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Paratha Roti
 
Recipe serves 4

4 cups flour
4 tsp. baking powder
1 tsp. salt
1 1/2 oz margarine, butter or ghee
1 3/4 cups water

What tuh do?
1.  Sift flour, baking powder and salt into a large bowl for mixing
2.  Add enough water to form a smooth soft dough
3.  Knead and leave for about 1/2 hour, covered with a damp cloth
4.  Knead again, then divide dough into 4 balls
5.  Flour kneading area and roll dough into ~8" circles
6.  Spread liberally, margarine/butter/ghee over dough and sprinkle w/ flour
7.  Cut dough from the centre to edge.
8.  Roll dough tightly into a cone shape, then press peak of cone into centre and flatten
9.  Leave again for 1/2 hour.
10. Sprinkle flour on kneading area and roll out till very thin
11. Bake on a moderately hot tawah (large skillet if you don't have one), coating dough on both sides with oil as it cooks
12. Turn on both sides and cook about 1 1/2 minutes on each side
13. Remove from tawah and hit with wooden palette until flaky

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Paratha-Roti (Buss-Up-Shut)
 
Ingredients:
1 lb. flour (4 cups)
4 teaspoons. baking powder
1 teaspoon. salt
1 ½ oz. ghee/marg. or butter
1 3/4 cups water
Method:
Sift flour, baking powder and salt. Add enough water to form a smooth soft dough. Knead well and leave for ½ hour covered with a damp cloth. Knead for second time and divide into four balls (loyah). Flour board and roll out dough to size 8" or 9" as desired, then spread with ghee and sprinkle with flour. Cut dough from centre to edge, roll tightly into a cone shape, press peak of cone into centre and flatten. Leave again for 30 min. Sprinkle flour on board and roll out very thin with rolling pin. Bake on a moderately hot bake stone (tawah) coating dough with oil on both sides as it cooks. Turn on both sides and cook about ½ mins. each side. Remove from baking stone and hit with wooden pallette until flaky or wrap in clean cloth and mash up. Often called "Buss-up-Shot."note: can be served with any curried meat or vegetable.
 
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Sada Roti
 
Ingredients:
1 lb flour
4 tsp baking powder
1/2 pint water
1/2 tsp vegetable oil
pinch of salt
Method:
Use large mixing bowl and sift flour into it, together with the salt and the baking powder- mix well. Knead flour mix with water into a soft , smooth dough. Pour oil into the palms of your hand and rub over dough - rest dough for 15 mins. Devode dough into 4 equal parts and shape into balls - rest another 15 mins. Heat tawah on medium fire. Using a rolling pin, roll each ball into a disk, about 1/4 " thick, making the edges thin. Put on tawah to cook sada roti- turn roti on both sides, using pot holders ( the mitten type). Toast edges of roti over fire to make sure they are cooked. Keep turning roti until brown on each side. Serve with choka and/or any curried dish

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CHICKEN CURRY Trinidad

The East Indians laborers brough this dish back in 1838

1 small chicken
1 onion
1 tomato
2 cloves garlic
1 tsp. ground cumin (jeera)
2 Tbsp. oil
2 1/2 cups water
2 Tbsp. curry powder
3 potatoes

Instructions: Peel and cut potatoes. Cut chicken into pieces and wash. Cut onions and garlic and grind together. Place onion, garlic, cumin, and curry powder in a small bowl and then add 1/4 cup of water and mix to make a curry paste. Add oil to a pot and heat, and then add curry paste and stir frequently and let it fry for 5 minutes. Add chicken to the pot and fry for another 5 minutes. Add potatoes to chicken. Add water. Add tomatoes if necessary. Simmer for 15 minutes or until potatoes are tender. This dish can be served with roti or rice.

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BEEF CURRY

2 lbs. beef
1 small onion
4 clove garlic
1 tsp. ground jeera (cumin)
5 tsp. curry powder (mild)
3 Tbsp. oil
1 Tbsp. tomato paste
4 potatoes
salt to taste

Instructions: Cut meat into small pieces and wash. Cut onions and garlic and grind together. Put oil in a pressure cooker and heat to a medium temperature. Add the grinded onion an garlic to the pressure cooker and let it fry for a few minutes. Add curry powder and jeera to the pressure cooker. Keep stirring and let it fry for approximately 3 to 4 minutes. Now add the meat. Add salt. Cover the pressure cooker loosely and cook until meat is well fried. Stir periodically. Add enough water to cover the meat. Let it pressure for 5 to 7 minutes depending on the tenderness of the meat. Add the potatoes and cook untill done. This dish can be served with rice or roti

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SHRIMP CURRY

1 lb. shrimp, 2 Tbsp. curry powder, 2 Tbsp. oil, 1/4 tsp. pepper, 1tsp.salt, 1/2 onion, 2 cloves garlic, water, coconut milk(optional), 1 green mango(optional), 1 lemon or lime

Instructions: Peel and wash shrimp with lemon juice. Heat oil, in a pan. Mix curry powder, grind onion and garlic and add some water to produce a smooth paste. Add the paste to the hot oil and fry for approx 4 minutes. Add shrimp, salt and pepper. Fry until the shrimp are pint and there is no water. Next, add the coconut milk, (about 2 oz. creamed coconut), and green mango. Then add about 1 cup of water, depending on the amount of gravy required. Cook for approx 10 minutes or until mango is soft.

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EGG CURRY

6 eggs, 3 potatoes, 1 Tbsp. curry powder, 1/2 onion. 1/4 cup oil, 2 cloves garlic, 1 cup water

Instructions: Boil the potatoes with the egg until potatoes are cooked. Peel potatoes and eggs. Heat oil in a pan, and fry the eggs until brown on all sides. Drain the eggs. Put 1 Tbsp. of the oil in a pot, heat and add the ground onions and garlic. Fry for 1 minute, then add the curry powder. Fry again, for 3 mintues stirring often so that it does not burn. Add potatoes and eggs with the water. Bol for appros 10 minutes. Serve with rice or roti.

