Trinidadian Food

Trinidad & Tobago is a twin island  in the southern Caribbean, lying northeast of the South American country of Venezuela, where I am from. I moved in to Trinidad about 7 years ago, I was  so fascinated with the culture, the flavours and the parties. Trinidad is a mixtures of races, culture and religion, all that combine has made his food very unique… and here Trinis party hard!!!

The recipes that I will post here, will bring a touch of the Caribbean (East Indian Cuisine) to your party without burning your guests mouth, but for their pleasure.

Good Eating!!!

PHOULOURIE

2      tsp. minced garlic

1. In a large mixing bowl combine ground split peas, garlic, saffron, baking powder, flour, salt and hot pepper
2. Mix a well in the center and add 1 cup of water. Combine, beating mixture vigorously until batter is of a dropping consistency. It may be necessary to add more water
3. Drop by teaspoon into hot oil and deep fry until golden brown and well cooked. Turn frequently to ensure even cooking
4. Drain on absorbent paper and serve with chutney or dip

SAHIENA
Serve 12

6 large dasheen leaves (spinach)
1 lime
2 cups  ground split peas
2 cloves garlic, minced
1/4 cup finely chopped onion
1 tsp. turmeric powder (saffron) head  chive, finely chopped
2 tbsp. flour
2 tsp. salt
   pepper to taste
   water
1/4 cup flour seasoned with salt and pepper or phulourie batter (see phulourie recipe above)

Method

1. Remove stems of dasheen leaves and wash with juice of lime.
2. Combine split peas, garlic, onion, turmeric, chive, flour, salt,  pepper and enough water to make a spreading paste
3. Spread paste on leaves and arrange one on top of the other.
4. Roll up and tie with string.
5. Steam for 15 minutes: cool.
6. Cut in 1″ slices, coat with seasoned flour or split pea paste and fry in hot fat until light brown
7. Drain on kitchen paper. Serve ht

SAMOSAS (MEAT)
Makes approx. 30 (Serves 15)

1 1/2 cups. all purpose flour
3/4 tsp. salt
2 tbsp. oil
1/2 cup warm water
1 cup freshly chopped ginger
1 clove garlic (finely chopped)
1/2  cuo finely chopped onion
2 tsp. curry powder
1/2  tsp. salt
1 tbsp. vinegar
1/2 lb. ground lean beef or lamb
1/2 cup hot water
1 tbsp. freshly chopped coriander or parsley
1 tsp. garam massala
1 cup oil for deep-frying

Method

1. Put flour and salt in mixing bowl: add 1 tablespoon oil and warm water.
2. Mix until they are combined: knead mixture for 10 minutes until it is smooth and elastic.
3. Heat remaining oil in frying pan; saute ginger, garlic and 1/4 cup onion until is soft and golden.
4. Add curry powder, salt and vinegar and mix well.
5. Ass minced meat; saute over high heat until redness disappears.
6. Reduce heat, add water and cover; simmer until meat is tender and liquid is adsorbed.
7. Near end of cooking  add corriander, garam massala and remaining onion: cook for 3 minutes.
8. Remove from heat and cool filling.
9. Form small pieces of dough in balls.
10. On a lightly floured board, roll each one thinly to a circule about the size of a saucer.
11. Cut in half and place two tablespoon of meat filling on each half circule. Fold over and seal edge into trianglular shape.
12. Deep-fry in oil until golden brown.

Serve with Tamarind dip or mango chutney

TAMARIND DIP
Makes approx. 1cup

2/3 cup shelled tamarind
1-1/2 cup water
1/3 cup granulated sugar
1-1/2 tsp. salt
1 tsp. minced garlic
1 tsp. finely chopped chadon beni (cilandro)
1/2 – 1 tsp. hot pepper, finely chopped

Method

1. Combine tamarind and water and water and bring to the boil, remoce from heat and allow to cool slightly.
2. Crush tamarind mixture to release pulp, seeds and covering the seeds. Discard seeds and fiber from seeds.
3. Return tamarind mixture to heat and add sugar, salt, garlic, chadon beni and hot pepper until sugar and salt are dissolved.

N.B. Thicken with cornflour if necesary.