|
|
|
|
|
| Barbados & Trinidad
Posted: 8/9/2009 1:22:37 AM | Smiling Salmon & I were chatting earlier about food and family. Well, my family is from Barbados and Trinidad, and I had this longing for the old fashined dishes we shared at Sunday dinners growing up. She suggested I start a thread on recipes from Barbados & Trinidad (specifically), as a change of pace. I have a few, and will probably be adding these to my blog later today:
Barbados Pepperpot Stew
» 1 large mixing bowl
» 1 large saucepan
» 2lbs of stewing meat
» 2 pigs trotters (feet)
» 2lbs of ox tails
» Lime or lemon juice
» 3 cloves of garlic
» 2 scotch bonnet peppers
» 1 large onion
» 1 cinnamon stick
» 2 cloves
» Pinch of sugar
» Pinch of salt
» Fresh basil
» Fresh thyme
Wash the stewing meat and place in the mixing bowl with the lemon or lime juice. Set that to one side, while you slice the garlic in to very fine slices, slice the onion. Chop the basil and thyme.
Be very careful when you slice the scotch bonnet peppers – you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper or you can wear rubber gloves to cut it up, wash your hands straight afterwards and do not touch your eyes – these peppers really burn your hands and eyes if they make contact with the skin!
Rinse the lime or lemon juice off the stew meat. And cut the meat in to cubes. Also chop the pigs trotters and the ox tail in to cubes. Fill the large saucepan with water and bring to the boil. Add the pigs trotters. When the pigs trotters have boiled then drain the excess water, now add the stewing steak and cover with fresh hot water. Now add your chopped garlic, onion and peppers. Now add the cinnamon stick, cloves, basil and thyme and a pinch of salt and sugar to taste.
Simmer until the meat is tender. The flavor of this dish comes out over a few days and gets tastier each time you reheat it, just make sure you always reheat the entire pot to boiling point. Good over (pigeon) peas and rice.
Pigeon Peas & Rice
2 cups fresh/frozen/canned pigeon peas
6 cups water
Bouquet garni of fresh thyme, marjoram and chives
1/4lb salt beef or salt pork
1 tablespoon butter
2 cups rice
1 large tomato, blanched, peeled and chopped up
1 tablespoon lime juice
Red pepper sauce to taste
*Using Fresh Pigeon Peas: Cover and boil the peas, herbs and salt beef in four cups of water for about 1/2 hour. If you are not using salt meat, add salt to taste. Rinse the rice and drain. Add the rice, 2 more cups of water, butter, tomato and lime juice. Bring to the boil, cover and cook on medium heat for 5 minutes. Reduce heat to low and let it simmer until all the water is steamed out (20-25 minutes).
*Using Dried Pigeon Peas: If using dried pigeon peas, use 1 cup to peas and increase the water to 7 cups and cook the dried peas very rapidly for about 10-15 minutes and then reduce to simmer for about 40 minutes or until tender.
*Canned Pigeon Peas (Goya makes the best) may be referred to as dried and/or green.
Proceed with the recipe as above.
Note: Some West Indians may use coconut milk in place of water to cook the rice
Cod Fish Cakes
1/2lb boneless salt fish (Cod)
1 small onion finely chopped
3 cloves garlic finely chopped
1 tablespoon pepper sauce (optional)
1 1/4 cups flour
2 teaspoons baking powder
1 egg
1/2 cup milk
1/2 cup water
1oz butter
1/4 cup/2-3 finely chopped green onions
Sprigs thyme, parsley, marjoram picked from the stems and finely chopped,
Freshly ground black pepper, white pepper and salt to taste
Place the salt fish in a saucepan with 6 cups of water. Bring to the boil for a few minutes, pour off the first set of water and bring it to the boil a second time in a fresh 4 cups of water for 1/2 hour. Check the saltiness of the fish. It should be salty but not overly so. If it is you may need to boil it up a third time.
Shred the salt fish with your fingers or a fork. Put all of the ingredients in a mixing bowl and stir vigorously until a thick batter is formed. Deep fry teaspoonfuls over a medium heat, until golden brown. Avoid the out side of the fish cakes burning before the middle is well cooked by carefully monitoring the heat. Drain on absorbent kitchen paper. Season with hot pepper sauce.
*My grandmother soaked her salt fish in water for days (rather than the boiling method) to get the excess salt out.
