Sorrel Kuchela
Click here for step by step recipe with pictures. Recipe © Simply Trini Cooking. All rights reserved
Click here for step by step recipe with pictures. Recipe © Simply Trini Cooking. All rights reserved
Kuchela is indeed a wonderful side to any dish you want to add some spiciness to.
Tambran sauce is absolutely amazing. The tangy-ness of the fruit together with the salt, pepper and other ingredients, just spells party in your mouth. That’s why it’s such a favourite with us Trinidadians.
Mango chutney is a popular dip used for pholourie, baiganee, and a whole lot of Indian delicacies and other foods. I enjoy eating mango chutney with pelau; the hot sour taste really works up your taste buds.
The name says it all… The nutty taste of the roasted coconut, together with the chadon beni, pepper and garlic is truly a mouthwatering delight.
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.
It seems that lime and pepper are enemies because when they are together it is all out war. Or is it a marriage? Where they complement each other so much that they bring out the best in each other. I’m still puzzled at the hotness factor of this sauce.
You’d enjoy the roasted nutty taste of bene chutney with garlic, chadon beni and pepper.
Upar gaar or Murtani a very hot ( and I stress on the hot) choka that’s really for the brave.
Sandwiches taste great with pickles. This pickled cucumber is very easy to make at home. Prep Time: 10 mins Cook Time: 1 d 10 mins Total Time: 1 d 20 mins Course: Condiment Cuisine: International Calories: 10.9kcal Ingredients Instructions Notes You can use a mandolin to get really thin cucumber slices. Click the link to download PDF version of this recipe. Click here for step …
Chow chow is a favourite for a Christmas Morning ham and hops. How about making your own chow chow?