Picture this: you’re in Trinidad and Tobago, enjoying a nice cold beer with your friends, and suddenly your stomach starts grumbling. You need something to munch on, but you don’t want a full meal. That’s when you turn to the beloved “cutters”. These spicy finger foods are the perfect accompaniment to any liming session.
From doubles to pholourie, to fried chicken and shark, there’s a cutter for every craving. But beware, my friends, because these little bites of heaven pack a punch. If you’re not used to spicy food, you might find yourself reaching for the nearest glass of water (or beer) to cool down the fire in your mouth. And if you’re feeling really daring, try asking for extra pepper sauce – just make sure you have a tissue handy for the tears that will inevitably follow. So next time you’re in Trinidad and Tobago, don’t forget to try some cutters. Your taste buds (and your drinking buddies) will thank you.
Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins
Course: Appetizers
Cuisine: East Indian
Servings: 5
Ingredients
- 1 lb. channa garbanzo
- 3 cloves garlic chopped
- 1 small hot pepper chopped
- 1 tbsp. oil
- 1 small onion chopped
- 2 tbsp. curry
- 4 leaves chadon beni chopped
- 1/2 tsp. geera powder cumin
- 1 1/2 tsp. salt
Instructions
- Soak the channa overnight and pressure cook for ten minutes. Saute the onion, garlic, chadon beni and hot pepper for 1 minute. Add the curry and cook until it gets sticky in the pot.
- Add the channa and mix thoroughly to evenly coat the channa with the curry. Add the salt. Add enough water to cover the channa and the geera powder.
- Cover and simmer for 5 minutes Add the green seasoning and continue to simmer until the majority of the water has evaporated. Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved.
Curry Channa Cutters
Ingredients
- 1 lb. channa garbanzo
- 3 cloves garlic chopped
- 1 small hot pepper chopped
- 1 tbsp. oil
- 1 small onion chopped
- 2 tbsp. curry
- 4 leaves chadon beni chopped
- 1/2 tsp. geera powder cumin
- 1 1/2 tsp. salt
Instructions
- Soak the channa overnight and pressure cook for ten minutes. Saute the onion, garlic, chadon beni and hot pepper for 1 minute. Add the curry and cook until it gets sticky in the pot.
- Add the channa and mix thoroughly to evenly coat the channa with the curry. Add the salt. Add enough water to cover the channa and the geera powder.
- Cover and simmer for 5 minutes Add the green seasoning and continue to simmer until the majority of the water has evaporated. Serve hot.