Trinidadian Curried Chicken
2 lb. Chicken breast cut into bite sized pieces
4 potatoes peeled and diced
1 large onion chopped
1 1/2 ozs. (If your tin/bottle of curry powder's been in your pantry more than a year, buy a fresh one!) Curry powder
6 cloves garlic minced
1/2 tsp. Hot pepper sauce
1 1/2 tsp. Salt or to taste
2 cups water
1/4 cup vegetable oil
Secret Ingredient... 3 tbsp. Tamarind paste, 1 large green mango diced or 3 tbsp. lemon juice
The secret to making a really special curry is to stir-fry the dry powder for a few seconds before adding the meat. This process releases the curry flavour which is then absorbed in full by the meat.
Heat the oil in a saucepan and then add the onion and garlic. Stir-fry for two minutes or until the onions go limp. Add the salt and curry powder and continue stir frying for about ten seconds more. Add the meat and stir to coat with the curry mixture. Cover the saucepan and let it cook for about five minutes, stirring at least twice during this time. Add the water, pepper sauce, tamarind paste and potatoes and continue to cook on medium heat until the potatoes are soft and the meat is fully cooked. This should take approximately 25 minutes.
Note: When using lemon juice, do not add until the final ten minutes of cooking. The lemon juice prevents the potatoes from becoming soft. Serve with roti or over hot boiled rice.
Stewed Down Salt Fish & Cou Cou
Stewed down salt fish can also be served with rice, breadfruit or yams (West Indian yams are NOT sweet potatoes); ask me later - it's late.
This cou cou (similar to cornmeal mush) recipe is different in that the corn meal is blended with cold water ahead of cooking it with the okras. This makes it smooth and much quicker to prepare.
STEWED DOWN SALT FISH
1lb boneless salted cod
2oz butter
2 medium onions, thinly sliced
2 tablespoons finely chopped garlic
1 sweet pepper thinly sliced
2 cups canned tomatoes or 2lbs/1kg peeled fresh tomatoes, sliced
1 tablespoon curry powder
1 sprig fresh thyme
1 sprig fresh marjoram
2 sprigs fresh parsley, finely chopped
1/2 cups water
Salt and freshly ground pepper to taste
1 teaspoon pepper sauce
COU COU
2½ cups corn meal
1-2 teaspoons salt
Water
8 oz okras
2 tablespoons chopped onion
2 oz butter
Boil salt fish in plenty of water for 20 minutes. If still too salty, repeat. Drain salt fish, break into wedges, check for bones and set aside. Heat butter and sauté the onion. When beginning to brown, add garlic, salt fish and sweet pepper and sauté for a further 3 minutes. Add tomatoes, curry powder, herbs, water, pepper sauce and black pepper and simmer uncovered for 15 minutes to an hour or until tender. Add salt to taste.
Note: The cou cou is placed in a mixing bowl (you have to do this for each serving); hold the bowl and gently toss/shake it in a rolling fashion until the cou cou forms a 'ball' -- turn it out onto a plate, and with a large spoon, cup, whatever, press an indentation in the center (a sink) - ladle the fish into the "sink" to serve. Serves 4
tired ... going back to bed, now. | |
|
| Barbados & Trinidad
Posted: 8/9/2009 5:56:21 AM | Thanks for the one recipe here that I have been looking for,,,,the Curry Chicken. Twice this summer I have had a curried dish (same one each time) at a local restaurant, one where the tables are set up outside here in Yellowknife, Northwest Territories, Canada. Both lovely summer days with temps. in low 20 C . I loved this dish. The curry was served over rice and it had chick peas in it.
Re: okra. I would NOT know an okra if I saw one. LOL | |
|
| Barbados & Trinidad
Posted: 8/9/2009 7:03:40 AM | | Well, my grandmother would often use the frozen okra (whole) when making the dish if she didn't grow fresh ones that year. Also, use a WOODEN spoon when stirring the okra and the cou cou - don't know why - but that's what all the old mothers/grandmothers and folks insist on. Oh, and don't use the canned okra; they're just too gross, and break down too easily. | |
|
| Barbados & Trinidad
Posted: 8/9/2009 8:54:25 AM | Rusty, RUSTY, RUSTY!!!!
YUMMMMMMMMMM
These are exactly the kind of dishes I was hoping for. I so miss the good Caribbean restaurants I used to eat at. This is even better because it is Your Family recipes. Tried and True Home Cooked recipes are the best. That is why out of the dozen or so cookbooks I have, most are basically family diaries about the food they ate. I am so thrilled to be able to have these. Thank You so much for sharing them.
