Showing posts from May, 2016

Easy Trinidad Corn Pie

A delicious corn casserole popularly found on dinner tables in the Caribbean for Sunday lunch. This corn filled pie can easily be the star of your lunch or dinner table. It is an amazing corn casserole filled with, obviously, corn, and vegetables. It's baked until on the outside and soft and sweet with a little savory on the inside. This Trinidad corn pie is easy to make and is consumed in a flash.
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Trinidad Pumpkin Choka (Talkari)

An easy side dish made from pumpkin. Perfect to be eaten with rice or roti Please just go ahead and add this to your dinner plans tonight. And you can just go ahead and make it for lunch too. This is going to be the best pumpkin side you will ever taste. This is a steamed, kinda stewed, sauteed pumpkin. It is so delicious, especially considering you don't do much to make it. Popularly known as pumpkin choka or pumpkin talkari, is usually eaten with plain rice or saada roti .
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Ginger Pineapple Lemonade

If you are looking for that refreshing drink to cool you down through the hot days, then this Ginger Pineapple Lemonade is it.  A refreshing mix of citrus juices, with a gingery syrup and some cooling seltzer, makes it the perfect drink for the hot summer days It's that time when we need to start to grab the extra sunscreen and pump the AC ALLLLL the way up. OMG, this weekend the weather in South Florida was ridiculous.  It was 93 degrees at 11 am!! Can you imagine what it felt like at 1pm? Hoooooot!! This pineapple ginger juice saves lives. I assure when that heat hits you where you are, you are definitely going to grab this amazingly refreshing lemonade and be very happy you did.
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Haitian Pikliz

A spicy coleslaw, that finds a perfect balance between pickled vegetables and heat Do you have any Haitian friends? If you do then I can assure you that somewhere in their kitchen there is a bottle of pikliz just sitting waiting to be eaten. This is a perfect blend of sweet, sour and spicy. Cabbage, carrots, peppers are soaked in a vinegar bath and ready to top almost any meat you can think of.
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The Easiest Pholourie Recipe

A savoury fritter seasoned with curry and commonly paired with chutney Well yes. This is the perfect snack to be posting on a Friday. I usually don't post on a Friday but after Cinco de Mayo I need a snack. And I think pholourie (sometimes also spelt as polourie or phulourie) is the ideal recovery food. This is a very popular snack not just in TnT (Trinidad and Tobago) but also in Guyana and Suriname. They are multi-events eats. Don't be surprised to find them at birthday parties, or just friends hanging out. I have whipped up batches just to watch movies. It's like the island popcorn. And it is so easy to make. But this recipe is not your traditional pholourie recipe. You see I do not like dhal (split peas) in flour. I really, really do not. Infact, I also much prefer my roti skin to be just flour. Yes.. I said it. I don't like dhalpourie. So this is my pholourie recipe. A recipe I made so that I could enjoy this specialty but in my way. These frie
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Trinidad Style Coconut Tart

A delectable pastry pocket filled with stewed shredded coconut Baking is such an important part of Caribbean culture. Walking into a local bakery you're met with a colorful array of freshly baked bread, pastries, cakes, and cookies. You may think this is for commercial use. But nope. On Saturdays, households are known to bake up their own batch of bread and cakes and pastries. Coconut tarts use one of our staple Caribbean ingredients: the coconut. To say  that the coconut isn't an important part of our cooking I would be lying. Cooking and baking are not really complete without using some part of the coconut. We use from the the milk of the coconut  to the husk (some people call it the meat). The husk is most commonly used in making sweets like this coconut tart, coconut drops, gizzadas , or even coconut cakes. On the other hand, we use the milk is for more savory foods. I use it while making my pelau , sometimes when we're stewing chicken  and even w
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