We Recipe Vol. 1

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23 Delicious Caribbean Recipes

Contents

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18

Trinidad Poolorie

Trinidad Ochro Rice

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20

26

28

34

36

42

44

Trinidad Breadfruit “Oil Down�

Trinidad Coconut Sweet Bread

Trinidad Curry Chicken

Trinidad Stewed Chicken

Trinidad Saltfish Accra

Vegetable Biryani

Trinidad Black Cake

Trinidad Stewed Pigeon Peas

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Trinidad Macaroni Pie

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Trinidad Scalloped Potatoes

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24

30

32

Trinidad Fried Bake and Buljol

Trinidad Fish Broth

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40

46

48

Trinidad Ponche De Creme

Trinidad Stewed Red Beans

Trinidad Cow Heel Soup

Trinidad Pastelles

Banana Smoothie

Trinidad Indian Barfi

WE Recipe

Contents

Volume 01

Welcome

“We Recipe” ezine or magazine is an online digital publication that is all about food and the culinary culture of Trinidad and Tobago and the wider Caribbean. My goal is to feature recipes from all the beautiful islands which makes up the Caribbean and its wider region.

I was born in Trinidad and Tobago where I presently live. Cooking is a passion and though I have no formal training I’ve been influenced by the culinary art and skills of various chefs and cooks locally, regionally and internationally. As a typical Trinbagonian I love the country side, the beaches, food, culture, carnival, a good fete (party), liming (hanging out) with friends, ole talk, soca, parang and pan, can take and give jokes, dependable, will try just about anything.

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Trinidad Pelau

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Trinidad Callaloo

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Trinidad Corn Soup

I'm a Professional Photographer with a passion for capturing life in its beautiful moments and its culinary culture.

Feel free to contact me via email if you would like to have your recipes featured on We Recipe.

Like us on: Facebook/werecipe Follow us on: Twitter/werecipe_tt Darrel James Editor-in-Chief

A publication of Cariwak Digital Media Website: http://cariwakdigitalmedia.wix.com/cariwakezine Email: cariwak@gmail.com Phone: 1-868-484-1895 Copyright © 2014 WE Recipe®. All rights reserved.

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A blend of flavors making it one of the Ca

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aribbean Most Tastiest dish...

Trinidad Pelau Pelau is a savory one-pot Trinidadian favorite. Meat including chicken, beef or pigtails is first browned using “burnt sugar” (little past caramelization point), to which rice, fresh herbs, peas or beans, veggies and coconut milk are added resulting in the most comforting of dishes.

A superb marriage of protein, carb and veggies made in heaven that makes me wanna say I do, I do to another plate or two!!

Gatherings sometime revolve around this one pot dish, whether at someone’s house, a day at the beach, park or famous Trini “River Lime” where Trinis set up kitchen on the banks of a river, cook in the beautiful outdoors and “ole talk”. Heaping spoonfuls of Trini pelau are loaded onto a plate and served with a salad of greens (watercress), shredded carrots, tomatoes or cucumber, accompanied by home made hot sauce, kuchela (pickled mango), roasted coconut or vegetable chutney or even a raw scotch bonnet pepper…and “washed down” with coconut water straight out of a coconut, a cold bottle of Carib beer or Mauby.

This tradition continues with Trinidadians living abroad. A good plate of pelau can easily transport one back to the good old days at home. It surely gives me a sense of nostalgia and is reminiscent of the “home sweet home” life.

Hungry yet? Let’s get cooking!!

Ingredients: 2 cups cooked beans or pigeon peas (1 cup uncooked/if using canned - wash thoroughly and drain) 3 lbs of chicken pieces (whole chicken cut up, thighs or drumsticks), washed and drained 1 tbsp tomato ketchup Salt and pepper (to season chicken) 1 sprig celery, diced (about 3/4 cup) 1 medium red bell pepper, diced (about 3/4 cup) 1 medium carrot, diced (about 3/4 cup) 2 cups parboiled rice, washed and drained 3 tbsps brown sugar 2 cups fresh coconut milk (dilute milk with water if using canned or powdered coconut milk) 1-2 cups water or reserved liquid if using.

Salt and pepper to taste Green seasoning for chicken (or use your favorite blend) 4 large cloves garlic 4 scallions, chopped (about 1 cup) 1 bunch thyme

1 medium onion, chopped (about 3/4 cup) 1 pimiento (not hot) or scotch bonnet pepper (HOT!!)

NOTE: If using dried red beans, soak overnight. Drain. Add 3 cups of water to saucepan, bring to boil add soaked beans or peas and boil until beans are almost cooked. Drain (reserving any liquid if you would like to use) and set aside. You can save time by using preservative-free canned beans or canned or powdered coconut milk (but there is nothing like FRESH!!).

1. In a food processor or blender, add garlic, scallions, thyme, onion and pimiento or scotch bonnet hot pepper and chop finely.

2. To the chicken add half of the green seasoning (reserving the other half), ketchup, salt and pepper to taste. Mix well to coat the chicken with the seasonings. Marinate for at least an hour or overnight. (The skin on the chicken adds extra flavor but you can definitely remove before or after cooking).

3. In a dry large deep heavy-bottomed pot or dutch oven, cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted completely and starts to froth, bubble and darken (but not black and smoking), if black and smoking start over.

4. Immediately add the seasoned chicken, turning frequently to coat about 5 minutes.

5. Add the rice to the chicken, cook for 3 minutes; continue to stir frequently to prevent sticking to the pot.

6. Add beans or peas, diced sweet red pepper, carrot, celery and the remainder of the green seasoning. Mix well. Cook for 1 minute.

7. Pour in coconut milk and water or other cooking liquid. Season with salt and pepper to taste. Mix well.

8. Cover pot and bring to a boil. When the liquid comes to a boil, reduce heat to low or simmer and cook for about 30 minutes or until rice is cooked and all the liquid has evaporated.

Serve this delicious, mouth-watering Trini Pelau hot or room temperature (with a generous dose of hot-sauce) and enjoy!!

Serves 6-8 http://www.cookingwithria.com

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Trinidad...