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ALLU CURRY (POTATOES)

2 lbs. potatoes, 2 tsp. ssalt, 2 Tbsp. curry powder, 2 Tbsp. oil, 2 cloves garlic, 1 cup water

Instructions: Burn crushed garlic in oil, remove garlic and fry curry powder for 5 minutes. Add sliced potatoes, mango, water and salt. Cover and simmer until vegetables are tender. Serve with roti or rice

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Trinidadian Roti with Potato Curry Filling

POTATO CURRY

(total preparation time - approximately 1/2 hour plus time to wash/chop vegetables)
Ingredients:
1/4 sunflower oil
2 tsp turmeric
1 tsp cumin
1/2 tsp allspice
1/2 ground ginger
Note: Instead of the above spices, you can use the following:
4 tsp curry powder
1 small onion, cut into small pieces
4 cloves garlic, minced or crushed
2 medium sized potatoes, washed, peeled, and chopped into 1/4" cubes
salt to taste

Additional ingredients
(optional-depending on personal taste and what is available in the kitchen): I like to add some or most of the following ingredients (if I have them)
up to 1 cup chick peas
up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then use less potatoes from above)
up to 1 cup of red, yellow, or green pepper (cut into small pieces)
up to 1/2 cup broccoli or cauliflower (chopped small
up to 1.2 cup sliced bok choy or cabbage
1/2 cup to 1 cup of water

Procedure:
Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy-bottomed saucepan. Cook stirring for 5 minutes, careful not to burn spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may have to turn down the heat a little bit so that the garlic doesn't burn. Then add the potatoes and fry them up for 1-2 minutes, stirring. This is also the time to add any of the following items: chick peas, sweet potato, nigerian yam, plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the water so that it covers the bottom to at least 1/4" of liquid, (but not more than 1/2") Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that potatoes are soft. Add a little more water if necessary.

Serve on rice or scooped onto "roti" bread like a fat crepe.

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ROTI BREAD

(preparation time-approximately 1 and 1/2 hours)
Ingredients:
1 cup flour
dash baking soda
milk (1 to 4 tablespoons, depending on humidity
1/4 cup vegetable oil
salt to taste
(optional-use combination of flour and ground chick peas) corn meal, bread crumbs, ground chick peas, or flour (for cutting board)
Also-rolling pin + cutting board or similar surface

Procedure:

In a big bowl, mix flour, and baking soda (and salt if you want any) (Mix with your hands/fingers) Add 1 tablespoon milk and work the mixture with your hands, trying to make a big ball. Once you have the dough in a ball, stop adding milk.

Make the dough into 3 balls and let them rest for 10 minutes. Put the oil in a in a bowl (so that you can get to it with your fingers. Roll out the dough on a board covered with bread crumbs or cornmeal or ground chick peas or flour. Each ball should make a circle 8" wide. Don't worry if it's too hard to roll out at this stage; the dough may be tough. Brush a thin layer of oil over the top surface of the circle and then scrunch it back up into a ball. Do this for all 3 balls, then let them sit for 1/2 hour to rest. The roll them out and oil them again. This time it should be easier, but they may be a little more sticky, so make sure your board and rolling pin are well floured.

Now warm a frying pan with a thick, even bottom to medium heat, no oil (there is already oil on the roti). Put one of the roti circles in and cook for about a minute. Turn it and when the hot surface cools a little, wipe it with oil. When there are some golden spots, the bread is done. Keep it between 2 plates or under a cloth to keep it soft and warm. Dump the potato curry mixture on top of the skin and fold the skin around it. You can eat it with your hands, or if it is too messy, silverware.

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Easy Chicken Curry
 
 
Simple chicken curry, ready in less than an hour!

Try our other curry recipes to create an amazing meal for entertaining or just as a special treat for the family.

Sauté chicken in olive oil and add onions and garlic after a few minutes. Continue to cook on medium heat until onions are translucent and soft and chicken is reasonably well-cooked.
Add chicken stock, tomatoes, curry powder and stir well, breaking up the tomatoes. Simmer uncovered to thicken, stirring occasionally on low-medium heat for about 30 minutes.
Add peas and simmer for an additional 15 minutes, then add the raisins and almond slivers along with the lemon juice. Simmer an additional 5 minutes and serve.
Pineapple tidbits can be added to this recipe for a more West-Indian flavor, and dish can be garnished with fresh green coriander leaves.

Serve with steamed rice and roti flatbread.
 
 
300-400 grams chicken cut into chunks

1 large white onion, chopped

2-3 cloves garlic, minced

1/4 cup (60ml) olive oil

8 fl.oz (240ml) chicken stock

28 oz (796ml) can plum tomatoes, including juice

2-3 tablespoons (30-45ml) curry powder (to taste)

1 cup (250ml) frozen peas

2 tbsp (30ml) fresh lemon juice

almond slivers

dried raisins
 

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Curried Chicken
 
 
This is an authentic Indian curry made with all the original spices. When entertaining, it can be made ahead and then simmered at an extremely low temperature until time to serve - this actually will enhance the flavor. Be sure to serve with Naan bread and yogurt salad (raita), along with lots of basmati rice. We like to serve at least two curried meat meals and a vegetable dish such as alu mattar, along with as many side-dishes as possible.

Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.

Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.

Pour spice mixture over the chicken and onions and bring to a boil, stirring well.

Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and fresh coriander leaves to garnish.

Printer-friendly version
 
 
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs

1/4 cup olive oil or ghee (60ml)

2 onions

4 cloves garlic

1" (2.5 cm) piece peeled fresh ginger root

2" (5 cm) cinnamon stick

2 dried red chilies

1 tsp turmeric powder (5ml)

5-10 cardamom pods - seeds only, discard shells

5 whole cloves

14 ounce (400ml) can tomato sauce

1/2 cup water (125ml)

1/2 cup  (125ml) plain yogurt

1 tbsp lemon juice ((15ml)

chopped fresh coriander leaves (cilantro

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Curried Potato Salad
  

5 large new potatoes, boiled and drained
1/2 cup (85ml) frozen peas (thawed)
1/2 small yellow onion, diced
1 medium-sized tomato, diced
240 ml fresh natural yogurt
5 green onions, diced
1 stalk celery, diced
1 tbsp curry powder
1 tsp (5ml) Dijon mustard
1 clove garlic, minced
1 tbsp (15ml) lemon juice
salt and pepper to taste
 

Cut cooled potatoes into 1" (2.5 cm) chunks and chill in a bowl in the refrigerator for at least one hour before proceeding.

