Who would have thought of adding some curry chicken to wontons?
This dish is easy to prepare. You will need to peel and devein the shrimp. You may remove the tail before you cook it but I find that in the end leaving the tails on made the dish look even more enticing and exotic. It’s all up to you how you like your shrimp. I also think that the shrimp taste best when it is marinated in some minced garlic, green seasoning, and pepper flakes.
I’m going to show you how to make another of our famous dishes offered at Chinese restaurants in Trinidad and Tobago, sweet and sour pork.
My shoulder hurts but my mouth is glad 🙂 . Whenever I think of ice cream here in Trinidad, the first flavour that comes to mind is coconut flavour. In fact, I think any frozen dessert that comes to mind would be in this flavour and then the other commercial and foreign flavours which we have been bombarded with.
Buss up Shut or Paratha Roti is the third type of roti that I’m posting for you all. This, in my opinion, is the most favoured among the four types of roti, probably because Dhal puri (the fourth roti ) has too much work involved and the other two, Sada and Dosti, are generally eaten for breakfast or dinner. But Buss up Shut, is the one used for weddings and special occasions in Trinidad and Tobago.
Today I would like to share with you one of my favorite foods, and perhaps a favourite of every Trinidadian; it is pelau. Pelau (pronounced: pay-la-w) is a sure bet for any lime . This “one pot” dish is not time consuming, and is easy to prepare (once you plan your ingredients in advance) which makes it also ideal for picnics and river limes. As we say in Trini “this is ah fas’ cook”.
The first time I ate saltfish accra I thought that it was a brilliant method to cook saltfish. I was, and still am, amazed with the combination and its unique taste. I still think it should not be classified as an appetizer though – after all, I have willfully eaten about five of those little gems on one occasion and felt satisfied. If you feel you’re up to it to beat my five, go right ahead! =^)
When it comes to trini cooking, one of the dishes that truly identifies with our culture is Pelau. Everyone on the island makes a good pelau and you could find this dish being served at any event, be it a cricket match; carnival; a beach lime; or a party.
Mango anchar inspired by our East Indian heritage on the island is a delicious, spicy, aromatic, salty, sour, saliva inducing preparation of mango that adorns many a plate and goes great especially with indo vegetarian dishes.
I always enjoy coo-coo but sometimes, I forget I am eating a cornmeal dish. It is so smooth and light; I like it with callaloo and stew fish (with just the right amount of pepper in each)
Although we are in the Christmas season celebrating, with all the meat dishes like pastelles and baked ham etc. , I feel that a day or two during the week could be meatless or limited in the amount of meat, so that the body could recover from all the food from the staff parties and dinners and limes that you attend
Crab and Callaloo is a popular dish here in Trinidad and Tobago. It can be served with almost anything you can eat for lunch and of course the crab just adds an extra flavour to any meal. I personally like my crab and callaloo with dumpling.