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Trinidad and Tobago (Trinidad and Tobago Recipes)

World Cuisine Recipes

   The cuisine of Trinidad and Tobago is influenced by the diverse cultures of its population: African, Creole (African and French), East Indian, Spanish, Portuguese, Chinese, Syrian and Lebanese. Creole dishes make use of ingredients such as coconut, cassava, sweet potatoes, plantain, fish and meat. Roti bread is a popular East Indian food, eaten with curried meat and vegetables. Spanish pastelles are meat filled corn pastries cooked in banana leaves. Chinese food is also very popular. Fish is prepared in a variety of ways: barbecued, baked, stewed and curried. A favourite recipe is for callaloo, a soup made from spinach or dasheen leaves; sometimes crab or other meat is added too. Desserts use tropical fruits such as guavas, mangoes and papayas. Indian sweets and ice creams flavoured with tropical fruits are also popular.

1/2 cup of flour
2 teaspoons of salt
2 teaspoonss of baking powder
4 cups of Promasa yellow corn flour
2 tablespoons of margarine or butter
2 tablespoons of shortening (Cookeen, Crisco)
1/2 teaspoon of salt
1/2 teaspoon of Matouk's calypso sauce
6 tablespoons of chief green seasoning
1 tablespoon of chatak shadon beni chutney
1/2 pound of minced beef, pork or chicken
Cooking Instructions:
Season the meat to taste (preferably leave over night in the fridge) and brown in the saucepan. Sift the Promasa, flour, salt and baking powder together. Add butter and shortening together by hand till mixture becomes grainy. Add sufficient water to make a soft dough Knead lightly and then cut in small balls, so that when its rolled flat it'll make a circle 8" in diameter. Place about 1 to 1-1/2 tablespoons of meat mixture into 1 half of the eight circle Dampen edge and fold over the other 1/2 of the circle to form a crescent. Squeeze edges together Fry in hot oil until golden brown.
Breadfruit Oil-Down

4 cups of coconut milk
1 tablespoon vegetable oil
1 minced large onion
2 seasoning peppers or 2 Yellow
Wax Hots, remove seeds and stems, chopped fine
1 minced clove garlic
Half Congo pepper (Habanero), seeds and stem removed
1 bunch of finely chopped green onions, including the tops
1 teaspoon dried or 2 teaspoons fresh minced thyme
1 Peeled large breadfruit or canned bread fruit cut into 8 sections
Pepper and Salt for flavor
Half pound diced smoked ham
Cooking Instructions:
Place the ham in a sauce pan cover with water and bring to a boil. Reduce the heat and for 20 to 30 minutes simmer, until the ham is tender, skimming off any foam that rises at the top, pour off the excess water from the ham and set it aside. Add peppers, garlic, onions, congo pepper, thyme the and green onions to the hot oil and for about 5 minutes saute stirring constantly. Heat the coconut milk and then add the breadfruit sections, along with the ham, pepper and the salt. Cover and simmer for at least 30 minutes or until the breadfruit has absorbed all the coconut milk. Serve warm.
Callaloo with Crab

2 crabs
Salt to taste
6 sliced ochroes
3 tablespoons oil
4 ounces of coconut milk
1 bunch of dasheen bush or 2 bunches of spinach
1 scotch bonnet pepper
Cooking Instructions:
In a large pot heat up the oil until hot. Add the crab claws and fry for at least 3 minutes. Remove and set aside. Next add the dasheen bush along with the ochroes to the pot and stir to coat with oil. Fry for one minute. Add the salt to taste, coconut milk and 8 cups of water and stir. Now bring the pot to a boil with the lid on, then cook on medium low heat. Add the pepper by gently pushing it under surface with a spoon. Next blend the callaloo with a traditional swizzle stick until it is thick and like a soup. Next add the crab meat back into the pot and let it simmer for about 15 minutes.
Carib Bar-b-que Sauce

2 teaspoons of salt
3/4 cup of Carib beer
1/2 cup of brown sugar
1 cup of chopped onions
2 teaspoons of lime juice
8 ounces of canned tomato sauce
3 tablespoons Worcestershire sauce
1/4 teaspoon of fresh black pepper
Cooking Instructions:
In a pan combine the onions in the oil and saute very rapidly. Finally add carib beer, tomato sauce, lime juice, brown sugar with the worcestershire sauce, use salt and black pepper to taste.
Coconut Bake

2 cups of flour
2/3 cup of water
3/4 teaspoon of salt
2 tablespoons of sugar
3/4 cup of coconut, grated
2 teaspoons of baking powder
1 once of butter or margarine
Cooking Instructions:
In a bowl sift together the flour, salt and baking powder. Rub in the margarine with the butter, then stir in  the sugar and grated coconut. Add water, and mix into a firm dough. Next turn the dough out on to a floured board, knead lightly, shape into a ball and leave covered for 15 to 20 minutes. Press in the center and using a rolling pin, roll into a circular shape about -3/4" thick. Preheat the oven to 350 F. Use a fork or knife marks to decorate the dough. Put on a flat, greased baking sheet and bake for 20 to 30 minutes until brown. Remove from the oven and cut into desired shape 2 to 3 inches wide. Serve hot, then arranged on a flat dish.
Curried Channa and Potato

2 potatoes
1 small onion
2 garlic cloves
1 can of cooked channa
2 tablespoons of cooking oil
2 tablespoons of curry powder

