Growing up in Trinidad, pumpkin talkari and dost roti (a layered roti) was one of my absolute favorite meals! Strangely enough, it is also my 10-year-old daughter’s favorite meal as well.
In my recipe below, cubes of pumpkin are sautéed with the simplest of ingredients; olive oil, garlic, onion and the optional hot pepper. It’s steamed until tender, then mashed to a smooth, paste-like consistency. Roasted ground geera (cumin) is also added at the end of cooking to highlight the flavor of the pumpkin. (Mummy swears by the addition of a little brown sugar).
What to serve with Pumpkin Talkari:
Pumpkin talkari is traditionally eaten in Trinidad for breakfast with sada roti and served at religious functions and weddings along with a flavorful array of other vegetarian dishes, including channa and aloo, bhagee, mango talkari and bhagee (links below).
In the tiny village where I grew up in Central Trinidad, it was and still is customary that women would gather the day before a “prayers” [religious function] or wedding to prepare enormous quantities of vegetables for the next day’s vegetarian feast. I was a young girl then, but I vividly recall helping to peel and cube what seemed like a ton of pumpkin!
[Picture of “Calabaza” taken at Chaguanas market, Trinidad.]
Assisting in the prep work wasn’t my favorite thing to do, but listening to the banter of the older ladies (and eavesdropping on the latest village gossip) was fun and the thought of the end result – the next day’s feast – was encouraging (will work free for food)! Nowadays, I rarely buy the whole unpeeled pumpkins. Do you blame me? I always look for the peeled and cubed pumpkin in my supermarket or BJ’s.
[Picture taken at Chaguanas market, Trinidad.]
I have roasted pumpkin, added it to soups, callaloo, stews, my green seasoning, “cook up” rice and once I even made a pumpkin cheesecake, but in this recipe it’s the star of the show. Over the years, I have shared our Trinidadian method of preparing pumpkin with many folks via a conversation at the supermarket, on the train, in a park, the ladies room…wherever necessary …Now I am very excited to share this recipe here with those of you who love pumpkin, but are unaware of this very simple method of preparation.
[Squash has a different texture, but is equally delicious.]
This pumpkin dish is satisfying, sumptuous and healthy. I attest my excellent eyesight to all the pumpkin I’ve eaten over the years! (I have roti and rice to thank for my curvaceous hips. Atleast the eyesight is good.)…Not only is pumpkin rich in antioxidants and beta carotene, it’s very low in calories, and a very good source of dietary fiber. But that’s just the wonderful side benefits of eating pumpkin.
[There are so many varieties of pumpkin in the U.S!
For this recipe I only use Calabaza or Squash..]
The main benefit is the wonderful experience of breaking off a piece of roti, using it to scoop up the pumpkin, excitedly shoving it in your mouth, and savoring the inviting combination of flavors! Okay, so I got a little carried away, and yes, it’s that good.
Some pumpkins cook quickly and melt on its own, while others require your time, attention and hard labor to mash. It’s not uncommon to hear some cooks exclaim in our beautiful Trini dialect, “Dat pungkin cook rel good boy, dat was a gooood pungkin”.
Well, fellow foodies, I do hope your pungkin cook rel good!!
Ingredients You Need to make Trinidad Pumpkin / Pumpkin Talkarie
Serves 4-6
- Pumpkin, peeled and cubed (butternut squash, calabaza)
- Garlic, minced (about 2 tablespoons)
- Onion, thinly sliced
- Extra virgin olive oil (or vegetable oil)
- Roasted ground cumin (geera), or to taste
- Himalayan salt (or to taste)
- Raw brown sugar(optional)
- Habanero or scotch bonnet (optional)
Tips for the Perfect Pumpkin Talakari
- Choose the Right Pumpkin:
Opt for a firm, ripe pumpkin with a deep orange color for maximum flavor. Avoid pumpkins that are too watery, as they can make the dish soggy. You can also use butternut squash as a substitute for a similarly sweet and creamy texture. - Cut Evenly:
To ensure even cooking, cut the pumpkin into uniform-sized cubes. This prevents some pieces from becoming mushy while others remain undercooked. - Spice Level:
Adjust the heat level by varying the amount of hot pepper. You can always start with a smaller amount and add more if needed, based on your preference. - Toast Spice:
For deeper, more complex flavors, toast whole grain geera (cumin)in the hot oil before adding other ingredients.
Storing Suggestions
- Refrigeration:
Store leftover Pumpkin Talakari in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day as the flavors meld together. - Freezing:
You can freeze Pumpkin Talakari for up to 3 months. Allow the dish to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave. - Reheating:
When reheating, do so gently on a low flame to avoid overcooking the pumpkin. Stir occasionally to prevent it from sticking to the pan.
Frequently Asked Questions (FAQs)
1. Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a great alternative. It has a similar sweetness and texture to the traditional calabaza used, and works just as well in this recipe.
2. Is Pumpkin Talakari vegan?
Yes, this recipe is naturally vegan as it uses plant-based ingredients.
3. Can I make Pumpkin Talakari ahead of time?
Absolutely! You can prepare the dish a day or two in advance, as the flavors deepen over time. Just store it in the fridge and reheat it before serving.
5. How do I make Pumpkin Talakari spicier?
To make it spicier, you can add more hot pepper including scotch bonnet, habanero or wiri wiri pepper to the dish. Adjust the amount based on your heat tolerance, and taste as you go to avoid overpowering the other flavors.
