Trini Ginger Beer

Another exotic drink from our beautiful Island Trinidad is Ginger Beer.  It’s not like traditional beer as the fermentation period is about one day to one week depending on how strong you like it. It's a very refreshing drink. So here goes!

Ingredients

1 lb green ginger
10 cups cold water
1 lime
2 cloves

Method

Wash, peel and grate ginger. Peel and juice lime; keep the rind. Mix ginger, water, cloves, lime juice and the rind. Pour this mixture into clean glass bottles and leave to ferment for about one day, preferably in the sun. More time = stronger drink. Strain the ginger beer and sweeten to taste with cane sugar. Refrigerate until ready to use. Serving place crushed ice in glass (not plastic!) and served chilled!

Cassava Pone

Mmm pone. A sinfully sweet childhood memory. Not a pudding, not a cake, but something somewhere in between. Cassava is intriguing in that although it appears excessively dry when in its raw state, once baked it melts and morphs into a wonderful ‘gelatinous gloop’



INGREDIENTS

1 ¼ cups brown sugar
1 lb. raw cassava grated
1 cup milk
½ tsp. nutmeg or mace
½ pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins (optional)
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon
1 tsp. vanilla

METHOD

1. Combine cassava with milk, sugar and spices and mix well.
2. Add raisins (if using), coconut, hot water and melted butter.
3. Mix briskly and taste for sweetness desired.
4. Add more sugar if necessary, pour into greased Pyrex dish. (This time around I used a non-stick baking pan. As it was black I lowered the temperature from 375 to 350 F.)

Pepper Roti

Is your tolerance for heat is a bit high? Well this roti is for you. Even by itself pepper roti makes a wonderful spicy side dish.

Ingredients

For Roti

3 cups flour

3 tsp. baking powder

1/2 tsp. salt

1 tsp. sugar

1 1/2 cup water

1 tbsp. oil

2 tbsp. butter

For Pepper Filling

4 hot peppers

2 cups grated potato

1 cup grated carrot

40 leaves shadow benni

10 cloves garlic

1/4 onion, chopped

2 cups grated cheese

salt to taste

2 pimento peppers, chopped

Note: The pepper roti filling could be modified with other ingredients such as tomatoes, baigan and even peas and carrots. Experiment and enjoy.

Method

Grate and wash the potato Note: This washing process prevents the potato from turning brown: similar to how an apple turns brown after cutting.Chop and blend the hot peppers, pimento peppers, shadow benni, garlic, onion and carrot. Add salt to taste.Add the potato then the cheese and mix together. Set aside.

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. Afterward, open out the dough spread 1 tbsp of butter sprinkle flour. Make a cut from the center and roll into a cone. Press the peak and flatten the center of the cone. Leave to rest for 15 minutes.

Roll out both balls with a bailna. Heat the tawa then lower the fire and spread one roti. Spread the pepper mixture then place the other roti over it and press right around. Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface and let cook for a few minutes…then cut into pieces and serve.

Bake and Shark

Guys, no words needed here!!


Ingredients

Fried Bake

4 cups flour
1 1⁄2 teaspoons salt
4 teaspoons baking powder
2 1⁄2 cups water (to form a soft dough)
3 cups oil (for frying)

Fried Fish

6 medium shark fillets (shark or any mild firm fish)
2 medium lemons
1 1⁄2 cups breadcrumbs
1 1⁄2 cups flour
2 tablespoons minced chives or 2 tablespoons thyme
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper sauce
2 medium eggs (beaten)
2 cups vegetable oil (for frying)

Method

Fried Bake

Sift flour, salt and baking powder. Add enough water (around 2 1/2 cups) to make a soft dough. Knead for about 10 minutes. Leave to rest for 1/2 hour or more. Divide into 6 portions. Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick. Oil hands to prevent the dough from sticking to your hands. Fry in hot oil until brown, turning once. Drain on kitchen paper.

Fried Fish

Combine chive, thyme, garlic, salt and pepper sauce. Marinate fish in lime and salt for about 15 minutes. Drain well and rub with seasoning mixture. Dip fillets in flour. Dip fillets in egg. Dip fillets in breadcrumbs. Fry on both sides until brown. Drain thoroughly on kitchen paper. Cut open bake and place fish inside of bake, you can add lettuce, tomatoes, cucumbers. pineapples, and any other dressing you desire.

