Kurma

This is a very popular snack and delicacy in Trinidad and Tobago. It is normally during Divali (Diwali) or Eid. However, due to it's popularity of the dish, it made all year round. And guess what?! It's easy to make and trust me your kids would be asking for more. To think of it, even I would ask for more....

Ingredients:-

2 1/2 lbs all purpose flour
1 lb butter
1 tsp grated ginger
1/2 tsp cinnamon powder
1/2 cup Evaporated milk
4 cups granulated sugar
1 cup water

Method:-

1. Shift the flour into a medium size mixing bowl
2. Gently rub butter into flour until it is crumbly
3. Add the grated ginger and cinnamon powder
4. Add enough milk to form a stiff dough
5. Cut the dough evenly and divide into balls
6. Roll out each ball to approximately 1/2" thickness and cut into strips of about 1" thick
7. Deep fry until golden brown and crispy
8. Now in a sauce put combine the water and sugar  and bring to a boil until the mixture thickens
9. Pour the syrup over the kurma, and turn continuously to evenly coat it or until the syrup crystalizes

Bon Apetit!

Eddoes ( aka Arvi, Arbi or Kochur Mukhi) Choka

Eddoes are considered to be related to the dasheen (taro). However, it's much smaller and a bit acrid. You can eat it by itself or eat it with sada roti. You can skim through my blog to find the recipe for sada roti.

Ingredients:-

2-3 lbs eddoes
1 small onion diced
2-3 cloves of garlic
2 drops of pepper for taste
1/4 tsp of salt
2 tbsp vegetable oil (optional)

Method:-

1. Wash, and clean eddoes as much as possible
2. Then boil eddoes in a pot for approximately 20 - 30 mins (or until soft) 
3. Peel eddoes and place in a medium bowl 
4. Using a potato masher or a fork, mash eddoes 
5. Add diced onions, garlic, pepper and salt
6. Heat oil for approximately 1 minute then add to the eddoes mixture
7. Mix thoroughly
8. Serve with sada roti

Do enjoy!

Trinbago Oil Down

This a complete dish. It's both fulling and satisfying. It also goes well with a nice slice of avocado.

Ingredients:-

1 -2 lrg breadfruit peeled, De-seeded and cut into chucks ( make sure the breadfruit is half ripe- not too green; not too ripe)
4 pimento finely diced
1/2 tbsp shadon beni
1 grated carrot
1 med. onion finely chopped
4 cloves garlic minced
1 tsp salt to taste (more can be added based on desired taste)
3 cups coconut milk
3 tbsp vegetable oil
2 cups of softly boiled pigtail (chopped evenly)
2 cups of boiled corn (optional cut in halves )
2 cups mini dumplings (optional)

Method:-

1. Saute onion, garlic, breadfruit, carrots, shadon beni and pimento in vegetable oil for 21/2 minutes.
2. Add coconut milk to the pot along with the dumplings and corn
3. Lower heat and simmer for 15 minutes
4. Add pigtail to oil down and cook for 10 minutes
5. Serve hot along side a nice slice of avocado

Curried Crayfish

I love these crustaceans. They go great with dumpling leaving you wanting more. The idea alone makes my mouth water. You can find my dumpling recipe here on my blog. You can also substitute the dumplings with Basmati rice. So enjoy!

Ingredients:-

4 tbs curry powder
1 1/2 cups coconut milk
3-4 lbs clean and seasoned crayfish
salt to taste
4 cloves garlic
1 lrg onion diced finely (optional)
1 tbs finely diced shadon benni
2-3 tbs oil
1 tsp pepper flakes (optional)
3 chopped pimentos
3 cups water

Method:-

1. Heat oil and add the curry powder
2. Allow the curry powder to cook for 2 minutes
3. Add the garlic and onion and allow to saute for 1 minute (continuously stir to avoid burning)
4. Once that is completed add the the crayfish 
5. Stir the ingredients together until the curry is soaked in
6. Add 2 cups of water , cover and let cook for 10 minutes under moderate heat
7. Uncover and stir to prevent sticking
8. Add pepper, pimentos, shadon benni and coconut milk
9. Cook for 12-15 more minutes
10. Add salt to taste if necessary

Tamarind Chutney

Ingredients:

1 cup tamarind shelled and De-seeded
1/2 cup dates De-seeded (Optional)
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds

Piece of cinnamon sticks or bay leaf (not too much since bay leaf has its own distinct aroma and taste. Too much will over power the tamarind)
1 tsp. salt

Method:

1.      De-shell and wash the tamarind clean

2.     Place the tamarind, sugar dates, cinnamon and water in a deep boiling put and leave to soak for 5 mins.

3.      Put to boil for approximately 9- 10 mins.

4.      Allow to cool

5.      Remove the cinnamon stick ( or bay leaf) then blend in a electric blender until smooth

6.      Strain and transfer the mixture into the boiling pot again

7.      Allow the mixture to boil until it is thick enough to coat the back of a spoon thinly ( don’t let the mixture burn so a low heat is better)

8.      Add the seasoning.

9.      Allow to cool and then store in clean airtight bottles and refrigerate

Caraille ( Bitter Gourd or Bitter Melon)

Bitter gourd goes well with Sada Roti. It can also be eaten raw. Like the name suggest this vegetable is bitter, but i taste good and is extremely nutritious.

