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.

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.

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!!

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.

Doubles

Hey Guys.....So this is me trying out this blogging thing for the first time......I'm told once you start blogging you can't stop....Soooo lets see how this goes.......

My First Post consists of the recipe for "Doubles"..........every Trini's Favorite Food......anytime...........anywhere...........Usual Sunday Morning Breakfast or after Party Food.

The only question that will be addressed to you would be Slight/Medium/Heavy in Trini Slang.

Originating from our shores of Trinidad & Tobago, Doubles is tantamount with being a Trini, just ask any Trinidadian or International Trinidadian!



Here's what you'll need;

Bara/Dough

2 c               Flour
1/2 tsp.       Salt
1 tsp.          Saffron Powder
1 tsp.          Yeast
1/4 tsp.       Sugar
1/3 c           Warm water
                   Oil for Frying

Channa

1/2 lb          Channa soaked overnight
1 1/2 tbsp.  Curry Powder
1/4 tsp.       Ground Geera
4-5             Cloves Garlic diced
1                 Onion diced
1                 Pepper optional
2                 Pimento Peppers diced
4                 Shadow Benni Leaves finely chopped
1/4 tsp.       Black Pepper
2 tbsp.        Oil
                  Water
                  Salt to taste

Technique

Combine flour, salt and saffron
In another bowl combine warm water, sugar and yeast, stir until dissolved
Add water mixture to flour add additional water to make dough soft but yet a little firm
Cover with a damp cloth for about 1 hour
Once dough is ready, using your hands make small balls from the dough
Heat oil in pot, once oil is hot open dough with hands and place in oil to fry, turning over rapidly till cooked, place in a cooler to keep hot

Season channa with shadow benni, garlic, onion, pimento, black pepper and salt
In a small bowl combine curry powder and geera with a little water
Heat oil in an iron pot with garlic, onion, pimento and pepper until golden
Carefully add curry power mixture to pot stirring occasionally
Once curry is fried well add channa stirring until all are coated in curry and fried
Add water to cook until soft adding to salt to taste


Well that's it friends Doubles unleashed, enjoy with various sauces, chutney or roast pepper.
I'll probably give you the recipe for Roast Pepper later on, so stay tuned and let me know how it turns out if you do decide to try the recipe rather than buying them.

How do you like your Doubles??  Slight/Medium/Heavy.....Leave me a comment!!