The Fish Cakes and the Pigeon Peas will be first on my to cook list, then the Barbados Pepper Pot, then the 2 curries and the Cou Cou. I am sooooo happy 
Again, THANK YOU for sharing. Now I feel just a bit closer to home again. I guess I define home by the times I was raising my children and all that we did together. I often think of those times and feel I miss my home. So much has changed.
SS  | |
|
| Barbados & Trinidad
Posted: 8/9/2009 11:45:38 AM | Hey there Rusty...
Can you possibly share the recipe for a sandwich I think is called "doubles"?
I had a friend from Trinidad Tobago and she told me about them. I love to try new ethnic dishes. These sound interesting cause they are sold on street corners and such.
I'd love to know more...
 | |
|
| Barbados & Trinidad
Posted: 8/9/2009 2:35:44 PM | Dang, Sanderick -- I had to really think about this one! So, I called my cousin in NY, who laughed at me - we used to call them Trini's. Basically, it's street food, like we would buy a hotdog or pretzel on the corner. Trini's - or Doubles - is kind of a snacking sandwich made from fried dough and chickpeas. You gotta have lots of hot pepper sauce and tamarind sauce.
TRINI DOUBLES
SERVES 6
For the Dough
1/3 cup warm water (100 110 F)
1/4 teaspoon sugar
1 teaspoon yeast
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
For the Filling
1 (16 ounce) can chickpeas (garbanzo beans)
1 tablespoon canola oil
1 onion, thinly sliced
3 garlic cloves, minced
4 1/2 teaspoons curry powder
1 pinch ground cumin
salt & freshly ground black pepper
canola oil (for frying)
hot pepper sauce, for serving
finely shredded cucumber, for garnish
To make the dough:
Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
To make the filling:.
If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.
* Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.
I've eaten many, but never made it. Therefore this recipe came from: http://www.recipezaar.com
Here's a link for where you can buy them in NYC:
http://www.alwayshungryny.com/thought-for-food/entry/doubles-quest/ | |
|
| Barbados & Trinidad
Posted: 8/9/2009 3:03:19 PM | Thank you so much Rusty. My friend told me that I had to grab one of these, after I got off the plane and that's what the locals do when they get home.
I'm one of those guys that once i hear something like that, my taste buds will bug me and bug me until i try it. I usually want to get a traditionally made one, so I know the flavor it's supposed to be, BEFORE I make it myself.
I'll have to check around San Diego for something, but thank you so much. This would be a fun one to make on an "island recipe" cooking day.
Hugs to you! 
| |
|
| Barbados & Trinidad
Posted: 8/9/2009 3:20:27 PM | Pardon me Miss Rusty? But what would a pigeon pea be? You know us Cannucks, we call our stuff different from everyone else.
I remember as a youngster of the ripe old age of 21, going to Barbadian parties after bar hours. (used to c.ocktail waitress). We would all dance, have drinks, but there was always this huge pot of the most awesome wonderful stuff on the stove! I think, but am not sure, was beef mixture? Then it was served on red beans and rice. I would give my left leg to feast on whatever that was again g/f. Any idea? Your first recipe sounds similar but hmmm....not quite. For one thing, I do remember small bones in it?
Gawd, Miss Rusty, hope I am being clear? Doesn't seem so to me?  | |
|
| Barbados & Trinidad
Posted: 8/9/2009 3:48:39 PM | My (maternal) grandparents migrated from Barbados to Toronto in 1920, where they had and raised their children. I can guaranty you that my grandmother, who also helped raise me, had Rice 'n (pigeon) Peas EVERY Sunday.
Pigeon Pea (we very rarely add the 's' to make it plural ... just a slang) is a Congo or Gunga Pea ... I know, what's that? They are a small legume ... the closest I've seen when I could not find them is a Crowder Pea. However, most stores now sell them, canned being the most popular. They are small, round and dark. Rice and Peas can also be made with Blackeyed Peas (Hoppin' John), but it's just not the same. A favorite meal for us was a bowl of rice 'n pea with a brown gravy with lots of onions. Like I said, Goya sells them, but other companies market them now too. If you have a Caribbean or Hispanic market near you, you're bound to find them; if not - like I said, most grocery chains carry them now.
Sanderick: When's the next Island Day?
Moonchild, I'd almost swear you're talking about Oxtail Stew! Paula Dean actually made it on her show a few weeks ago, and it was identical to the way my grandmother and aunts made it. The only difference is we used peppercorns, a few cloves and bay leaves in the seasoning. Hope that helps.
