We Recipe Vol. 2

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25 Delicious Caribbean Recipes

Contents

8

Trinidad Spicy Geera Pork

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26

Stir-Fry Shrimps with Rum

Feta & Pea Falafel’s

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20

28

34

36

42

44

Trinidad Green Seasoning

Trinidad Doubles

Trinidad Fry Fish

Pepper Roti

Saheena

Trinidad Curry Mango

Broccoli Cauliflower Casserole

12

Chinese Style Fried Chicken

22

Trinidad Currants Roll

16

Curry Crab & Cassava Dumplings

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30

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38

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Home Made Mash Potatoes

46

Dhal Rice & Bodi

Trinidad Curry Goat

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Banana Bread

Kalounji

Pumpkin Talkari

Jamaican Ackee & Salt Fish

WE Recipe

Contents

Volume 02

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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CWR’s Stew Lamb

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Trinidad Stew Fish

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

14 A publication of Cariwak Digital Media Website: http://cariwakdigitalmedia.wix.com/cariwakezine Email: cariwak@gmail.com Phone: 1-868-484-1895 Copyright © 2015 WE Recipe®. All rights reserved.

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Chinese Stir-Fry Vegetables

Trinidad Aloo Pies

52

Trinidad Chicken Foot Souse

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WE Recipe

CWR’s Trinidad Stew Lamb

Lamb is definitely a huge favorite of mine. In this recipe, bite sized pieces of lamb are browned using "burnt sugar" and simmered in carrots, potatoes, tomato and fresh herbs including scallion, thyme, parsley and celery. The result is a rich and hearty dish with moist, tender pieces of lamb.

Stewing of meat using "burnt sugar" is believed to be a West African cooking style brought to the Caribbean by the African immigrants. This technique continues to be used throughout the Caribbean islands and adds both color and an extraordinary depth of flavor to the dish.

Stews have evolved over time and now includes ingredients such as ketchup, seasoning salts, bouillon cubes, soy sauce, margarine etc.

In my recipe, I am keeping the caramelized sugar base to honor the tradition, but I’m replacing the flavor enhancers with lots of fresh herbs and vegetables to create a flavorful, savory dish that is healthier. The way the dish was probably originally made, as our ancestors did not have access to processed ingredients.

This stewed lamb is proof that you can eat absolutely delicious “clean food” without all the “extra stuff”. Please try it and let me know.

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Ingredients:

duce 1/2 cup tightly packed.

5 lbs bone-in lamb stew meat or boneless lamb, cut into 2 inch pieces 3 1/2 tbsps brown sugar 2 large potatoes, peeled, sliced lengthwise and quartered 1 large carrot, sliced 2 sprigs celery, chopped 1 large onion, chopped 1 large ripe tomato, chopped 2 tsps salt 1 tsp freshly ground black pepper 4 cups hot water

3. Season lamb with salt and pepper and Green Seasoning.

Green Seasoning: 4-5 scallions (spring onions) - 1 bunch or 1 cup when chopped 4 sprigs parsley (about 1/2 cup chopped) 5 large cloves garlic 1 sprig fresh thyme (or about 1 tbsp fresh thyme leaves)

5. In a large heavy bottomed pot over medium heat, add 3 1/2 tablespoons brown sugar and caramelize.

6. Once the sugar bubbles, froths and darkens evenly, add meat (reserve marinating liquid if any), raise heat to high and turn frequently to coat. Cook 3-5 minutes.

7. Add potatoes, carrots, celery, onion and tomato.

Continue to cook the meat in it’s own juices(uncovered), stirring every 5 minutes, for about 15-20 minutes. When the meat begins to stick to the pot, stir fry for a minute more to allow the flavors to develop, stirring constantly, scraping bits from the bottom and sides of the pot.

8. Add 4 cups hot water and reserved liquid if any (liquid should barely cover meat). Mix well, bring to a boil, cover and reduce heat to low and cook until lamb is tender, approximately 1 hour.

Method: Adjust seasonings and garnish with fresh parsley.

1. Prep work: Wash lamb with the juice of a lemon, rinse, drain or pat dry with paper towels.

Peel, wash and cut potatoes, carrot and onion. Chop herbs.

Serve hot over rice, flour/corn dumplings or boiled ground provisions.

Serves 6-8

2. Make Green Seasoning: In a food processor, finely mince scallion, parsley, thyme and garlic. Should pro-

http://www.cookingwithria.com

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Caribbean Stew Fish Stew fish is a popular way of cooking fish here in Trinidad and Tobago. Unlike the Jamaican Brown Stew fish, ours tend to be more on the red side because of the tomatoes and tomato paste etc.

When we’re stewing fish we use more of the meatier types of fish like King fish, Carite and Cavali. They are not that bony either, thus making them prime candidates for this stew fish recipe.

This method where the fish is steamed in its own juices with the sauteed seasonings locks in the flavour which makes it so delicious. Serve with Rice or provisions like Dasheen, Sweet Potatoes, Yams or Cassava, which we call 'Blue Food' in the Caribbean.

7 Ingredients:

Method:

2 lbs fish (Carite or King fish) 3 tomatoes, chopped 1 Large onion, finely chopped 2 sprigs chive, finely chopped 1 sprig celery, finely chopped 6 leaves chadon beni, finely chopped 6 cloves garlic, minced (set aside half for marinating and half for sauteing) 2 bell peppers, chopped (red or green or both) 2 pimiento peppers, chopped 1/4 scotch bonnet or habanero pepper, chopped 1 tsp grounded black pepper 1 tsp salt 1 pk all purpose powdered seasoning (optional) 1 tbsp tomato paste 1 tbsp ketchup 3/4 cup coconut milk (if using powdered, dilute in water) 3/4 cup water 3 tbsps olive oil 1 tbsp golden ray margarine 1 cup vegetable oil (for frying fish) 1 lime or lemon (for washing fish) 1/2 cup flour (for coating fish)

Clean fish and sliced about 3/4 inch thick, wash with lime or lemon juice and drain, wash twice with just water and drain.

