Trinidad Pumpkin Choka (Talkari)

A simple, flavorful Caribbean side dish made from steamed pumpkin and basic aromatics. This Trinidad pumpkin choka is perfect with sada roti or rice. Quick to make, and oh so comforting.

Let’s be honest, some of the best Caribbean dishes require barely any ingredients. This is one of those. A soft, savory-sweet mash of pumpkin, gently steamed and sautéed with garlic, onion, and pepper. It’s the kinda dish that slides perfectly onto a plate next to curry chicken or aloo.

How to make pumpkin choka

Key ingredients breakdown

• Pumpkin – The star of the show. Look for a naturally sweet one if possible. If using pre-cut, even better for your fingers.
• Garlic & Onion – Your aromatic base. Adds depth to the otherwise mellow pumpkin.
• Hot Pepper (optional) – For that little kick.
• Salt – Balances and brings out the sweetness of the pumpkin.
• Oil – Coconut oil gives an extra Caribbean vibe, but any neutral oil works.

How to make pumpkin choka

1. Prep the pumpkin. Peel (if needed) and cut into medium chunks. No need to dice too small.
2. Sauté aromatics. In a pot, heat oil and cook onion, garlic, and pepper until fragrant.
3. Steam the pumpkin. Add pumpkin chunks and just a little water. Cover and let steam until soft. Add water by tablespoons if the pot starts to stick.
4. Mash and season. Once soft, mash the pumpkin in the pot. Add salt to taste and stir till combined. You want it thick with just a touch of saucy gravy.

Tips

• Cubed pumpkin saves lives (and fingers). Check your farmers market.
• Add water slowly—you’re steaming, not boiling. Try a few tablespoons at a time.
• Go chunky. Bigger chunks = better texture once mashed.
• Low and slow. This isn’t a rush job. Let the pumpkin steam properly so you get that rich, thick mash.

What to eat with pumpkin choka

• Sada roti (classic)
• Plain rice
• Curry chicken or curry aloo
• Macaroni pie or curry duck (trust me, it works)

Storage & Reheating

Store leftover choka in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave, stirring halfway through.

More pumpkin recipes

• Pumpkin Punch
• Pumpkin Hot Chocolate
• Pumpkin Ponche de Crème
• Pelau (uses pumpkin)

Final Thoughts

Pumpkin choka is that no-fuss side dish you didn’t know you needed; sweet, savory, and full of island flavor. Make it once, and I guarantee it’ll show up at dinner again soon.

Pumpkin choka

An easy recipe for seasoned, mashed pumpkin dish, traditionally severed as a side with roti.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 pounds pumpkin peeled and diced
• 3 cloves garlic grated
• 2 tablespoon oil
• Salt to taste
• 4 tablespoons water

Method

 

1. Put pumpkin, water, garlic, and salt in a heavy saucepan and steam on low heat until pumpkin is tender (mashed up)
2. Add oil.
3. Add salt to taste and leave to simmer to till consistency you prefer (don’t let all the liquid dry out)
4. If pumpkin wasn’t sweet, add a little sugar while it simmers

Notes

You do not have to cut the pumpkin up into small pieces. Just chunks will do. I think it gives a better texture. And you know I prefer a thicker texture just look at how I make my dhal.

Be careful of how much water you add in. You don’t want too much water to start with. Add a little if by chance your pot starts sticking. Not even a 1/3 cup at a time. I actually add by tablespoons.

Remember this is steaming. Not cooking. So have some patience with it. You might be a pot checker like me, ugh, have the patience to leave it to steam

Tried this recipe?

Let us know how it was!