Sour Sop Punch

1 Ripe Sour Sop
1 1/2 Cups of Milk
3/4 Cups of Water
1 Tsp of Angostura Aromatic Bitters
1 Tsp of Almond Essence
1 Tin of Condensed Milk

Add water to soup sop pulp and mash to strain in order to separate any seeds. Add condensed milk to soup sop pulp and stir. Add 1 1/2 cups of milk, bitters, almond essence and stir.
Serve chilled or with ice!

Grilled White Fish

Another Easy Sunday Lunch!!!

Grilled Fish

1 Tsp of Paprika, Cayenne, Marsala, Black Pepper, Salt, Chive, Garlic
2 Tbsp of Chopped Onions and Pimento
2 Tsps of Vegetable Oil

Mix all ingredients together with the white fish and grill. Grill until brown on all sides....

Serve with Fried Rice and Macaroni Pie (Look out for the recipe).....

Sada Roti

It's not as difficult as it seems...

Sift two and a half cup of flour into a bowl. Add two and a half baking powder and one teaspoon of salt. Form a well in the center and add the one and a half teaspoon of vegetable oil and approximately three quarters of water. Mix well to form soft but pliable dough. Knead dough for 5 minutes and form into a ball. Cover and let rest for 30 minutes. Divide dough in half. Roll out dough to form a large round approximately quarter inch thick. Place the dough on the hot tawah. Let cook for a few minutes and then turn onto the next side to finish cooking. The sada should be golden brown on both sides and then can be cut into four sides.

It can be served with any filling such as cheese or even saltfish buljol!! See previous recipe

Ponche De Creme

You don't necessarily need to make this at Christmas!! It's so easy you can make it all seasons!!

Using a mixer add 12 eggs, 2 cans of evaporated milk and 4 cans of condensed milk. Then add the rum, bitters, vanilla, nutmeg and cinnamon. Mix until well blended and strain.

Serve chill!!!

Fish Broth

Fish and Vegetables:-
2 pounds of seasoned fish
12 Cups of water
1 large chopped potato
3 sweet chopped potatoes 
2 chopped green figs
1 medium carrot, sliced
3 small eddoes chopped
1 large sliced onion 
1 hot pepper, whole

Flour Dumplings:-
2 cups of flour
1 teaspoon salt
2 teaspoons sugar

Peel, wash and cut veggies and slice onion.  Leave vegetables immersed in water to prevent them from getting black.

Season fish with salt, black pepper, cilantro, garlic, salt and black pepper.

Bring water to boil in a large pot with a cover over high heat. Add onion, potato, sweet potato, green bananas, carrot, eddoes, onion, tomato, celery, thyme, whole hot pepper and the reserved green seasoning to the boiling water.

Bring to a boil again, cover and reduce heat to low and cook until vegetables are tender, about 20-40 minutes, depending on the size and amount of vegetables used.

Season to taste with salt and freshly ground black pepper 

Add dumplings, raise heat to high and bring to a boil. When it comes to a boil, reduce heat and simmer until dumplings are cooked, about 10 minutes. 

Curry Crab

It's that easy!!

1. Cut the crabs in small pieces and use the lime juice for washing them. Use the chive, garlic, salt, black pepper and thyme to season the crabs. 
2. Pour the oil into a preheated pot and add curry. Next add the crab meat along with the coconut milk when the mixture thickens.
3. Next allow the curry crabs to simmer for about 25 minute covered. When the curry crabs are done serve them with dumplings.

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Mango and Cucumber Chow

Large Chopped Mangoes 

Chopped Cucumbers

Chopped Garlic
Chopped Shadon Beni

Tsp Salt

Chopped Pepper

Tsp Black Pepper

Add ingredients to the chopped mango and cucumbers....add any additional pepper if you can handle it!!

Sorrel Drink

Yummy!!! and Easy!!!

