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