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    60 Recipes

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    We have an avocado tree and I make these sandwiches for myself all the time. My 16 month old does not like avocados and this is the only way he'll eat them. There is a variety that tastes very buttery and my grandmother used to call the avocado "poor man's butter" because she would use it on bread instead of butter when times were hard. By itself the paste is an excellent first food for baby.

    Recipe #190939

    The sweet of the fruit and carrot in this pretty coloured salad makes it appealing to my 18 mth old. He also eats it as a spread in bread.

    Recipe #193980

    A popular drink all over the French West Indies. This apéritif is consumed on a daily basis. Ti is patois for petit which means small. However don't let the size fool you it packs quite a punch! Ça chauffe le coeur et les entrailles! You'll speak French for sure! With only three ingredients, it couldn't be any simpler but I implore you to use a good quality rum. Translated in part from sous-les-cocotiers.com

    Recipe #193350

    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

    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

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

    Recipe #197463

    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

    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

    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

    Great sauce for vanilla ice-cream.

    Recipe #319142

    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

    Adapted from the a cookbook called 'Healthy Cooking for Your Kids'. Tired of 'hiding' vegetables in cheese sauces? Here is a nice way get your toddler to eat vegetables.

    Recipe #195625

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

    Recipe #218896

    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

    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

    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 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

    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. http://www.guyanaundersiege.com/Amerindian/Amerindian%20Corner.htm shows a picture of a matapee, which is a traditional woven basket used to squeeze the juice from the cassava.

    Recipe #217563

    Another sugar cake recipe that uses larger pieces (chips) of coconut. My favourite sugar cake.

    Recipe #194197

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