Paw Paw Balls (also known as Papaya)

Another great dessert from our Island of Trinidad is Paw Paw Balls also known as papaya. Very simple!

Ingredients

1 paw paw, peeled and grated
1 teaspoon lime zest
2 teaspoons lime juice
¾ cup sugar (per every cup of paw paw)
green food coloring or red food coloring

Method

Squeeze excess juice out of the grated paw paw. Measure the paw paw: to every cup of paw paw, add ¾ cup sugar. Mix the paw paw, sugar, lime peel and lime juice in a saucepan. Cook slowly over medium/low heat until the mixture "gels". Add a few drops of food coloring. Cool. Shape into balls and roll the balls in granulated sugar.

Ponche De Crème

Another classic Christmas drink in Trinidad is Ponche De Crème. Or as local Trini's know it, punch-ah-creme :) It is a milk drink not straying far from what is known as eggnog but with heavy milky overtones. And off course we cant forget what it is mainly known for – the alcohol. Here’s a simple recipe for this popular drink.

Ingredients

6 eggs
4 cups evaporated milk
1 cup sweetened condensed milk
¾ cup granulated sugar
2 cups golden rum or 1 cup puncheon
½ teaspoon grated nutmeg
1 teaspoon minced lime zest
1 teaspoon aromatic bitters

Method

In a medium stainless steel bowl beat eggs with sugar, place into a double boiler, and over simmering water cook eggs until thick and sugar has dissolved. Do not heat the eggs directly to prevent cooking. Remove the mixture from the heat. Add condensed milk, evaporated milk and alcohol. Combine the mixture well. Add lime zest, aromatic bitters and nutmeg stirring continuously. Store in glass bottles and refrigerate until ready for use. Serve with crushed ice

Trinidad Black Fruit Cake

The smell of black cake at Christmas. This is another must haves at Christmas time here in Trini. Just make sure you don’t have too much! 

Ingredients


FOR THE CAKE

1 lb unsalted butter
1 lb sugar
8 eggs
1 tsp lemon essence
2 tsp lime rind (zested)
2 tsp almond essence
2 tsp vanilla
1 lb all-purpose flour
4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg

THE FRUIT BASE

1 lb pitted prunes
1 lb raisins
1 lb currants
1 bottle cherry brandy
1 bottle rum

THE BROWNING

1 lb brown sugar
1/2 cup boiling hot water


Method


Usually folks have their fruits soaking for as long as one year for this recipe. But the minimum I would say you should soak your fruits for should be one month.


Chop all the fruits and place in a large bowl. Pour cherry brandy and rum and leave in a cool corner, covered, so that it can soak up the alcohol. One month before is optimum but the longer you leave it the better! 

Baking day – Blend Fruits:

Pour the soaked fruit and remaining juices into a blender and blend until thick and chunky.

Prepare The Browning:

Burn the sugar until it has caramelized and add hot water gradually. Let this mixture cool.

1. Preheat oven to 275F 
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing in
4. Add lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base and ‘browning’ prepared earlier
8. Pour batter into greased baking dishes
9. Bake for 3 hours

10. Once removed from the oven soak with equal portions of rum to your liking.

Saheena

This is an appetizer that goes well with any type of chutney or just some pepper sauce. It's a must try!

Ingredients

 lb split pea flour
1 lb all-purpose flour
1/2 lb fresh dasheen bush leaves chopped finely
1 tablespoon saffron powder
2 teaspoons ground cumin
1 tsp yeast
1 tsp. of sugar
pinch of salt
1 onion, minced
1/2 garlic head,  about 6 cloves minced
1 cup of vegetable oil

Method

1. Get a 1/2 cup of water and dissolve the teaspoon of sugar. With this solution add the yeast and stir.

2. In a bowl add the Split Pea Flour and All-purpose Flour and mix it with the salt, saffron powder, onion, cumin, garlic and yeast solution.

3. Add freshly chopped spinach and mix to combine with the dough. Make sure the dasheen bush leaves is mixed thoroughly through the dough.