Bajan Oxtail Stew
Marinade
2 lbs oxtails, jointed (Walmart seems to carry this now)
3 tablespoons paprika
2 tablespoons ground black pepper
1 teaspoon salt
2 tablespoons Trinidadian green seasoning (at a Caribbean market)
2 onions, very thinly sliced
1 green pepper, very thinly sliced
1 garlic clove, minced
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
Stew
3 tablespoons vegetable oil
3 tablespoons brown sugar
1 1/2 tablespoons browning sauce (optional)
2-3 cups water
2 bay leaves
handfull of peppercorns
1 scotch bonnet pepper
1 1/2 teaspoons whole cloves
4 stalks fresh marjoram
8 stalks fresh thyme
2 beef bouillon cubes
2 tablespoons ketchup
2 potatoes, diced
2 carrots, diced
Marinade: put the clean oxtail in a large bowl and add all the ingredients to the meat so it is completely coated. Cover bowl, refrigerate and allow to marinate overnight.
Stew: Heat vegetable oil and brown sugar on medium in a large pot until the mixture turns a light brown. Add the oxtail and brown them for a few minutes per side. Add browning sauce and stir.
Add water so that meat is almost covered. Turn heat up and add peppercorn, bay leaves, scotch bonnet pepper (make sure this doesn't break!), cloves and herbs. Cover pot and bring to the boil then reduce heat to medium and cook for 3 hours, or until meat is extremely tender. Stir every 30 minutes and add hot water whenever necessary: meat should always be mostly covered.
Remove scotch bonnet pepper carefully after about 1 1/2 hours of cooking. After 3 hours, or when the meat is done, add beef bouillon, ketchup, potatoes and carrots. Cook for another 30 minutes.
Taste and see if you need to add anymore spices or salt. It should be perfect at this point. If the sauce needs thickening just add a teaspoon of cornstarch or flour. Serve with rice and peas and a side of coleslaw ... and a glass of rum! | |
|
| Barbados & Trinidad
Posted: 8/9/2009 3:54:57 PM | Oh My Goodness, this thread just gets better and better.
I am working on Pistols request every minute I get, but I wanted to tell Moony that even here in nowhere Michigan I see them and also everywhere else I have lived, in the frozen pea section of any supermarket. Right with Crowder, Field Peas, Blackeyed Peas and so forth.
 SS | |
|
| Barbados & Trinidad
Posted: 8/9/2009 4:27:56 PM | Rusty I wanna come an visit you darlin! You had me with the rum! lol...
Seriously, thank you so much for the recipe. I will have to look for the pigeon peas here. I so so want to taste that recipe one more time! I don't digest hot spices well but God, I will pay the price just to have this! One hundred thank yous and more g/f! You rock! | |
|
| Barbados & Trinidad
Posted: 8/9/2009 6:02:55 PM | The truth is, I don't tolerate the HOT spices any more either - but, that's what the recipe(s) call for. There's a couple of others that I will have to get from my aunt. She's 90, and I'll be seeing her tomorrow. One is for coconut bread, and the other is for a rice dish my great aunt used to make with yellow split peas and curry.
Good Night, y'all. | |
|
| Barbados & Trinidad
Posted: 8/9/2009 8:09:45 PM | I try to find at least one local cookbook whenever I travel. Here's a couple from "The Barbados Cookbook" I picked up a couple of years ago.
Spicy Pineapple Chicken
2 T. oil
2 cloves garlic, minced
2 bunches green onions, sliced
1-2 T fresh ginger, minced
2 lbs chicken breats, boned and thinly sliced into julienne strips
1/2 tsp red pepper flakes
3 green peppers, chopped
2 cups celery, chopped
4 carrots, cut into thin rounds
2 tomatoes, chopped
2 cups cabbage, shredded
2 cups fresh pineapple, cut into chunks
1 T soy sauce
3 T molasses
3 T vinegar
In a large frying pan over high heat stir-fry the garlic, green onions, and ginger for a few seconds. Add the chicken and stir-fry for about 5 minutes, then add green peppers, celery, carrots, and tomatoes and stir-fry another minute or so. Add the cabbage and stir-fry another minute, then mix in the pineapple, soy sauce, molasses and vinegar, cook 2-3 minutes and serve immediately.
and for dessert...
