Cassava, manioc, (manihot escuelenta or jatropha manihot) has been a staple crop for many years in the Caribbean, especially among the Amerindians. It is still considered a staple crop, much like potato. Therefore, many cassava dishes are similar to potato dishes, Prep Time:3 hrs Cook Time:10 mins Total Time:3 hrs 10 mins Course: Breads Cuisine: Amerindian Calories: Author: Felix (Simply Trini Cooking) Ingredients: Instructions: Click […]
Cassava Farine is a a tradtional recipe handed down to us by the early natives of the island. Course: Vegetarian Cuisine: Caribbean Servings: 2 cups. Ingredients Instructions Click the link to download the PDF version of this recipe. Click here for step by step recipe with pictures.Recipe © Simply Trini Cooking. All rights reserved
Cassava Au Gratin is a favourite in our household. It can be serve with vegetables and can be quite satisfying. Course: Vegetarian Cuisine: Caribbean Ingredients Instructions Notes The cassava is done when a knife can go through it easily. Click the link to download the PDF version of this recipe. Click here for step by step recipe
Parsley Cassava Salad is a great substitute for the common potato salad. Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Course: Vegetarian Cuisine: Caribbean Servings: 4 Keywords: cassava salad, parsley cassava salad Ingredients Instructions Notes Pay attention –> Low Flame. If the flame is too high the butter will burn and we don’t want that. Click the
Another fine tradition on Good Friday is to have a meal of ground provision and some sort of fish, usually salt fish, salt mackerel or any other fish for that matter.Here is another great Good Friday dish.
brown crab which is abundant during the rainy season and of course grace many a pot in the best way we know to serve crab: curried with dumpling. Of course when it comes to curry crab we’re not that choosy because any kind would make a good pot.
A delicious dessert made with cassava that is always welcomed is the cassava pone. It is so popular that it is the first dessert to sell out at bake sales.
Salt Mackerel and Provision is a classic Trini dish that we love to cook. Although salt mackerel is traditionally eaten during Lent especially on Good Friday, I believe, once it is available in the market, it would be eaten year round by all Trinis alike. Well, at least I would! Unlike saltfish, when cooking salt mackerel care must be taken since it is a delicate fish that breaks up easily.
This is a delicious milky sponge cake recipe.