Pig's
Foot Souse
Ingredients:
4lbs pig feet, cut into small pieces
4 cloves garlic, minced
1/2 tsp black pepper chopped
hot pepper to taste
1 large onion, thinly sliced
juice of 2 or 3 limes
1 tsp sugar
2-3 tsp salt
2 large cucumbers, peeled
sliced watercress or chopped parsley for garnishing
Method:
1. Cook pig's feet in water and salt until tender, or pressure cook.
2. Drain well and rinse in cold water
3. Combine in a large bowl, 4 cups of water, lime, sugar, black pepper,
hot pepper and garlic.
4. Add meat, cucumber and onion; marinate for a few hours in the refrigerator.
5. Add salt and pepper, garnish with watercress.
Serves 8 people.
Pelau
Ingredients:
1 whole chicken, cut up in bite-size pieces ( no skin )
salt, pepper to taste
2 cloves of garlic, crushed
3 stalks of chive, chopped
1 stalk thyme, chopped ( substitute with dried thyme, if necessary)
2 tablesps. oil for frying
1 tablesp. brown sugar
2 cups cleaned and washed rice
1 can pigeon peas, drained
1 tablsp. soy sauce
1 green hot pepper
2 cups thick coconut milk ( if possible, freshly made )
Method
1) Season chicken pieces with salt, pepper, garlic, chive, thyme and marinate
over night, or at least for one
hour
2) In iron pot heat up oil, add sugar and brown until the sugar has turned
into a rich brown syrup
3) Add meat to the pot and cook for about 5 mins. until meat is brown on
all sides
4) Add a small portion of water and cook meat for about 20 mins.
5) Add drained can of pigeon peas
6) Add soy sauce and toss up
7) Add cleaned rice and stir well
8) Cover with coconut milk ( may have to add some water)
9) Float green hot pepper on top ( do not burst pepper ) and simmer on
slow fire until rice is cooked ( you may
have to add a little water from time to time ) and stir pelau in between.
Water has to evaporate completely,
but rice has to be cooked, not hard.
Callaloo
Everyone cooks this dish a bit differently to suit their own taste. Traditionally
it has whole crabs cooked in it.
Ingredients
1 bundle callaloo bush ( dasheen bush ), or substitute with spinach
10 ochroes ( or substitute with canned ochroes )
onion
3 stalks chive
3 cloves garlic
salt, pepper
chicken bouillon cube
tabasco sauce ( or float a red hot chili pepper on top of callaloo )
Worcestershire sauce
coconut milk
butter
Method
1) Clean callaloo bush ( or spinach). Remove skin from callalloo stalks
as well as the ribs from the leaves
2) Clean and cut up ochroes and add to callaloo bush
3) Cut up onion, chive and garlic and add
4) In a large pot melt the butter and add the callaloo mixture
5) Turn leaves until they change colour, now add salt, pepper, a few drops
of Worcestershire sauce, tabasco
sauce ( or use hot pepper to float on top of callaloo while it is cooking,
making sure it does not burst, or the
callaloo will be too hot ) and the crumbled chicken bouillon cube. Stir.
6) Add coconut milk and cook callaloo until the seeds of the ochroes have
turned slightly pink
7) Either swivel by hand with a swivel stick, or put in a blender and blend
for 3 separate seconds
(You can make this dry and use it as a side dish or add more water and
make it into a soup.)
Curry
Beef
Ingredients
1 1/2 lbs beef, cut into cubes ( trim off excess fat )
2 large onion
1 inch piece fresh ginger root
3 cloves garlic
2 green chili peppers
3 tablesps. oil
4 tablesps curry powder
salt, pepper to taste
2 1/2 cups coconut milk
Method
1) Finely chop onions, ginger root and garlic, remove stalks and seeds
from chili peppers and chop finely too
2) Heat oil in heavy pot, add the chopped ingredients and stir-fry until
light brown
3) Add curry powder and continue frying for a few mins more ( may have
to add a little water so that the
spices will not burn )
4) Add meat and continue stirring until it is well-browned and coated with
the spice mixture
5) Add salt and pepper to taste and continue stirring
6) Add coconut milk, stir thoroughly, then reduce heat and cover pot. Cook
on low until meat is tender ( about
1 1/4 hours ).