Add peas, onions, celery, garlic and tomato and mix.
Add all other ingredients and mix carefully to avoid crushing the potatoes and tomatoes.

Chill for several hours before serving on a bed of lettuce leaves. Trim with sprigs of coriander leaves
 

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Sweet Red Tomato Chutney
   

1 large English cucumber, peeled, seeded and diced
1 large Spanish onion, chopped finely
2 tsp (10ml) salt
2 cups (500ml) cider vinegar
2½ tsp (13ml) chili powder
3 pounds  (1.4 kg) red tomatoes, diced
2"  (5cm) piece of ginger root, peeled and chopped finely
3 cloves garlic, minced
1¼ cups (360 gm) white sugar
1 tsp  (5ml) curry powder
1/2 pound (200 gm) sultana raisins
 

Bring all the ingredients except raisins to a boil in a large stockpot, and simmer for one - two hours to thicken, stirring constantly to avoid burning. Add raisins after about 30 minutes of simmering.

Total volume should decrease to approximately 60% for the chutney to be thick enough.

Store in jars in the refrigerator, or by using sealer jars from Mason or Kilner, or equivalent, following manufacturer's instructions.

Yield: approximately 14 125ml jars.
Recipe can be doubled or tripled for greater quantity.

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Roti Flatbread
 
4 cups (570 gm) whole wheat flour (can be made with 2 cups white flour/ 2 cups whole wheat)

1/4 cup cream, or plain yogurt (60ml)

1 tsp salt (5ml)

1/2 cup milk (125 ml)

1/4 cup ghee or olive oil (60 ml)
 

Combine flour, salt, cream or yogurt, milk and ghee or oil until a soft dough forms. Knead well, as for making bread and set aside to rest for one hour, covered with a damp cloth.

Cut into 8 pieces and shape each piece into a ball. roll out into 8" (20 cm) circles on a lightly floured surface. (Avoid sticking by dusting lightly with flour) Brush each roti with water before cooking.

The roti can then be cooked in one of the following ways:

On a heavy cast iron trivet, or skillet, over high heat

Under the broiler 3" (8 cm) away from the heat source

On a barbecue (best!)

The roti will puff up and should be turned when browning starts to occur.
 
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Mulligatawny Soup
 

3 carrots, pared and sliced
2 celery stalks, chopped
6 cups (1500ml) chicken broth or chicken soup base
3 cups (800 gm) diced, cooked chicken or turkey
1 large onion, chopped
1/4 cup olive oil (60ml)
1 apple, pared, quartered, cored and chopped
5 teaspoons (25ml) curry powder
1/2 tsp salt (3ml)
1/4 cup flour (35 gm)
1 tbsp lemon juice (15ml)
fresh chopped parsley for garnish
6 lemon slices

2 cups hot cooked rice (550 gm)
  

Cook carrots and celery in one cup (250 ml) of chicken broth in a medium-sized saucepan for 20 minutes until tender. Add chicken and heat until just hot: keep warm.
Sauté onion in oil until soft in large pan, stir in apple, curry powder and salt and sauté 5 minutes more until apple is soft. Add flour. Gradually stir in remaining chicken broth and heat to boiling, stirring constantly. Add the vegetables and chicken with their liquids and bring just to boiling. Stir in lemon juice.

Simmer, covered, on low heat while cooking the rice.

Use lemon slices and parsley to garnish and serve with rice on the side and bread.
 
  
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CELESTE’S CURRY CHICKEN AND DUMPLINGS

What you’ll need:

- About 10 pieces of chicken
- 9 cloves of garlic (Celeste says, “De garlic is de t’ing self!” Translation: “The garlic is what makes the dish special.”)
- 1/4 large onion (or 1/2 a medium onion, or 1 small onion) chopped coarsely

- fresh ginger (We used two pieces, each about the size of a single clove of garlic)
- “seasoning” (This one is tricky. Trinidadians usually make a homemade green seasoning, which I didn’t have. Instead, we used Tony Chachere’s Creole Seasoning, which I had from the States, and it turned out fine. In the event you don’t have any green seasoning, I’m sure any commercially-bought seasoning powder – particularly if it’s “creole” – will do)
- Mild curry powder
- Vegetable oil
- 2-2/3 cup of water
- 2-1/2 cups flour
- 1 tbsp brown sugar
- 1/2 tbsp salt
- Chicken-flavoured bouillon cube (If you`re not in Trinidad, Knorr`s bouillon cubes are great, but if you are in Trinidad, clearly only Maggi`s will do!)
- Coconut milk (Either powdered or canned will do, but if using powdered, DO NOT DILUTE, but use in pure powdered form)

For the marinade:

1. Clean chicken, removing any excess fat.

2. Grate 6 cloves of garlic and 2 garlic-clove-sized pieces of ginger into the chicken.

3. Add onions

4. Add seasoning and salt to taste

5. Add 2 tbsp of curry

Mix well, and let stand for 10 minutes.

”Choonkaying” the garlic: (I have no idea what this word means. When I asked Celeste, she responded, “I eh know, aw Gaw, just choonkay!” When I asked her how to spell “choonkay,” she said, “I doh no how to SPELL it, but you go see how to DO it.”

Indeed.)

1. Place about a “potspoonful” of oil (the amount of oil it takes to fill up a cooking spoon) in a large pot, and place on high heat.

2. Peel and flatten 3 cloves of garlic. Once the oil is hot, place flattened garlic in oil, and toast until golden brown.

3. Add 2 potspoonfuls of curry to the pot, and stir rapidly until the curry turns a cinnamon brown colour (apparently, this signals the end of the “choonkaying” process).