Conkies
1 dry cocnut, grated
3/4 lb pumpkin, peeled and grated
1/2 lb sweet potato, peeled and grated
3/4 lb. brown sugar
1 t. spice
1/2 t. nutmeg
1 t almond essence (extract)
1/4 lb raisens
1 cup flour
2 cups fresh corn flour or meal
1 t. salt
4 oz magarine, melted
2 oz lard, melted
1 cup milk
8 inch squares of plantain leaves
Mix the cocnut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour and salt together thoroughly. With a wooden spoon, stir in the fats and milk and mix until smooth. Place 2 tablespoons of the mixture onto each pantain leaf, fold the edges to make a neat parcel and tie securely. Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm. Unwrap the conkies and serve on a heated dish. If plantain leaves are unavailable the mixture may be steamed in a bowl.
Moonchild, I think we chatted about this once. If little bones were in the dish you remember it may also have possibly been curried goat. | |
|
| Barbados & Trinidad
Posted: 8/9/2009 8:56:25 PM | vb, those also sound wonderful. I really want to try the conkies. Banana leaves should suffice, correct? LOL I mean I doubt there would be any difference, but I would bet cooks that use both often would know one taste from another. The Pineapple Chicken is similar to a Chinese Plum Chicken, but different. It would probably be just as good wrapped in a thin pancake. The name of the dish reminds me of a recipe I got from a friend of mine from South Africa. It was a Curried Pineapple Pepper Chicken, very simple, yet very good. There are a few African dishes I would love to get a recipe for, but no clue what the names are.
Miss Amazing Rusty,
I cannot wait to see the recipe for the coconut bread. Does your aunt have a recipe for Cassava Bread by chance?? I have been wanting that recipe for a long time. What about any conch recipes? Is that a Barbados ingredient? Not that I can actually get conch where I live now, but I will be moving back to San Fran in a few months. I am guessing I can get it there. It was readily available in Houston.
I just bought groceries a couple of days ago, so I cannot make any of these until I get back from vacation  I sure wish I could, but I have all kinds of food to eat, including a huge lobster tail. I never buy anything but whole live ones, but this was too good a deal to turn down. The tail is 2# and was vacuum sealed. Why no body I don't know. Why do they do those things? I know there are 1000 ways to eat lobster, but I LOVE boiled, or broiled with simple drawn butter so much that I cannot try other ways anymore. I gave that up a long time ago. This will be my victory dinner for opening my two locations! Nothing else needed, except a bottle of Dom Perignon 
SS | |
|
| Barbados & Trinidad
Posted: 8/10/2009 6:36:11 AM | Old Fashioned Barbados Coconut Bread
4 lb self-rising flour
26 oz granulated sugar
1½ lb grated coconut
1 lb melted margarine
4 large eggs
3 tbs mixed essence or 1½ tsp each vanilla and almond essence
4 oz raisins
8 oz glace cherries
3 oz sliced almonds (optional)
In a bowl, mix together the flour, 24 oz sugar, 1 lb of coconut, the raisins, cherries and almonds. Pour in the melted margarine and continue to mix. I find it easier to do this with my hands. Beat the eggs lightly and add 2 tbs essence. Pour into the bowl and blend well. Divide the dough into four equal parts and knead each piece very
lightly for 1 minute. Do not overdo this step because it will cause the bread to become too stiff.
Grease and flour four 2 lb loaf tins and shape each piece to fit the tin before placing it in. Now mix together the remaining ½ lb of grated coconut, 2 oz sugar and 1 tablespoon essence. Make a gutter-like opening about 1½ inches wide and 1 inch deep in the dough for the entire length of the pan.
Divide this mixture into four equal parts and sprinkle it into each gutter.
Pull the dough together to close it. Pat it to make sure the coconut is
sealed inside the pocket.
With a knife, make three diagonal cuts in the top of each loaf and bake in a
preheated 300 ºF oven for 1 hour, or until an inserted skewer comes out clean. (Another way to check whether it is ready is to press the loaf lightly with your fingertips: when done it will spring back into its original shape.)
Trini Split Peas & Rice
2 lbs of Pak Choi (Chinese cabbage)
oil
1 onion
Half a jalopeno or other hot pepper
8 cloves garlic
6 oz yellow split peas
curry powder
Measure 6 oz yellow split peas, wash and boil with water and 3/4 tablespoon of curry powder and 1 tsp. of crushed garlic. Cook until done 30/40 minutes. Blend for a few seconds and return to pot. Heat a ladle or large spoon over direct heat with a little oil in it until oil smokes. Add 3/4 tablespoon crushed garlic and let cook until dark brown. Plunge ladle into split peas taking care not to get splashed.
