Lambie Souse is a favourite on the island of Trinidad and Tobago. Course: Appetizers Cuisine: Caribbean Ingredients Instructions Notes DO NOT REFRIGERATE. This goes for every other souse as well. Because you’re using the glutinous parts, when refrigerated they tend to congeal. I learnt this the hard way a few years ago Click the link to download …
If you are willing to try something different, you should try this Curry Conchs and Dumpling. Prep Time: 3 hrs Cook Time: 40 mins Total Time: 3 hrs 40 mins Course: Seafood Cuisine: East Indian Servings: 4 – 5 Keyword: curry conchs, seafood, curry Ingredients Instructions Notes When the dumpling floats to the surface it is ready. You can double check by cutting one …
There are many varieties of chowder, but I like this one called fish and sweet potato chowder. This simple, creamy soup could become your new comfort food. It is so easy to prepare and heart healthy.
Another fine tradition on Good Friday is to have a meal of ground provision and some sort of fish, usually salt fish, salt mackerel or any other fish for that matter.Here is another great Good Friday dish.
Salt fish is a favorite in Trinidad and Tobago because of its versatility in many of the dishes we prepare. Salt fish is curried with bodi, potato, string beans etc., it’s used in buljol and in accra, it also makes a perfect side dish with ground provision (dasheen, eddoes, tannia, yam, green fig, cassava etc.), and you just can’t forget a good plate of dumpling and saltfish.
Remember the pacro water we made a while back? Well, I told you all not to throw away the pacro because today I’m posting another exotic dish made with the chitons. A favourite dish we make here in Trinidad and Tobago is curry stew pacro and dumpling.
I really love that crunch you get when you bite into a freshly fried wanton, dipped in soy sauce, ketchup or a homemade dip.
Curry cascadura is an interesting dish. It is a perfect blend of Indian and Caribbean flavors that is sure to tantalize your taste buds. The dish is made with cascadura, a freshwater fish that is commonly found in the rivers and streams of the Caribbean islands. The flesh of the fish is firm and has a …
Celebrate Caribbean Cuisine: A Flavorful Curry Cascadura Recipe to Savor Read More »
This pumpkin recipe is exquisite in taste and versatile in use. Pumpkin and saltfish could be eaten with sada roti, bake, hops bread or coconut bake and is also superb with rice.
Of the many ways of cooking fish I think I like baked fish the most. This method of cooking fish locks in the flavour,. and the fish comes out moist and delicious.
Shrimp kebabs are the perfect dish for anyone who loves seafood and skewers…
Dhal and rice is one of my favourite dishes and together with fry dry or fry jashwa as we call it here in Trinidad and Tobago, it is a perfect match made in heaven