4. Add seasoned chicken pieces, occasionally stirring to ensure pieces don’t stick to the pot.

5. Add about 2/3 cup of water, adding it by pouring along the sides of the pot, rather than in the centre of the pot. Reduce heat to medium-low, and cover, allowing to simmer for about 15 minutes. While simmering, prepare dumplings.

For the Dumplings:

1. Mix together flour, sugar and salt.

2. Slowly add 1 cup of water, kneading constantly, until the consistency of a stiff dough.

3. Roll out into a thin tube, about 1” diameter, and cut into 1/2"-thick discs.

4. Discs are then flattened to about 1/4” thick, or, in the alternative, turned into smaller tubes, as shown.

To finish:

1. Add dumplings and remaining cup of water to simmering chicken.

2. Add 1 tbsp. Brown sugar to the entire mixture and stir.

3. Add 1 potspoonful of coconut milk to the entire mixture, and stir.

4. Add chicken-flavoured bouillon cube, crumbled into the entire mixture, and stir.

5. Add salt to taste.

6. Simmer for 10 more minutes, and serve!
Enjoy!

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Coconut Roast Bake

4 cups flour
3 tsp. baking powder
1/4 tsp. salt
1/8 cup sugar
4 tbsp. butter or margarine
1 13.5-oz can of coconut milk
Extra flour for "bringing in the dough"

1. Sift flour with the baking powder, salt and sugar.

2. Rub the butter into the flour mixture until a fine, granular consistency.

3. Slowly add the coconut milk to make a smooth dough. If necessary, add the extra flour to "bring in" the dough -- i.e., make the dough a similar consistency to this:

4. Shape the dough into a ball, and leave to rise in the mixing bowl covered with a dishcloth for 1 hour.

5. During a second kneading, use a little more butter if desired. Re-form into a ball, and leave to rise for another 30 minutes.

6. Flatten the dough into a 3/4"-1" round on a greased cookie sheet or pizza-pie sheet. Prick all over with a fork, so it looks like this:

7. Bake for about 25 minutes in a 375 degrees Fahrenheit oven, or until golden brown. My mum's tip: if you tap on the top of it, and it sounds hollow, it's ready.

8. Enjoy!

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Macaroni Pie style trinidad

Ingredients:
1 pack macaroni
salt, white pepper to taste
3 eggs, beaten
cheese, grated
flour
evaporated milk
stock ( from bouillon cube, if fresh is not available)
butter
Method:
Preheat oven to 375 degrees.
Bring a large pot of salted water to the boil and add macaroni.
Boil until "al dente" and strain in a sieve with
running cold water (this will stop the macaroni
from continuing to cook and getting too soft).
Grease an ovenproof baking dish. Prepare a white sauce
by melting about 2-3 tablespoons butter in a saucepan,
adding 2 tablespoons flour until the mixture forms into a ball
(do not let it get brown). Now quickly add alternatively,
evaporated milk and prepared stock until it forms
a smooth white sauce. Add a little salt and white pepper
to taste and the grated cheese (the amount of cheese varies
to your taste). Put macaroni into the prepared baking dish,
pour white sauce over it and top with more grated cheese.
Bake in pre-heated oven for about 40 mins, or until
light brown on top. 

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MACARONI PIE

What you'll need:
- About 12 oz. macaroni (In Trinidad, the macaroni, while hollow, is long, like spaghetti. I suppose real macaroni pie uses this kind, but I was never able to find it in the United States. I found that other types of macaroni, like elbow macaroni, worked just as well.)
- 2 vegetable bouillon cubes (I use this to add to the water in which I boil the macaroni. I think it just adds a nice flavour.)
- 1 14 oz. can cream-style corn
- Grated cheese -- lots of it! (I use New Zealand white cheddar, mainly because it's the most commonly found cheese here in Trinidad. Outside of Trinidad, however, a medium or mild cheddar works fine. As for the quantity -- seriously, you can't over-cheese this recipe. I'd start with something like 3 cups, and adjust as you see fit.)
 
- 1/2 large onion, grated
- 2 eggs
- 3/4 cup of milk
- Tony Chachare’s Creole Seasoning, or if none available, salt and black pepper, to taste
- Bread crumbs
- Butter
What you'll do:
1. Preheat oven to 350 degrees Farenheit.
2. Boil macaroni until quite soft, adding the bouillon cube to the water.
3. In a large mixing bowl, beat eggs well.
4. Into the mixing bowl, add the drained, cooked macaroni, the grated onion, almost all the grated cheese (reserving about 1/4 cup of the cheese for the topping), the milk, and the seasoning to the eggs. Mix well.
5. Pour the mixture into a casserole dish (I used a 3-quart Pyrex dish). Top with remaining cheese, breadcrumbs, and dot with butter. It should look like this:
 
6. Bake at 350 for 30 minutes, until nice and bubbly. The finished product should look something like this:
 
Serve hot, with whatever you'd normally eat mac-and-cheese with. I love this with Trinidadian stew chicken -- a recipe I'll post later.
Enjoy!

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TRINIDADIAN STEW CHICKEN

What you’ll need:
- About 10 pieces of chicken
- 3 - 4 cloves of garlic
- Fresh ginger (I use one about the size of a large clove of garlic)
- 1 large onion, chopped coarsely
 
- “seasoning” (Much like the Curry Chicken & Dumplings, if you’re in Trinidad, use “green seasoning” – if not, use any creole seasoning, such as Tony Chachare’s Creole Seasoning.
- Soy sauce
- Worcestershire sauce
- Vegetable oil
- Brown sugar
- 1 cup water
- 1 chicken-flavoured bouillon cube
- Coconut Milk (Again, this recipe assumes powdered coconut milk. If, however, you’re only able to obtain canned coconut milk in liquid form, for the purposes of this recipe, I’d use about 1/2 a can.)
- Salt to taste

For the marinade:
1. Clean chicken, removing any excess fat.
2. Grate garlic and ginger into the chicken.
3. Add onions.
4. Add seasoning to taste.
5. Add enough soy sauce and Worcestershire sauce to fully coat chicken pieces.
Mix well, and let stand for 10 minutes.

