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).
Provided by CookingwithRia
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 139 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 294 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD
This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Provided by SUE CASE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 49.1 g, Cholesterol 37.2 mg, Fat 12.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 31 g
TRINIDAD PUMPKIN BREAD
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
Provided by Chocolatl
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Combine yeast, water and sugar. Let stand 5 minutes.
- Stir in salt and molasses.
- Stir in pumpkin and cloves.
- Slowly add flour, cup by cup, until the dough becomes stiff enough to knead.
- Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in a large greased bowl.
- Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down and knead again for a few minutes.
- Divide dough in two, and place each piece in a greased 8"x4" loaf pan.
- Cover and let rise about 45 minutes more.
- Preheat oven to 400°F.
- Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.
Nutrition Facts : Calories 1006.7, Fat 2.9, SaturatedFat 0.5, Sodium 2343.2, Carbohydrate 213.6, Fiber 8.3, Sugar 14.7, Protein 28.2
TRINIDADIAN PUMPKIN
Make and share this Trinidadian Pumpkin recipe from Food.com.
Provided by WeBees
Categories Vegetable
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil in a large non stick pan over med-hi heat. When hot add onion; stir fry until lightly browned. Add garlic, chile, thyme and cilantro; stir for a few seconds until the garlic is golden. Add squash and stir. Add 3 tbsp water, cover, turn heat to low and cook for 40-45 minutes or until squash is tender. Uncover, add salt and sugar, stir gently mashing the squash lightly. Serve hot.
Nutrition Facts : Calories 192.9, Fat 10.5, SaturatedFat 1.5, Sodium 448.2, Carbohydrate 25.8, Fiber 4, Sugar 8.4, Protein 2.8
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