Season fish with chopped green herbs, salt, all purpose powdered seasoning, black pepper, hot pepper, pimientoes and garlic and set aside to marinate for 30 minutes or overnight (If using blended green seasoning just add 3-4 tbsp instead of the chopped herbs).

Heat oil in pot, coat the marinated fish slices evenly with flour, shaking of any excess and fry until golden brown. Set aside remaining seasoning in bowl that was used for marinating.

Saute onion and garlic for 1 minute in olive oil, lower heat and add tomatoes, tomato paste and ketchup, stir and let cook for for 1 minute.

Add sweet bell peppers, remaining seasoning in bowl, golden ray margarine and stir well.

Gently lay fried fish slices in pot, cover and let simmer and steam for 1 minute.

Add coconut millk and water, cover and let simmer and steam for 10-15 minutes or until gravy thickens.

Taste for salt and adjust accordingly.

Blue Food

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9 This dish is commonly classified as cutters (the same goes for pigfoot souse, black pudding etc) when liming, because we always like to have something to eat at the side, while ole talking with friends and family or celebrating some occasion (but as true trinis we don’t really need an occasion to enjoy ourselves).

Geera pork, like most of our foods, only taste good with some hot pepper sauce. The mixture of the geera (cumin) with the other herbs and pepper is totally ‘tastetational‘.

Here’s Geera Pork Ingredients: 2 lb pork 3 tbsp geera (cumin) 1/4 tsp cinnamon, grated 1/4 tsp nutmeg, grated 4 large cloves garlic, grated 1 medium onion, chopped 5 leaves chadon beni, chopped 1 sprig of chive, chopped 1 sprig celery, chopped 1 sprig thyme, chopped 2 pimientos 1 hot pepper, whole (scotch bonnet or habanero) 1 tsp of salt water lime to wash the pork.

Method: Cut pork into 1 inch pieces or chunks. Wash with juice of 1 lime in water and drain. Wash twice in just water and drain.

Mince the herbs with 1/4 cup water to make your green seasoning (Chadon Beni, Chives, Celery Thyme and Pimientos). Add the green seasoning, geera, cinnamon, nutmeg and salt to the pork and mix well. Set aside to marinate for 1-2 hours.

In a deep pot saute the onion and garlic in 4 tbsps of oil.

Add the pork and hot pepper and mix thoroughly.

Cover and and let cook over high heat (as it springs and cooks in its own juices), stirring ocassionally to avoid sticking. Add more water as necessary, but keep the water level below the meat level.

When the meat is tender, simmer over medium heat until most of the water is evaporated. Taste for salt and adjust accordingly.

When most of the liquid is absorbed and the pork is well cooked, set aside to cool before serving.

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Fry Fish

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Ingredients: 1-2 lbs of King fish or Carite 4 leaves chadon beni 1 sprig thyme 1 sprig chive 1 sprig celery or cilantro 4 cloves garlic 1/4 hot pepper sliced thin (I used habanero) 1/4 tsp curry powder 1/4 tsp salt 1/4 tsp all purpose powdered seasoning 1/2 tsp black pepper 1 lime or lemon (for washing the fish) 1-2 cups oil (for frying fish) 1/2 cup all purpose flour Clean Fish and sliced about 3/4 inch thick, wash with lime or lemon and drain, wash twice with just water and drain.

Blend chadon beni, thyme, chive, celery or cilantro, garlic and pepper. Add blended green seasoning, black pepper, curry powder, salt and all purpose powdered seasoning to fish. mix and set aside to marinate for 30 minutes.

Heat oil in a fairly deep pan, coat the marinated fish slices evenly with flour, shaking off any excess and fry until golden brown.

Make a sandwiche, serve with salads, or on the side with any dish.

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Ingredients:

and rub it in.

1 chicken (about 2 1/2 lb) oil for deep frying (about 900 ml) 1 tbsp Chinese seasoning powder (I used the Sincere Brand) 1/2 tbsp five spice powder

Deep fry chicken over low fire for about 25 minutes or until golden brown and well cooked.

For Sauce 3 tbsps oyster sauce 1 tbsp ketchup 1 tsp cornstarch 4 tbsps water 1 tsp minced ginger 2 tsps minced garlic 1 tbsp olive oil

Now it’s time to make the sauce

2 sprigs chive, chopped finely (for garnish)

Drain.

Mix the water, oyster sauce, ketchup and cornstarch.

Note: We can do a bit of variation on the sauce. Instead of the oyster sauce you can use garlic sauce, hoisin sauce, plum sauce, black bean sauce or any other sauce of your choice. There’s a world of variations out there.

Method: Heat 1 tbsp olive oil in a wok.

Clean chicken removing excess fat, wash with lime and cut into quarters.

Season with 1 tbsp of Chinese Seasoning. Rub the seasoning all over the chicken and leave to marinate for about 20 minutes.

Heat the oil While the oil is heating up, sprinkle 1/2 tbsp of 5 spice powder

Saute the ginger and garlic for 1 minute.

Then add the mixture and let cook for about 2 minutes over low fire.

Chop the chicken into desired pieces, arrange a bed of lettuce then place chicken. Pour some of the sauce over chicken and garnish with chopped chive.

