Sweet and Sour Pumpkin
from the kitchen of Sharmagne Leland-St. John

¼ inch peanut oil to shallow fry
1 ¼ pound pumpkin, peeled seeded and sliced into thin rounds
4 tablespoons red wine vinegar
2 tablespoons raw sugar
1 tablespoon mint, chopped
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper to taste

Heat the oil in a large frying pan covering only ¼ inch
of the bottom of the pan.

Add the pumpkin slices and fry until golden brown on both
sides. Drain away most of the oil from the pan then add the
vinegar, sugar, mint, garlic and salt and pepper.

Cook for 10 minutes more, turning the pumpkin slices over
halfway through cooking.

Serve immediately.

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