Trini Stewed Pumpkin/Pumpkin Talkari Recipe
Yield: 8-10 Servings
Coconut Oil- 1/4 cup Garlic - 2 tbsp (finely chopped) Onion - 1/2 cup (finely chopped) Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Whole Geera (Cumin) - 1 tsp Curry Powder - 1 tsp Pumpkin - 2 lb (1/2 inch cubes) Caripoulé Leaf - 1 Salt - 2 tsp Brown Sugar - 2 tbsp
Heat a medium sized pot over medium heat.
Add coconut oil.
Add garlic, onion and scotch bonnet pepper. Allow to cook for 2 to 3 minutes.
Add whole geera and curry and allow to cook for 2 to 3 minutes.
Add pumpkin and caripoulé leaf ensuring to coat pumpkin in the curry mixture.
Reduce heat to low, cover and allow to to cook for 20 minutes.
Add salt and sugar.
Pumpkin will begin to soften so use the back of your spoon and begin to mash it.
Allow to cook uncovered for an additional 10 to 20 minutes. During this time you can continue to mash pumpkin.
Remove from heat once excess liquid has evaporated and it has reached your desired consistency.
Taste for salt & sugar and enjoy!