Trinidad Pelau

Ingredients:

1. Cilantro - 4 Sprigs
2. Garlic - 3 Small Cloves
3. Onion - 1 Small (finely chopped)
4. Thyme - 3 Sprigs
5. Carrots - 2 Small
6. Sweet Peppers - 3 (1 Red, 1 Green, 1 Orange)
7. Salt - 1 Teaspoon
8. Scotch Bonnet Pepper (Habanero) - 1 (do not remove the stem)
9. Oil - 1 Tablespoon
10. Honey - 1 Tablespoon
11. Oyster Sauce - 2 Tablespoons
12. Soy Sauce - 1 Teaspoon
13. Coconut Milk - 1 Can (400 ml)
14. Green Pigeon Peas - 2 Cans (425 ml)
15. Rice - 2 Cups (Brown)
16. Chicken - 2 Lbs (boneless) or Chicken Legs
17. Water - 1 ¾ Cups

Method:

1. Grind cilantro, garlic and thyme. Add 1 tablespoon oyster sauce and ½ teaspoon soy sauce.
2. Use the above mixture to marinate the chicken; set it aside.
3. Peel and cut carrots into small squares (diced). Cut the sweet peppers into same sized squares; set it aside.
4. Wash and strain pigeon peas; set it aside.
5. Put the oil in the pot on medium heat. When the oil is hot, add the honey and wait until it is caramelized - do not stir.
6. Add the marinated chicken - stir well and let it cook on medium heat for 10-15 minutes.
7. Add carrots - stir, cover and cook for 5 minutes.
8. Add sweet peppers - stir, cover and cook for an additional 5 minutes.
9. Add rice - stir, cover and cook on low heat for 3-4 minutes.
10. When the rice starts to stick to the pot, add 1½ cups water, 1 tablespoon oyster sauce and ½ teaspoon soy sauce. Stir well. Add salt to taste.
11. Add the coconut milk diluted with ¼ cup water - stir well.
12. Add the Habanero pepper (with the stem) and cook on low heat for 20 minutes. Carefully remove the pepper and set it aside for later - use sparingly.
13. Test the rice to see if it is cooked. Cook for an additional 5-10 minutes or until the rice is cooked. Enjoy!

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Sweet Coleslaw

Ingredients:

1. Cabbage - 2 Cups (finely shredded)
2. Carrots - ¼ Cup (grated)
3. Onion - 1 Small (grated or chopped)
4. Vinegar - 1 teaspoon (White)
5. Sugar - 1 Tablespoon (White)
6. Salt - ¼ Teaspoon
7. Mayonnaise - 3 Tablespoons (heaped - add more, if required)

Method:

1. Mix cabbage and carrots in a bowl.
2. Add onion, vinegar, sugar and salt.
3. Add mayonnaise and mix well. Enjoy!

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Curry Chick Peas & Potato

Ingredients:
Chick Peas (NuPak) – 2 Cans (540 ml)
Potatoes – 4 medium Yukon Gold or Red
Curry Powder – 1 ½ Tablespoons (medium heap)
Cumin – 1 Teaspoon (flat)
Turmeric Powder – ½ Teaspoon
Garlic – 2 cloves (medium size)
Onion – ½ small cooking
Cilantro – 4 sprigs (fresh)
Thyme – 4 sprigs (fresh)
Habanero Pepper – 1 (use sparingly according to taste)
Salt – 1 Teaspoon (flat)
Cooking Oil – 2 Tablespoons
Water – 1¼ Cups

Preparation:

1. Open the cans of Chick Peas; wash and let it drain.
2. Peel the potatoes, cut each one into 8 pieces.
3. Combine the cilantro and garlic in a mini chopper and blend together.
4. Cut the onion into thin slices.
5. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.

Method:

1. Place the pot on the stove with medium heat.
2. Add the cooking oil and wait until the oil is hot.
3. Add the sliced onion and sauté for 2-3 minutes.
4. Add the curry mixture and sauté until the curry mixture looks dry – like it is ready to stick to the pot.
5. Add the potatoes, stir well.
6. Add the salt and thyme sprigs.
7. Add 2 Tablespoons of water.
8. Cook on low heat until it looks dry again; add ½ cup of water and stir occasionally.
9. Cook on low heat until it looks dry again; add the chick peas and stir occasionally.
10. Add habanero pepper to taste – start with a small piece.
11. When it looks dry again, add the remainder of the water and cook on medium heat for 5-10 minutes. Enjoy!

