Trinidadian Food

Trinidad & Tobago is a twin island  in the southern Caribbean, lying northeast of the South American country of Venezuela, where I am from. I moved in to Trinidad about 7 years ago, I was  so fascinated with the culture, the flavours and the parties. Trinidad is a mixtures of races, culture and religion, all that combine has made his food very unique... and here Trinis party hard!!!

Here you can find descendant of Africans, Indians, Chinese, French, Spanish, British ... and their food is a little bit of everything they are, they have preserved the touch of their mother land and flavours and you can taste a bit of India, Africa and Europe here.

You can find street vendors in Savanna Park selling "chicken feet soup", "sauce" - chicken feet, cow heel or pig foot  marinade with vinegar and pepper- "doubles" - a kind of pancake filled up with chick peas-, "corn soup or cow heel soup" etc. I can tell you, you will not find anywhere food so full of flavour like here... if you come here... and the vendor ask you, "do you want paper" I advise you say "no, thanks" the food is has pepper already and it can be really peppery for people who is not use to eat with pepper.

If you come here, do not miss eating the most popular meals "Roti" and my favorite "Bake and Shark" - the most wonderful fish sandwich ever - go to  Maracas bay to enjoy this sandwich, I promise, no regrets!!!

The recipes that I will post here, will bring a touch of the Caribbean (East Indian Cuisine) to your party without burning your guests mouth, but for their pleasure.

Good Eating!!!

Recipes taken from the book "The Multi-Cultural Cuisine of Trinidad & Tobago and The Caribbean" - Naparima Girls' High School Cookbook

PHOULOURIE

Serves 6 or more

2      cups ground split peas or channa

2      tsp. minced garlic

1/2   tsp. saffron powder

4      tsp. baking powder

2      cups flour

1      tsp. salt

1/2   tsp. hot pepper (minced)

1      cup water

2      cups oil for frying

Method

1. In a large mixing bowl combine ground split peas, garlic, saffron, baking powder, flour, salt and hot pepper
2. Mix a well in the center and add 1 cup of water. Combine, beating mixture vigorously until batter is of a dropping consistency. It may be necessary to add more water
3. Drop by teaspoon into hot oil and deep fry until golden brown and well cooked. Turn frequently to ensure even cooking
4. Drain on absorbent paper and serve with chutney or dip

Nutrition Facts

Serving size (13g)

Calories per serving 260, Calories from fat 11

SAHIENA
Serve 12

6 large dasheen leaves (spinach)
1 lime
2 cups  ground split peas
2 cloves garlic, minced
1/4 cup finely chopped onion
1 tsp. turmeric powder (saffron) head  chive, finely chopped
2 tbsp. flour
2 tsp. salt
   pepper to taste
   water
1/4 cup flour seasoned with salt and pepper or phulourie batter (see phulourie recipe above)


Method

1. Remove stems of dasheen leaves and wash with juice of lime.
2. Combine split peas, garlic, onion, turmeric, chive, flour, salt,  pepper and enough water to make a spreading paste
3. Spread paste on leaves and arrange one on top of the other.
4. Roll up and tie with string.
5. Steam for 15 minutes: cool.
6. Cut in 1" slices, coat with seasoned flour or split pea paste and fry in hot fat until light brown
7. Drain on kitchen paper. Serve ht

Nutrition Facts

Serving size (71

Calories per serving 107 calories from fat 11

SAMOSAS (MEAT)
Makes approx. 30 (Serves 15)

1 1/2 cups. all purpose flour
3/4 tsp. salt
2 tbsp. oil
1/2 cup warm water
1 cup freshly chopped ginger
1 clove garlic (finely chopped)
1/2  cuo finely chopped onion
2 tsp. curry powder
1/2  tsp. salt
1 tbsp. vinegar
1/2 lb. ground lean beef or lamb
1/2 cup hot water
1 tbsp. freshly chopped coriander or parsley
1 tsp. garam massala
1 cup oil for deep-frying

Method

1. Put flour and salt in mixing bowl: add 1 tablespoon oil and warm water.
2. Mix until they are combined: knead mixture for 10 minutes until it is smooth and elastic.
3. Heat remaining oil in frying pan; saute ginger, garlic and 1/4 cup onion until is soft and golden.
4. Add curry powder, salt and vinegar and mix well.
5. Ass minced meat; saute over high heat until redness disappears.
6. Reduce heat, add water and cover; simmer until meat is tender and liquid is adsorbed.
7. Near end of cooking  add corriander, garam massala and remaining onion: cook for 3 minutes.
8. Remove from heat and cool filling.
9. Form small pieces of dough in balls.
10. On a lightly floured board, roll each one thinly to a circule about the size of a saucer.
11. Cut in half and place two tablespoon of meat filling on each half circule. Fold over and seal edge into trianglular shape.
12. Deep-fry in oil until golden brown.

Serve with Tamarind dip or mango chutney

Nutrition Facts

Serving size (35 gr)

Calories per serving 85 calories from fat 53

TAMARIND DIP
Makes approx. 1cup

2/3 cup shelled tamarind
1-1/2 cup water
1/3 cup granulated sugar
1-1/2 tsp. salt
1 tsp. minced garlic
1 tsp. finely chopped chadon beni (cilandro)
1/2 - 1 tsp. hot pepper, finely chopped

Method

1. Combine tamarind and water and water and bring to the boil, remoce from heat and allow to cool slightly.
2. Crush tamarind mixture to release pulp, seeds and covering the seeds. Discard seeds and fiber from seeds.
3. Return tamarind mixture to heat and add sugar, salt, garlic, chadon beni and hot pepper until sugar and salt are dissolved.

N.B. Thicken with cornflour if necesary.

Nutrition Facts

Serving size (30 g)

Calories per serving 22 calories from fat 0