Trini Pumpkin, a traditional dish from Trinidad and Tobago, is a savory and flavorful side that showcases the region’s rich culinary heritage.
This dish, often prepared with a unique blend of spices and fresh ingredients, is a testament to the island’s vibrant culture and diverse food influences.
Whether you’re looking to add a Caribbean twist to your meal or explore new flavors, Trini Pumpkin is a delightful choice.
Follow this recipe to create a delicious and authentic Trini Pumpkin dish that will bring a taste of the Caribbean to your kitchen.
Ingredients
For the Pumpkin Dish:
- 1 medium-sized pumpkin (about 2-3 pounds), peeled, seeded, and diced
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 scotch bonnet pepper, finely chopped (optional for heat)
- 1 teaspoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of turmeric
- 1 cup of coconut milk
- Salt and pepper to taste
- 2 tablespoons of chopped cilantro for garnish
Instructions
Preparing the Pumpkin:
Begin by peeling, seeding, and dicing the pumpkin into small, uniform pieces.
Set aside.
Cooking the Base:
Heat the vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté until translucent.
Add the minced garlic and scotch bonnet pepper (if using), and cook for another 2-3 minutes until fragrant.
Adding Spices and Pumpkin:
Stir in the curry powder, ground cumin, paprika, and turmeric.
Cook the spices with the onion and garlic mixture for about 1-2 minutes to release their flavors.
Add the diced pumpkin to the pot, stirring well to coat the pumpkin pieces with the spice mixture.
Simmering the Dish:
Pour in the coconut milk and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the pumpkin is tender and has absorbed the flavors of the spices.
Final Touches:
Once the pumpkin is cooked, season with salt and pepper to taste.
Garnish with chopped cilantro before serving.
Serve the Trini Pumpkin hot as a side dish to accompany your favorite Caribbean meals or enjoy it on its own.
Nutritional Facts (per serving)
- Calories: 200 kcal
- Protein: 2 grams
- Carbohydrates: 20 grams
- Fat: 14 grams
- Fiber: 4 grams
- Sodium: 250 mg
FAQs
Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a great substitute for pumpkin and will provide a similar texture and flavor.
How spicy is this dish?
The heat level depends on whether you include the scotch bonnet pepper. Without it, the dish is mild. You can adjust the spice level to your preference.
Can I make this dish vegan?
This dish is already vegan as it uses coconut milk and vegetable oil. Ensure any additional ingredients used remain plant-based.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I serve with Trini Pumpkin?
Trini Pumpkin pairs well with rice, roti, or as a side to grilled meats and fish. It complements other Caribbean dishes like callaloo and pelau.