1 bunch dasheen bush or callaloo bush (approximately 12 leaves) 1/2 cup pumpkin, peeled and chopped 8 ochroes, sliced 4 sprigs fresh thyme, finely chopped 4 sprigs fresh chives, finely chopped 1 sprig celery, finely chopped

Method: Cut off and strip the stalks from the dasheen leaves.

Wash stalk and leaves and cut into pieces.

Add oil to pot and let it hot, saute onion and garlic until lightly brown, stir to avoid sticking. Add the vegetables and seasoning (except hot pepper) and stir to mix ingredients. Cover and let cook for 15 minutes, stirring occasionally.

2 pimientos peppers, seeded and chopped 1 hot pepper, whole (habanero or scotch bonnet) 1 large onion, chopped

Stir in coconut milk and water, add in butter, crabs and hot pepper (whole), cover and let simmer over medium heat for 30 minutes or until all ingredients are tender and very soft, stirring occasionally.

6 cloves garlic, minced 2 whole blue crabs, cleaned and washed in lime juice 2 tbsps golden ray butter 2 cups coconut milk 2 cups water

Remove hot pepper and crab and swizzle or puree in blender or food processor. Let cook for a further 10 minutes uncovered over low heat, stirring occasionally. Taste for salt and adjust accordingly.

If you want the kick from the pepper, u can burst it and enjoy the explosive flavor, but proceed with caution.

1 tsp salt 1 tsp freshly ground black pepper 3 tbsps cooking oil

Serve with rice or macaroni pie.

&

Šwww.tasteslikehome.org

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Trinidad Corn Soup Ingredients: 10 ears corn, cut into rounds 2 cups split peas, picked and washed 1 lb pigtail, boiled for about 30 mins and cut into small pieces 2 sprigs thyme, finely chopped 6 leaves chadon beni, finely chopped 6 pimientos, de-seeded and chopped 5 cloves garlic, cracked 2 cups pumpkin, cubed 2 carrots, cut into 2 inch strips or rounds 3 medium carrots, cubed 6 cups fresh coconut milk, or equivalent using coconut milk powder 1/2 tbsp oil Salt, cayenne pepper and all purpose seasoning to taste.

for the dumplings (see below). Take the pressure cooker off the fire and place under the kitchen faucet, running water over the lid until cool enough to open. Check to make sure the peas are “melted.” Place pot back on the fire, add potatoes and bring back to a boil. Prepare dumplings, and when potatoes are half cooked, add dumplings to the pot. Taste and adjust seasoning as needed. When the dumpling rise to the top, your corn soup is ready.

Dumplings: 3 cups plain flour or 1 ½ cups plain flour 1 ½ cups cornmeal 1 tsp salt (optional) 1 cup water Method:

Method: Place flour (or flour and corn meal mixture) and salt, if using, to a medium sized bowl. Slowly add water and Heat a pressure cooker pot; add oil. When hot, saute knead into a smooth, stiff ball. Add less or more water as garlic and pigtail for about two minutes, stirring occaneeded. Rest for about ten minutes. Divide the dough sionally. Add peas, corn, pumpkin, carrots, coconut milk, thyme, chadon beni and pimientos. Add a little salt, pep- into about six pieces. Roll each piece into a thickish per and all purpose seasoning. Bring to a boil, cover and “rope” then cut into two-inch pieces, on the diagonal. pressure cook for eight to ten minutes. While this is Serves 8 cooking, peel and dice potatoes and knead the dough

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Pholourie & Chutney Pholourie Ingredients: 2 cups all purpose flour 3/4 tsp active dry yeast 1 tsp aluminum free baking powder 1/2 tsp turmeric (we only used 1/4 tsp organic turmeric but I increased it here) 1 tsp brown sugar 3/4 tsp salt 3 tsps green seasoning (Chive, Shadon Beni and Celery blended) About 1 2/3 cups of warm water About 4 cups of vegetable oil for frying Note: I tested this recipe using both organic and regular turmeric (referred to as "saffron" in Trinidad). 1/4 teaspoon organic turmeric produced the same color as 1/2 teaspoon "Trinidad saffron". So go figure.

When hot, but not smoking, use a regular “eating� spoon to scoop the batter and another spoon to help shape and drop it carefully into the pot. Alternatively, you may use your hand to scoop up the batter and squeeze it gently into the pot, pushing the batter into the oil with your thumb. Oil hands or spoon before scooping out batter you may use oil or water.

Do not overcrowd pot.

Be gentle with the batter as you do not want to squeeze out the air bubbles.

Pholourie may flip by themselves in the pot but move them back and forth using a slotted spoon to ensure even cooking.

If the heat is too high they may brown quickly and appear cooked but the inside will be uncooked. If they start to brown too quickly, immediately lower heat.

Directions: Combine all ingredients except water in a medium bowl.

Gradually add warm water and whisk "vigorously" with a fork until smooth and somewhat fluffy.

When they feel light and are a light golden brown, remove to a paper towel lined bowl. Break one to confirm that the inside is cooked.

Repeat the same process with the remaining batter.

Cover with two damp paper towels and allow to rest until more than doubled in size, about 1-2 hours (It will probably be more dense and chewy at the one hour mark). We waited 2 hours and the pholourie was very light and airy.

Serve with mango, bandhania or tamarind chutney.

Heat about 4 cups of oil in a large heavy bottomed pot over medium heat.

http://www.cookingwithria.com

Wrap leftovers in a paper towel, place in a resealable bag or airtight container and refrigerate, up to one week.

Mango Chutney Ingredients: 8-10 green mangoes, peeled and chopped 2 tsps turmeric powder 4 cloves garlic, grated 1 small hot pepper, finely chopped (scotch bonnet or habanero) Pinch salt Pinch sugar 2 blades chive, finely chopped 2 blades shadon beni, finely chopped 1 tsp ground geera (cumin) Directions:

Place mangoes in a large pot and just cover with water. Bring to a boil.

While boiling add the turmeric, garlic, and hot pepper. Let cook for approximately half hour.

As the mixture cooks, mash the fruit against the sides of the pot with a large spoon. The mixture should thicken slightly.

Add the salt, sugar and green seasoning. Add the ground geera and stir.

Taste and adjust seasoning.

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Trinidad Stewed Chicken Cooking Tips: When I buy ginger, I wash and cut it into various sizes (1 and 2 inches and some larger), freeze in a resealable bag and use as needed. Grating is effortless when frozen, the ginger never "disintegrates" and I always have a supply to enhance recipes!

