What are some good Trinidadian recipes!
Answers:
A nationally well-known main dish of Trinidad and Tobago is curry chicken!. And you can not eat Trini food without having Doubles!.
Trinidad Chicken curry
5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies
1/4 tsp- cinnamon, cardamom, cloves
1/2 tsp chili, powder
1 tsp- black mustard seeds, turmeric, chicken stock
2 tsp- green herb stock, ground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
1/4 cup soy sauce oil
Bone chicken and dice into small pieces!. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces!. Peel and dice the potatoes into medium size cubes!. Coarsely slice the onion!.
In a large pot heat the oil and the black mustard seeds!. Keep covered and fry until the seeds pop (careful not to burn the seeds)!.
Add the onions and sauté until tender!. Add all the spices except the garam masala!. Fry for a few minutes!. Add the chicken and chicken bones and fry for a few minutes!. Add all the potatoes and cover with water!. Bring pot to boil and then simmer gently for approximately 15 minutes!.
Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked!.
Lastly add the garam masala, mix and leave for a few minutes before serving!. Serve with rice!.
To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices!.
**********************
For dough:
1/3 cup warm water (100°-110°F)!.
1/4 teaspoon sugar
1 teaspoon active dry 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 filling (curried channa):
2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
1 tablespoon vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 1/2 tablespoons curry powder (see Tips, below)
Pinch of ground cumin
Salt and ground black pepper to taste
For assembly:
1 cup vegetable oil
Hot pepper sauce (see Tips, below)
Kuchela (see Tips, below)
Thinly shredded cucumber
PreparationMake dough:
In small bowl, stir together water, sugar, and yeast!. Let stand until foamy, about 5 or 6 minutes!.
In large bowl whisk together flour, salt, turmeric, cumin, and pepper!. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough!. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth!. Let dough rise in warm, draft-free place until doubled, about 1 hour!.
Make filling:
If using dried chickpeas, drain and add 6 cups fresh water!. Simmer until tender, about 1 hour!. Drain!. If using canned chickpeas, drain and rinse well with cold water!.
In heavy skillet over moderately high heat, heat oil!. Add onion and sauté until translucent!. Add garlic and sauté 1 minute more!. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water!.
Stir in chickpeas, cover, and simmer 5 minutes!. Add 1 cup water and cumin!. Season with salt and pepper and bring to boil!. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes!.
Assemble:
Punch down risen dough and allow to rest 10 minutes!.
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle!. Set aside!. Repeat with remaining dough!.
In deep frying pan over moderately high heat, heat oil!. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side!. Drain on paper towels or on wire rack set over baking sheet!.
Place 2 tablespoons filling on 1 piece fried dough!. Add pepper sauce, kuchela, and cucumber!. Top with another piece fried dough!. Repeat with remaining dough and filling!. Serve as snack or appetizer!.
Ramin Ganeshram shares her tips with Epicurious:
? The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India!. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons!.
? The hot sauce traditionally served with doubles is made from yellow haba?ero peppers!. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference!.
? Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes!. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely!. Source InformationAdapted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago
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Trinidad Chicken curry
5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies
1/4 tsp- cinnamon, cardamom, cloves
1/2 tsp chili, powder
1 tsp- black mustard seeds, turmeric, chicken stock
2 tsp- green herb stock, ground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
1/4 cup soy sauce oil
Bone chicken and dice into small pieces!. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces!. Peel and dice the potatoes into medium size cubes!. Coarsely slice the onion!.
In a large pot heat the oil and the black mustard seeds!. Keep covered and fry until the seeds pop (careful not to burn the seeds)!.
Add the onions and sauté until tender!. Add all the spices except the garam masala!. Fry for a few minutes!. Add the chicken and chicken bones and fry for a few minutes!. Add all the potatoes and cover with water!. Bring pot to boil and then simmer gently for approximately 15 minutes!.
Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked!.
Lastly add the garam masala, mix and leave for a few minutes before serving!. Serve with rice!.
To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices!.
**********************
For dough:
1/3 cup warm water (100°-110°F)!.
1/4 teaspoon sugar
1 teaspoon active dry 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 filling (curried channa):
2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
1 tablespoon vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 1/2 tablespoons curry powder (see Tips, below)
Pinch of ground cumin
Salt and ground black pepper to taste
For assembly:
1 cup vegetable oil
Hot pepper sauce (see Tips, below)
Kuchela (see Tips, below)
Thinly shredded cucumber
PreparationMake dough:
In small bowl, stir together water, sugar, and yeast!. Let stand until foamy, about 5 or 6 minutes!.
In large bowl whisk together flour, salt, turmeric, cumin, and pepper!. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough!. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth!. Let dough rise in warm, draft-free place until doubled, about 1 hour!.
Make filling:
If using dried chickpeas, drain and add 6 cups fresh water!. Simmer until tender, about 1 hour!. Drain!. If using canned chickpeas, drain and rinse well with cold water!.
In heavy skillet over moderately high heat, heat oil!. Add onion and sauté until translucent!. Add garlic and sauté 1 minute more!. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water!.
Stir in chickpeas, cover, and simmer 5 minutes!. Add 1 cup water and cumin!. Season with salt and pepper and bring to boil!. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes!.
Assemble:
Punch down risen dough and allow to rest 10 minutes!.
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle!. Set aside!. Repeat with remaining dough!.
In deep frying pan over moderately high heat, heat oil!. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side!. Drain on paper towels or on wire rack set over baking sheet!.
Place 2 tablespoons filling on 1 piece fried dough!. Add pepper sauce, kuchela, and cucumber!. Top with another piece fried dough!. Repeat with remaining dough and filling!. Serve as snack or appetizer!.
Ramin Ganeshram shares her tips with Epicurious:
? The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India!. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons!.
? The hot sauce traditionally served with doubles is made from yellow haba?ero peppers!. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference!.
? Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes!. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely!. Source InformationAdapted with permission from Sweet Hands: Island Cooking from Trinidad & Tobago
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pelau
Trinidad Pelau SUBMITTED BY: TRINIREDLOCKS PHOTO BY: Dyann
"Pelau is a stew from Trinidad made with either beef or chicken!. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas!. Serve accompanied by slices of tomato, avocadoes, or cucumber!."
RECIPE RATING:
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--------------------------------------!.!.!.
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 1/2 cups water
1 1/2 cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley
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DIRECTIONS
Cook sugar in a large saucepan over medium heat until it begins to caramelize!. Stir in the beef, and cook until well browned!. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes!. Stir in parsley to garnish!.
Www@FoodAQ@Com
Trinidad Pelau SUBMITTED BY: TRINIREDLOCKS PHOTO BY: Dyann
"Pelau is a stew from Trinidad made with either beef or chicken!. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas!. Serve accompanied by slices of tomato, avocadoes, or cucumber!."
RECIPE RATING:
Read Reviews (8)
Review/Rate This Recipe
--------------------------------------!.!.!.
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 1/2 cups water
1 1/2 cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Cook sugar in a large saucepan over medium heat until it begins to caramelize!. Stir in the beef, and cook until well browned!. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes!. Stir in parsley to garnish!.
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Here is the best website, managed by a great Trini cook and foodlover, with all the information and pictures you could desire!.
Enjoy!Www@FoodAQ@Com
Enjoy!Www@FoodAQ@Com