Salt and black pepper to taste
Optional ingredients: pepper sauce, shadon beni
Cooking Instructions:
First, cut the potatoes into half inch slices then cut into one inch squares. In a iron pot heat up the oil, add the garlic and the onion. Mix the curry powder with cold water then add to the oil and cook until thick. Next add the potatoes and stir until they are well coated along with the curry. Now add one cup of boiled water and cook till most of the liquid boils down. Finally, add the can of channa and continue on cooking until the water boils down and mixture is tender and thick season to taste.
Fried Shark
Servings: 4
1 onion (medium)
1/2 cup of flour
1 teaspoon of salt
500 grams of shark
1/8 teaspoon of salt
1 teaspoon of garlic
2 tablespoons of thyme
2 tablespoons of chives
1/8 teaspoon of pepper (black)
3 tablespoons Grace vegetable oil
1/2 teaspoon Grace Hot Pepper Sauce
Cooking Instructions:
First you have to wash the shark for a few times using the lime juice and cut the shark into serving portions. Next add the chives, thyme, onion with the minced garlic. Use the chives, and garlic along with the onion, thyme, hot pepper sauce and salt for seasoning the fish. Next coat the fish with a blend of flour, salt and black pepper. Cook fish on each side in a hot frying pan Drain the fried shark on paper towels.
Servings: 8-10
Salt to taste
1 pound of chicken
1 cup of pigeon peas
1 cup of coconut milk
1 tablespoon of ginger
1/4 cup of butter or margarine
Brown sugar to brown chicken/browning
Black pepper/hot pepper
3 to 4 cups of rice
Tomato ketchup
Tomatoes diced -scallions
Cooking Instructions:
Before cooking the rice, wash rice until water looks clear and then put aside for later. Soak chicken in lime and water or flour (for 5 to 7 minutes) to release fat from chicken, and wash the chicken until it is no longer slimy. Season with the salt & black pepper, tomatoes, garlic, scallions, thyme, ginger (and chicken marinade, if you so desire but this is really not necessary). Now brown the sugar in a heated pot until the sugar begins to bubble. When this is done, add remainder of seasoning from the bowl onto the chicken, cover and let cook for 7 to 10 minutes. Add pigeon peas and the coconut milk and cook for another 10 min. After this is done, add the rice, making sure there is enough liquid in the pot to cover the rice Add margarine, salt to taste and let rice cook for 10 minute.
   Before it is 1/2 way done add ketchup and cook until done, you will know if rice is done when the liquid has evaporated and the rice is soft to touch. Add some mango chutney or greens and sliced tomatoes along with cucumbers.
Potato Curry

1/4 sunflower oil
1 teaspoon of cumin
2 teaspoons of turmeric
1/2 teaspoon of allspice
1/2 ground of ginger
Cooking Instructions:
1/4" cubes salt to taste
4 cloves garlic, minced or crushed
1 small onion, cut into small pieces
2 medium sized potatoes, washed, peeled and chopped into cubes
Additional ingredients:
1 cup chick peas
1/2 cup to 1 cup of water
1/2 cup of broccoli or cauliflower, chopped small
1.2 cup of sliced bok choy or cabbage
1 cup of red, yellow, or green pepper, cut into small pieces
1 cup of sweet potatoe, nigerian yam, or plantain
Cooking Instructions:
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy bottomed sauce pan. Cook stirring for about 5 minutes, careful not to burn the spices. Then add onion and along with the garlic and cook for about 1 to 2 minutes stirring. You may have to turn down the heat a little so the garlic doesn't burn. Now add potatoe and fry them for about 1 - 2 min. stirring. Remember this is also the right time to add any of the following items: The chick peas, cauliflower, plantain, nigerian yam, sweet potatoe, peppers, broccoli, cauliflower, bok choy, or cabbage.
   Add the water so that it covers the bottom to at least 1/4 inch of the liquid, but no more than 1/2 inch. Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that the potatoes are soft. Add a little bit more of the water if necessary. Serve over the top of the rice or scooped on "roti" bread like a fat crepe.

4 beaten eggs
1 cup of raisins
4 1/2 cups of sugar
1 cup of evaporated milk
9 cups of all-purpose flour
6 cups of coconut (shredded)
1 teaspoon of ground cinnamon
1/2 pound of butter, softened
2 teaspoons of almond extract
9 tablespoons of baking powder
1 cup dried mixed fruit, chopped
Cooking Instructions:
First preheat the oven to 350 degrees (175 degrees C). Set aside two greased 5x9 inch loaf pans. Next blend together the butter, sugar, and eggs with the almond extract along with the evaporated milk. Now sift the flour, baking powder and cinnamon. Add to wet ingredients and stir. Add the coconut, dried mixed fruit and the raisins. Mix well and pour in the prepared loaf pans. For at least 30 - 35 min. bake until a toothpick inserted in the middle comes out clean. Remove breads from the pans and place them on a wire rack to cool.
Tomato Chokha

1 pound of tomatoes
2 tablespoons of oil
1 finely chopped onion
3 chopped garlic cloves
Salt and hot pepper to taste
Cooking Instructions:
Roast the tomatoes until it is soft and the skin can be easily peeled off. Mash the tomatoes into a pulp. Add onion and pepper and mix well. In a heated frying pan add the oil and then saute the garlic. Add the tomatoe mixture and stir for at least one min. Remove from the fire. Heat oil in a frying pan and then saut the garlic. Add tomato mixture and stir for at least 1 minute Remove from fire.

World Cuisine Recipes


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