To prepare:
1. Place about 2 “potspoonfuls” of oil (the amount of oil it takes to fill up a cooking spoon) in a large pot, and place on high heat.
2. Add 2 potspoonfuls of brown sugar to the oil, spreading it evenly in the oil without mixing
3. Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble, like in the Pelau recipe. Recently, I read an article describing the burning sugar looking like the head of a Guinness – probably a good description, and your signal that you’re ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur.
4. SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful, so now would be the time to get your little ones away from the stove!
5. Once you’ve got all the pieces in, let the sugar “brown” your chicken, stirring occasionally, to ensure that the pieces don’t stick.
6. After the chicken is browned, add the remaining seasoning (shown below) to the pot, turn the heat to medium.
 
7. Add one cup of water to the mixture, and stir.
8. Add coconut milk to the mixture, as shown below, and stir.
 
You’ll notice little flecks of colour in the above picture – this is the addition of peppers called “pimientos,” although I don’t think it’s the same type of pepper that comes in an olive. This Trini pepper SMELLS hot like a chili, but it actually isn’t – it’s completely mild. If you can find a mild pepper, then by all means, add it to taste – however, I don’t think bell peppers would work, as they’re a bit too sweet.
9. Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You’ll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn’t), feel free to add a bit more water.
Once the chicken is cooked, your stew is ready. It’ll look something like this:
 
Again, this recipe is delicious with Macaroni Pie, but it goes well with any other starch – rice, roasted potatoes, etc. Marcus really loves this with couscous – not particularly Trini, but delicious, nonetheless

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Pelau

Ingredients:
2 cups cleaned and washed rice
1 whole chicken, cut up in bite-size pieces (no skin)
1 can pigeon peas, drained
2 cups thick coconut milk (if possible, freshly made)
1 teaspoon browning
1 tablspoon soy sauce
3 stalks of chive, chopped
2 cloves of garlic, crushed
1 stalk thyme, chopped (substitute with dried thyme, if necessary)
1 tablespoon brown sugar
2 tablespoons. oil for frying
Salt and pepper to taste
1 green hot pepper
Method:
Season chicken pieces with salt, pepper, garlic, chive, thyme and marinate over night, or at least for one hour. In iron pot heat up oil, add sugar and brown until the sugar has turned into a rich brown syrup. Add meat to the pot and cook for about 5 mins. until meat is brown on all sides. Add a small portion of water and cook meat for about 20 mins. Add drained can of pigeon peas Add soy sauce and toss up Add cleaned rice and stir well Cover with coconut milk (may have to add some water). Float green hot pepper on top (do not burst pepper ) and simmer on slow fire until rice is cooked (you may have to add a little water from time to time) and stir pelau in between. Water has to evaporate completely, but rice has to be cooked, not hard. note: pelau can be made with beef instead of chicken.

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Arepas

4 cups Promasa yellow corn flour
1/2 cup flour
2 tsps salt
2 tbsps butter or margarine
2 tbsps shortening (Cookeen, Crisco)
2 tsps baking powder

1/2 lb minced beef, pork or chicken
1/2 tsp salt
1/2 tsp Matouk's Calypso Sauce (or to taste)
6 tbsps Chief Green Seasoning
1 tbsp Chatak Shadon Beni Chutney

What too do?
1. Season meat to taste (preferably leave overnight in fridge) and brown in saucepan
2. Sift the Promasa, flour, salt and baking powder together
3. Add butter and shortening together by hand until mixture becomes grainy.
4. Add sufficient water to make a soft dough
5. Knead lightly and then cut into small balls, so that when rolled flat, will make a circle 8" in diameter
6. Place about 1 - 1½ tbsps of meat mixture into one half of the 8" circle
7. Dampen edge and fold over the other 1/2 of the circle to form a crescent.
8. Squeeze edges together
9. Fry in hot oil until golden brown

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Callaloo (with crab)

2 crabs
1 bunch of dasheen bush  or  2 bunches of spinach
6 ochroes (sliced)
1 scotch bonnet pepper (habanero)
4 oz coconut milk
3 tbsp oil
salt

What tuh do?
1. Heat the oil in a fairly large pot until hot
2. Add crab claws and fry for 3 minutes
3. Remove and set aside
4. Add dasheen bush and ochroes to the pot and stir to coat with oil
5. Fry for 1 minute
6. Add salt to taste, coconut milk and 8 cups of water and stir
7. Cover the pot, then let it come to a boil, then cook on med-low heat
8. Add the pepper by gently pushing it under the surface with a spoon. (You must be careful not to burst the pepper when stirring, otherwise... heat in d' place!)
9. Cook for 20 minutes
10. Remove pepper
11. Use a traditional swizzle stick to blend the callaloo until fairly thick and like a soup (alyuh new-generation would want tuh use a blender)
12. Add crab back to the pot and let simmer for 15 minutes

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Carib Bar-b-que Sauce

3/4 cup Carib beer
1 cup chopped onions
8 ozs canned tomato sauce
2 tsps lime juice
1/2 cup brown sugar
3 tbsps Worcestershire sauce
2 tsps salt
1/4 tsp fresh black pepper

What tuh do?
1. Combine onions in oil
2. Sautee rapidly and add all other ingredients
3. Simmer and enjoy

Recipe taken directly from Carib's website http://www.caribbeer.com

Carib is a registered trademark of the Carib Brewery, Champ Fleurs, Trinidad, W.I.