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Ingredients:

Method:

2 carrots, sliced 1 stalk broccoli, cut into florets 1 cauliflower head, cut into florets 1 large christophene, peeled, seeded and cubed 2 large bell peppers cut into large pieces 4 pimientos, sliced (red and yellow) 1 medium onion chopped 1 tbsp chopped fresh ginger 3 cloves garlic, chopped 3 tbsps vegetable oil 1 tbsp sesame oil

Prepare the sauce. Dissolve the corn flour in the water. Add the remaining ingredients and mix well until smooth.

Sauce: 1 1/2 heaping tbsp corn flour 1-cup water 1 tbsp hoi sin sauce 1 tbsp oyster sauce 1 tsp chili garlic paste 1 tsp ketchup 1 tbsp dark soy sauce 1 tsp five spice powder 1/2 tsp all purpose seasoning 1/4 tsp ground black pepper 1/2 tsp salt

Heat a wok or large skillet over high heat.

When the pan is hot add the oil (vegetable and sesame). Swirl to ensure the oil coats the pan.

Add the onion, ginger and garlic, stirring quickly. Add the carrots and the christophene. Cook for a minute.

Add the sweet peppers, pimientoes, broccoli and cauliflower. Continue to mix well for a few minutes. Add a little water to the vegetables and cover the wok for 1-2 minutes.

Uncover and add the sauce. Stir the sauce into the vegetables. The sauce will begin to thicken. Continue mixing to coat the vegetables with the sauce for 1-2 minutes more.

Taste and adjust seasonings. You may drizzle a little sesame oil over the finished vegetables just before serving.

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Curry Crab & Cassava D Ingredients: For seasoning Crab: 6 crabs 2 tbsps curry 2 sprigs chive, chopped 1 sprig celery, chopped 1 sprig thyme, chopped 7 leaves chadon beni, chopped 1 hot pepper (scotch bonnet or habanero), chopped 3 pimiento peppers, chopped 2 cloves garlic, chopped 1/2 tsp ground black pepper 1/3 cup water salt to taste For currying Crab: 2 tbsps curry 1 tsp amchar massala 1 tsp roasted ground geera (cumin) 1/2 tsp saffron powder (tumeric) 1/3 cup water, for paste 1 medium tomato, chopped 3 cloves garlic, grated 1/2 onion, chopped 2 tbsps oil 2 cups coconut milk, if using coconut milk powder dilute 2 pks (50 g) in 2 cups water) 2 cups water, for cooking For Cassava dumpling: 3 cups grated cassava 3 cups all purpose flour 1 1/2 cup water, for making dough 8-10 cups water, for boiling dumplings 1 tbsp salt

Dumplings

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Method: 1. Peel, wash and grate the cassava.

2. Add water in a deep pot over high heat.

In a deep bowl mix the cassava, salt and flour. Add water and knead to form a firm dough. Sprinkle flour on top dough and on the dough board or area for making rolls to avoid sticking. Divide into two and make long rolls. When the water comes to a boil, slice and shape to make dumplings and add to the pot. When the dumplings float to the top it is ready. Drain and set aside when cooked.

3. To make the green seasoning, add the chive, celery, thyme, chadon beni, pimientoes, garlic, hot pepper and water in a blender and blend until well mixed. Clean and wash the crab, then scald with hot water and let cool. Place crabs in a large bowl, add the green seasoning, curry, salt, black pepper and mix well. Cover and marinate for about 3 hours in the refrigerator.

4. Mix the curry, massala, geera and saffron in a 1/3 cup water to form a paste.

Heat oil over medium heat in a pot and saute the onion and garlic.

5. Add the curry mixture, let it fry and froth until it's golden brown. Add the marinated crab, use the pot spoon to get out all of the settled seasoning in the bowl (if any) into the pot and stir well to mix and coat crab. Allow to cook for about two minutes, stir to avoid sticking. Add the tomatoes, coconut milk and stir well.

6. Cover and let simmer over medium heat for about 5 minutes. Add water, cover and let cook until the crab turns orange or red (it depends on the type of crab used). Add more water and adjust salt to taste if necessary. Let the liquid remain within your sauce preference amount.

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Trinidad Chinese...

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Ingredients: 1 lb large shrimp 1/2 lime 3 tbsps ketchup 3 tbsps dark Jamaican rum 2 tsps soy sauce 1/4 tsp ground white pepper 2 tbsps peanut or vegetable oil 1 tbsp minced garlic 1 tbsp minced ginger 1/2 tsp salt 1 medium ripe tomato, cut into thin wedges 2 large bell peppers (green and red), cut into thin strips 1 small onion, cut into thin wedges 1 tbsp cilantro, finely chopped cilantro or celery leaves (for garnishing) Instructions 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp, remove the upper shell, legs and devein, leaving the tails on.

2. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry.

3. In a small bowl combine the ketchup, rum, soy sauce, and white pepper.

4. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat. Swirl in the oil, add the garlic and ginger, then using a metal spatula, stri-fry 10 seconds or until the aromatics are fragrant.

5. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear.

Sprinkle on the salt, and stir-fry 30 seconds or until the shrimp begin to turn orange.

6. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange.

7. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.

9. Stir in cilantro 10. Garnish with cilantro or celery leaves.

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Pepper Roti You won’t believe how great this tastes! For all savory lovers out there!

This dish is of Indo-Caribbean origin and I have fallen in love with it. Yet another bit of caribbean cuisine that I think anyone loving hot, spicy and savory will enjoy. Roti is a Hindi word for a type of flatbread made over the stove top.