Buy pre-cut pieces of chicken (whole chicken, thighs, legs or wings) if you are overwhelmed by the thought of “cutting up� a whole chicken.

If time is on your side, mince scallion, garlic, hot pepper and thyme in a food processor or blender and marinate the chicken for a few hours or overnight, adding salt and pepper.

If the chicken starts to shred while cooking, it's a clear sign that it is overcooked. I know from experience that chicken bought in NY is more tender, releases "lots" of water (when that happens I don't add additional water) and cooks quicker than chicken from Trinidad, so cooks in Trinidad may have to add additional water and increase the cooking time.

Ingredients: 4 lbs chicken, cut into 2 inch pieces 1 tbsp olive oil 2 tbsps brown sugar 1 cup chopped scallion (white and green parts - about 4-6) 1/2 cup chopped onion (I use sweet onion) 4 large cloves garlic, grated or minced 1 medium tomato, chopped 1 tbsp grated ginger 1 tbsp ketchup 4 sprigs thyme fresh pimiento or habanero pepper, to taste (optional) 1 tsp salt and ground black pepper Optional ingredients: 1-2 potatoes or 1 cup cooked peas or beans and/or sliced carrots. Chopped culantro or cilantro can also be added for flavor.

Directions: Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing

13 to remove slime, also remove excess skin, fat.

Wash a second time with plain water. Drain well.

Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using.

In a large pot over medium heat, add oil. When hot but not smoking add sugar and allow it to bubble, froth and darken (Do not allow it to smoke and get black). This is the same technique I used with pelau and stewed lamb.

Add chicken and listen to it sing in the pot! Immediately raise heat to high and stir continuously to coat with the brown sugar 1-2 minutes.

Add scallion, onion, garlic, tomato, ginger, thyme, pimiento pepper or hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring.

Cook for 15-20 minutes, uncovered, over high heat (chicken will relinquish it’s juices), stirring occasionally-every 5 minutes, until liquid has evaporated.

After liquid has evaporated, continue to cook for a few seconds to allow flavors to develop, stirring continuously to prevent sticking.

Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.

Taste and add more salt and pepper if required.

(For this dish I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.)

Serve hot preferably over rice with stewed beans, callaloo or dhal, and your favorite salad. If you feel like it add some fried plantains and wash it down with a cold glass of mauby, sorrel or home made lemonade.

I have no doubt that you will enjoy the exquisite taste of this authentic Trinidadian stew chicken.

Serves 6-8 http://www.cookingwithria.com

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Trinidad Macaroni Pie A little about this recipe...

"Macaroni Pie is a staple dish of Trinidad and is a stereotypical part of the traditional Trinidadian Sunday lunch. Eat it on it's own with ketchup and pepper or serve alongside any type of meat, veggie or bean dish which has lots of gravy. Totally delicious! Some people even add in some grated carrots or chopped pimentos before baking.

1 lb (16 oz) dry elbow macaroni 2 tbsps butter (room temperature) 2 large eggs 2 lb cheddar cheese, grated (set aside half of grated cheese for topping) 2 1/2 cups evaporated milk 1/2 tsp ground black pepper (more or less to your taste) 1-2 tbsps salt (for boiling macaroni) Directions: Step 1 Boil macaroni in water (4-5 quarts) with 1-2 tablespoons salt (stir to avoid sticking) until tender and drain.

Step 2 Crack eggs into a bowl and beat until fluffy.

Step 3 Combine macaroni, butter, eggs, half of cheese, milk and black pepper.

Step 4 Pour into a baking dish or pan and spread throughout evenly.

Step 5 Top with remaining half of grated cheese.

Step 6 Bake at 350 degrees F. until firm, about 30-45 minutes. Let sit for about 30 minutes before serving.

Note 1: Baking time won't change no matter what type of dish you use. You can use a loaf pan, 8 inch square dish or even a cake pan.

Thickness will vary depending on which dish you bake it in. You can stick this under the broiler to brown the top if desired.

Note 2: I won't recommend using a cheese like parmesan for this recipe but if you prefer mozzarella, jarlsberg or pepper jack instead of cheddar, go for it, or even mix one of those with the cheddar even better!

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Classic

Scalloped Potatoes With a nice hint of garlic, these potatoes are a delicious addition to any meal and are a favorite dish in the Caribbean.

Ingredients 6 potatoes (about 2 lb) 2-1/2 cups "Carnation" evaporated milk 2 cups grated cheddar cheese 1/4 cup butter 3 cloves garlic, minced 1/4 cup all-purpose flour 1 tsp chopped fresh thyme 3/4 tsp salt 1/2 tsp black pepper 1 small onion, sliced Preparation In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and black pepper; cook, stirring, for 1 minute.

Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.

Peel and thinly slice potatoes. Layer one-third in greased 8-inch square baking dish or casserole dish; spread half of the onion and half cup of cheese over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers and then spread the remaining cup of grated cheese over top.

Cover and bake in 350째F (180째C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving.

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Ochro Rice 2 cups rice 12 ochroes, sliced 2-3 medium-sized tomatoes, chopped 1/2 cup pumpkin, chopped 3 cups water 1 cup coconut milk (dilute milk with water if using canned or powdered coconut milk) 1 small onion, chopped 2 cloves garlic, minced 3 pimientos, finely chopped 2 sprigs chive, finely chopped 2 sprigs celery, finely chopped 2 leaves of chadon beni, finely chopped 1 sprig thyme, finely chopped 1 pk all purpose seasoning (optional) 3 tbsps oil saltfish, pigtail or smoked bones (meat is optional) 1 hot pepper, whole (scotch bonnet or habanero) salt to taste, if needed If you are using saltfish boil and remove the bones before adding it to the pot. If you are using pig tail or smoked bone boil or pressure cook it until it is tender before adding to the pot.

Saute the onion and garlic in oil, then add the pumkin, tomatoes and ochroes, stir to mix vegetables and let cook for three minutes, stirring occasionally.

Add the the seasonings (pimentos, chive, celery, chadon beni, thyme), meat, coconut milk and water and stir. Cover the pot and allow to simmer. Cook over a medium flame.