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Coconut Bake

2 cups flour
2 tsps baking powder
3/4 cup grated coconut
2 tbsps sugar
1 oz margarine or butter
3/4 tsp salt
2/3 cup water

What tuh do?
1. Sift flour, salt and baking powder into a bowl
2. Rub in the margarine/butter, then stir in sugar and grated coconut
3. Add water, and mix into a firm dough
4. Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes
5. Press into the center and using a rolling pin, roll into a circular shape about ¾" thick
6. Heat oven to 350°
7. Decorate the dough with fork or knife marks
8. Put onto a flat, greased baking sheet and bake till brown for about 20-30 minutes
9. Remove from oven
10. Cut into desired shape 2-3 inches wide
11. Serve hot, attractively arranged on a flat dish

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Curried Channa & Potato

1 can of cooked channa
2 potatoes
1 small onion
2 cloves garlic
2 tbsp cooking oil
2 tbsp curry powder
salt and black pepper
optional ingredients: peppersauce, shadon beni

What tuh do?
1. Cut potatoes into 1/2" slices, then cut them into 1" squares
2. Heat oil in iron pot, add onion and garlic
3. Mix curry powder with cold water, add to oil and cook until thick
4. Add potato and stir till coated with curry
5. Add 1 cup of boiling water and cook until most of the water boils down
6. Add tin of channa and continue cooking until the water boild down and the mixture is tender and thick
7. Season to taste

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Curry Crab

6 large crabs (cleaned)
juice of 2 limes
2 tbsp garlic
2 tbsp ginger
3 tbsp cooking oil
3 tbsp curry powder
1 1/2 cups coconut milk
1/2 cup water
1 tsp salt
chive; thyme
pepper to taste

What tuh do?
1. Cut crabs into pieces and wash with lime juice
2. Season with minced chive, ginger, garlic, thyme
3. Preheat pot and add oil
4. Mix curry, salt and pepper to a paste with water and add to hot oil
5. When mixture thickens, add crabs and coconut milk
6. Cover and allow to simmer for 25 minutes

Serve with cassava dumplins.

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Dhalpuri Roti

1.5 cups boiled split peas
1-2 teaspoons geerah (whole cumin seeds)
3 tbsps bminced onion
1 clove garlic
1/2 teaspoon salt

THIS RECIPE CALLS FOR YOU TO ALSO USE THE SADHA ROTI
RECIPE.

What tuh do?
1. The peas should be soaked overnight and boiled until soft
2. Parch the geera in a frying pan, add the onion, garlic, salt and peas
3. Place entire mixture in a grinder
4. Roll out the Sadha Roti dough to about 1/4" thick and place 2 or 3 tbsps of the dahl
mixture in the centre
5. Enclose the dhal mixture with the roti dough and form into a ball
6. Roll out to a 1/4" thinckness, trying not to break the roti dough enclosing the dhal mixture
7. Place on a hot, greased tawa, turn constantly, basting with oil to retain softness.
8. Cook until nicely browned and puffy, which will take about 3 minutes

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Peanut Punch

2 1/2 tsp peanut butter
2 tsp sugar
2 cups milk
1 tsp essence
1/2 tsp nutmeg

What tuh do?
1. Blend milk, peanut butter and sugar for 3 to 4 minutes
2. Add essence and nutmeg to taste
3. Serve chilled

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Sadha Roti

4 cups sifted flour
4 tbsp shortening/margarine
2 tbsp baking powder
1 tsp salt
water

What tuh do?
1. Mix flour, baking powder and salt in a large bowl
2. Add enough water to form a smooth soft dough
3. Mix-in pieces of shortening/margarine in to the dough
4. Add water and mix to a stiff dough
5. Cut dough into small pieces and roll into balls about the size of a small orange
6. Flour kneading area and roll out to adequate thickness
7. Bake on a moderately hot tawah (large skillet if you don't have one), turning regularly

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Sea Moss Punch

1lb Sea Moss
1 lime
Angostura Bitters
milk
sugar

What tuh do?
1. Soak the sea moss in lime juice overnight
2. Wash thoroughly and cook in pressure cooker for 25 mins until sea moss resembles jelly
3. Cool, add sugar to taste and then blend until consistent
4. Add a couple dashes of Angostura bitters to taste
5. Serve with crushed ice.

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Sweetbread

1/2 lb butter, softened
4 1/2 cups sugar
4 eggs, beaten
1 cup evaporated milk
2 tsps almond extract
9 cups all-purpose flour
9 tbsps baking powder
1 tsp ground cinnamon
6 cups shredded coconut
1 cup chopped dried mixed fruit
1 cup raisins

What tuh do?
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside
2. Blend together the butter, sugar, eggs, evaporated milk and almond extract
3. Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir
4. Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins
5. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack

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Tomato Chokha

1lb tomatoes
1 onion, finely chopped
3 cloves garlic, chopped
2 tbsp oil
salt to taste
hot pepper to taste

What tuh do?
1. Roast tomatoes until soft and skin can be easily peeled off
2. Mash tomatoes into a pulp
3. Add onion and pepper and mix well
4. Heat oil in a frying pan and then sauté garlic
5. Add tomato mixture and stir for about one minute
6. Remove from fire

Tomato chokha goes best with sadha roti.

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Carie Salad

Mix cabbage,
 
sweet pepper and onion in a large bowl. 
Combine remaining ingredients in small bowl and mix well. 
Pour over cabbage and toss to coat. 
Refrigerate at least 30 minutes before serving
 
1/4          cup Carib beer

2lbs         cabbage, shredded

1/2          medium green sweet pepper, cut in strips

1 1/2        tablespoons minced onion

1             cup mayonnaise

1              teaspoon celery seed

1/2           teaspoon salt

1/4           teaspoon freshly ground pepper
 

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Malta Carie Pancakes

Sieve flour and baking powder. 
Form a well and beat in other ingredients
and add melted butter. 
Batter should be the consistency of thick heavy cream. 
Pour onto a moderately hot and greased griddle. 
Turn over carefully when half baked, and finish cooking. 
Garnish with fruits, honey or syrup
  

6              ozs. Malta Carib

6              ozs. Flour

1              teaspoon baking powder

1/2           oz. butter

2              ozs. sugar

1              egg 
 

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Carie BBQ Sauce
 
Combine onions in oil.  Sautee rapidly and add all other ingredients.

Simmer and enjoy.
 

