Ingredients
Method
- Prep the pumpkin. Peel and dice the pumpkin into chunks.
- Steam the pumpkin. Add the pumpkin, water, grated garlic, and a little salt to a heavy-bottomed saucepan. Cover and cook over low heat until the pumpkin is very tender and beginning to break down.
- Mash and season. Mash and stir the softened pumpkin with your spoon. Add the oil and ground geera, if using, and mix well.
- Cook it down. Continue cooking over low heat, stirring occasionally, until the pumpkin reaches your preferred consistency. Don't let all the liquid cook away.
- Taste and adjust. Add more salt if needed. If the pumpkin isn't naturally sweet enough, add a little sugar to taste and simmer for another minute or two.
Nutrition
Notes
- Calabaza or butternut squash can be used in place of Caribbean pumpkin.
- Pumpkin choka can be made smoother or left with more texture. I prefer mine thicker with some soft pieces of pumpkin remaining. Pumpkin releases moisture as it cooks. If it becomes too dry before it's tender, add a little more water as needed.
- Some pumpkin or squash available in the U.S. isn't as naturally sweet. Taste it near the end of cooking and add a little sugar only if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water if needed.
Recipe Printed From ThisBagoGirl.com