When the ochro and the vegetables are a bit tender (in about 20 minutes) add the rice. Stir the rice to make sure it is well mixed in with the vegetables and the liquid.

Add some more water, stir, then place hot pepper and cover to simmer.

Every now and then turn the rice to ensure it does not stick but try and avoid bursting the hot pepper.

Lower the flame and allow the liquid to evaporate.

Remove from flame when all of the liquid is absorb and rice is tender.

Serve.

Pumpkin

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Ochroes

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Saltfish Accra Ingredients: 2 cups flour, sifted 2 tsps baking powder 1 tsp sugar 1/2 lb salt fish 1 tsp parsley, finely chopped 1 tsp celery, finely chopped 1 bundle chive, finely chopped 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 leaves of chadon beni, finely chopped 2 cups oil (for frying) Water 1 hot pepper, finely chopped (scotch bonnet or habanero) Salt (to taste) Method: Boil saltfish in six cups of water for a few minutes. Discard water then place saltfish in four cups of boiling water for 20-30 minutes. If the saltfish is too salty after this, discard water and boil again.

In a bowl, flake saltfish and remove any bones.

Combine flour, baking powder, green seasonings, sugar, onion, garlic, pepper and saltfish in a bowl. Add water a little at a time and mix until a soft batter is made.

Let the batter sit for about ten minutes.

In a large pot, add oil and when it is hot, spoon the batter into the pot. I used a tablespoon measure but if you want smaller accra, use a teaspoon measure.

Tip: to get the batter to slip from the spoon to the pot, dip the spoon in water before putting it into the batter. Fry the batter on one side until it is golden brown then turn to cook the other side.

Remove the accra from the pot and drain in paper towels.

Serve hot.

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Pommecythere chutney Ingredients: 10 medium pommecytheres 1 bundle of chadon beni 10 cloves of garlic 1 hot pepper, scotch bonnet or habanero (optional) water salt (to taste) Method: Wash and peel pommecytheres. Cut fruit into small pieces, discard the seed with large thorns.

Pommecythere

Peel the garlic and cut each clove into quarters.

Wash the chadon beni and roughly cut it into pieces.

If using hot pepper, wash, deseed and cut into pieces.

Place the pommecythere pieces, chadon beni, garlic and pepper in a blender or food processor and add a little water.

Grind all ingredients together until they are throughly mixed.

Place mixture in a bowl and add salt to taste (I used two tablespoons but I love salt. Use more or less according to your tastes).

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Cornmeal Fried Bake and Cornmeal Fried bakes Ingredients: 1 lb all purpose flour 2 tbsps lard 2 tbsps butter

1/2 tsp of salt 1/2 tsp of sugar water as needed 1 pk yeast 1/2 cup cornmeal Oil for frying

Method: In a large bowl, mix all dry ingredients properly and add water. Knead into a smooth ball. Leave to rest for ten minutes. Knead a second time and make fists size balls with dough.

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d Salt Fish Buljol Leave to rest for another ten minutes. Heat two cups of oil in a large iron pot or skillet. When oil is hot, flatten dough balls with a rolling pin keeping it round and about 5-6 inches in diameter, then place in hot oil and fry until golden brown. Bakes should float to the top of the pot. Place your floats in a tray lined with grease proof paper or napkin to absorb oil.

4 tomatoes 1 onion 1 sprig celery 1 sprig chive 2 blades chadon beni 1/2 tsp ground black pepper 1 tsp honey

Salt fish buljol

Method

Ingredients:

Scald salt fish for about four minutes in boiling water.

Drain and leave to cool. Dice all vegetables. Allow skillet to heat and add extra virgin oil. When oil is hot, saute vegetables and add salt fish, black pepper and honey and stir, allow to cook for about three minutes.

1 lb salt fish 4 tbsps extra virgin oil 5 pimientos

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©ww

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Cow Heel Soup 2 lbs cow heel 2 carrots, diced 1 cup pumpkin, diced 3 potatoes 1 cup yellow split peas 8-10 Ochroes 4 sprigs thyme 2 sprigs scallion 1 tbsp veg oil 1/2 tsp black pepper 1 scotch bonnet pepper 4 pimientos 1 large onion 2 cloves garlic 12-16 cups water 1 tsp salt (to start with) Dumplings 1 cup flour (all purpose) 1/4 tsp salt water Notes: Make sure the cow heel is clean and cut into small pieces for easier cooking. Keep the scotch bonnet whole or burst open at the end if you want the kick from the heat it possesses.

Heat the vegetable oil in a deep pot on medium heat, add the diced onion, garlic, pimientos, thyme and black pepper, stir and cook for 3-5 minutes. Add the cow heel and stir well, then add the yellow split peas, salt and cover with water, raise the heat to high and bring to a boil, then reduce to a simmer. Cook for about 2 hrs or 1/2 hr if using a pressure cooker. Drop the scotch bonnet pepper whole as it simmers.

As it simmers you’ll notice stuff gather at the

top of the pot, skim and discard. After 2 hours the peas should be tender to the point where it will melt away and start thickening the soup.

The pieces of cow heel will now be tender, so it’s time to start adding the other ingredients.

You can certainly add yams, dasheen, eddoes, green bananas etc, but I tried to keep this soup simple.

Add the ochro, potato, chopped scallions carrots and pumpkin, let cook for about 30 minutes. In a small bowl prepare the dumplings add the flour, salt and enough water to form a soft but firm dough, cover and let sit for 15 minutes. Then the last 10 minutes of cooking, pinch small pieces of dough and roll between your hands to form a small cigar. Add to the pot and let cook for the final 10 minutes.

You will definitely need a large pot as no matter how hard you try when making any Caribbean soup, it always turns out to be a huge feast.

There will be enough here for at least 8 people as a main dish.

Taste for salt the last 4 minutes and adjust accordingly. Remember you can personalize this soup with the addition of yams, sweet potato, cassava, dasheen, green bananas and plantains, so get creative. If you want to add additional flavor you can always add all purpose powdered seasoning or a soup mix (Grace or Maggi) to the pot the final 30 minutes of cooking, but this is really not necessary.

At the end fish out the sprigs from the thyme and don’t forget to get the scotch bonnet pepper out. I like the kick from the pepper, so I usually burst it in the soup and enjoy the explosive flavor. But proceed with caution as it will be live with the Caribbean sunshine.

