Trini Pumpkin Talkari—a simple yet flavorful dish—is a staple in Trinidad and Tobago cuisine.
Whether served alongside buss-up-shut, dhalpuri, or sada roti, this pumpkin talkari brings warmth and comfort to any meal.
Let’s dive into the world of Trini pumpkin and create a delightful recipe that celebrates its natural sweetness and versatility.
Ingredients:
Pumpkin:
We’ll use Moschata pumpkins (Cucurbita moschata), known for their rich flavor.
Varieties like crapaud back, Jamaican, or Rupee work well.
You can also substitute with butternut squash or calabaza.
Methi (Fenugreek):
Adds a slightly nutty, smoky taste to the pumpkin.
Onion:
Aromatic and essential for flavor.
Caribbean Green Seasoning:
A blend of garlic, chadon beni leaves, Spanish thyme, and pepper.
You can make your own or find it online.
Pepper:
Scotch bonnet or pimento peppers for a kick.
Salt:
To enhance the flavors.
Oil:
For sautéing.
Equipment:
Large heavy pot or skillet
Instructions:
Prep the Ingredients:
Wash and cut the pumpkin into manageable sections.
Remove seeds and peel the skin.
Slice the peeled pumpkin into thin pieces.
Chop the onion and prepare the Caribbean green seasoning (if making from scratch).
Sauté the Aromatics:
Heat oil in the pot over medium heat.
Add methi seeds and toast until brown and fragrant.
Stir in chopped onions and sauté until translucent.
Add Caribbean green seasoning, pepper, and optional ingredients (if using).
Cook the Pumpkin:
Add the sliced pumpkin to the pot along with salt.
Mix thoroughly, cover, and let it cook for 5 minutes.
The pumpkin will release its own water.
If needed, add a tablespoon or two of water to prevent sticking.
Serve Warm:
Pumpkin talkari should have a semi-thick consistency—neither too dry nor too watery.
Enjoy it as a side dish with your favorite roti or rice.
Nutritional Facts (per serving):
Calories: 139
Protein: 2g
Fat: 8g
Carbohydrates: 16g
Fiber: 3g
Sodium: 480mg
Health Benefits:
Vitamin A Boost: Pumpkin is rich in beta-carotene, supporting healthy vision and immune function.
Fiber Goodness: The fiber content aids digestion and promotes gut health.
Antioxidants: Methi (fenugreek) provides antioxidants and anti-inflammatory properties.
FAQs:
Can I use other types of pumpkin?
Absolutely!
Experiment with different pumpkin varieties for unique flavors.
Is pumpkin talkari spicy?
Adjust the pepper to your preference.
It can be mild or fiery!
Can I make it vegan?
Swap oil with coconut oil or vegetable oil for a vegan version.
What’s the best way to serve it?
Pair it with warm roti or steamed rice.
Can I freeze leftover pumpkin talkari?
Yes, freeze it in airtight containers for future meals.