7) Adjust seasonings, if necessary. Serve with plain boiled rice and Mango
Chutney.
Garlic
Pork
This is a "Portuguese" dish and mostly cooked at the Christmas season,
but there actually should be no
reason why it could not be cooked at any time at all.
Ingredients
5 lbs lean pork, no bones
white vinegar to wash pork in ( don't use any water to wash pork)
1/2 lb garlic
2 oz salt
2 small bottles malt vinegar
same amount of boiled and cooled water
large amount of fresh oregano leaves
Method
1) Squeeze the wite vinegar from the pork after washing it, then rub meat
with salt, garlic and oregano leaves
2) put malt vinegar and cooled, boiled water into a large glass jar
( without any metal cover ) and add the pork
3) Marinate pork for about 5 days in this mixture
4) Heat a heavy iron pot, then drop about one tablespoon of water into
it, add as much pork as you may want
to fry at a time and lower the fire. Fry until tender on a slow fire, about
1/2 hour.
Serve this at breakfast time or as an appetizer. >
Macaroni
Pie
Ingredients
1 pack macaroni
salt, white pepper to taste
3 eggs, beaten
cheese, grated
flour
evaporated milk
stock ( from bouillon cube, if fresh is not available)
butter
Method
Preheat oven to 375 degrees
1) Bring a lage pot of salted water to the boil and add macaroni. Boil
until " al dente" and strain in a sieve
with running cold water ( this will stop the macaroni from continuing to
cook and getting too soft )
2) Grease an ovenproof baking dish
3) Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan,
adding 2 tablesps. flour until the
mixture forms into a ball
( do not let it get brown). Now quickly add alternatively, evaporated milk
and prepared stock until it forms a
smooth white sauce. Add a little salt and white pepper to taste and the
grated cheese ( the amount of cheese
varies to your taste)
4) Put macaroni into the prepared baking dish, pour white sauce over it
and top with more grated cheese.
Bake in pre-heated oven for about 40 mins, or until light brown on top.
Crab
Backs
Ingredients
Cleaned crab meat ( take out all the shell pieces),
Onion, chive, thyme ( broad leaf type if possible, otherwise dried), fresh
oregano, garlic cloves, stuffed olives
,( everything cut very small,)
1 hot pepper, cut very small
salt to taste
butter
chicken stock
Kellog's cornflakes bread crumbs , or similar
parsley, cut finely
1 leaf chadon bene, cut up very finely ( optional)
Method
1) Melt butter in large frying pan and saute vegetable mixture on slow
fire for a few minutes
2) Add salt and hot pepper to taste
3) Add crab meat and heat through, add a little stock and take off the
fire
4) If you have empty crab back shells, you can use them to fill in the
mixture, otherwise use flattish
oven-proof baking dishes , such as those in the shape of a shell. Top mixture
with with a little parsley, then
breading and a dot of butter
5) Bake in pre-heated oven or under a grill for a few minutes ( not too
long so that the crab backs will not get
too dry
Serve with garlic bread >
Sohina
and Mango Chutney Dip
Ingredients
1 lb ground Dhal ( yellow splitpeas flour)
1 lb flour
saffron powder
1 teasp yeast, dissolved in 1/2 cup of water with 1 teasp. of sugar
salt to taste
2 teasps. ground Geera ( or parch seeds in a hot frying pan without oil,
then crush with a rolling pin )
1 medium onion, minced
about 8 cloves of garlic, minced
1 medium-sized bundle of dasheen bush, cleaned ( or spinach, or pat choy
)
water for mixing
oil for frying
Method
1) Wash and clean bush ( dasheen, spinach or pat choy), remove hard parts,
peel stalks, cut up very fine
2) Mix flour, Dhal, salt and saffron powder ( to taste ), onion and Geera,
garlic and dissolved yeast mixture
3) Add bush and mix thoroughly