3/4           cup Carib beer

1              cup chopped onions

1/2           cup salad oil

8              ozs. Canned tomato sauce

2               teaspoons lime juice

1/2            cup brown sugar

3               tablespoons Worcestershire sauce

2               teaspoons salt

1/4            teaspoon fresh black pepper 
 

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Fisk Carie

Season fish with lime juice, chopped ginger, chadon beni (cilantro), salt and pepper. Let sit for one hour. Place in ovenproof dish. Sauté onions and tomatoes in butter and spoon over fillets. Pour Carib over seasoned fish.  Bake at 325 degrees Fahrenheit for 45 minutes
 
2lbs.     Fish filets (King, Mackerel, Red Snapper)

2          onions

10        ounces Carib Lager

2          tomatoes chopped

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Akki Roti

Ingredients

2 cups: Rice flour 
1 no: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves
1tsp: Cumin seeds
A pinch Asafoetida
½ tsp: Turmeric powder
1 tsp: Chilli powder (optional)
Oil for roasting
Salt to taste
Method
Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
Heat a pan and lace the prepared rotti on it.
Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough. 
 

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Colombo aux Antilles

3 gousses ail
quelques tiges de cive
quelques feuilles de thym
2 piments

1/2 c. à café de coriandre grillée

1/2 c. à café de curcuma
1 c. à café de moutarde en poudre
ou de graines de moutarde

1/2 c. à café d'anis

1/2 c. à café de cumin

Facultatif

fenugrec

gingembre

poivre noir

girofle

safran

tamarin

Préparation

broyer tous les ingrégrédients en poudre grossière;
mettre dans un contenant hermétique au frais; le mélange peut se conserver très bien pendant six mois

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Mélange de Curry pour fruits de mer

C'est une version à la fois douce et piquante, les épices étant tempérée par le lait de coco. 
 

Préparation: 10 minutes
Cuisson: 15 minutes + 6 minutes pour la cuisson des crevettes
Coût: un peu dispendieux
Difficulté: facile

Ingrédients

2c. à s. de noix de coco râpée
1 c. à s. de farine de riz

575 ml de lait de coco

2 oignons émincés

6 gousses d'ail émincées

2 c. à s. d'huile ou de ghee

1 c. à s. de gingembre râpé

1 c. à s. de poudre de chili

1 c. à s. de curcuma

12 feuille de curry

sel

Pour un curry aux crevettes

500 g de crevettes déveinées et décortiquées

1/2 citron ou lime 

Préparation de le curry

faire sauter la noix de coco et la farine de riz dans 1 c. à s. d'huile chaude jusqu'à légère coloration; retirer; mélanger à 8 c. de lait de coco et réserver;
faire sauter les feuilles de curry pendant 1 minute; ajouter l'oignon, l'ail, le gingembre, le garam masala, la poudre de chili, de curcuma et le sel; incorporer le mélange de noix de coco et le reste de lait de coco; laisser mijoter à feu doux pendant 10 minutes;
Cuisson des crevettes

ajouter les crevettes au curry; laisser mijoter à feu doux 6 minutes à découvert;
enlever les feuilles de curry; presser le jus d'un demi citron ou d'une lime et servir chaud.

---------------------------

POULET AU CURRY
4 à 6 personnes

Ingrédients :

- 250 à 500 g de blanc de poulet
- Deux cuillères à soupe de poudre de curry (ou moins, selon goût)
- Un oignon, des carottes,  du céléri, du pois mange-tout ( en saison), du poivron   vert/rouge
- 1 cuillère à soupe de vin blanc ou de vin de riz

Préparation :

- Coupez le poulet en tranches égales
- Ajoutez 1 cuillère à café de fécule de maïs ou de manioc, 1 cuillère à soupe de sauce soya, 1 cuillère à soupe d’huile, 1 cuillère à soupe de vin blanc ou de vin de riz, du sel et laissez  macérer une heure.

Sauce(1)
- Mélangez dans un bol, ¼ tasse d’eau ( 65 ml) + 1 cuillère à café de poudre de curry (augmentez la quantité selon le goût) + 1cuillère à soupe de fécule de maïs  ou de manioc , du sel

Cuisson :

1ère étape :
Faites sauter les légumes, à feu vif. Ajouter 1/4 de tasses d’eau (65ml), couvrir trois  minutes environ et mettre de côté.
2 ème étape :
Chauffez le wok à feu vif, ajoutez de l'huile, la gousse d'ail,  versez une cuillère à soupe  de poudre de curry dans l'huile, ajoutez les oignons puis les morceaux de poulet en les retournant (6 à 8   minutes environ). Couvrir
Ajoutez  la sauce (1), laissez frétiller deux minutes, ajoutez les légumes. Mélangez.

Servir avec du riz blanc

-----------------------

Rôti de poisson aux bananes poingo (plantain)

"On fait ça ici souvent avec de la loche saumonée. En France vous pouvez utiliser du bar (ou loup) ou du cabillaud. Utiliser si possible un tronçon épais de poisson plutôt que le poisson entier. Les bananes poingo ou plantain, on trouve ça en France."
Couper un tronçon de poisson dans sa partie la plus épaisse (au milieu). Laisser la peau des deux côtés. Le frotter partout avec le jus du premier citron.

Eplucher et émincer les oignons. Hacher l'ail et le persil. Couper les tomates en tranches.

Mettre l'huile à chauffer dans une marmite plus large que le tronçon de poisson. Quand l'huile est chaude, poser le poisson côté peau sur le fond de la marmite. Saler, poivrer, garder le feu vif.

Mettre autour du rôti de poisson les oignons émincés et les tomates.

 Couvrir la marmite et cuire à feu vif, 5 minutes.

Retourner le poisson pour qu'il repose sur l'autre peau, saler et poivrer à nouveau. Ajouter l'ail, le persil, le demi-verre de vin et le jus du deuxième citron. Couvrir encore, réduire le feu et cuire 15 minutes

Pendant ce temps, éplucher les bananes Poingo et les dorer au beurre dans une poèle. Saler et poivrer légèrement.