4. More water will have to be added until you can pick up with your hand so that it has a soft dropping consistency.

4. Leave to rise for approximately 45 minutes.

5. Remove by the tablespoon and drop into hot oil

6. Take out with strainer and soak excessive oil on paper towel

Trini Corn Soup

Who doesn't love soup especially corn soup.Usually this dish yes I said dish not appetizer is an absolute must have after fetes, parties or night club. Because if the amount of ingredients added to this soup it has to be classed as a dish. You can use salted pig tails in making this dish, but this time we’ll go strictly vegetarian. FYI – corn soup is one of those hearty meals on the go.

Ingredients

2-3 corn on the cob
2 tablespoon chopped shadow benni 
2 tablespoon vegetable oil
1 large onion
3 cloves garlic
2 tablespoon chopped chives
3 sprigs thyme
2 tablespoon parsley
1 cup of celery
1 cup yellow split peas
1 scotch bonnet pepper (any hot pepper you like)
3 cups vegetable stock
3 cups water
1/4 teaspoon black pepper
3/4 tablespoon salt
1 large sweet potato cubed
4 medium potato (I used Yukon gold) cubed
1 lb pumpkin (about 1 1/2 cups) cubed
1 can coconut milk (about 1 1/2 cups)
1 can creamed corn
1 large carrot diced


For the dumplings

3/4 cup flour
pinch of salt
pinch of sugar
water 

Method

With the cobs of corn all you have to do is clean them, rinse under cool water and cut into 1 inch pieces. In a large pot, heat the oil on medium heat, then add the diced onions, garlic, celery, herbs and hot pepper. Let that saute for a couple minutes, then add the split peas and stir well. Now add everything else mentioned in the ingredients list above, except the pieces of corn and dumplings. Bring that up to a boil, then reduce to a gentle simmer for 70 minutes. The idea is to cook the split peas and allow everything else to cook-down and melt away into a lovely thick soup. Leave the pot slightly ajar and remember to keep stirring the pot.

 For the dumplings basically all you’re doing is making a dough from the ingredients listed above, then allow that to sit for about 10 minutes. Then pinch off small pieces of the dough and roll that into small cigars using both hands.

After the 70 minutes, go ahead and add the pieces of corn and dumplings. Allow that to come back up to a boil and let it cook for about 15-20 minutes. Remember to keep stirring the pot and if you notice that it’s overly thick, feel free to add more water of vegetable stock if you have.

Saltfish Buljol

This is another of Trinidad’s no hassle dishes passed on from generations. This dish can be paired with either coconut bake,roast bake, hot sada roti, hops bread or even a few CRIX crackers. 


Ingredients:

1/2 lb saltfish 
1 medium-size onion, chopped
3 pimentos
1/2 hot pepper (or add pepper to taste)
1 sprig chive chopped
1/2 lemon or 1 lime
2 tbsp olive oil
3 medium sized tomatoes chopped

Method

Boil, clean and debone the Saltfish . Break into small pieces and wash to take out excess salt. Take up handfuls of saltfish and squeeze out water. In a separate bowl add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

Trini Saltfish Accra

OK Folks today we will be doing a appetizer. This simple dish can be prepared and done within half an hour. It is a great dish to serve at picnics, limes, parties and family gatherings.


Ingredients 

2 cups flour, sifted
2 tsp. Baking powder
1 tsp. brown sugar
½ lb. salt fish, boiled and flaked
1 tsp. parsley
1 tsp. celery, finely chopped
1 bundle chive, finely chopped
1 small onion, grated
2 cloves garlic, grated
2 sprigs thyme, finely chopped
Oil for frying
Water
salt to taste
Hot pepper  (optional)

Method

Combine the flour, baking powder, onion, garlic, the rest of the seasonings, and the salt-fish. Pour some water at a time and mix the ingredients until a soft batter is made. Dip a tablespoon in a bowl of water before dipping it in the batter. Drop tablespoons of the batter into hot oil. Fry until slightly golden. Remove and drain on a paper towel.