4) Add water and mix to a soft-sticky consistency, live to rise for no
more than one hour
5) Wet your fingers and take about 1 tablespoon of the mixture at a time,
flatten and deep-fry in hot oil until
golden-brown
6) Take out with slotted spoon and drain on kitchen towel paper
Serve with Mango Chutney Dip
Mango
Chutney Dip
Ingredients
6 green mangoes
1 hot pepper
lime juice
3 cloves of garlic
1 leaf chadon bene ( optional)
1 small onion
1 chive
salt
Method
1) Wash mangoes and peel skin off 3 mangoes
2) Grate the 3 peeled and the 3 unpeeled mangoes very fine
3) Add salt, finely chopped hot pepper and lime juice to taste
4) Peel and crush garlic and add to mixture with chopped up chadon bene,
onion and chive
Go back up
OIL
DOWN
Ingredients
1 Breadfruit
1/2 lb salted pigtail, cut into 2 inch pieces
1 hot green pepper ( whole )
1 onion, chopped small
1 bunch chives, chopped small
2 cloves garlic, crushed
1 leaf chadon bene, cut up finely
salt if necessary
thick coconut milk ( preferable freshly made, but unsweetened canned or
frozen can be used too)
Method
1) Boil salted pigtail in water until soft, then discard that water
2) Peel and seed breadfruit and cut into wedges of about 1 1/2 inch thickness
lengthwise
3) Add breadfruit to boiled pigtail and cover with 1 cup of water
4) Add 2 cups of coconut cream
5) add chive, onion, chadon bene, garlic and whole green hot pepper
6) Add salt if necessary
7) Boil until liquid has b(oiled) down reduced ) and the breadfruit is
soft, but not falling apart
Stewed
Beef and Dumplings
Ingredients:
6 leaves
of ( local) Bayleaf
3 lbs tender
beef, cut up
6 leaves
broadleaf Thyme ( called Spanish thyme in Trinidad); can be substituted
with other thyme
Salt, pepper-
to taste
Garlic-to
taste
onion- to
taste
chives-
to taste
oil and
a little brown sugar to brown beef with
Method:
1) Brown
beef in oil ( in a heavy iron pot, heat about 4 tablesps. of oil, add brown
sugar and fry until
sugar has
become a brown syrup, then add beef)
2) Add coconut
milk, bayleaf, thyme and seasoning and cook on a slow fire until tender
( may take 1.5 - 2
hours )
3) Serve
with dumplings
Dumplings
Flour
Salt- a
little to taste
Sugar- a
little
butter or
margarine
a little
baking powder ( 1 teasp )
water
Mix these
ingredients and add water to them until dough is smooth and not sticky,
then roll balls from it.
Flatten
those balls into round cakes and boil the dumplings in rapidly boiling
salted water for about 15
mins.
These dumplings
can also be used in Sancoche, a local soup. or in Corn Soup. Then they
are rolled in a 2
inch long
cylinder with points at each end.
Sancoche
Ingredients:
1 lb salted
pigtail, cut into 1.5 inch pieces
1 lb stewing
beef, cut into 1.5 inch pieces
1/2 lb dried
split peas
2 large
chopped onions
2 stalks
of celery, chopped
2 sprigs
of thyme
3 cups coconut
milk
Ground provisions,
e.g. potatoes, cassava root, dasheen root, eddoes, yam - peeled and cut
into 1.5 inch
pieces
green figs
( green bananas ), peeled and cut into 1.5 inch pieces
1 whole
hot pepper
2 pints
of water
1 cube beef
bouillon
salt, black
pepper to taste
Method
1) Parboil
the pigtail pieces for about 15 minutes to get rid of the excess salt,
otherwise your soup will
turn out
too salty
2) In a large
pot, place beef cubes and pigtail and cover with water
3) Bring
to the boil, then reduce heat and cook for 1 hour
4) Add split
peas, chopped onion, celery ,thyme, coconut milk, salt and black pepper,
bouillon cube and
continue
to cook until split peas are dissolved
5) Add all
ground provisions and the whole hot pepper ( do not burst, or soup will
taste too hot). Add
enough water
to cover ingredients and cook for another 30 mins. Prepare dumplings and
add to soup last
15-20 mins.