Une fois la cuisson de 15 minutes du poisson terminée, placer les bananes poingo dorées autour du rôti de poisson. Couvrir à nouveau et cuire à feu doux pendant 15 minutes.
 Préparation et cuisson 1 heure environ

"Y faut si vous êtes quatre avec un bon appétit"

------------------ 

Un tronçon de saumonée

: 1,5 Kilo - 2 kilos
4 à 6 bananes "Poingo" (plantain à cuire) mures
1/2 verre de vin blanc sec (25 cl)
3 cuillères à soupe d'huile
1 oignon moyen
2 citrons
2 tomates moyennes
2 gousses d'ail
1 bouquet de persil
Sel Poivre 
 

Servir sans autre garniture que les bananes.

---------------------------------

Cuisses de poulet au curry et au soya
 
"Curry et soya se marient bien "
Huiler très légèrement un plat à four. Y disposer les cuisses de poulet côte à côte sans qu'elles se chevauchent.

Les arroser d'abord d'un léger filet de soyo (2 cuillers à soupe) puis les recouvrir d'un voile de curry (2 cuillers à café). Saler à peine, disposer sur celles-ci la moitié de l'ail, du gingembre, de la coriandre hachée.

Les retourner et recommencer la même opération.

Mettre le plat à four très chaud (210°) pendant 15 minutes.

Retourner les cuisses et les laisser encore 15 minutes à four chaud (210°)

Verser dans le fond du plat ¼ de verre d'eau chaude. Baisser le feu à 150° pendant 15 minutes. Puis éteindre le four en y laissant le plat pendant 15 à 20 minutes avant de servir pour que la viande rende son jus et qu'il y ait un peu plus de sauce dans le plat.

Préparation et cuisson : 1heure 15

"Y faut pour 4 personnes"

4 cuisses de poulet entières
4 cuillers à soupe de soya
4 cuillers à café de curry
3 gousses d'ail hachées fin
2 cuillers à soupe de gingembre haché fin
1 botte de coriandre 
 

Servir avec du riz blanc.

Recette de Fe
 

------------------------------

Poulet au curry pour 4 personnes

Ingrédients :

2 gousses d'ail
4 blancs de poulet
1 cuillère à soupe de cerfeuil
20cl de crème liquide
2 cuillère à soupe de curry
4 échalotes
1 cuillère à soupe d'huile

Couper les échalotes et les faire revenir dans une poêle avec l'huile chaude. Pendant ce temps, couper les blancs de poulet en lanières et les ajouter à la poêle.
Saupoudrer de cerfeuil et de curry. Laisser cuire 5 minutes en remuant, puis ajouter l'ail pelé et écrasé. Ajouter le riz au curry préparé à la poêle ou au micro-onde (voir modes de préparation sur le produit), verser la crème fraîche, remuer, couvrir et laisser mijoter pendant 5 minutes à feu doux.

INGREDIENTS

1 beau poulet fermier
15 cl de lait de coco
5 gousses d'ail
2 gros oignons et 1 petit
6 "gros piments" verts (peu féroces !)
1 tuyau de cannelle
3 clous de girofle
2 gousses de cardamome
4 cm de racine de gingembre
6 feuilles de caloupilé
1 c. à café de curcuma
1 citron vert, pour le jus
50 g de ghee (beurre clarifié)
Eau
Sel et poivre

Découper préalablement le poulet. Emincer les deux gros oignons ; découper les gros piments, épépinés, en lanières ; piler une gousse d'ail avec un peu de sel et de poivre, la racine de gingembre et le petit oignon jusqu'à obtention d'une pâte. Frotter énergiquement les morceaux de poulet avec cette pâte. Réserver.

Couvrir d'eau bouillante salée et laisser cuire doucement, 35 à 45 minutes. Verser le jus de citron vert et le lait de coco et laisser encore mijoter à feu très doux une dizaine de minutes. Goûter et rectifier l'assaisonnement si nécessaire.
Servir avec du riz et, si vous souhaitez un repas plus authentiquement indien, divers accompagnements : dal, pappadam, chutney, cari de légume...
   
         
Le lait de coco peut s'acheter en conserve, ou être préparé "maison". En voici la recette : râper la pulpe d'une noix de coco fraîche ; en exprimer le jus, réserver celui-ci ; verser de l'eau très chaude sur la pulpe, laisser dégorger environ 10 minutes, ajouter le jus obtenu à celui qui a été réservé ; renouveler encore une ou deux fois la même opération jusqu'à ce que la pulpe n'ait plus rien à donner.

------------------------------

Cari de poulet à la mangue

Petit plat santé plein de saveur.

Ingrédients :

6 poitrines de poulet désossées, la peau et le gras enlevés, coupés en petites lanières
1/2 c. à thé de sel
1/4 c. à thé de poivre noir
2 c. à table d'huile végétale
1 gros oignon, coupé en tranches
2 gousses d'ail hachées finement
1 c. à table de cari
1/4 c. à thé de piment de cayenne moulu
2-2/3 tasses de lait écrémé
2 boîtes de crème de poulet (10oz chacune)
1 grosse tomate, épépinée et hachée
1 grosse mangue, pelée et coupée en dés
1/4 tasse de raisins secs
Riz blanc

Parsemer le poulet du sel et du poivre.

Dans une casserole, chauffer l'huile à feu moyen-vif.

Ajouter le poulet et cuire, en brassant, pendant 5 minutes ou jusqu'à ce qu'il soit légèrement doré.

Retirer le poulet de la casserole et le mettre dans une assiette. Réserver.

Dans la casserole, ajouter l'oignon et l'ail et cuire, en brassant, pendant 3 minutes ou jusqu'à ce qu'ils aient ramolli.

Ajouter le cari et le piment de cayenne et cuire pendant 1 minute.

Dans un bol, incorporer le lait à la crème de poulet.

Ajouter le mélange de crème de poulet à la préparation à l'oignon.

Ajouter le poulet réservé, la tomate, la mangue et les raisins secs.

Couvrir partiellement et laisser mijoter pendant 30 minutes.

Servir avec du riz blanc.

Donne 6 portions.

--------------------------