Ingredients:-

2 Caraille aka Bitter gourd
1 sm. Onion diced
3 cloves Garlic finely diced
2 Pimentos finely chopped 
1 tsp basil
1 tsp parsley
1 tsp All Purpose Seasoning Salt
1 tbsp Vegetable oil
1 cup salt water

Method:-

1. Cut caraille ( bitter gourd) length ways; De-seed and wash thoroughly
2. Dice the caraille and soak in a salt water mixture for approximately 15 mins - half an hour
3. Heat the frying pan for 5 mins; add the oil and let heat
4. Slowly add the pimentos, onion and garlic, basil and parsley and allow to saute 
5. Drain the caraille and add to the sauteing herbs and spices
6. Stir and let the caraille turn brown in color
7. Then add the seasoning salts and stir thoroughly

Note:- The Caraille is cooked when it's soft in texture. Overcooking can cause it to be crispy and that works if you like the crispy taste of caraille between bread or Sada roti.

Dumpling and Saltfish Buljoi

Dumplings

Ingredients;-

5 cups of All Purpose Flour

1 ½ cups water

1 tbsp baking soda (optional)

¼ cup fresh parsley and basil mixed finely chopped

2 tbsp salt for boiling

1tbsp grated nutmeg

1 tbsp sugar

½ tbsp salt

Method:- 

1.       Add all dry ingredients in a bowl (except for the 2tbsp of salt for boiling)

2.       Make a well in the middle of the flour and add the water. Mix until it turns into a firm dough.

3.       Place a boiling pot with water on the fire and allow the water to reach boiling point.

4.       Divide the dough into two and make log rolls.

5.       Divide the roll into eights

6.       Shape the dough in your hands to make dumplings (you can put the dough between the palms of your hand and roll it in a rubbing motion. Then press the middle of the dough if you like. Or you can flatten the dough. It all depends on your preference. ) 

7.       Add the remaining salt and the dumplings to the already boiling water

8.       Remember, when the dumplings are ready, it will float to the surface.

2.       Drain and set aside

Saltfish Buljoi

Ingredients;-

1         Chadon beni (culantro)  cut into pieces

  2lb Saltfish

3 lrg tomatoes diced

4 tbsp vegetable oil

3 cloves garlic finely chopped

1 small onion

1 large sweet pepper diced

Instructions:-

1. 1.       In order to get rid of the excess salt boil the Saltfish in a large pot of water for 15 mins – ½ hr.

2.  Drain water and full pot with tap water in order to help the fish cool

3.  Drain fish after 5 mins and flake

4.  Put flakes in a bowl

5. Heat a large skillet, sauté oil, onions, garlic, Chadon beni, peppers for approx 1 min.

6. Add the sauté oil along with the herbs and vegetable on the flaked Saltfish and stir.

N.B:-Boneless Saltfish is a bit expensive; however it can cut preparation time nearly by a half, especially when it comes to deboning of the fish. But if you’re looking for quantity and you’re willing to go through the deboning process, then I say bravo to you!

Cou-Cou

This dish is well known throughout the Caribbean. It first originated in Africa and was transported to the Caribbean during the slave trade. After so many centuries, this meal is still popular.

Ingredients:-

6 ochroes (also known as lady fingers) thinly sliced

4 cups boiling water

2 cups cornmeal

2 cups cold water

1 tsp salt

1 pimento finely chopped

Instructions:-

1.       Cook the ochroes (lady fingers) until the seeds turn pink, that usually takes 10 -15 mins.

2.       While the ochroes are cooking, mix the cornmeal in a bowl of cold water and stir until it remind you of a smooth paste

3.       Make sure the ochroes are tender before lower the heat

4.       Add the salt, pimentos, and cornmeal mixture to the ochroes. Stir constantly with a wooden spoon until the mixture is stiff. ( Make sure that there are no air bubbles present)

5.       When the mixture breaks away cleanly from the sides of the pot, that is when you’ll know the cou cou is ready

6.       Pour cou cou in a bowl and leave to cool

This dish goes well with steamed fish, salt fish buljoi and smoked herring and callaloo.