Exotic Trini Pastelles

Hey guys so another Trini favorite are Pastelles. These are a traditional Trini Christmas delicacy and one I absolutely love. They are easy to prepare however a little time consuming. you can make these pastelles with either chicken, beef or vegetables. I will be using chicken for this recipe. 


Ingredients for dough

2 cups yellow cornmeal
3 cups warm water
1      tbs chopped shadow benni leaves
1/4   cup chopped fresh thyme
2 cloves garlic chopped
1/2 cup butter
11/4 tsp salt

Method for dough

In a food processor or by hand, combine cornmeal with all dry ingredients, Add enough water (begin by adding just two cups) water and process to make a soft, pliable dough. If needed add a little more water. Divide the dough into 12 balls of dough. Cover with a damp cloth to prevent drying.

Ingredients for filling

1 lb chopped or freshly minced chicken
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
2 1/4cup chopped fresh thyme
2 pimento peppers chopped
4 cloves garlic chopped
1 tbs chopped celery
2      tbs chopped shadow benni leaves
1/2 congo pepper, seeded and chopped, (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins


Method for filling

 Add salt and black pepper to chicken. Add 1/4 cup chopped chives and one tbs thyme and 2 tbs shadow benni leaves. In a large sauté pan heat olive oil, add onion, garlic and sauté until fragrant. Add pimento peppers, add remaining chive, pepper, and thyme, add meat and cook until brown. Add tomato sauce cover and simmer for about 15 minutes. Add raisins, capers and olives and stir to combine. Cook for about five minutes more, taste and adjust seasoning and salt. Add two tbs fresh thyme and stir to combine. Remove from heat and cool. 

Place one piece of dough on a greased fig leaf, and press to an eight-inch width, spoon two tablespoons filling onto the middle of the dough and fold and seal pastelles. Wrap in fig leaf and tie into a neat package. Steam pastelles in water with garlic and fresh green seasoning for 45 minutes or until cooked. Makes 12 to 15 pastelles

Wrapping them in fig leaves to steam makes all the difference with the overall flavor and also makes a much better textured pastelle. The leaves allow the steam to penetrate the pastelles allowing the corn to absorb the moisture and heat and so lock in the flavor of the corn. Enjoy!!!

Pelau

Folks, today I'm enticing you with a one pot meal. its called Pelau and consists of rice, meat of your choice and peas. Trini folks adds lots of different ingredients to it, so you can edit this recipe to suit you. This recipe can be used without meat, you can use mushrooms, whole kernel corn or baby corn and soya or you can actually use different types of meat, lamb, beef, pork or anything of your choice. You can also use fresh coconut milk in this recipe. For this recipe I am using chicken.

Ingredients

1½ lb chicken, (cleaned & seasoned)
2 tbsp brown sugar
1 onion (diced)
4 cloves garlic (diced)
1  chive (diced)
5  shadow benni leaves (diced)
3  pimento (diced)
1 tin processed pigeon peas
1 whole scotch bonnet pepper
1½ cups brown rice
1 sm pc pumpkin (grated)
1 medium carrot, (diced)
2  tomatoes (diced)
1 sm pc ginger (grated)
2 tbsp oil
salt
black pepper
golden ray butter

Method

In a large pot add oil and sugar, you have to be careful not to burn the sugar too much because the food will lose its flavor and will also taste burnt. When the sugar look as if its frothed up add the chicken and stir for about 1 min. Add the rice and peas and stir until everything is evenly coated. Here you will add all of the remaining ingredients except the golden ray butter. Add about 2-3 cups of water. Cover and reduce to a simmer until all the liquid has been absorbed. When almost finished add the golden ray butter then taste. This Pelau can be served with a variety of salads or avocado. Enjoy!!

Sorrel

So folks, in Trinidad around Christmas time this drink is what you will find in everyone's home. It is actually quite appropriate given that the color of Christmas revolves around red. I am talking about "Sorrel" people yes Sorrel. You can make this drink with or without rum, this recipe includes the rum.So tasty!!!

