's own for a "Meat-Free" day. 

What is Calabash...for those that do not know, it is better known as "Bottle Gourd" or "White-Flowered Gourd". Next time you pass this in the Vegetable Aisle of your supermarket, grab one, so you too can give this recipe a try.

Sunnyside Classics
By Bibi Ayesha Kadwa
Buttery Plain Calabash

~ 1 large or 2 small/medium calabash
Peeled and cut into chunks

~ Put into a pot
~ Add salt..not too much 'cos the butter has salt too..rather add less and adjust later
~ Quarter teaspoon pepper
~ 4 to 5 tablespoon butter..or more if you dare..lol
~ Add quarter cup of water
~ Cook on low till calash is soft
~ Do not let all the water burn out
~ Leave some of the buttery juices
Enjoy as a side dish