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    60 Recipes

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    A recipe from my favourite Trinidadian chef, Debra Sardinha-Metevier.

    Recipe #212550

    A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan increase the oil to 2 tablespoons.

    Recipe #212211

    Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964

    Recipe #211905

    Used in soups and stews. Dumplings have two basic shapes round and flat or rolled and long. The latter shaped dumplings are called spinners. Omit the baking powder and dumplings are then called sinkers because they do not float.

    Recipe #211879

    These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.

    Recipe #209284

    An interesting meld of Indian and Chinese cooking. My husband's cousin always makes this yummy rice for family gatherings. This is her recipe as told to me over the phone. Amounts in the ingredients are our best guesses since she doesn't measure the ingredients. I omitted the salt in the recipe because I cook low salt. You can add salt to taste at step 6. Very little is needed if you choose to add msg and bear in mind that oyster sauce usually contains some salt.

    Recipe #206272

    This is a staple fast food in Trinidad Chinese take out restaurants. Highly addictive. I posted this recipe without trying. Now that I have tried it, I must agree with the first reviewer that it was too salty. I have adjusted the salt. It is supposed to be a little bit salty but if you prefer you can use even less.

    Recipe #205980

    A nice treat for the kids. Okay I fess up - I'm a big kid:-)Use your favourite brand of commercial hard chocolate sauce or Recipe #151189.

    Recipe #205613

    This simple, yet terrific salad is served at Kariwak Village Hotel in Tobago. The recipe was featured in "Island Life" magazine. Delicious.

    Recipe #205416

    This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.

    Recipe #204926

    A traditional Christmas liqueur that is popular in the Virgin Islands and St. Martin. The Virgin Islands own Cruzan Rum is used but you can substitute your favourite Caribbean Rum. This recipe is by Carol M. Bareuther who says that the secret of a good guavaberry wine is to use some of the previous years batch in the present one. Have not made this myself but tasted it while on holiday in Tortola, BVI. Will make this as soon as I find some guavaberries. I suspect that that they may go by a different name on my island, hence the reason I'm having trouble finding them.

    Recipe #202105

    Recipe taken from the Trinidad Express Newspaper. Lemon grass is used in Trinidad herbal medicine to make a tea which brings down fevers, hence the reason it gets it's local name, fever grass.

    Recipe #200472

    This uses raw eggs but my brother (who uses an overproof rum in his ) swears that the alcohol has a sterilizing effect and kills off any harmful bacteria:-) Hmm...the jury is still out on that but what is certain is that Christmas in Trinidad would be unheard of with out this island version of eggnog. You may also pasteurize your own eggs by heating in a bowl over a pan of simmering water. Stir constantly so you do not cook the eggs, and heat to 160 degrees F

    Recipe #199923

    Callaloo is the national dish of my country. This is a chef's version of this dish as featured in Oprah's magazine. It is nothing like the traditional Trinidadian soup which utilizes the leaves of the dasheen(taro) plant. This is actually a Spinach soup as most of the ingredients are different. This doeasn't appeal to my tastes and I don't have any intention of making it but others may enjoy it.

    Recipe #199536

    This is a low-fat, baked egg recipe. A variation on this would be to use chopped bell peppers instead of the leeks.

    Recipe #197463

    Substitute chard or kale and spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini’s have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.

    Recipe #197451

    Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.

    Recipe #197314

    Not to be confused with the vegetable of the same name from temperate countries, sorrel is a favourite West Indian drink for Christmas and New Year. Actually it’s more of a spiced, iced tea, as the juice is drawn from the red sepals of the Roselle plant (Hibiscus sabdariffa) which is commonly called sorrel in the Caribbean. This drink is a favourite with children to whom the task of ‘picking’ sorrel (removing the red sepals from the prickly seed) is often given. The drink is usually prepared in two batches with one batch being spiked with rum for the adults. The drink needs a lot of sugar to temper the tartness of the fruit but to my mind it should not be made thick and sweet, for then it becomes sickly and cloying although some like it this way, so feel free to vary the ingredient amounts to suit your taste. Usually served chilled with ice but I had a German friend tell me that this drink reminded her of mulled wine so I imagine it could also be served warm.

    Recipe #197234

    Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center. It was originally brought to the Caribbean as an inexpensive food source for slaves. It is available at Latin American specialty stores.

    Recipe #196040

    Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.

    Recipe #195895

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