Ingredients: For Roti 3 cups flour 3 tsps baking powder 1/2 tsp salt 1 tsp sugar 1 1/2 cup water 1 tbsp oil 2 tbsps butter For pepper filling 4 hot peppers (scotch bonnet or habanero) 2 cups potato, grated 1 cup carrot, grated 40 leaves chadon beni (or cilantro) 10 cloves garlic 1/4 onion, chopped 2 cups grated cheese 2 pimiento peppers salt to taste

Šwww.tasteslikehome.org

21 Mehtod: 1. Peel, wash and grate the potato.

2. Chop and blend the hot peppers, pimiento peppers, chadon beni, garlic, onion and carrot. Add salt to taste.

3. Add potato and cheese and mix.

4. Mix the flour, sugar, baking powder, salt, and water into a dough. Divide the dough into 2, coat with oil and leave to rest for 1 hour.

5. Now you LIGHTLY roll out the dough (spread it out really) and paste 1 tablespoon of softened butter or margarine on the surface. Then lightly sprinkle flour over the buttered surface.

6. Make a cut from the center and roll into a cone.

7. Press the peak and flatten the center of the cone. Do the same with the other dough ball and leave to rest for 15 minutes.

8. Roll out the two dough balls as big as the largest frying pan you have. The next step is like a pan pizza. Coat pan with oil or spray with non-stick cooking spray. Put one flattened dough in it and cover with filling.

9. Cover with the other flattened dough and press around the edges.

10. Cook a couple minutes on one side. Then brush some oil on the top and turn it around to cook on the other side. http://theyway.wordpress.com

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Trinidad Currants Roll Ingredients:

Add vanilla (optional and not traditional)

Dough

Remove dough from refrigerator.

3 cups of flour 1 stick of butter 1 stick of vegetable shortening or butter 1/4 tsp salt 1 cup of iced water or more

Cut the dough into 2 pieces, then roll the first on a floured-dusted surface.

Filling

Brush the surface with half the melted butter.

1 1/2 cup of dried currants 1/4 cup of brown sugar 1 tbsp of cinnamon 1/2 cup of butter, melted 1 egg 1 tbsp of milk 1 tbsp of vanilla extract (optional) Sugar for sprinkling (optional)

Pour half of the mixture of currants on the dough making sure to leave about 1 inch without filling on the edges.

Roll to a thin rectangular shape (less than 1/4 inch).

Roll the dough like a big cigar (very tight) in a cylindrical shape.

The tighter it is, the more layers your currants roll will have in the end.

Preparation: Pinch the ends to seal.

Cut the cold butter and vegetable shortening into cubes (place in freezer for about 25 minutes if necessary)

Repeat with the other piece of dough and the mixture of remaining currants.

Sift the flour into a food processor bowl, add the salt, cubed butter and cubed shortening.

Place on a baking sheet lined with parchment paper.

Give the mixture a few pulses in the food processor until reaching the texture of peas.

Beat the egg and milk and brush the surface of each roll to give them a nice golden color when coming out of the oven.

Start adding iced water. Add 3/4 cup to start and add the remaining water until the dough takes shape.

Place the dough on a flour-dusted surface and work quickly to form a smooth ball of dough.

Cover with plastic wrap and place in refrigerator to cool and firm up for about 2 hours.

In a large bowl, place the cinnamon, currants and brown sugar and mix.

Sprinkle with a little sugar (optional) before placing them in the middle of the oven at 350 F for about 50 minutes.

Let cool before slicing. The traditional way is to cut diagonally.

Brush with melted butter and sprinkle with sugar immediately after removal from the oven for a final touch. http://www.196flavors.com

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3/4 cup butter, softened (1 1/2 sticks) 1 1/2 cups granulated sugar 1 1/2 cups very ripe bananas (mashed - about 3 large) 2 eggs 2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 cup buttermilk (or sour milk = 1/2 cup milk with 2 tsps lemon juice) Preheat oven to 325 degrees F. If you do not have buttermilk (I never do), then first mix up your sour milk so it can do its thing while you mix everything else up.

Cream your butter and sugar.

Add your mashed bananas. I usually measure them, but if I’m feeling extra sassy in the kitchen, then I just throw three large bananas right in the mixing bowl. But it’s really best to measure them. Add the two eggs. Mix until combined.

Mix the flour, baking soda and salt in a separate bowl. Add the flour mixture alternately with buttermilk (sour milk). Mix by hand just until combined.

Pour into two greased loaf pans.

Bake at 325 degrees F. for 40-45 minutes. Loaves are done when a toothpick comes out clean.

Let loaves rest for 10-15 minutes, then go around the inside edge with a butter knife to loosen the loaves. Turn over on cooling rack. You may want to let them cool a bit longer.

And, yes, we do spread a little butter on our slice(s). http://wonderfullyordinarylifeofmrshandherfamily.wordpress.com

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Feta & Pea Falafel’s The recipe looks complicated but it’s not. Prep time is about 15 mins and cooking time is 6 to 7.

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Ingredients: Falafel 1 cup frozen peas 1 cup cooked chickpeas, drained and rinsed 1 egg 1 tbsp ground coriander and cumin 1/2 cup fresh chopped coriander 1 cup fresh, soft white breadcrumbs (I used gluten free bread crumbs) 2 spring onions, finely chopped 100 gms firm feta, crumbled 1/4 cup sesame seeds salt and freshly ground black pepper to taste vegetable oil Dressing 1/4 cup tamari sauce (this is the healthy soy sauce alternative) 2 tbsps olive oil 2 tbsps lemon juice 1 tbsp sesame seed 3 tbsps water 1 clove garlic, crushed 1/4 cup coriander leaves, finely chopped Falafel Method: Cover the peas with boiling water and leave for two minutes.

Drain well and place in a food processor with the chickpeas, egg, spices, coriander and breadcrumbs. Pulse until it forms a coarse paste. Tip into a bowl and stir in the spring onions and feta. Season well with salt and black pepper.

Place in the fridge while preparing the dressing.

Dressing Method: Whisk the ingredients in a bowl and season, adding more lemon juice if needed.

Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat a little oil in a saute pan and cook the falafel for 1-2 minutes each side, turning carefully as the mixture is quite soft.

Serve with dressing. http://www.juliaandlibby.com

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Saheena Ingredients 6 dasheen leaves ( stems removed) 1 tsp saffron (turmeric) powder 1 tbsp curry powder 1 tbsp baking powder 2 tsps yeast 1 1/2 cup split peas powder 2 1/2 cups flour 2 tsps salt 1 tsp of sugar 2 cups water few drops of lime juice Method Cut off the core and stem of Dasheen leaves (the centre where the stem joins). Wash leaves and chop finely.

In a large bowl combine all the dry ingredients, mix well.

Add the dasheen leaves and mix well.

Add the water, lime juice and mix thoroughly. Your dough must have a soft dropping consistency. Add more water if necessary.

Leave to rest for 1/2 an hour.

Heat the oil over a medium flame. Have a small bowl of water nearby. Dip your hands in the water, then pick up a bit of the dough and spread with your hands.

Fry until golden. Drain excessive oil in paper towels.

Serve with kuchela, tamarind sauce, mango chutney, pommecythere chutney.

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Home Made Mash Potatoes Ingredients: 9 medium potatoes 8-10 cups water 1 tbsp salt, for boiling potatoes 3/4 cup full Cream milk 1/3 cup parmesan cheese, grated 3 tsp table butter 1 tsp salt, for mixture 1/4 tsp ground black pepper 2 cloves garlic, grated Method: Wash Potatoes and slice in half. Place potatoes in a deep pot with salted water over high heat and boil until tender.

Drain, let cool and remove skin.

Place potatoes in a large deep bowl, use the back of a fork and mash the potatoes until well smoothe.

Place milk, cheese, butter, salt, black pepper and garlic in a deep pot over low heat and whisk until well mixed and the butter completely melts.

Add the potatoes, whisk and mix well until fluffy.

Garnish with Parsely or Celery leaves.

Serve with stew, bake or fry chicken.

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Ingredients: 3-4 large Karelas, cut into halfs 1 tbsp salt 6-8 cups water Stuffing: 7 medium tomatoes, chopped 1 sprig celery, chopped 1 sprig chive, chopped 5 leaves chadon beni, finely chopped 1 large onion, chopped 3 cloves garlic, grated 5 tsps curry powder 1/4 tsp saffron powder (turmeric) 1/4 tsp amchar massala 1/4 tsp grounded black pepper 1/2 hot pepper, finely chopped (scotch bonnet or habanero) 1 pimiento, finely chopped 1 tsp salt Method: Kalounji is rare East Indian dish made with Karela also called Caraili, Bitter Gourd and Bitter Melon and yes it is bitter, very bitter for some.

Nutritional Value of Karela Beside the bitter taste of this vegetable, it is really good for you once you get used to it. It has many medicinal properties, ranging from treating diabetes mellitus, to digestive problems. It is also rich in vitamins and minerals and helps raise the body’s resistance against infection. Look at that, we get all these benefits from just this one plant.

The Karela could be stuffed with just about anything, such as mango kuchela, meat, fish, shrimp, etc. It is basically straightforward, all you do is stuff the karela and fry it.

This is a spicy recipe and is just one of my favourite.

Boil Karelas for about 15 minutes in salted water in a pot, covered. Boiling it in salted water takes out some of the bitterness.

Remove from boiling water and let cool. Use a teaspoon and scrape the seeds out.

Combine all ingredients for stuffing in a bowl and mix well.

Use the teaspoon and stuff the Karela with the stuffing.

Fry until golden brown. Check to see if the stuffing is falling out at the ends during frying and use the back of the teaspoon to stuff it back in.

Cut into slices and serve on the side with any of your favourite dishes.

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Marinate Yo

In Trinidad it's a custom to well clean, wash with lime juice or flour, season and marinate meats whether it be Chicken, Beef, Pork or Lamb before cooking. Our blend of herbs and addition of spices gives our food that delicious flavour and savour that tantalize your taste buds.

I usually blend herbs to season and marinate meats and also add as a flavour in several of our recipes. After using we refrigerate the rest in a bottle, that we continue to use in the preparation of our dishes.

Here I include the herbs that I used to make what we called 'Green Seasoning.'

Herbs: 1 bundle chadon beni or culantro (8 leaves) 2 sprigs chives (green onion) 2 sprigs celery 2 stalks cilantro 2 sprigs parsley 2 sprigs thyme 1 sprig rosemary 3 leaves pudina 6 cloves garlic 1/2 hot pepper, sliced (scotch bonnet or habanero) 6 green pimientos Method: Cut off roots from chadon beni and chive, and lower stem of celery, cilantro, parsley and thyme, wash and chop.

Wash rosemary, pudina and chop.

Wash scotch bonnet, pimientoes and chop.

Add chopped herbs, peppers, cloves of garlic and 1/2 cup of wate to blender or food processor and blend.

Refrigerate.

our Meats With Trinidad...

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Trinidad...

37 Ingredients: 7 mangoes (rose or long mango) 4 tbsps curry powder 1/2 tsp amchar massala 1/4 tsp saffron powder (turmeric) 7 cloves garlic, grated 7-9 tbsp brown sugar 1 tsp salt for boiling 1 tsp salt for cooking 1/2 scotch bonnet pepper, chopped 3 tbsps cooking oil 3/4 cup water for cooking 1/3 cup water for paste 7 cups water for boiling mangoes Method: Chop mangoes into wedges, use a knife and remove the core layers of the mango (not the seed layer) and wash.

In a deep pot add water, salt, saffron and boil mangoes for about 20 minutes and drain.

Mix curry and masala in water to form a paste.