1. Add 10 cups of water in a pot and then boil. Add sorrel, sugar, cinnamon stick and whole cloves and stir continuously while the mixture boils for one minute.

1. Cool and cover with foil or plastic wrap and set aside at steep for a couple of hours.

1. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. Discard the spices left in the sieve. 

Cassava Pone

3 cups of grated sweet cassava
1 cup grated coconut
1 cup grated pumpkin
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 tablespoon melted butter
1 cup evaporated milk
1/2 cup coconut milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon grated ginger
1/2 cup raisins

Mix the grated cassava, coconut, pumpkin, sugar, spice and nutmeg. Cut the butter until melted then stir in the milk and mix well. Add baking powder, vanilla essence, clove and stir in the raisins. Pour into a well-greased 9” x 9’ (23cm x 23cm) loaf pan. Bake for 1 hour in a moderate 350⁰F (180⁰C) oven or until crisp and brown. Cool and cut into 

Callaloo

Yummy and Tasty!

Sauté onions, garlic and pepper in heated  oil. 

Add ochro, pimento, carrot, green seasoning, salt, callaloo leaves & coconut milk, mixing together. 

Bring to a boil, lower heat & cook covered for about half an hour, stirring occasionally.

When all ingredients are soft, swizzle to make a smooth pulp and adjust salt & pepper. 

Serve alone or with rice.

Bake and Shark

An easy Saturday meal?!!

1. Fried Bake:.

1. Sift flour, salt and baking powder. Add enough water (around 2 1/2 cups) to make a soft dough. Knead for about 10 minutes and leave to rest for 1/2 hour or more. Divide into 6 portions and 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.

1. Fried Fish:.

1. 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 and fry on both sides until brown.
2. Add some tomatoes and watercress with olive oil, salt and pepper!

Pastelles

3 Cups grated green corn or cornmeal
1 lb minced cooked meat (beef, chicken or soya for the vegetarians)
2 large tomatoes
1 tablespoon vinegar
½ teaspoon black pepper
3 capers or sweet pickles
½ cup raisins
2 medium onions
¼ Cup cooking oil
¼ sweet pepper
2 blades chive
Banana leaves cut in 8" squares

Chop all green seasonings finely and mix with meat. Brown in hot oil. Add chopped tomatoes, raisins and sweet pepper. Blend well together. Clean banana leaves with a damp cloth and steam them over hot water to make them pliable. Crush corn and dampen with a little salted water, butter the leaf squares and spread with the corn mixture. Place 2 tablespoons of the meat mixture on each square leaving a 1-inch border. Fold over and tie securely into a parcel, using thread. Steam for about 1 hour

Corn Soup

2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
3 ears corn (or 1.5 cans), kernels sliced off
2 cups low sodium veggie broth*
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2-3 green onions (garnish), chopped

Add olive oil, onion and garlic in a pot and saute for 3 minutes. 


Add potato, season with a little salt and pepper, and cover to steam for 5 minutes. 

Add most of the corn, add broth and bring to a low boil. 

Cook until the potatoes are soft and transfer soup back to the saucepan and bring back to a simmer. 

Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. 

Serve with chopped green onion and add a sprinkle of paprika for color.

, remaining fresh (or lightly sauteed) corn, and black pepper.

Doubles

To make the dough:

1. Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles. In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed about 1/2 cup until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.

1. To make the filling:.

1. If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside. If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside. Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside. 
2. To complete the doubles: 
3. Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky. Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. 
4. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.

Pelau

Wanna learn to make Pelau?

Well here's your chance.......It's that easy!

1lb Seasoned Chicken
1 Onion
2 tbsp. Sugar
2 Cloves of Garlic
1 Chive
2 Cups of Water
1 Cup of Coconut Milk
1 Tin of Peas
2 Cups of Rice
1 Cup of Chopped Pumpkin
1 Carrot Diced
2 tbsp of Oil
Salt

Clean the chicken and cut into small pieces. Season with salt, pepper, chive, thyme chadon beni and parsley. Set aside to marinate. In a deep pot heat sugar with oil until it is slightly brown then add seasoned chicken. Add peas, carrots, pumpkin and herbs to the boiling water in the pot. Stir and add the rice and coconut milk. Add water and if you will add hot peppers. Cover but stir occasionally so the rice does not stick. Cover, reduce simmer and cook until all water has been absorbed. Serve with watercress.