6. Can I use frozen pumpkin?
Yes, you can use frozen pumpkin, but be sure to thaw it completely and drain any excess moisture before cooking. Frozen pumpkin may cook a bit faster, so adjust your cooking time accordingly.
7. Can I add shrimp?
Yes, shrimp is occasionally added at the end of cooking for a little variety. Check out my video for more details.
How to Make Trinidad Pumpkin Talkari-step by step instructions:
Prep:
Scrub the outside of the pumpkin with a vegetable brush under running water. Pat dry with a paper towel. Cut in half. Scrape out the fibers and seeds. Dice the pumpkin into 1 – 1.5 inch pieces. Sometimes, I cut the pumpkin into small pieces before peeling, all depends on the mood I’m in.
Grate or mince garlic. Slice onion and hot pepper, if using.
In a heavy bottomed pot over medium heat, heat oil. Add the onion (and hot pepper if using), cook for a few minutes until the onion becomes light golden brown. Add the garlic and cook for another minute until translucent.
[Allow the onion to become light golden brown for the best result. Not like this…]
Add pumpkin, stir to coat with the oil. Add salt and (sugar if using). Reduce the heat to low, cover and cook until the pumpkin is tender, stirring occasionally to ensure that it doesn’t stick.
The pumpkin will relinquish its juices, depending on the variety of pumpkin. When the pumpkin is cooked through, use the back of the spoon to mash the pumpkin until you have a paste like consistency and there are no chunks. It must be a smooth consistency. Always scrape down the sides of the pot.
Continue to cook uncovered until any liquid from the pumpkin has evaporated and it begins to stick to the pot.
Stir in cumin and serve with roti, rice or pita bread.
Pumpkin Talakari is a delicious, comforting dish that brings together the natural sweetness of pumpkin with bold spices and aromatic flavors. This simple yet flavorful recipe is perfect for busy weeknights or when you want to enjoy a wholesome, satisfying meal.
Whether served with rice, roti, or as part of a larger spread, Pumpkin Talakari is sure to become a favorite in your kitchen. Give it a try, and don’t forget to leave a comment, rate the recipe, and share your experience with others. Enjoy!
Trinidad Pumpkin Recipe (Pumpkin Talkarie)
In my recipe below, cubes of pumpkin are sautéed with the simplest of ingredients; olive oil, garlic, onion and the optional hot pepper. It's steamed until tender, then mashed to a smooth, pate-like consistency. Roasted ground geera (cumin) is also added at the end of cooking to highlight the flavor of the pumpkin. (Mummy swears by the addition of a little brown sugar).
Print
Pin
Rate
Servings: 8
Calories: 139kcal
Ingredients
- 2 pounds pumpkin peeled and cubed (butternut squash, calabaza)
- 9 cloves of garlic large, minced (about 2 tablespoons)
- 1 onion medium, thinly sliced
- 6-8 tablespoons extra virgin olive oil or vegetable oil
- 1 teaspoon ground cumin roasted geera, or to taste
- 1-2 teaspoons Himalayan salt or to taste
- 1 tablespoon brown sugar optional, raw
- Habanero or scotch bonnet optional
Instructions
Prep:
- Scrub the outside of the pumpkin with a vegetable brush under running water. Pat dry with a paper towel. Cut in half. Scrape out the fibers and seeds. Dice the pumpkin into 1 - 1.5 inch pieces. Sometimes, I cut the pumpkin into small pieces before peeling, all depends on the mood I'm in.
- Grate or mince garlic. Slice onion and hot pepper, if using.
Cook:
- In a heavy bottomed pot over medium heat, heat oil. Add the onion (and hot pepper if using), cook for a few minutes until the onion becomes light golden brown.
- Add the garlic and cook for another minute until translucent.
- Add pumpkin, stir to coat with the oil. Add salt and (sugar if using). Reduce the heat to low, cover and cook until the pumpkin is tender, stirring occasionally to ensure that it doesn’t stick.
- The pumpkin will relinquish its juices, depending on the variety of pumpkin. When the pumpkin is cooked through, use the back of the spoon to mash the pumpkin until you have a paste like consistency and there are no chunks. It must be a smooth consistency. Always scrape down the sides of the pot.
- Continue to cook uncovered until any liquid from the pumpkin has evaporated and it begins to stick to the pot.
- Stir in cumin and serve with roti, rice or pita bread.
Video
Notes
Pumpkin is traditionally eaten for breakfast with roti and served at religious functions and weddings along with a flavorful array of other vegetarian dishes.
Watch Video to see how we (my mom and aunts) prepare a Diwali Feast from start to finish!
Nutrition
Calories: 139kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 294mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9654IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
Diwali Menu (Vegetarian) using recipes already on my blog–Click here for the full menu and learn more about Diwali in Trinidad.
Main: Pumpkin, Channa and Aloo, Bhagee, Mango Talkari, Carhee/Kurhi, Fry Bodi, Baigan Choka and Paratha Roti or Dosti Roti
This was awesome. Really enjoyed the simple but delicious flavor and tasted similar to the stuff I get at the roti shop. I'm going back to Hungary soon (just back in the UK visiting) and am desperate to get some good Trinni recipes under my belt so I can enjoy the awesome food when I get home!
I added mushrooms with the pumpkin, used veg oil and stirred in fresh coriander at the end.
I'm going to take some Culantro seeds back to Hungary with me too and try and get the plant growing in my little apartment so I can get my Channa Aloo just right!
I wrote a little ode to Dahl Puri Roti here 🙂 – http://everydaynomad.com/you-know-what-i-really-love-trinni-roti/