Saute garlic until brown in oil, stir to avoid sticking.

Add curry mixture, stir and let fry and froth until golden brown.

Add mangoes, pepper, salt and stir well.

Add sugar and stir well.

Add water and stir well.

Cover and let simmer under low heat for 10 mins, stirring ocassionaly.

Serve on the side with dhal and rice or roti.

Rose Mangoes

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Dhal, Rice & Bodi Dhal Mehod: Wash split peas and drain about 3 times.

Ingredients: Dhal 1 1/2 cups split peas 6 cups water 1 tsp safron powder 3 cloves garlic, diced 1 tsp salt 1/4 hot pepper (scotch bonnet or habanero) 1 tsp cumin (roasted or whole grain, also known as geera) 2 tbsps cooking oil

Add water, slit peas, garlic, safron, hot pepper and salt in a deep pot and bring to a boil, let cook uncovered over high heat for 45 minutes or until slit peas melts and thickens (but not to thick - add more water if it becomes to thick), stirring occasionally. You can pressure cook to cut down on boiling time.

Add oil, garlic and whole geera in a kalchul or small pan and saute until dark brown or black (whichever way you prefer it). If using roasted grind geera add when garlic is almost dark brown or black.

Add the sauteed garlic and geera with oil to dhal, stir and let cook for 10 mins, stirring occasionally.

Taste for salt and adjust accordingly within the last 10 mins of cooking, add water if necessary.

Bodi

Bodi I bundle Bodi, chopped in 1 inch pieces 3 medium tomatoes, chopped 1 onion, chopped 5 cloves garlic, grated 1/4 scotch bonnet pepper, chopped 1 tsp ground black pepper 1 tsp salt 1 tsp all purpose powdered seasoning (optional) 4 tbsps cooking oil

Method: Saute onion and garlic in oil for about 3 minutes. Add bodi, salt, powdered seasononing and black pepper and stir, cover and let simmer under medium heat for 10 minutes, stirring occasionaly.

Add tomatoes and stir. Cover and let simmer under low heat for 15 minutes, stirring occasionally.

Taste for salt and adjust accordingly.

Rice

Rice 2 cups rice 6 cups water 1 tsp salt

Method: Bring to boil 5 cups of water in a deep pot, Add rice and salt and stir, let cook uncovered under high heat, stirring occasionaly until rice is tender.

Strain rice.

Serve rice with dhal, bodi, cucumbers and lettuce.

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In Trinidad and Tobago this pumpkin recipe is usually called “Pumpkin Talkari” and it’s a hit at many of the Hindu homes and celebrations since it’s a vegetarian dish that’s full of goodness and simply amazing with roti.

Method: Peel, cube and wash the pumpkin and drain.

In a deep pan or pot, heat the oil and saute onion and garlic until light brown, stirring occasionally.

Here’s a very simple recipe for cooking pumpkin which will almost guarantee a great final dish.

Add pumpkin, hot pepper, salt and stir well.

Ingredients

Add sugar, black pepper, geera and stir well.

1 lb pumpkin (peeled and cubed – 1 inch pieces 1 medium onion, chopped 4 cloves garlic, grated 1/2 hot pepper, sliced (scotch bonnet or habanero) 2 tbsps vegetable oil 2 tsps golden brown sugar 1 tsp salt 1/4 tsp ground black pepper 1/4 tsp grind geera

Cover and let simmer over low heat for about 30 minutes, stirring ocassionally - using the back of your cooking spoon to gently crush any of the pieces that may still have the cubed shape. You will notice that it will spring it’s own natural juices, the key at the end is to ensure all of this boils down and the pumpkin thoroughly melts, thickens and is smoothed.

Taste for salt and adjust accordingly.

Serve on the side with white rice or roti.

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Trinidad...

Doubles also known as ‘Bara and Curry Channa,’ the most popular and revered street food in Trinidad!

Bara Ingredients: 1 lb flour 1 tbsp baking powder 1 tsp instant yeast 1 tsp saffron powder (turmeric) pinch of ground geera (cumin) 1 tsp salt 1/4 tsp sugar 2 cups water 1 tbsp vegetable oil 2 cups oil for frying Channa Ingredients: 1/2 lb channa (chick peas) 10 cups water, for boiling 2 tsps baking soda 1 tsp saffron powder (turmeric) 1 tsp salt fore boiling 1 tsp salt, for cooking 2 tbsps curry powder 1/2 tsp ground geera (cumin) 1 tsp amchar massala 1 onion, chopped 3 cloves garlic, minced 2 tbsps vegetable oil 1 1/4 cups water, for cooking 5 leaves chadon beni (bandhania), finely chopped 1/2 hot pepper, sliced (scotch bonnet or habanero)

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Bara Method: In a large bowl combine flour, baking powder, yeast, saffron, geera, salt and sugar. Add enough water to make a soft dough and knead well.

Spread a tablespoon of oil over dough, cover with a cloth and let rise fro 1 1/2 hours.

utes. Add water (pour enough water to cover channa), salt and hot pepper and stir. Cover, lower heat and simmer for 10 minutes. Add chadon beni and stir. Cover and simmer for a further 10 minutes or until channa is soft and moist. Add more water if necessary.

Adjust seasoning to taste.

Toppings:

To shape bara, spread a tablespoon of oil over the service of the dough board, take about 1 tablespoon of dough and roll with hands into balls about 2" in diameter, then place on dough board and flatten with hands to a circle 4 or 5 in diameter. Rub a little oil on hands if dough sticks to it.

Fry one at a time in hot oil; turn once and drain on kitchen paper towels.

Cucumber Ingredients: 1 cucumber 1/2 tsp salt 2 pimientos, minced 2 dash pepper sauce

Channa

Grated cucumber with the skin on, add salt, pepper sauce, minced pimientoes and mix well.