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Bread Fruit “Oil Down�

"Oil-down" refers to the cooking method by which vegetables are stewed in coconut milk until all of the milk or liquid boils down and just a bit of coconut oil is left in the bottom of the pan.

1 tsp salt 1 pk all purpose powdered seasoning (optional) 1 tsp ground black pepper

1 large breadfruit 3 dasheen leaves, chopped 2 tbsps cooking oil 1 large onion, minced 2 fresh pimientos pepper, chopped 3 clove garlic, minced 1 sprig chive, finely chopped 1 sprig celery, finely chopped 1 sprig of thyme, finely choped 4 leaves chadon beni 1 hot pepper, whole (scotch bonnet or habanero) 2 cups coconut milk (if you are using powdered coconut milk, dilute in 2 cups of water) 3 cups water

1/2 lb pigtail, chopped (optional) (Salted pigtail is usually part of the recipe but i did not to add it here as seen in the photo. With or without meat it's a delicious dish, however if you wish to add pigtail, chop 1/2 lb pigtail into pieces, boil for about 20 mins, drain and add to ingredients after you pour in the coconut milk) Heat the cooking oil in a deep pot, saute the onion, garlic and pimiento peppers for 1 min stirring constantly. Add the chives, celery, chadon beni and thyme, and saute for 1 minute, stirring constantly. Stir in the coconut milk and bring to a boil. Add the breadfruit, salt, all purpose seasoning, black pepper, dasheen leaves, water and scotch bonnet pepper. Lower the heat and

27 "Oil-down" refers to the cooking method by which vegetables are stewed in coconut milk until all of the milk or liquid boils down and just a bit of coconut oil is left in the bottom of the pan.

cover, let simmer for 30 to 40 minutes, or until lquid boils down.

Taste for salt and adjust accordingly within the last 10 mins of cooking. If you want the kick from the pepper, u can burst it and enjoy the explosive flavor, but proceed with caution.

Serve hot.

Serves 4.

Tip: Breadfruit is available canned. One 16-ounce can is roughly equivalent to one fresh breadfruit. Drain well before using.

Breadfruit is a starchy tree fruit that was a mainstay for slaves and indentured laborers in the Caribbean because it was filling and cheap for plantation owners to provide. It was often flavored with an equally cheap cut of pork, such as pig’s feet.

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Vegetable Biryani

http://www.sh

howmethecurry.com

29 Ingredients: For Rice: 2 cups basmati rice, washed, soaked for 1 hour and drained 8 cups water 1 bay Leaf 5 cloves 1 green cardamom 1 inch piece cinnamon stick 1 tsp oil few mint leaves 1 tbsp clarified butter (ghee) 1/4 tsp saffron, soaked in 2 tbsp water salt to taste For Biryani Masala: 6 whole dried red chillies 6 whole cloves 2 tbsp whole coriander seeds For Vegetable Mixture: 2 tbsps ginger/garlic paste 2 tsps coriander powder 1/4 tsp turmeric powder 3 medium potatoes, peeled and cut into large pieces 1/2 medium cauliflower, cut into big florets 1 cup frozen green peas 1 cup green beans, cut into long pieces 1/2 cup carrots, cut into big pieces 3-4 green chillies, (or to taste) slit handful mint leaves 2 tbsps dried fenugreek leaves small bunch cilantro (coriander leaves), finely chopped 1 large tomato, cut into big pieces 1 cup yogurt, lightly beaten salt to taste 3 tbsps oil 1/4 cup whole cashews 1/4 cup walnuts 1 cup Paneer, cubed 1/2 tsp black cumin seeds (Shahi Jeera) 1 inch piece cinnamon stick 4 cloves 1 black cardamom 1 bay leaf 1 large onion, sliced 1/4 tsp turmeric powder For garnishing: Store bought fried onions and chopped cilantro.

Method: 1. Soak Saffron in 2 tbsps of water and set aside for later use.

2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained

soaked rice and a few mint leaves.

3. Set a timer and cook rice for exactly 5 minutes.

Immediately drain the water from the rice and add Clarified Butter (Ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked – not fully cooked.

4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).

5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.

6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt – mix well.

7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves – Mix well and allow to marinate while you work on the rest of the steps.

8. In a non-stick pan, heat 3 tbsps Oil on medium heat.

9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.

10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.

11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.

12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.

13. Add Sliced Onions and brown lightly.

14. Add 1/4 tsp Turmeric Powder, 1 tbsp (or to taste) previously ground Biryani Masala, salt and mix well.

15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.

16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.

17. Add Tomatoes and lightly beaten Yogurt and mix gently.

18. Coat bottom and sides of a baking dish with spray cooking oil.

19. Layer bottom of baking dish with 1/3 of cooked rice.

20. Sprinkle 1 tsp of Biryani Masala on the rice.

21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.

22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.

23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.

24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.

25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.

26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.

27. Serve with Raita.

Serves 8.

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Fish Broth is a delicately flavored, traditional Trinidadian soup made with fish, various vegetables including root veggies, garlic, herbs and satisfying dumplings (or pasta).

You have probably heard of chicken soup for the soul, well here is fish broth (pronounced "brof") for your soul and everything else. Men in my culture seem to be fascinated by this one pot meal and demand it (or make it themselves) regularly, which makes me wonder if it possesses the secret elixir to help reclaim energy, vigor and vitality.

Don’t be dismayed or discouraged by the long list of ingredients here. The ingredients are simple, easy to find and you probably have most of them already and the broth really comes together in no time. It can serve a crowd or can feed a family of four for two meals, if you are into left overs.

This "fish brof" is light enough to enjoy all year round. It’s great the same day, but I seem to enjoy it even more the next, after all the flavors have had time to meld ("love up" each other).

It is important to adequately salt this dish. I added about 4 teaspoons! It will definitely taste bland without enough salt and freshly ground black pepper. You can also add a pat of butter to replace the margarine that is traditionally used. I never use butter or margarine and don't miss it!

Ria's Trinidad Fish Broth (Brof)

Method: Peel, wash and cut veggies, slice tomato and onion. Leave root vegetables immersed in water to prevent them from getting black. Try to cut veggies evenly. I did add a little cabbage too, but that is optional! I used two kinds of sweet potatoes. You may also use other kinds of ground provisions, also called root vegetables.

