Trinidad Pumpkin Choka (Pumpkin Talkari)
A simple, flavorful Caribbean side dish made from steamed pumpkin (or squash) and basic aromatics. This Trinidad pumpkin choka, also known as pumpkin talkari, 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, aloo, or even macaroni pie.
Some people call it pumpkin choka, others know it as pumpkin talkari; either way, it’s that semi-stewed, sautéed dish that shows up at breakfast, lunch, or dinner without fuss.
How to make pumpkin choka
Key ingredients breakdown
- Pumpkin or Calabaza – The star of the show. Calabaza is a great substitute if you’re in the States and looking for Caribbean-style squash. I use about 1 lb of peeled, cubed pumpkin—chunky cuts are fine. If using pre-cut from the farmers’ market, your fingers will thank you.
- Garlic & Onion – Use about 3–4 cloves of garlic and 1 medium onion. These give the dish a savory depth that balances the natural sweetness of the pumpkin.
- Hot Pepper – A little goes a long way. I like habanero or pimento for flavor, but use what you can handle!
- Salt – I usually go with about 1 teaspoon salt to start, then adjust at the end of cooking.
- Oil – Coconut oil gives it a nice island feel, but olive oil works well too. You’ll need about 1 tbsp.
- Optional Boosters – A pinch of ground geera (cumin) or a little bouillon cube can amp up the savory notes. Add the rest of the seasonings near the end for the best flavor.
How to make pumpkin choka
- Prep the pumpkin. Peel (if needed) and cut into medium chunks. You don’t need them to be too small; bigger pieces help maintain texture after mashing.
- Sauté aromatics. In a pot on medium heat, warm the oil and sauté garlic, onion, and pepper until fragrant and just softened.
- Steam the pumpkin. Add the pumpkin chunks and just a splash of water. Cover and let it steam gently. If it starts sticking, add more water by tablespoons—not even 1/3 cup at a time.
- Mash and season. Once soft, mash the pumpkin right in the pot using your spoon. Stir in the teaspoon of salt and any rest of seasonings like bouillon or cumin. You want a thick consistency with just a little saucy gravy, enough to scoop up with roti.
- (Optional) Add a pinch of cinnamon at the very end of cooking if you’re using a naturally sweet squash. It brings out the richness beautifully.
Tips for making the best pumpkin talkari
- Look for cubed pumpkin or calabaza at your farmers’ market. Saves time and your knife skills.
- Add water slowly—this is steaming, not boiling. Think a couple of tablespoons at a time.
- Chunky = better texture. You’re aiming for a semi-mashed finish, not a puree.
- Low and slow. Be patient and keep that lid on. The steam is doing the work.
What to eat with pumpkin choka
- Sada roti (classic)
- Plain rice
- Curry chicken or curry aloo
- Add shrimp to it for pumpkin shrimp
- Macaroni pie or curry duck (trust me, it works)
Storage & Reheating
Store any leftover pumpkin choka or talkari in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat with a splash of water, or in the microwave, just stir halfway through to avoid dry patches.
More pumpkin recipes
Final Thoughts
Call it pumpkin choka or pumpkin talkari, this dish is no-fuss and full of comfort. A perfect side made with everyday ingredients and bold island flavor. Make it once, and it’ll become part of your regular dinner rotation. Or breakfast. Or whenever your spirit says, “We’re eating pumpkin today.”
Recipe
Pumpkin Choka (Pumpkin Talkari)
Ingredients
Method
- Put pumpkin, water, garlic, and salt in a heavy saucepan and steam on low heat until pumpkin is tender (mashed up)
- Add oil.
- Add salt to taste and leave to simmer to till consistency you prefer (don’t let all the liquid dry out)
- If pumpkin wasn’t sweet, add a little sugar while it simmers
Nutrition
Notes
- Swap calabaza or any semi-sweet squash available.
- Bouillon and cumin are optional, but they add extra savory depth.
- Texture should be a thick mash, not watery. Keep an eye on liquid levels.
- Leftovers store well in the fridge for up to 3 days. Reheat with a splash of water.