While peas are cooking take the 2 lbs of Pak Choi, washed carefully and finely chopped. Heat 1 tablespoon oil in a wok on high heat and add 1 small onion chopped and 1/2 a hot pepper and 1 tsp. crushed garlic. Add Pak Choi after a few seconds and stir. Salt well and cover and cook for 30 minutes. It is important to keep heat fairly high to help liquid from Pak Choi evaporate.
Serve over plain boiled rice. Pour some split peas over rice and put a little Pak Choi on top.
Bakes
The funny thing about bakes (or floats) is, they aren't even baked - they're just a simple little pan fried sweet biscuit. Bajans - and throughout the West Indies eat them whenever they want a quick, easy, cheap snack or meal. They go well with other dishes too. My grandfather made these on a regular basis, and would snack on them throughout the day. They called it survival food because most everyone always has these ingredients:
1 lb flour (4 cups)
1 ½ tsp. salt
4 tsp. baking powder
Water
Oil for frying
Sift flour, salt, and baking powder. Add enough water (tap water) to make a soft dough. Knead for about 10 mins. Leave to rest for ½ hour or more. Cut in pieces and roll each piece to 5 or 6 inches in diameter and ¼ inch thick. Fry in hot oil, turn once and fry until brown. Drain on kitchen paper. | |
|
| Barbados & Trinidad
Posted: 8/10/2009 8:58:01 AM | mmmmmm
drool
I lived in the Cayman's for 7+ years and am seriously missing good ol west indian cooking
I'd give a limb for some red beans and rice and a huge bowl of curry chicken made with coconut milk
I had some trini neighbours, she used to make a curry chicpea and potatoe thing...mmmm and roti skins..ahhhhhhhhhhhhhhh
would your curry recipe translate with coconut milk instead of water????
was so glad to see Scotch bonnet peppers in the store yesterday.. my bottle of scotch bonnet sauce is nearing its end
keep the recipes coming | |
|
| Barbados & Trinidad
Posted: 8/10/2009 1:32:56 PM | | katzmeow, I think the coconut milk would make it all the better - much richer! | |
|
| Barbados & Trinidad
Posted: 8/10/2009 3:33:16 PM | Rusty, you keep bringing us one fantastic hit after another 
You do know I am copying these?? LOL
I cannot wait to make the first one and tell you about it. Those fish cakes are calling me LOLOL
How was your visit with your aunt?
SS | |
|
| Barbados & Trinidad
Posted: 8/10/2009 7:33:50 PM | Hot Pepper Sauce (served with most of the recipes above)
1/4 cup extra-virgin olive oil
1 small red onion, diced
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
Coarse sea salt
1 large garlic clove, minced
1 habanero chile, minced
1/4 cup tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider vinegar
1/4 cup water
1/4 teaspoon freshly ground white pepper
In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.
Stir in the garlic and chiles and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.
Transfer all the ingredients to an upright blender, and purée until smooth. Store in a tightly sealed jar in the refrigerator. | |
|
| Barbados & Trinidad
Posted: 10/31/2009 4:24:55 PM | Het Rusty, so nice to see you back! I found these recipes that are supposed to be from Trinidad. I do not know how authentic they are and was hoping you could tell me.
Plantain Baked in Orange Juice
2 plantains, ripe (skins almost completely black)
2 tablespoons honey
1/2 cup fresh orange juice
2 tablespoons orange zest, minced
1/2 teaspoon salt
1 tablespoon light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F, & grease an 8" square baking dish.
2. Peel & slice the plantains, preferrably lengthwise, then lay the slices out in the prepared baking dish.
3. Mix honey, juice, zest & salt & pour over plantains.
4. Mix together brown sugar, cinnamon & nutmeg, then sprinkle over the top of the plantains.
5. Bake for 15-20 inutes or until browned & tender.
Fritters (Basic Fritter Recipe)
Ingredients:
•1 cup flour
•salt to taste
•2 tsp. baking powder
•2 tbs, sugar
•3/4 tsp cinnamon
•1 egg
•1/2 cup milk
•1 tbs melted butter
Method:
1) Sift dry ingredients together.
2) Whip egg.
3) Add milk and melted butter to it.
4) Add liquids to dry ingredients. Beat batter vigorously.
5) Drop by tablespoons into hot fat. Shallow fry until golden brown.
Turn over once. Place on kitchen paper to drain.
6) Sprinkle with granulated sugar .
BANANA FRITTERS - Add 2 cups crushed banana. Sprinkle with 1 tbs. lime juice to prevent discoloration. Beat into Batter.