Mince culantro (bandania), garlic and scallions in a food processor or blender. If using a blender, add 1/2 cup water or enough to get it blending..

Soak fish in water and the juice of a lemon for a few minutes, check for scales, rinse and drain.

Season fish with salt (1 teaspoon), black pepper (1 teaspoon) and half of the green seasoning, reserve the other half. Marinate fish for 1 hour or overnight.

Bring water to boil in a large pot with a cover over high heat. Add onion, potato, sweet potato, green bananas, carrot, eddoes, onion, tomato, celery, thyme, whole hot pepper and the reserved green seasoning to the boiling water.

Bring to a boil again, cover and reduce heat to low and cook until vegetables are fork tender but firm, about 20-40 minutes, depending on the size and amount of vegetables used.

Ingredients: 2 lbs firm fish (slices or whole small fish) (Croaker, Snapper/Red Fish) Juice of 1 lime, for washing fish 3 quarts water (12 cups), add more or less depending on the amount of veggies you use 1 large potato, peeled and quartered (about 3/4 pound) 1-3 sweet potatoes, peeled and quartered (about 2 pounds) 2 green bananas (figs), peeled and quartered 1 medium carrot, sliced 6-8 ochroes, tops removed 3 small eddoes (yautia), peeled (about 1 pound) 1 large onion, peeled and sliced 1 sprig celery, sliced in 1-inch pieces 1 medium tomato, sliced 1 hot pepper, whole (scotch bonnet or habanero) 4 sprigs thyme (If very small use more!)

3 tbsps organic ketchup, plus more to serve 3 tbsps lime juice, plus more to serve salt and black pepper, to taste

Season to taste with salt (I used about 4 teaspoons, maybe more) and freshly ground black pepper (I used 1 tablespoon).

While the vegetables are cooking, make dumplings, if using (Alternatively, you may use 1-2 cups uncooked pasta). In a medium bowl, combine flour, salt and sugar. Gradually add water to make a firm dough. Pinch off small pieces and roll between the palm of your hands to shape. Feel free to make into any shape or size or just "pinch and drop"! Tastes the same!

Add fish to pot. Cover and cook for about 5 minutes. Do not stir.

Add dumplings, raise heat to high and bring to a boil. When it comes to a boil, reduce heat and simmer until dumplings are cooked, about 10 minutes.

Add ketchup and juice of a lime for additional flavor - in a small bowl, add 3 tablespoons ketchup and 3 tablespoons lime juice, mix and add to pot, sometimes I also add extra minced garlic and culantro. Stir contents of pot gently to mix. Check for salt and adjust to taste, again.

Green Seasoning

Remove whole hot pepper and sprigs of thyme before serving.

6-8 large culantro (also called bandania) leaves, minced 6 large cloves garlic 4 large scallions, chopped (about 1 cup)

Serve hot in large bowls with extra ketchup, lime juice and sliced hot pepper on the side for everyone to adjust the taste according to their preference.

Flour Dumplings

Don't forget to serve with additional small bowls in which to place the fish bones...watch out for those bones, eat carefully and enjoy!

2 cups all purpose flour, preferably organic unbleached 1 tsp salt 2 tsps sugar water for kneading (about 3/4 cup)

If you have any questions, please email or message me or post a comment on my Facebook page or website and I will try my best to respond right away!

Serves 6-8

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WE Recipe

Trinidad Pastelles

Pastelles

Filling:

Ingredients:

2 lb. lean minced beef 6 red and green chilli peppers, cut into small pieces 1 clove grated garlic 3 onions, minced 2 tsps Worcestershire sauce 3 tbsps raisins 1 tbsps capers 2 tbsps fresh thyme, stems removed leaves crushed or 2 tbsp. dried thyme 1 tbsp basil

2 cups cornmeal 4 oz margarine 3 tbsps oil 2 tsps salt 2 tsps granulated sugar 6 cups boiling water 2 to 3 lg banana leaves (Aluminum foil may be used as a substitute but the flavour will not be as rich)

12 olives, finely chopped 1 cup stock Method: Put corn into a mixing bowl, add chopped margarine, oil, salt and sugar. Pour boiling water over and quickly blend, using a round edge knife. As soon as mixture is cool enough knead with hands. Test between fingers mixture must be smooth not sticky. Roll into 12 small

33 Pastelles are a favourite at Christmas time. Originally thought to come from the original Spanish settlers or even the older Amerindians in Trinidad. Wherever they originated, they are sure to make it to our plate around Christmas. There are many variations to this dish with some people using chicken or even soya instead of beef.

The principle is the same no matter what you use.

balls. Cover with a very damp kitchen towel.

Filling should be tender and moist.

Add salt to taste if needed.

Method For Filling:

Assembly:

Heat oil, add garlic. When pale brown remove garlic. Add meat and saute until light brown. Add minced onions, Worcestershire sauce. Simmer on low heat for five minutes. Add herbs olives, capers, raisins, chilli peppers and simmer on low heat until meat is tender and flavour is developed.

Prepare the banana leaves the day before. Wash them dry them and wilt over an open flame or boiling water.

Cut into squares about 12x12-inches.

Oil leaf or foil before putting on the corn. Spread a ball of corn on the leaf, pat down. Place a square of wet muslin, another oiled leaf or thin sheet

of plastic over corn and roll out very thinly using a rolling pin or pastelle press. Put a table spoon of meat filling in the centre. Fold half the leaf over, bring in with it the corn spread. Bring in the other half of corn to cover. Now fold leaf to make a rectangular parcel.

Tie with string and steam for 45 minutes or boil for 30 minutes. Drain and place on a flat surface. Serve immediately or store in freezer. (When pastelles are cold they remain in whatever shape they were put.)

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WE Recipe

Trinidad Coconut...

Ingredients 3 cups all-purpose flour 3 tsps baking powder 1 cup sugar 1/2 cup butter 1/2 cup of each: raisins, cherries, and mixed fruit.

1 egg 2 tsps angostura bitters 1 tsp mixed essence 1/2 tsp cinnamon 1/2 tsp nutmeg 1 small coconut 1 cup of coconut milk Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water.

