Name: Ripe pumpkin-seed stew (Guiso de pepas de calabaza madura)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Colombian
Ingredients: 80 g unsalted shelled pumpkin seed kernels; 120 g onion, cut into wedges; 15 g fresh ají, finely chopped; remove seeds for less heat; 350 ml water; 4 large eggs, beaten; 4 g fine salt

Wide view of the pumpkin-seed and egg guiso with shelled pumpkin kernels nearby.

Region Putumayo, Colombian Amazonia; Kamëntsá context in the source

Category Pumpkin-seed and egg stew

Yield 4 portions

Preparation time 10 minutes

Active time 20 minutes

Ingredients ↓

Overview

Ripe pumpkin-seed stew (Guiso de pepas de calabaza madura)

Toast and grind pumpkin seeds, simmer them with onion and ají, then cook in beaten eggs for a thick savory guiso.

The Colombian traditional-cooking inventory records Guiso de pepas de calabaza madura in Putumayo and associates it with the Kamëntsá knowledge-holder Mama Pastora Juajibioy de Chindoy. Its short description names mature pumpkin seeds, onion, ají, water, salt and eggs, and classifies the preparation as a guiso. It does not give quantities or a step-by-step method.

This home version turns that ingredient list into a spoonable seed-and-egg stew. Shelled pumpkin kernels are lightly toasted and ground so they thicken the water into a savory sauce; onion and ají season the base, and eggs are stirred in until fully set. The measures and sequence are practical choices for a small home batch, not a claim to reproduce one canonical Kamëntsá preparation. The inventory’s usage note refers to pumpkin feeding domestic animals; it does not establish how often or on what occasions this seed dish is eaten.

Use unsalted, shelled kernels for a smooth, manageable texture. Ají heat varies, so start with a mild pepper and remove its seeds or ribs if desired. Serve the stew hot on its own as a main dish; the source does not specify an accompaniment.

Ingredients

80 g unsalted shelled pumpkin seed kernels
120 g onion, cut into wedges
15 g fresh ají, finely chopped; remove seeds for less heat
350 ml water
4 large eggs, beaten
4 g fine salt

Method

Toast the pumpkin kernels Warm a heavy skillet over medium-low heat. Add the pumpkin kernels in a single layer and stir for 3–5 minutes, until fragrant and just beginning to color. Do not add oil. Transfer them to a plate and let them cool for a few minutes; hot seeds can release steam and clump in a grinder.
Grind them coarsely Pulse the cooled kernels in a spice grinder or crush them in a sturdy mortar. Stop when they resemble coarse meal with a few small pieces. Avoid grinding them into a smooth paste, which can make the stew dense and oily.
Simmer the onion and ají Put the water, onion wedges, chopped ají and salt in a saucepan. Bring to a gentle simmer and cook for 6–8 minutes, until the onion softens but still holds its shape. If using a particularly hot ají, add a smaller amount first and taste the broth before adding more.
Thicken the guiso with seed meal Lower the heat. Stir in the ground kernels gradually, whisking or stirring constantly to prevent lumps. Simmer gently for 5–7 minutes, until the liquid thickens into a loose, spoonable sauce. If it becomes too thick before the eggs go in, add a little hot water.
Add and fully cook the eggs Beat the eggs in a bowl. Slowly pour them into the simmering seed mixture while stirring in broad circles, so the egg sets in soft pieces through the sauce. Keep stirring gently until no liquid egg remains and a clean food thermometer reads 71.1°C throughout. Remove from the heat and serve hot.

Practical guidance

Practical

Nutrition per serving

Rounded estimate based on unsalted pumpkin-seed kernels, one large egg per portion, onion, ají and measured salt. Kernel variety and egg size vary; this is not a laboratory analysis.

Practical guidance

1. Use shelled, unsalted kernels; whole seeds with hard shells would change the texture and make this version difficult to eat. 2. Toast only until fragrant. Dark browning can make the seeds bitter and overwhelm the mild onion. 3. Grind coarsely and add gradually. The seed meal thickens quickly once it meets hot water. 4. Ají varies in strength. Start with less, simmer, then add more only if needed. 5. Stir continuously as the beaten egg goes in so it cooks evenly in small, tender pieces. 6. The stew thickens as it stands. Loosen it with a spoonful of hot water just before serving. 7. Refrigerate leftovers in a shallow covered container within 2 hours, use within 3–4 days and reheat throughout to 73.9°C.

Allergens and food safety

This dish contains eggs and pumpkin seeds. Pumpkin seeds are not among the major allergens listed by US law, but seed allergy can occur; do not serve them to anyone with a known pumpkin-seed allergy. Keep eggs refrigerated until use and wash hands and utensils after handling raw egg. Stir the egg into the hot mixture and verify 71.1°C in several places; the egg should be fully set and not runny. Refrigerate leftovers within 2 hours in shallow containers, use within 3–4 days and reheat to 73.9°C throughout. Check packaged kernels and ají products for added ingredients or cross-contact.

Final notes

1: The inventory records the named preparation with pumpkin seeds, onion, ají, water, salt and eggs, but gives no amounts or method. 2: Toasting, grinding and the quantities here are a practical interpretation; they should not be presented as the sole Kamëntsá formula.

Nutrition per serving

Serving basis: 1 of 4 portions
Calories: 205 kcal
Carbohydrates: 8 g
Protein: 13 g
Fat: 15 g
Fibre: 2 g
Sodium: 440 mg

Ripe pumpkin-seed stew (Guiso de pepas de calabaza madura)

Ingredients

Ingredients

Method

Practical

Nutrition per serving

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

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