Method:

Mango Chutney

Soak channa in water overnight (if using canned channa (chick peas), just use right away).

Ingredients:

Drain soak channa. Add water, soaked channa, salt, saffron and baking soda in a deep pot and boil until tender. Drain well.

Mix the curry powder, geera and masala in 1/4 cup water to form a paste. Heat oil in a heavy skillet or deep iron pot, add onion, garlic and saute for a few minutes. Add the paste and stir until it froths and becomes golden brown.

Add channa, stir to coat well and cook for 5 min-

4 green mangos (preferably long mango), peeled, sliced and diced 1 hot pepper, sliced (scotch bonnet or habanero) 7 cloves garlic 7 leaves Chadon beni, chopped salt to taste Method: Place ingredients in a blender and puree Place in containers and refrigerate or freeze.

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I found this recipe on one of those free recipe handouts that you can sometimes find by the spices at the grocery store. This handout was a really good one, it came with 13 recipes all from McCormick速.

I don't know about you, but I am always looking for new ways to eat my veggies! One of my favorite vegetables is broccoli. I prefer fresh over frozen, but this recipe called for frozen, so I figured I would give it a try.

Overall, I really liked this side dish. It was creamy, cheesy and yummy.

Ingredients: 1 (16 oz) pkg frozen cauliflower florets, thawed 1 (16 oz) pkg frozen broccoli florets, thawed 1/2 cup plus 2 tbsps grated Parmesan cheese, divided 4 oz cream cheese, cubed 1/2 cup fine plain bread crumbs 2 tbsps flour 1 1/4 cup milk 2 tbsps butter 2 tbsps butter, melted

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1 1/2 tsps Italian seasoning, divided 1 large onion, chopped (1 cup) 1 tsp garlic salt 1/4 tsp black pepper

Add milk, stir and cook until thickened and bubbly.

Mix bread crumbs, 2 tbsp of the Parmesan cheese, 2 tbsp melted butter and 1/2 tsp of the Italian seasoning in a small bowl.

Add vegetables, toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture. Bake in a preheated 350 degree oven for 40 minutes or until heated through and top is lightly browned.

Add cream cheese and remaining 1/2 cup Parmesan cheese; stir and cook until cream cheese is melted.

Cut up any large broccoli or cauliflower florets into bite-size pieces.

Makes around 8 servings.

Melt 2 tbsp butter in large skillet over medium heat. Add onion, cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp Italian seasoning, garlic, salt and pepper.

http://www.eatcakefordinner.net

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Trinidad

Curry Goat

INGREDIENTS: 2 lbs goat meat 1 lime (for washing goat) 1 medium onion, finely chopped 6 cloves garlic, grated or minced 2 sprigs scallion (aka green onions, also called "chives" in Trinidad), chopped 1 sprig celery, chopped 7 leaves culantro (aka bandhania or shado beni), chopped 1 sprig thyme, chopped 3 pimiento peppers, chopped 1/4 - 1/2 hot pepper (habanero or scotch bonnet), sliced 4 tsps curry powder 2 tsp ground masala 1 tsp ground geera 1 tsp ground black pepper 1 1/2 tsp salt 1 cup coconut milk (if using powder, dilute 3 tsps in 1 cup water) 3 tbsps cooking oil 1/4 cup water (for making curry paste) water (for cooking goat)

Šwww.thelemursarehungry.wordpress.com

Serve with roti or rice or anything nice

47 METHOD: Step 1 Clean meat (cut out the excess fat) and cut into cubes. Wash with lime juice and drain, wash and drain twice (with just water) and set aside.

Step 2 In a blender or food processor add the scallion, celery, culantro, thyme, pimientoes and blend to make green seasoning. Reserve about 2 tsps for the curry paste.

Season the goat meat by adding salt, black pepper, the rest of the green seasoning and mix well. Let marinate for 1 hour.

(Note: If using already made green seasoning use 3-4 tbsps for marinating and 2 tsps for the curry mixture) Step 3 In a cup or small bowl, add the curry, masala, geera, green seasoning, 1/4 cup water and mix to form a paste.

Step 4 Heat oil in a deep heavy pot. Saute the onion, garlic and hot pepper for 2 minutes. Add the curry paste and stir constantly for about 2 minutes or until golden brown.

Add the marinated goat and stir well to coat. Cover and let simmer over medium heat, while it springs and cooks in its own juices. Stir often to avoid sticking.

Step 5 When the liquid boils down, stir constantly to fry for about 1 minute.

Then add water just below meat level. Stir well, cover and let cook over high heat for about an hour or may be more, it depends.

Stir often to avoid sticking which means you have to pay close attention to your pot and add water when it is necessary to maintain cooking consistency until the meat is tender. Always keep the water level below meat level during cooking.

(Note: Cooking goat meat in a deep heavy pot over a lit burner tends to be time consuming because it takes a lot of time to cook this way before the meat becomes tender. Using a pressure cooker cuts the time by half, however if using a pressure cooker you will have to closely monitor the goat while it cooks so that it doesn't burn) Step 6 When the meat is tender add the coconut milk, stir well and let cook until it boils down to a gravy. Taste for salt and adjust accordingly.

Enjoy with roti, rice or anything nice.

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Šwww.thelemursarehungry.wordpress.com

Jamaican Ackee & Salt Fis

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49 The pulp of this fruit looks and tastes like scrambled eggs when cooked, and Jamaicans like to serve it with salt cod. Look for cans of it in Caribbean markets.

Ackee

WARNING: If you are using picked Ackees for this recipe, only the yellow pulp on ripe ackees is edible. Eating underripe ackees that haven't opened on their own, or eating the pink portion of ripe ackees, can cause harmful effects.

