Caribbean🥬 Vegetables

Trinidad Pumpkin Talkari

Name: Trinidad Pumpkin Talkari
Total time: 50 min
Cuisine: Caribbean
Ingredients: 3 lb pumpkin or butternut squash; ~1 onion; ~1 hot pepper; ~3 cloves garlic; 2 tsp salt; ~3 tbsp extra virgin olive oil; 1 tbsp brown sugar; ~1 tsp ground roasted cumin; ~2 tbsp culantro (sawtooth herb / bandhania)

⏱ 50 min

A classic Trinidadian vegan breakfast dish of stewed pumpkin cooked down with onions, hot pepper, and garlic until smooth and concentrated. Traditionally served alongside various rotis or dhalpuri.

Adapted from a video by CookingWithRia

Watch on YouTube

Ingredients

pumpkin or butternut squashpeeled, seeded, and cut into even pieces3 lb
onionchopped~1est.
hot pepperto taste~1est.
garlicchopped~3 clovesest.
salt2 tsp
extra virgin olive oilfor cooking~3 tbspest.
brown sugaroptional, to enhance sweetness1 tbsp
ground roasted cuminoptional, to taste

Steps

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1
Scrape out the pumpkin seeds into a bowl. Cut the pumpkin in half lengthwise.
2
Use a peeler or paring knife to remove the skin by making thin strokes. Make multiple passes until the skin is completely removed.
3
Cut the peeled pumpkin into uniform, evenly-sized pieces so they cook uniformly.
4
Rinse the pumpkin pieces and drain well. Store in the freezer or refrigerator until ready to use.
5
Slice the onion, chop the hot pepper, and mince the garlic according to taste.
6
Heat olive oil in a medium pot over high heat. Add the onion and hot pepper, cooking until the edges begin to brown.
7
Add the minced garlic and stir well. Cook for about 1 minute until fragrant, being careful not to burn it.
8
Add the pumpkin pieces and salt, stirring well to combine everything.
9
Reduce heat to medium and cover the pot. Allow the pumpkin to steam in its own natural juices, checking every 5-10 minutes to prevent sticking. Cook for about 25 minutes until the pumpkin is tender and begins to break down easily.
10
Begin mashing the pumpkin, continuing to break it down as it releases its juices.
11
Optionally add about 1 tablespoon of brown sugar to enhance the pumpkin's natural sweetness, adjusting to taste.
12
Optionally add ground roasted cumin to taste, being careful not to overpower the pumpkin. Taste and adjust salt as needed.
13
Continue mashing for about 10 more minutes until excess liquid evaporates. The pumpkin should be smooth and concentrated with no chunky pieces or pooling liquid at the bottom.
14
Rinse fresh culantro, chop it, and stir into the pumpkin for added flavor and color. This step is optional but recommended.
15
The pumpkin talkari is done when it is smooth with no chunks, has a deeper color from the spices, is moist but not soupy, tastes well-seasoned, and delivers satisfying umami flavor.

Trinidad Pumpkin Talkari

Ingredients

Steps

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