FRUIT FRITTERS - Add 1/2 cup crushed cooked pureed fruit to batter ( e.g. pumpkin )
Bouljol
Appetizer
•1 pack saltfish ( salted cod ), preferably without bones
•pepper
•a little sugar
•1 hot pepper
•lots of lime juice
•vegetable oil
•onion
•tomato
•cucumber
•1 hardboiled egg
•chive
•sweet pepper
•1 leaf chadon bene, cut up finely ( optional )
1) Boil salt fish in water to extract some salt, then drain and clean, if necessary. Cut up very small
2) While fish is boiling, cut finely the onions, tomatoes, cucumber, chive, sweet pepper and hot pepper, chadon bene and crush hard boiled egg with a fork
3) peel and remove seeds from cucumber and cut up finely
4) Add vegetables to salt fish and season with pepper, lots of lime juice and oil
( it takes several tablesps. of oil ), and a little sugar.
Serve with Coconut Roast Bake
Coconut Roast Bake
Ingredients:
•3 cups flour
•1/2 teasp. bicarbonate of soda
•1 1/2 teasp. baking powder
•1/4 cup sugar
•1/2 teasp. salt
•1/2 cup coconut cream ( preferably made fresh)
•2 tablesps. margarine
•Extra flour to make a silky smooth dough
Method:
1) Mix dry ingredients
2) Add margarine and coconut milk and mix
3) Add more flour to make a smooth dough
4) Rest for one hour
5) Then knead again, adding a little bit more margarine
6) Rest dough for another 20 mins
7) Grease baking pan, flatten dough and place in pan
8) Prick holes into top of dough with a fork
9) Bake in pre-heated oven (400 degr.F) for 15 mins., reduce heat to 350 degr. F and bake for 15 mins more
10 ) Cut roast bake into wedges, split and butter wedges while hot
Garlic Pork
This is a "Portuguese" dish and mostly cooked at the Christmas season, but there actually should be no reason why it could not be cooked at any time at all.
Ingredients
•5 lbs lean pork, no bones, cut up into 1.5 inch pieces
•white vinegar to wash pork in ( don't use any water to wash pork)
•1/2 lb garlic cloves, crushed ( no need to peel )
•2 oz salt
•2 small bottles malt vinegar
•same amount of boiled and cooled water
•large amount of fresh oregano leaves ( fine leaf thyme)
Method
1) Squeeze the white vinegar from the pork after washing it, then rub meat with salt, garlic and oregano leaves
2) put malt vinegar and cooled, boiled water into a large glass jar
( without any metal cover ) , add garlic, salt, oregano (thyme) and the pork
3) Marinate pork for about 5 days in this mixture
4) Heat a heavy iron pot, then drop about one to two tablespoons of the marinade into it, add a few pieces of pork per person to fry at a time and lower the fire. Fry until tender on a slow fire, about 1/2 hour.
Serve this at breakfast time or as an appetizer.
Tobago Flying Fish
Ingredients:
1 pk Tobago Flying Fish ( about 6 filleted fish )
Juice from 2-3 limes
salt and black pepper to taste
a little local herbs such as thyme, oregano, chive, chadon beni, hot pepper( optional)
1 tablesp local rum
1-2 teasps. curry powder
1 egg, beaten
a little flour and/or breadcrumbs
oil for frying
Method:
1) Wash fillets and marinate in salt, black pepper, lime juice, local herbs, rum, curry powder and a little hot pepper for a few hours
2) Dip fish into beaten egg, then coat with flour/breadcrumb mixture, shake off excess
3) Place in fridge for about 1/2 hour for the coating to adhere properly to the fish
4) Heat a little oil in heavy frying pan and fry fish on both sides until golden brown
5) Just before serving, squeeze a little lime juice over the fish
Shark and Bake
For Bakes see Breads ( floats )
Ingredients:
1 lb shark meat cut into pieces, 3 inches square,
Lime juice
2 teaspoons garlic cloves, minced
2 tablespoons fresh fine thyme, minced
chives, minced
hot pepper, deseeded and finely minced
salt to taste
seasoned flour ( with salt and black pepper or lemon pepper ) to coat
Oil for frying
Garnish with:
Chadon bene chutney
Pepper Sauce
sliced tomatoes
onions, finely chopped
seasoned cucumber slices
washed lettuce
Method:
1) Prepare Bakes ( floats ) according to recipe in Bread section of this cook book
2) Wash shark meat with lime juice
3) Mix garlic, thyme, salt, chives, hot pepper and coat shark pieces
4) Coat evenly with seasoned flour
5) Pour oil to cover bottom of large , heavy, frying pan and fry shark pieces, from both sides until light brown, turning several times. Cook on low fire for about 10 mins, or until fish is flaky when tested with a fork
6) Cut bakes in half and place cooked shark inside, garnish with chadon bene chutney, pepper sauce etc. as you wish
These sound really good, but I wanted to know how authentic they are. Thansk Rusty!
