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    60 Recipes

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    Great sauce for vanilla ice-cream.

    Recipe #319142

    Recipe from the Royal Plantation resort in Ocho Rios, Jamaica published in August 2008 Bon Appetit Magazine. Grilled lobster tails are served with mashed yams and sauteed callaloo.

    Recipe #319124

    A popular West Indian flavour. Posted at the request of Chef --Vseward

    Recipe #241710

    Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

    Recipe #241611

    Green seasoning is a blend of fresh herbs used in West Indian cooking. The herb mixture varies slightly from island to island or by cook. Paramin is an area high in Trinidad's Northern range mountains that is famous for growing herbs. A bottle of this fresh herb blend is found in every Trinidadian home and batches are replenished on a regularly since it is used on almost a daily basis. I have scaled this recipe down but it doesn't require exact measurements and can easily be doubled , tripled whatever.

    Recipe #230633

    A tasty one dish meal. Stewed meat with chicken or beef, rice and pigeon peas.

    Recipe #230630

    Adapted from Woman's Day Magazine, June 2007.

    Recipe #230505

    Persons of East Indian descent account for about half the population of Trinidad. Trinidadians curry a variety of foods from meat to vegetables to fruit. A curry is basically a mixture of ground spices that varies according to region and by personal taste. It may seem obvious but a good Trini curry quite simply to uses a Trinidad blend of curry powder. Since I cannot advertise any particular brand, feel free to email me for the names of some good Trini curries. Finally here is the Trini cook's 'secret'. It is important to cook the spices for a few minutes to bring out the flavours of the curry. A common mistake is to throw in the meat too soon after adding the spices and not giving them time to release their flavour. A curry that has had time to cook a bit before the addition of the meat has a more full bodied taste. Locally this process is called 'choonkay-ing' the curry.

    Recipe #226920

    This quick bread is from the British Virgin Islands. The dough is put into a pot, which is set upon a stand made from an old, car-wheel rim welded into three steel legs. If you want to try this recipe at home, place a pot on an outdoor barbecue grill and use and aluminum cookie sheet to put the coals on. I have not tried this unsual bread myself but coppied the recipe out of a local Tortolan Magazine (whose name escapes me)while on holiday there.

    Recipe #226678

    A sweet and sour tasting sweet, traditionally made from fresh tamarind pods. It's a lot of work to extract the pulp. So here is an alternative method that simplifies the process using tamarind paste, which is available from Indian or Middle eastern markets.

    Recipe #220223

    A local appetizer to snack on with your beer while watching the game at the bar.

    Recipe #220182

    A shredded salt cod and vegetable salad. Buljol is a corruption of the French brûle gueule, which means "burn mouth". A popular dish in Trinidad and indeeed throughout the Caribbean. Serve with Recipe #194158

    Recipe #220176

    These fritters are served with recipe #220132, tamarind or pommesitay (pomme de cythère) chutney as a light snack or tasty appetizer.

    Recipe #220159

    More like a salsa than a chutney this is served with recipe #220159 ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Recipe #189571

    Recipe #220132

    A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.

    Recipe #220126

    You can peel the potatoes or leave the skins on in this recipe. I think the skins add something to the flavour and texture of this dish.

    Recipe #219986

    This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.

    Recipe #219455

    Grilling the tomatoes gives them the best flavour, but blistering them under a broiler works as well.

    Recipe #218896

    A thick, aromatic flavouring syrup made from the juice of the bitter cassava. It is used as a basis for various sauces and as a culinary flavoring and preservative agent in Recipe #192669. It is exported chiefly from Guyana. The main Amerindian tribes of the Caribbean were the Carib (from whom the region takes it's name) and the Arawaks. My grandmother was part Carib. The Caribs were themselves displaced by the Europeans, and were eventually all but exterminated during the colonial period. However small numbers remain today in Guyana, Honduras, Belize and in the islands of Dominica, Saint Vincent, Saint Lucia, and Trinidad. shows a picture of a matapee, which is a traditional woven basket used to squeeze the juice from the cassava.

    Recipe #217563

    A typical Trinidadian side dish that is quick and easy to prepare for those busy week nights. You can't mess this up it's so easy. The measurements given are just guidelines, adjust to your preference.

    Recipe #215135

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