Alloo
Pie
(Potato
Pie)
Ingredients
:
1 lb flour
2 teasps
baking powder
1 teasp.
margarine
1/4 teasp
salt
water for
mixing, start with 3/4 cup
Oil for
deepfrying
Method:
1) Mix ingredients
and add water, start with 3/4 cup, then slowly add more until you get a
smooth,
non-sticky
dough
2) Rest dough
While dough
is resting, make the filling
Filling
Ingredients:
1 lb potatoes
1 teasp
ground geera ( cumin seeds )
salt to
taste
2 cloves
garlic, crushed
1/2 onion,
finely chopped or grated
1 teasp.
oil and a little margarine
a little
hot pepper sauce
Method:
1) Peel potatoes
and boil in a little salted water (1/2 hr - 40 mins-until soft)
2) Drain
off water and mash potatoes
3) Add oil
and margarine and the seasonings, which should be mixed together before
adding to the
potatoes
Method for
making the pies:
1) Make balls
out of the dough, then roll out to a circle
2) Put a
little filling on one side of the dough circle, fold over and seal edges
with a fork ( press down
fork on
edges). The pies shouls look like crescents. Make sure edges are properly
sealed.
3) Heat up
oil ( to a depth of 1 ") in a frying pan and deep-fry pies until golden
brown on both sides
4) Drain
on paper towels and serve with green Mango Chutney. <
Pholouri
Ingredients
:
1/2 cup of
split peas powder ( optional )
2 cups flour
oil for
deep frying
1/2 teasp.
saffron powder ( or turmeric powder )
1 teasp.
salt
1/2 pack
instant yeast
2 crushed
cloves of garlic
water to
make a sticky dough
Method:
1) Mix all
ingredients to make a sticky dough and let rest while making green Mango
chutney dip ( or
Pomme Cithère
dip, if in season )
2) Heat oil
and drop in dough by the teaspoons full to fry small balls ( dip teasp.
in glass of cold water
before picking
up dough with it to make dough slide easily into the oil )
3)Deep-fry
pholouri balls until gold brown and drain on kitchen towels
4) Serve
with chutney dip.
Stewed
Pigeon Peas
Ingredients:
1/2 lbs salted
pigtail, cut into 1 inch pieces
Fresh or
frozen pigeon peas, not canned- 1 lbs or more
Oil- a little
Asmall piece
of pumpkin
Black pepper
( salt, if needed)
Alittle
mixed fresh seasonings, such as parsley, celery, sprig of thyme- cut up
small-
onion
garlic cloves
Method :
1) Wash and
scald salted pigtail- drain off the water
2) In a pressure
cooker, put a little oil, add garlic and sauté until golden, but
take care not
to burn
it
3) Add pigeon
peas ( if you use frozen peas, just wash them under hot water until
defrosted,
then immediately put into the pot)
4) Stir-fry
peas for a few minutes
5) Add pigtail,
pumpkin pieces ( peeled and washed) , seasonings, black pepper, onion and
stir through
6) Add boiling
water to cover and pressurize until soft ( check after 10 mins)
Guyanese
Pepper Pot
Ingredients
1 lb cowheel
1 lb Oxtail
1 lb beef,
cubed
1 lb pork,
cubed
1 lb salted
pigtail, precooked to get excess salt out
5 cloves
garlic, crushed
2 tabl.sps.
