Stewed Pumpkin

Stewed/boiled pumpkin is a simple dish that has remained popular in Caribbean kitchens from the 1800s until today. In Caroline Sullivan's Jamaica Cookery Book, the stewed pumpkin recipe specifies two different ways of serving rather than actual directions, since it's quite literally just pumpkin chunks boiled. What's important to note about this recipe (click image to enlarge) is that Sullivan specifies how native Jamaican folks ate the pumpkin, with black pepper over it, vs. the "more refined way" to eat it, with butter, salt, and pepper mashed into a serving dish. By separating herself from the native folks, Sullivan has created a hierarchy in food preparation in even the simplest of recipes, which is important to keep in mind when taking a look at the contemporary version of this recipe.

Stewed pumpkin (also called boiled pumpkin or pumpkin talkari) is such a staple in Caribbean cooking that it one of the few pumpkin recipes has remained popular since the 1800s. Maybe that's partly due to how simple it is, but stewed pumpkin is a Caribbean recipe that shouldn't be missed. 

In contemporary Caribbean recipes for stewed pumpkin, the addition of more aromatics is essential. The usual suspects in Caribbean cooking are garlic, onion, scotch bonnet peppers, thyme, black pepper, and ginger, which Caribbeanpot adds to his (see video below). Just as was mentioned in the pumpkin rice section, it's possible that these spices were always meant to be included in the recipe since the recipe is meant more as a guideline than specific directions.