Trinidad Pumpkin Bread Recipes

TRINIDAD PUMPKIN RECIPE (PUMPKIN TALKARIE)

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.

TRINIDAD PUMPKIN BREAD

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.

TRINIDADIAN PUMPKIN

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.