Guyanese Pumpkin & Roti Recipe

Pumpkin Curry


  •  1/2 lbs pumpkin
  • 3 tbsp oil
  • 1 small yellow onion
  • 5 cloves garlic
  • 2 wiri wiri peppers (scotch pepper)
  • 1  tomato
  • 1 tsp salt to start (add more to suit your taste)
  • dash of black pepper
  • dash of any dried herbs you like
  • 1 sprig of thyme
  • 1/2 tsp curry powder
  • 1/2 tsp brown sugar
  • 3/4 cups water

*This recipe is just a foundation, you can add any additional seasonings you prefer

  1. Chop pumpkin into large pieces and peel skin off.
  2. Cut each large piece of pumpkin into smaller 1/2 inch pieces. Set aside.
  3. Heat pot with a few tablespoons of oil. Chop onion, garlic and wiri wiri pepper, add to pot and cook until onions are tender and fragrant.
  4. In the meantime, chop tomatoes.  Once onions are tender, add diced tomatoes.  Let tomatoes cook until they are soft and mixture looks like a sauce.
  5. Add pumpkin to pot and let cook for 10-12 minutes on medium heat.
  6. Add 1 tsp salt to start (add more to suit your taste), black pepper, thyme, curry powder, brown sugar, and any other seasonings you like (I added a dash of black pepper, and dried basil), let cook for another 15 minutes.
  7. Add 3/4 cup water and allow pumpkin to cook and for 20-25 minutes.
  8. Pumpkin is done when it begins to dissolve and loosen and there is little water left in the pot.  Mash pumpkin with your spoon to break up any whole pieces.

Guyanese Roti

Yield: Makes 4 roti’s


  • 2 cups all-purpose flour (for a healthier option use 3/4 cup whole wheat flour + 1 1/4 cup all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup very warm water
  • 1/2 cup oil, melted vegetable shortening, or ghee
  • 1/2 cup flour for dusting


  1. Sift flour, baking powder and salt together.
  2. Add water a little at a time and knead into a soft smooth ball.
  3. Rub a little oil on the top of the dough ball to prevent from crusting.  Cover with a damp paper towel. Let dough rest for minimum of one hour.
  4. Divide dough into four equal parts. Roll each dough ball to 1/8 inch in thickness.  Brush with oil.
  5. From one end roll dough to form a log. Take one end and circle the center, tuck end into the center.  Let dough sit for 1-2 hours, 45 minutes at minimum.
  6. Heat tawah or cast iron skillet to medium heat.  Roll each dough ball to 1/8 inch thickness.
  7. Place roti on tawah or skillet to cook. Once roti shows bubbles, flip onto other side and brush with oil. Flip to the first side and brush with oil.  Do not allow dark brown patches to form as it will yield a stiff roti. Remove roti from heat.
  8. Immediately place roti in a deep bowl, cover with a plate or cutting board.  Shake vigorously to release air pockets in roti. You may clap roti with your hands slightly if you prefer a more flaky roti using your bare hands or a kitchen towel.