brown sugar
Broadleaf
thyme , chopped up ( to taste)
Fineleaf
thyme, chopped up ( to taste)
5 hot peppers
3/4 cup
cassareep ( extract from cassava root)
1 small
piece of spice
3 cloves
salt to
taste
black pepper
to taste
1 large
onion
oil for
frying
Served with:
Different root vegetables, such as potatoes, sweet potatoes, cassava, yams,
eddoes etc - boiled in
salted water until soft, then drained
Method:
1) Wash cowheel
- mix with all the other meats, except the salted pigtail
2) Season
meats with salt, black pepper, thymes, garlic, onion,brown sugar, cloves
and piece
of spice
3) In a large
heavy pot, like an iron pot, heat up oil ( about 3 tablespoons) and fry
meat for
about 5
- 10 mins, turning it with a pot spoon until all pieces are "browned" (
they do not
actually
have to look brown at this stage, but should not be looking pink again
)
4) Boil salted
pigtail for 5-10 mins, drain and add to other meats
5) Pour cassareep
over meat and stir through- cook for 5 mins more, then add water to
cover and
simmer meat for about 6 hours or until meat is very soft and comes off
the bones
6) About
1 hour before finishing the pot, float the hot peppers on top of the meat,
one at the
time- Keep
tasting the meat for hotness- Some people like it hotter than others (
Some like
it hot :-)
). Bursting these peppers will result in a very hot pepper pot, so watch
out
7) Serve
with root vegetables.
Hops
Bread
Hops bread
is a traditional Trinidad bakery favourite. You buy your hops-bread, fresh
(and hot) from the
bakery and
eat it usually with ham, cheese or just plain butter. Few people make hops
at home, but
there's
no reason why not.
Ingredients:
1lb 6oz Flour
1 1/2 tsp
Salt
1 tblsp
Sugar
1 tblsp
Yeast
1 tblsp
Shortening
1 3/4 cups
Water
Method:
Mix together
the flour and yeast
Dissolve
sugar and salt in the water
Add water
mixture and shortening to the flour
Mix and
develop (knead) dough properly
Let stand
for 30 minutes
Make into
16 buns and place them on baking trays 3" apart from each other
Let it proof
for one hour
Bake at
375 degrees for 20 to 25 minutes.
Coconut
Bake
Coconut bake
is made by almost every Trinbagonian and is a must on a breakfast table.
When there's no
bread around
it is a quick way to come up with a substitute.
Ingredients:
1lb 8oz Flour
1 Grated
Coconut*
1 1/2 tsp
Salt
2 tbls Sugar
2 tbls Butter
2 tbls Shortening
1 tbls Yeast
1 tbls Baking
Powder
1 3/4 cups
Water
Method:
Mix together,
flour, baking powder and yeast
Add butter,
shortening and the grated coconut
Dissolve
sugar and salt in the water
Add water
mixture to the dough and knead properly
Let it stand
for 10 minutes, then roll out into 9" rounds
Place onto
baking tray and let stand for another 10 minutes, then prick with a fork
all over the surface
Bake at
350 degrees for 15 to 20 minutes
Cake
Ingredients:
1 lb Flour
1 lb Granulated
Sugar
6 Eggs
1 cup Full
Cream Milk (chilled)
1/2 lb Margarine
1 tsp Vanilla
Essence
2 heaped
tsp Baking Powder
1/2 tsp
Salt
2 heavy
dashes Angostura Bitters
Method:
Pre-heat
oven to 350 degrees
1) Mix and
sift all dry ingredients together
2) Cream
the butter and sugar, then add the 6 egg yolks one at a time while creaming
3) Mix the
chilled milk, bitters and essence
4) Fold
in flour and milk alternately
5) Beat
4 of the 6* egg whites at high speed until very light and fold into the
batter by hand
6) Grease
and flour two 9" layer pans, then pour in batter and bake for 25 mins at
350 degrees
7) Allow
the two cake layers to cool before putting frosting between them; then
lay one on top the other and now
frost the
entire cake
*the other
2 egg whites are for making the Frosting
Some say
the frosting is the best part. Say what....
The Frosting for the Cake
Ingredients:
2 Egg Whites
1 1/2 cups
( 13 oz ) Granulated Sugar
5 tbsp Water
1/2 tsp
Vanilla Essence
1/2 tsp
Light Clear Syrup (e.g. Tate & Lyle)
Method:
Mix and beat
the ingredients thoroughly in top part of a double boiler pan, then place
that one into the other and
with the
water boiling, beat ingredients at high speed for 7 minutes more.