Ingredients

8 oz          Dried sorrel (cleaned)
2-3           Cinnamon sticks
12            Whole cloves
1 1/2 c      Sugar
1 pc          Dried or fresh orange peel
1/4 c         White Oak rum
1/2 tsp      Ground cinnamon
1/4 tsp      Ground clove

Method

In a pot, bring 10 cups of water to a boil then add the sorrel, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute. Cool and cover overnight. Strain the liquid through a fine sieve into a glass jar. Add the sugar and the rum. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar and refrigerate.

Chicken Foot Souse

Hey folks, I have only been posting vegetarian style cuisine, today I have for you some chicken foot souse. A delicacy here in our lovely island Trinidad and Tobago.

Ingredients

1 lb   Chicken foot (cleaned)
1       Scotch bonnet pepper (cut up)
1       Head garlic (chopped finely)
6       Leaves Shadow benni (chopped finely)
2       Pimento (chopped finely)
1       Onion (sliced thin)
1       Lime (sliced thin)
1       Cucumber (sliced thin)
         Lime juice
         Salt
         Black pepper

Method

Make sure that the chicken foot has been cleaned and trimmed properly. Wash chicken foot and place in a deep pot with water.  Bring to a boil, add the salt and let them cook until tender (about 40 minutes). Drain and rinse then place them in a deep bowl. Add all the ingredients together as well as 2 cups of room temperature water.

Look at how delicious this looks, you absolutely have to try this recipe. You can refrigerate for about 2 hours before serving.

Barbadine Punch (Giant Granadilla)

Hey guys, today we're using the Barbadine also known as Giant Granadilla to make a punch. This fruit can be used to make either a drink or ice cream.

The Barbadine has to be ripe to make the punch OK. This is my absolute favorite drink!

Ingredients

1          Large Barbadine/Giant Granadilla 
1/2 tsp Cinnamon
1 tsp    Vanilla essence
1 can   Evaporated milk
2 c       Full cream milk
3/4 c   Condensed milk
           Angostura bitters
           Salt

Technique

Peel the Barbadine, cut into half and extract seeds. Place seeds in a bowl, remove as much pulp from the seeds as you can. Blend all of the pulp together with the evaporated milk and carnation milk. In a jug add remaining ingredients and mix well. Using a strainer pour the contents through to ensure there is a smooth consistency. Refrigerate and serve with ice or top with whipped cream.

Tamarind Balls

Hey folks, soo all this food and no desert???? So today I'm sharing with you the recipe for tamarind balls. it's a very simple recipe and doesn't take long at all. I know I said desert so you're thinking something sweet right, wrong this is a spicy desert!!

Ingredients

1 1/2 lbs White sugar
1 lb         Tamarind (cleaned)
               Salt
               Pepper (finely minced) or
               Pepper sauce


Method

Put 1/4 cup sugar in a shallow plate. In a bowl combine tamarind, pepper, salt, remaining sugar and a touch of hot water. Using your hands, mix all ingredients together. Divide the tamarind mixture into bite size portions and shape into balls. Roll the tamarind balls in the sugar from the shallow plate, coat evenly.

Callaloo

Hey guys, sorry for the long break but I'm back and today's post is all about making callaloo!! Some folks like to add salted meat or crab to their callaloo but today we are doing the vegetarian version, so you can edit this recipe to your liking. Additionally I like to use freshly made coconut milk but I know for convenience nowadays everything is pre-made so using the prepacked coconut milk is fine.

Ingredients

1       Bundle dasheen bush leaves (cut up)
5-6    Ochro (cut into 1 inch pieces)
Pc     Pumpkin (cut up)
1       Head garlic (crushed)
4       Leaves Thyme (chopped finely)
4       Leaves shadow benni (chopped finely)
2       Pimentos (cut up)
1      Scotch bonnet pepper
1 pk  Coconut Milk or freshly blended coconut milk
         Salt
         Golden Ray

Method

Place all ingredients except golden ray and coconut milk into pot of boiling water.

Bring to boil, then add coconut milk and boil. Add scotch bonnet pepper and cover pot.

After about 30 mins, either using a swizzle stick or electric hand held blender, swizzle callaloo until desired. I don't like how pureed the callaloo gets with the hand blender so I use a swizzle stick.

 Add golden ray and stir, taste for salt and we're all done. Serve with rice or macaroni pie and your favorite meat.