SS | |
|
| |
| Barbados & Trinidad
Posted: 10/31/2009 7:44:13 PM | LOL, don't know if I am much help because I just googled and found MANY. Hopefully Rusty will come back and tell us.
Johnny Cake
Jamaican Fried Dumplings or Johnny Cakes:
2 cups Self Rising Flour
1 cup cold Milk or Half and Half
1 oz. Butter
1 cup Cooking Oil
Mix ingredients together, except cooking oil, and knead to make dough. Make the dough pieces the same as explained above.
Heat the cooking oil in the skillet, and fry dough pieces for three minutes on each side.
It’s imperative that you keep the heat on low for these dumplings or they will be hard on the sides and soft around the edges.
You can serve these with eggs, fish, callaloo, ackee, or meat. I’ve even had them with corned beef hash.
Yummy!
[Johnny Cake
Combine in large bowl:
1 ½ Cups Cornmeal
1 tsp Salt
2 tsp Sugar
Pour Over while stirring
2 ¼ Cups Boiling Water
Let sit 10 min.
Heat skillet over med-low heat with 1-2 Tbsp Butter. When butter begins to color pour on ¼ Cup scoopfuls of batter. Don’t make them any bigger.
Let them cook on each side 6-11 minutes. If butter gets any darker turn down your heat!
Serve with your favorite syrup.
SS | |
|
| Barbados & Trinidad
Posted: 10/31/2009 7:57:37 PM | | Thank you! The top one sounds more like the ones we ate as kids. And...... since you brought it up in your recipe, anyone got a GOOD callaloo recipe? I mean a real country one, not one from a five star restaurant or something. The REAL one. | |
|
| Barbados & Trinidad
Posted: 10/31/2009 11:01:42 PM | Once again, this seems to be one of those dishes that is as varied as the cooks who make it. I have had a version that was soooo good and one I didn't care for, how either was made I do not know. The one I liked seemed to have some spices in it, the other was bland. This is the National Dish of Trinidad and Tobago.
Callaloo this is a plain version, no meat
1 bundle callaloo bush (dasheen bush, or taro root leaf), or substitute with spinach
10 ochroes (this is okra)
onion
3 stalks chive
3 cloves garlic
salt, pepper
chicken bouillon cube
tabasco sauce (or float a red hot chili pepper on top of callaloo)
Worcestershire sauce
coconut milk
butter
1) Clean callaloo bush ( or spinach). Remove skin from callalloo stalks as well as the ribs from the leaves
2) Clean and cut up ochroes and add to callaloo bush
3) Cut up onion, chive and garlic and add
4) In a large pot melt the butter and add the callaloo mixture
5) Turn leaves until they change colour, now add salt, pepper, a few drops of Worcestershire sauce, tabasco sauce ( or use hot pepper to float on top of callaloo while it is cooking, making sure it does not burst, or the callaloo will be too hot ) and the crumbled chicken bouillon cube. Stir.
6) Add coconut milk and cook callaloo until the seeds of the ochroes have turned slightly pink
7) Either swivel by hand with a swivel stick, or put in a blender and blend for 3 separate seconds
(You can make this dry and use it as a side dish or add more water and make it into a soup.)
Callaloo plain with squash
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste
Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.
Callaloo with seafood
bunch fresh callaloo or spinach, chopped
2 ounces salt pork, chopped
8 ounces coconut milk
5 cups water
1 lg. onion, finely chopped
3 cloves garlic, minced
8 ounces chopped okra
8 ounces crab meat or langostine or conch
Place first 6 ingredients in a large stew pot and simmer until the salt pork is tender. Then add the okra and crab meat. Simmer for 5 minutes and season with salt and pepper.
It also seems to change a bit from nation to nation, as in Jamaica, Trinidad, Barbados, Guyana. I gave you recipes that were from Tobago and Trinidad cooks, since that is the thread we are in. Again, Rusty can probably shed more light. I would probably make a combination of the three. If you are in a larger city you can probably get the taro leaves fresh. Check under all of the names, callaloo, dasheen and taro.
SS | |
|
| |
|
|
Home
login 
