Trini Eats

East Indian Delicacies: ‘Sweets’ Trinidad and Tobago is well-known for its variety of foods that are always available year round. One such item is Indian ‘sweets’ which is usually eaten around Divali time or when Hindus observe worship at home or in temples. Some of the favourites are barfi and peera (which are the white fudge like blocks), kurma, jalebi (which is the orange circular disc dipped in a sweet syrup) and ladoo (which is made from ground split peas). Today, I’d like to feature an easy recipe for kurma which is featured on Massy Stores website. Ingredients: ·          5 lbs Flour 2 lbs Butter 4 cups Oil 1 tin Condensed milk 2 1/2 lbs Sugar 2 oz Spice Powder ¼ lb Ginger 2 oz Elichee (cardamom) Directions: Put flour into bowl; add butter, milk, elichee and mix. 2.        Add enough water to make a smooth mixture. Make into several balls and roll out with rolling pin. Cut into small oval shapes and fry in oil until crisp. Drain on paper

Salt fish accra is fritter made with flour or some people use grated yam and is combined with salted cod fish and other savory herbs and seasonings. It’s a Caribbean staple in any of the islands and is served with sweet and spicy sauces. Here’s a recipe I’ve tried for accra made by one of my favourite chefs, Jason Peru : Salted Fish Accras with Chief Brand Tamarind Sauce Yield: 1 Dozen Pieces Ingredients Needed ·          1 Cup Salted Cod, Boiled and flaked ·          1 Cup Flour ·          2 Tsp Chief Baking Powder ·          ½ Tsp of Chief Brand Himalayan Pink Salt ·          ½ Tsp of Chief Brand Ground Black Pepper ·          ½ Tsp of Chief Brand Ground Geera ( Cumin ) ·          ¼ Tsp of Chief Brand Chili Powder ·          2 Tsp of Minced Garlic ·          2 Tsp of Minced Chives ·          1 Tbsp of Minced Chadon Beni ·          1 Tbsp of Minced Celery ·          ½ Cup – ¾ Cup Water ·          2 Cups Vegetable Oil for Frying ·          1 Jar Chi

Hello again folks! After all the talk of curry and doubles, today I’m going to continue with another favourite and well known staple in Trinidad and the Caribbean; roti. Roti is a type of unleavened bread which is quite popular throughout the world as it has many names in various cultures. For example, the idea of roti includes the likes of Indian breads such as chapatti and naan. You may also be familiar with flatbread and pita bread which are all typically made with flour, water and sometimes oil and salt. However, as it’s based on East Indian culture and culinary traditions, roti is usually eaten with various vegetarian and meat sides. Here are two basic yet popular approaches, all of which are distinct variations on the theme of bread and curried foods. ·          Wrapped roti/Dhalpouri - a thin roti that is filled with dhal or split peas mixed with savoury seasonings such as chadon beni, chive, pimento peppers and geera. When bought, it is usually sold folded around a c

Curried chicken! It’s safe to say it’s everyone’s favorite; am I right or am I right? That scrumptious blend of spices and local herbs makes for a true Trini meal you can have at home, at the beach or that relaxing river lime. Personally, curry is one of my all-time preferred meals to have; whether it’s with white rice and dhal, any kind of roti, or even provisions. CURRY IS LIFE. Below is a recipe for curried chicken that my mom uses which wins me over every time. At home, we use the Chief Brand of spices for our curry dishes. This brand packs a great punch of freshly roasted and ground spices. When travelling through Charlieville on the Sir Solomon Hochoy Highway, the Chief Brand factory can literally be smelt from a distance. The scent of roasted masala and other spices permeate the air and you instantly think of where to purchase a mouthwatering chicken roti. So read on for the recipe…while I go get me some curry! Enjoy! Trinidadian style curried chicken