Most meals are never complete without a salad. I could never eat pelau without a salad (and even a coleslaw); a macaroni pie must be accompanied with a load of salad at the side… and… I can go on. However, salads can be a main dish especially when I want a light but nutritious meal. This salad, I call it my tropical fusion salad.
This sorrel sauce is a delight; it has a tart taste that makes it perfect to serve with almost any kind of grilled and baked meat.
The mango is a very versatile fruit when it comes to trini cooking as you have seen in previous posts. Today I’m going to show you another way of cooking mango. Masala mango is basically mango with masala in it…
Together with all the other chutneys I did so far, pommecythere chutney is another trini favourite. It is not as common as mango chutney…
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.
What’s the secret to a great barbecue? Some swear by their seasoned meats; all marinated in their special secret blend of local herbs and spices, while others feel it is the type of coals used or the temperature of the coals. Whatever reason it may be, I still feel that the secret to a great barbecue definitely has to be the sauce.
The popular stew recipes get their signature Trini taste from our basic green seasoning.
Zaboca (Avocado), pepper sauce, garlic, onion, a few other herbs are ingredients that can make a perfect Guacamole (wa-ka-mo-lay) or Zaboca Choka.
Homemade pepper sauce is a favorite and a must for many families in the Trinidad and Tobago..
