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    60 Recipes

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

    Recipe #241710

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

    Recipe #230630

    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

    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 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

    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

    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

    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

    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 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

    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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