Šwww.tasteslikehome.org Ingredients: 1/2 lb Saltfish (dried, salted codfish) 1 can of ackees (drained) 1 medium onion 1/2 tsp ground black pepper 3 tbsps of butter 1/2 hot pepper (scotch bonnet or habanero) 1 bell pepper 1 chopped tomato 1 sprig fresh thyme or 1 tsp dried thyme 2 cloves of garlic Optional: 2 sprigs scallion or spring onions 6 slices of bacon Mehtod:

simmer the fish for 20 minutes (until the fish is tender).

Chop the onion, garlic, sweet bell pepper, hot pepper and tomato.

Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh of the fish.

Melt the butter in a frying pan and saute the onion, garlic, black pepper, sweet bell pepper, hot pepper and thyme for about 3 minutes.

Add the tomatoes and flaked fish and stir-fry for 10 minutes.

Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee.

Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)

Serve with yam, green banana, fried dumplings, rice or Irish potato.

Bring a pan of cold water to the boil and gently

Serves 4.

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Aloo Pies Trinidad Aloo (Potatoe) Pies Ingredients: The Filling 5 medium potatoes 1 tsp salt 1/4 tsp of ground black pepper 1/4 tsp geera 1/4 hot pepper, finely chopped (scotch bonnet or habanero) 5 cups water, for boiling potatoes 1 tsp salt, for boiling potatoes

and mix well to form a smoothe and firm dough. Let the dough soak for 20 minutes. Tear dough and make small buns or balls about 2 inches in diameter. You can get 8 pies from the ingredients so make 8 buns from the dough and put to soak for an additional 15 minutes. After this use a rolling pin and roll out the buns so that the dough is flat about 5 inches in diameter (do this for all 8 buns).

Cooking

The Dough

Place some of the potato mash on one half of the roll out bun. (Average how much potato mash to use for each pie). Now fold the pie in half. Use a fork and press on the edges of the pie so it can stick. Do this for the 8 pies.

2 cups of flour 2 1/2 tsps baking powder (or 1 tsp baking powder + 1/2 tsp of yeast) 1/2 tsp of salt 3/4 cup of water 2 cups of vegetable oil, for frying

Heat oil in a frying pan or pot and fry pies one or two at a time. When the pie completely swells during frying on one side, flip on the other side. Continue to flip until its browns equally on each side. (It usually takes about 5 minutes). Place in a bowl with paper towels to soak any excessive oil.

Instructions:

The only difficult part in making this is knowing how to kneed the dough properly. This will be acquired in time with practice.

The filling In a deep pot, add water, salt and boil potatoes. You have two options when it comes to the potatoes.

You can peel, wash, cut in half and boil till tender. Or you can wash, cut in half, boil and peel after it’s cooled. Make sure the potatoes are completely submerged in the water. Take a knife or fork and stick the potatoes, if it can go through the potatoes easily stop boiling, if not, keep boiling until the fork/knife can penetrate the potatoes easily. Put the potatoes in a deep bowl and mash or crush the pototoes until it has a smoothe consistency as if you are making mash potatoes. Add salt, black pepper, geera and pepper (if you like spicy food) and mixed it in the mash potatoes.

If you have blended green seasoning you can mix in 1/2 teaspoon for flavour (optional).

The dough In a deep bowl, add flour, salt, baking powder, water

Chutney Ingredients: 2 green mangoes or pommecytheres, peeled, washed, sliced and diced (discard seeds).

5 leaves chadon beni, chopped 1/4 hot pepper, chopped (scotch bonnet or habanero) 2 pimiento peppers, chopped 1 clove garlic, chopped 1/2 tsp salt 1/2 tsp black pepper Place all ingredients in a blender and blend until well mixed.

Serve pies with mango or pommecythere chutney or pepper sauce.

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Carnival time means loads of visitors to our shores and lots of liming sessions, be the house limes or pan limes, beach limes or liming on Carnival Monday and Tuesday. Trinidadians and Tobagonians invented the word lime, and so we are masters at it, even when we are not supposed to be doing it!

A traditional liming snack is souse; it’s perfectly flavoured with lip-puckering acidity from limes and heat from hot peppers. Chadon beni, onions, garlic and salt round off the flavours for a finger-licking, mouth-burning experience.

Souse is a pickling method of preparing meats and vegetables, originally the pig’s trotters were soused, first they were cleaned and cooked and then soaked for many hours in fresh lime juice, pepper and onion juice. Since then we have added chicken’s feet, cow’s skin and lambie (sea conch) souse to our Trinidadian menu!

Chicken Foot Souse Ingredients: 2 lbs chicken feet 2 small cucumbers 2 large onions, thinly sliced 1 hot pepper, thinly sliced with seeds (scotch bonnet or habanero) 1 cup lime juice 2 cups water 1 cup chadon beni, chopped 1/4 cup chives, chopped 2 pimiento peppers (green), chopped Method: Cut the claws off and any dirty part on the chicken feet and discard. Wash chicken feet with 1/2 of a lime juice in water and drain. Wash with just water twice and drain. In a deep pot boil in lightly salted water for about 30 minutes or until tender. Drain and cool.

Wash, peel and dice cucumbers (you can leave some layers of skin on the cucumbers if you wish).

Puree the chopped chadon beni, chives and pimientos in a blender.

Place chicken feet in a large glass bowl. Add onions, hot pepper, lime juice, water and chadon beni puree and stir well to cover with marinade.

Adjust salt according to taste.

Cover and let stand at room temperature for 3 to 4 hours. Stir every hour to keep all pieces exposed to marinade.

(This recipe can also be used to souse pig foot, cow’s skin, and lambie) Serves 8

Bon Appetit!

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