Currants
Rolls
T&T's
favourite pastry item is currant rolls . It is available in every bakery
and in demand always and everywhere.
Of course
there are many versions - try this one - guaranteed to please.
Here is a
recipe to make two sticks of Currant Rolls. You have to start off by making
flaky pastry. It's not difficult.
Ingredients
Flaky Pastry
1 lb Flour
- sifted
12 oz Shortening
at room temp
1/2 tsp
Salt
1 1/2 tsp
Granulated Sugar
9 oz Water
Juice from
1/2 Lime
Method:
Crumble 3
oz of the shortening in the flour using finger tips until it resembles
coarse bread crumbs.
Mix in the
salt and sugar and make a dough with the water and lime juice mixture.
Do not over-knead,
just enough to form a dough.
Let it rest
for 20 mins.
Dust board
or table top with just enough flour to prevent sticking.
Open dough
with finger tips in an oblong shape about 12" x 7" on table top or board.
Spread the
balance of the shortening (9oz) evenly on 2/3 of the dough. Then, starting
at one end, fold the
blank 1/3
over 1/2 of the other part of the dough, then fold that over the other
1/2. Altogether 2 folds.
Roll out
pastry with a pin to about 1/2" thickness, maintaining the oblong shape
at all times.
Fold again
the same way and roll again.
Let it rest
for another 20 mins.
Roll and
fold again two more times and rest for 20 mins.
Roll and
fold again one more time. That will make 5 rolls and folds - (2 + 2+1).
Let pastry
rest overnight in a chiller.
Ingredients
for Filling the Currant Rolls
12 oz Currants
3 to 4 oz
Granulated Sugar
1 tsp Cinnamon
1 tsp Vanilla
Method
Mix the above
ingredients together.
Cut pastry
in two strips, lengthways - (about 18" x 7" each).
Spread currants
evenly over each strip, except for a 1" edge, closer to you. Wet that skirt
with a little
water, using
a pastry brush (or just by dipping your finger in a little water).
Roll from
far end towards you in 1" folds.The wet end will keep it stuck.
Place rolls
on a greased baking sheet with sealed end resting on the sheet. Brush with
egg wash or water.
Punch about
5 holes, approx. 3" apart.
Skewer top
center of each stick. Bake at 350 for 45 mins. or until done. Enjoy !
Doubles
Doubles is
a "breakfast time" favourite in T&T. Throughout the country, on every
busy street, 'Doubles
Vendors'
do a brisk trade in this delicious mini food item, from as early as 4:30
am in some places. By
10:00 am,
they have sold out and returned home.
It is called
'doubles' because it comprises two light mini bakes between which the vendor
puts a few
spoonfuls
of the filling. The meal is not complete without a dash of pepper sauce
and a mango chutney.
Generally,
it is not an item that is made at home. It is bought on the street and
eaten in offices, factories
or right
there on the roadside.
Ingredients
for the bake:
2
lbs Flour (with 12 oz Water to knead dough)
1/2
oz Baking Powder
1/4
lb Split Peas Powder
3/4
oz Instant Yeast
1
oz Saffron Powder
1
tsp Tumeric Powder
6
cloves Garlic (peeled)
Oil
for frying
Salt
& Black Pepper to taste
Method:
Put
split peas in bowl with a little water, mix and leave to sit for 5 minutes
Add
baking powder, yeast, saffron, flour, salt to taste and mix well
Add
water and knead to medium dough
Let
it stand for 1/2 an hour
Pull
into small clumps (the dough becomes very sticky), flatten out a bit and
fry in hot oil
Ingredients
for the filling:
1
1/2 lbs Channa (Chick Peas)
Cooking
Oil
2
pegs Garlic
Salt
& Black Pepper to taste
Hot
Pepper to taste
1
Onion - minced
Mashed
Potato Powder to thicken (optional)
1
oz Saffron
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