Directions 1. Finely grate the coconut in a blender with 1 cup of water. Strain the coconut from the water. Set the water aside.

2. In a separate bowl, mix together the grated coconut, sugar and egg.

3.Cut in the butter. Mix well. Add the Angostura bitters and mixed essence.

4. Sift together the flour and baking powder. Mix in the nutmeg and cinnamon.

5. Blend together the coconut mixture, coconut water, and flour mixture. Blend to make a soft dough.

6. Add the mixed fruit, raisins, and cherries to the dough. Mix well.

7. Pour in greased dish (you can sprinkle some extra mixed fruit on top if you wish) and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.

If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.

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WE Recipe

Trinidad...

37 Ingredients 1 lb currants 1 lb raisins 1 lb prunes 1 lb dried figs 1 (16 ounce) jar maraschino cherries, drained ½ lb mixed peel 1/4 lb almonds, chopped 1 tbsp angostura bitters 2 ½ cups dark rum Caramelizing Sugar: 3/4 lb brown sugar ½ cup boiling water Final Cooking : 2 tsps grated lime peel 2 tsps vanilla 4 cups flour 4 tsps baking powder 1 tsp ground cloves 1 lb butter (4 sticks), softened 2 1/4 cups sugar 9 large eggs Equipment: Two 9x5x3 inch loaf pans or 1 10 inch tube pan.

Preparation Day: • Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds. Stir to combine. Sprinkle on bitters and pour rum over mixture. Soak for a minimum of 24 hours, extending to one month. Dream about this cake for whatever period of time you have chosen.

• Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn. When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool, and pour into container for use in final cooking.

Final Cooking: Preheat oven to 250F. Bring fruit from its resting place. Stir lime peel, vanilla and caramelized sugar into fruit. Mix well. Set aside.

Sift together flour, baking powder and cloves. Set aside.

Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended.

Stir in dry ingredients gradually. When mixed, stir in fruit mixture. Pour into tins lined with buttered parchment paper or waxed paper. Place pan (or pans) in large shallow pan of hot water. Cook in preheated 250F oven for 2 ½ - 3 hours or until a tester inserted in centre of cake comes out clean.

Cake should have shrunk from sides of pan. Cool for 24 hours in tins. When cool, moisten with rum, remove from tins, and wrap in aluminum foil or a rum drenched cloth. Cakes may be stored to ripen. If keeping for any length of time, check occasionally to add more rum.

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WE Recipe

Trinidad Ponche De Creme

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To heat the eggs or not heat the eggs, that seems to be the question when making Ponche de Creme. The alcoholic beverage which is a favourite at Christmas time is made with an interesting combination of milk and eggs, spiced with nutmeg and lime zest with a kick of rum.

Ponche de Creme is similar to eggnog which is made and consumed in the United States and Canada during the Thanksgiving and Christmas holidays but is made even more delicious with the addition of spices and creamier since condensed milk sweetens the local drink while the foreigners rely on sugar to sweeten theirs.

Traditionally, Ponche de Creme is made with raw eggs. As people become more health conscious however, thoughts of salmonella poisoning may deter persons from making the drink. These fears can be soothed by pasteurising eggs before adding them to the recipe. This can be done by heating them in a double boiler, or bowl placed over hot water in a sauce pan, stirring constantly while maintaining the temperature at 140 C or 176 F for three and a half minutes.

Another person pointed out however, they never got sick from drinking Ponche de Creme, neither their families and friends nor did they ever hear reports of it happening. If you are looking for further reassurance, alcohol actually cooks raw eggs and get rid of any harmful bacteria. There are numerous videos online of persons testing this out and you can do it at home if you need to be extra sure.

Whichever way you chose to make it, Ponche de Creme is a delicious addition to any Christmas festivities, once it is consumed by adults only that is.

Ponche De Creme Ingredients: 6 eggs 3 cans sweetened condensed milk 2 cartons or cans evaporated milk 1/2 bottle rum (approx 1 1/2 cups. This can be either dark rum or white rum, preferably Trinidad puncheon rum) 1 tbsp Angostura aromatic bitters 1 tsp grated nutmeg 2 tsps grated lime zest Method: In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Add evaporated milk, condensed milk and nutmeg and mix. Add rum and bitters and mix once more.

Transfer to bottles and refrigerate for at least 1 hour before serving.

Serve over crushed ice.

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WE Recipe

Ingredients: 7 ripe bananas 1 tin sweetened condensed milk 1 carton or can of evaporated milk 1/2 tsp nutmeg, grated 1/2 tsp cinnamon, grated 2 cups crushed ice Method: Add bananas, condensed milk, evaporated milk, nutmeg, cinnamon and crush ice in a blender and blend until smooth and creamy.

Serve chilled over ice

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WE Recipe

Trinidad Curried Chicken At various times we all crave either something sweet, something salty, something sour or something spicy, well I have those days when I crave something curry (contrary to popular belief curry does not necessarily mean spicy) and my mummy’s curried chicken is comforting, irresistible and by far the best I have eaten.

I have been trying to get her to make this with me for quite some time and the day finally arrived! My curry is pretty good but I wanted her to be a part of this post because she is the reason I love curry so much.

Both she and my Aunty Iya came over to my house for “the big production” and we had a lot of laughs over the lights, camera

and all the action for a small pot of curry, so much laughs, someone almost well, that's better left unsaid.

No diet of mine ever survives a trip to mummy's home. Her curried chicken is the reason I could never become a vegetarian.

Period. One plate. Two plates. Three plate and then my groans and my request for help “Could someone please stop me?” and then I would eat a little more and then pack some to take home too.

It’s no wonder Mummy cooks about 20 pounds of chicken when she makes curry some for my aunt, my cousin who lives across the street, the neighbours who smell the scent of curry coming from her makeshift kitchen in her garage, her tenant,

my sisters, some for her co-workers and for herself of course actually, this is a normal ritual in our family for every meal she cooks she doesn’t cook too often anymore because she works nights and long hours in a cancer hospital, plus her arthritis prevents her from standing too long, but we do look forward to the days that she does cook!

The curry powder, cumin and the abundance of fresh herbs in this dish make it not only delicious but super healthy!

So here it is from Mummy’s kitchen to yours! I hope you give it a try!

