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
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.
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.
Hey guys just as promised here is the recipe for roast pepper or murtani as its also called. There are a lot of different peppers that this dish can be made with. It would all depend on how spicy your desire. Some of the more spicy peppers would be congo pepper, scorpion pepper and seven pod pepper. Some of the milder ones would be habanero and scotch bonnet. So your choice in terms of choosing which one you will be using for this recipe.
Ingredients
5 Peppers
4 Pimentos
1 Head Large Garlic peeled
1 Large Onion peeled
5 Medium Tomatoes
1 Bhigan
4 Ochros
5 Leaves Shadow Benni finely chopped
1 Piece Celery finely chopped
1 Lime
Salt
Oil
Technique
Roasting can be done on stove top or fire side. Roast all peppers, pimentos, garlic, onions, tomatoes, bhigan and ochros using skewers and thongs. In a bowl mash and combine all ingredients adding the shadow benni, celery, lime juice and salt. Using a kalchul or pot spoon heat oil for about 1-2 minutes then chunkay as they say which is basically sauteing the ingredients together. Mix together. this dish is best enjoyed with doubles or rice, dhal, duck/goat or rice, dhal, bhaji or possibly interchange rice with roti.
So guys tell me if this is you..........................
