Learn fresh meat jerky is simply a nutritious and wholesome snack. This beef jerky is very easy to make once you gather your equipment. Prep Time12 hrs Cook Time4 hrs Course: Meats, Snack Cuisine: American, International Servings: 16 people Keyword: beef recipes, camping recipes, free online recipes, light snacks, recipes Calories: 82kcal Equipment Ingredients Instructions Notes Note the following: Here are links for …
If you are vegan or vegetarian and miss a good souse, this topi tambo souse might just hit the spot. Course: Vegetarian Cuisine: Caribbean 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
Beef fingers makes a great snack. Serve your beef fingers with tomato sauce, or your favourite sauce. Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins Course: Meats Cuisine: Caribbean Servings: 4 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. …
Prepare your pineapple and sausage skewers at home or at a campfire. Here is the recipe. Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Course: Appetizers Cuisine: International Servings: 13 Skewers 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 …
Mango juice is a refreshing alternative to store bought juices. The mango season is drawing to an end, and with it the many things that makes it mango season. So, I took the chance to make another recipe with mango, mango juice.
Agouti (Dasyprocta Leporina) may be considered a rodent to some, but to us Trinis this is a wonderful delicacy and addition to our normal menu when hunting season is open. And, beside curry stewing agouti, like I posted the last time, we also curry agouti as well. Perhaps this method of cooking agouti may be even more common than the curry stewing.
Cooking wild meat i.e. agouti (Dasyprocta leporina), lappe, deer, wild hog, manicou, iguana etc. in Trinidad is an art in itself and it differs a little from the normal stewing of chicken and beef.
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”.
Sometimes I get tired of eating rice so I like a little provision for a change. Provision comprises of root crops such as yam, dasheen (taro), eddoes, sweet potato, etc. and crops such as green fig (banana) and plantain. It seems like the days of eating provision are coming back as rice and flour are getting more and more expensive.
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.
Normally when fish is curried it is just placed into the curry, like in the case of the cascadoo, but this is another way of currying that I’ve grown accustomed to. The fish is first fried, then a curry sauce is made, and the fish is placed in the sauce for a few minutes then served.
This barbecue chicken is my moms recipe done in an oven grill. I absolutely like how the barbecue chicken comes out when done in the oven. The chicken is juicy and bursting with trini flavour.