Indra's (Mummy) Trinidad Curry Chicken Recipe

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Serves 6-8 Ingredients: 4 lbs chicken-legs, thighs or a whole chicken cut up 3 sprigs scallions, chopped 4 sprigs cilantro or 6 culantro leaves, chopped 1 sprig thyme, chopped 5 large cloves garlic 1 medium onion 2 tbsps curry powder 2 tsps salt 1 tsp freshly ground black pepper 3 tbsps extra virgin olive oil 1 tsp ground cumin 1 hot pepper, sliced (scotch bonnet or habanero) potatoes (Optional) CWR's Notes: I used Trinidadian "Chief" brand curry powder, but also tried another blend I found in the natural food store and it worked just as well. For a lighter curry, use 4 teaspoons.

If a variety or herbs are not available in your supermarket, feel free to use only scallions, only cilantro or only culantro (better known as BANDANIA in Trinidad) along with the onion and garlic. No thyme, no problem.

This recipe is flexible. Keep in mind that the minced seasoning should amount to 3/4 cup plus 1 tablespoon.

Mummy uses a whole hot pepper and then some since she loves to grow her own during the summer.

If using "hard" home fowl, cook on a lower heat and allow for additional cooking time.

Directions: 1. Slice onion, reserve a few slices. Wash

and chop herbs. Peel garlic. Slice pepper and set aside.

Make Green Seasoning: In a food processor or blender, mince scallion, cilantro/culantro, thyme, garlic and onion (not the reserved slices) and hot pepper according to taste. Set aside 1 tablespoon of the Green Seasoning for the curry paste in No.3 below.

2. Prepare Chicken: Wash chicken with lemon, removing excess fat. Drain well.

Season chicken with salt, pepper and the remainder of the Green Seasoning.

Let marinate for several hours or overnight (Optional).

3. Make Curry Paste: In a small bowl, add 2 tablespoons curry powder, 3 tablespoons water and 1 tablespoon of the reserved Green Seasoning. Mix well. Set aside.

4. Cook Curry: In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it

from sticking and burning, 3-5 minutes.

5. Add Chicken: Add seasoned chicken to pot. Mix well.

Add cumin and salt and pepper if you haven't already. If using potatoes, add now.

Cover pot and cook on medium heat until meat has relinquished its juices and subsequently evaporated about 15-20 minutes, gently stirring every 5-7 minutes or so in a basting motion (pouring the pan juices over the chicken).

6. Add Water to make sauce: When the liquid has evaporated, continue to stir fry for a few seconds allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Then add 2 cups of water.

Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes.

Taste test for salt.

Enjoy with roti or rice or anything nice.

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WE Recipe

Trinidad...

Ingredients:

Method:

2 cups fresh pigeon peas 1/2 cup pumkin, chopped 1/2 cup carrots, chopped 2 tbsps vegetable oil 2 tsps brown sugar 2 tbsps ketchup 1 tsp curry powder 1 cup coconut milk 2 cups water 1 tbsp golden ray butter 3 cloves garlic, chopped 1 medium onion, chopped 1 sprig fresh thyme, finely chopped 1 sprig fresh celery, finely chopped 1 hot pepper, whole (scotch bonnet or habanero) 1 tomato, chopped 1 tsp salt 1/2 tsp grounded black pepper 1 pk all purpose powdered seasoning (optional)

1. Boil peas for about 20 mins or until tender and drain water, if using canned peas drain water and use.

2. Heat oil in large pot.

3. Add the sugar and let it froth in oil until dark brown (not black).

4. Add the peas and stir quickly.

5. Add the ketchup, curry, garlic, onion, thyme, celery, pumkin, carrots, salt and black pepper and stir.

6. Add the coconut milk, water and let come to a boil.

7. Add the hot pepper (whole), cover and let simmer for approximately 15 minutes under low heat.

8. Add the tomatoes, butter, powdered seasoning and cook for approximately 30 minutes more over medium heat or until liquid thickens.

9. Taste for salt within the last 10 minutes of cooking and adjust accordingly.

Serve with rice.

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WE Recipe

Trinidad...

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Ingredients: 2 cups red beans (soaked in water overnight) 1/2 cup pumkin, chopped (optional) 1/2 cup carrots, chopped (optional) 2 tbsps vegetable oil 2 tsps brown sugar 2 tbsps ketchup 1 tsp curry powder 1 cup coconut milk 2 cups water 1 tbsp golden ray butter 3 cloves garlic, chopped 1 medium onion, chopped 1 sprig fresh thyme, finely chopped 1 sprig fresh celery, finely chopped 1 hot pepper, whole (scotch bonnet or habanero) 1 tomato, chopped (optional) 1 tsp salt 1/2 tsp grounded black pepper 1 pk all purpose powdered seasoning (optional) Method: 1. Boil red beans for about 45 mins or until tender and drain water, if using canned beans drain water and use.

2. Heat oil in large pot.

3. Add the sugar and let it froth in oil until dark brown (not black).

4. Add the beans and stir quickly.

5. Add the ketchup, curry, garlic, onion, thyme, celery, pumkin, carrots, salt and black pepper and stir.

6. Add the coconut milk, water and let come to a boil.

7. Add the hot pepper (whole), cover and let simmer for approximately 15 minutes under low heat.

8. Add the tomatoes, butter, powdered seasoning and cook for approximately 30 minutes more over medium heat or until the liquid thickens.

9. Taste for salt within the last 10 minutes of cooking and adjust accordingly.

Serve with rice.

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WE Recipe

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Trinidad Indian Barfi Ingredients: 3 cups full cream milk powder 1 tin sweetened condensed milk 2 1/2 cup granulated sugar 2 tbsps grated ginger 1/2 cup water 1 tsp ground Elychee (cardamom) Candy sprinkles Method: Mix the milk powder and condensed milk until it starts to develop a dry crumbly texture. (Note: It would take a bit of mixing to bring it to this stage).

Then sift the mixture through a fine sieve or strainer.

Grease a baking dish and add some sprinkles.

Bring to a boil the water, sugar, ginger, and cardamom. (The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes).

Pour over the milk and mix quickly. Then place in the greased dish and press with your hands.

Add more sprinkles on the top. Cut into squares before it cools.

Bon Appetit!

Thank you! for viewing

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