Dumplings and Curry Fish

An Easy Sunday Lunch Recipe

Dumplings 

8 Cups of Flour
8 Tsp Baking Powder
4 Tsp Salt
1/3 Chopped Onions

Mix until dough is even and let rest for an hour. When dough has risen, roll dough using rolling pin until the dough is flat. Cut rolled dough in pieces and place in boiling water with oil and salt for approximately 30 minutes or until all of the dumplings reaches the surface. Strain.

In a frying pan, place oil and butter and chopped onions. Let mix sautee and add seasoning and dumplings.

Curry Fish

3 lb King Fish cut into Slices and Seasoned with Salt/ Black Pepper/ Cayenne Pepper and Fresh Seasoning
1/2 Shrimp (Optional)
1/2 Cup of Chopped Tomatoes
1/2 Cup of Onions
1/2 Cup of Fresh Peas
Ochro

Fry fish in batter of salt, black pepper and flour.

In another pot, add oil and garlic, let garlic burn and then remove. Add 2 Tbs of curry powder and 1/2 Tbs Marsala in a mixture with water and then add to the pot with oil. Let the curry mix fry for 2 minutes and then add onions, tomatoes, fresh peas (optional) and ochro. Let the ingredients fry for two minutes and then add two cups of water and some mango amchar. 

Check for salt and pepper and once the mixture simmers and has a thick consistency, turn off the stove and add fried fish to the pot!

For more information on the benefits of Fish. Please Click Here.

Curry Chicken

Curry Chicken Made Easy!

1 Whole Chicken Cut into Pieces

1 Tbsp. garlic powder

1 tbsp. cayenne powder

5 Tbsp. Curry Powder

1 Cup of Water

3 Tbsp. Thyme

2 Pimento Peppers

1 Tbsp. Shadon Beni

1/4 Cup Chopped Onions

2 Cloves of Garlic

2 Tbsp. Olive Oil

Season chicken with garlic powder, cayenne pepper, curry, thyme seasoning, Shadon Beni, onion and pimento and refrigerate overnight. Heat oil with curry powder then add chicken and stir. Make curry and water mixture (4 oz. water and 3 tbsp. curry) and pour in. Cover and let cook. Cook until water has dried down. 

                                                                                                                                                          

Salt Fish Buljol

Break fish in pieces and place in saucepan with hot boiling water for 10 to 15 minutes.

Taste fish at this point to check salt content. If it is too salty repeat step 1 for 5 to 10 minutes.

Shred fish with your fingers.

Heat oil 1/2 cup of oil in a skillet and add garlic.

Cut tomatoes, green peppers and onions into fine pieces.

Add tomato, green peppers and onions to salt fish and mix well.

Once garlic has burned completely, remove and place hot oil over mixture of salt fish.

Add freshly grated black pepper. Squeeze half lime over mixture.

Serve it with coconut bake or another hearty bread.

Trinidad Rum Punch

1 tsp. Freshly squeezed lime juice
1 tsp. Cane sugar
1 Shot Angostura rum
4 Shots Water

Serve over ice with a couple dashes of Angostura Bitters and, optionally, a sprinkle of finely grated nutmeg or black pepper. There you have it, sunshine in a glass!

 

Plum Chow Recipe

20 Medium Ripe Plums

1 Tsp. Salt
1 Tsp. Black Pepper
1 Tsp. Crushed Shandon Beni
1 Tsp. Crushed Garlic
1 Tsp. Crushed Pepper

You can always add more pepper if you can handle the heat!!