Pumpkin Hotpot from the Table of Emperor Montezuma II.

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INGREDIENTS:
  • 1 kg beef
  • 4 cups of water
  • 4 cinnamon sticks, ca. 2 cm long
  • 4 tbsp pumpkin seed oil
  • 2-3 tpsp finely chopped chillies
  • 2 cups pumpkin cubes
  • 2 cups sweetcorn (equivalent to a small tin with net weight 285 g)
  • 3 cups finely chopped broad beans
  • garlic (to taste)
  • 40 g tomato puree
  • 1 tsp ground coriander seeds
  • salt
  • pepper to taste


    DIRECTIONS:
    Boil the meat in salted water with the cinnamon for 80 minutes.
    Heat the oil in another pan, fry the chillies and add pumpkin, sweetcorn, broad beans and garlic. Continue stirring.
    Top up with the soup, add coriander seeds and tomato puree and season to taste.
    Cut the meat into bite sized pieces and add as well.
    To thicken you can add pieces of tortilla or white bread.
    Remove the cinnamon sticks before serving.

    Note: The Aztecs used tropical plants to season Emperor Montezuma‘s dishes and served this hotpot with sliced young corn on the cob.
    Definitely worth a try!



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