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Macaroni Pie

Ingredients:
Macaroni - 1 Pkg (900 g)
Cheese - 2 Cups (grated Old Cheddar)
Eggs - 4 (large)
Milk - 2 Tins (370 mls each Carnation Evaporated)
Sea Salt - 1 Teaspoon
Black Pepper - ¼ Teaspoon

Method:

1. Boil the macaroni with the salt until it is soft - not mushy.
2. Strain the macaroni.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Mix eggs and milk together; set aside.
5. Put the macaroni in a large bowl, add the grated cheese and mix well.
6. Continue mixing the macaroni and add the milk, egg and black pepper.
7. Pour the mixture into a baking pan - 9” x 13”.
8. The mixture must not exceed ¾ of the height of the baking pan.
9. Cover the baking pan with foil - do not seal the edges.
10. Bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes.
12. Test with a skewer - the pie is cooked when the skewer comes out dry.
13. Don’t overcook. Enjoy!

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Trinidad Shrimp Stir Fry

Ingredients:
Shrimp - 1 Bag (fresh or frozen raw white Zipperback - 454g each)
Sweet Pepper – 1 (red)
Sweet Onion - ½ (cut in big pieces)
Broccoli - 1 Cup
Carrot - 2 (medium size)
Snow Peas - ½ Pound
Garlic - 2 Cloves (fresh)
Sea Salt - ¼ Teaspoon
Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Tablespoon
Lemon - 1
Corn Starch - 1 Teaspoon
Cumin - ¼ Teaspoon
Ginger - ¼ Teaspoon (crushed)
Oil - 1 Tablespoon
Sesame Oil - 1 Teaspoon
Water - ¼ Cup

Preparation:

1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
4. Crush the garlic and ginger as fine as possible; set aside.
5. Mix together the corn starch, soy sauce and oyster sauce in ¼ cup of water; set aside.
6. Wash and cut all vegetables (all should be about the same size); set aside.
7. Cut sweet onion into large strips - about twice the size of the vegetables.

 Method:

1. Heat the Wok on medium heat with ½ Tablespoon of oil.
2. Add shrimp and sauté for 2-3 minutes until pink in color - do not overcook. Set shrimp aside.
3. Rinse the Wok and put it back on medium heat with ½ Tablespoon of oil.
4. Add garlic, ginger and onions; sauté for 2-3 minutes.
5. Add all vegetables and snow peas; sauté for another 2-3 minutes.
6. 6. Add shrimp, cumin and salt. Mix the shrimp lightly into the vegetables.
7. 7. Add the corn starch mixture and mix lightly.
8. 8. Remove from the heat as soon as it starts to thicken - within 1 minute.
9. 9. Drizzle sesame oil over it. Enjoy!

Garlic Butter Pepper Shrimp

Ingredients:
Shrimp - 2 Bags (fresh or frozen raw white Zipperback - 454g each)
Butter - 1 Teaspoon
Garlic - 2 Cloves (fresh)
Pepper (Habanero) - 1
Sea Salt - ¼ Teaspoon
Soy Sauce - ½ Teaspoon
Oyster Sauce - 1 Teaspoon
Lemon - 1
Corn Starch - ½ Teaspoon
Cilantro - 2 Sprigs (finely chopped)
Cumin - ¼ Teaspoon
Water - 2 Tablespoons

Preparation:

1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
4. Crush the garlic as fine as possible; set aside.
5. Mix together the water, corn starch, soy sauce and oyster sauce; set aside.
6. Cut or slice pepper according to your taste; set aside.

Method:

1. Heat Wok on medium heat.
2. Add butter. When it starts to melt, add garlic and lower the heat. Sauté for 1-2 minutes.
3. Add pepper. Add shrimp and turn up the heat close to high.
4. Stir thoroughly then add the cumin. Add salt to taste.
5. As soon as the shrimp turns pink add the corn starch mixture.
6. Remove from heat and sprinkle with cilantro.
7. Stir lightly. Enjoy!

Trinidad Chai Tea

Ingredients:

Milk – 2 Cups
Water – 2 Cups
Tea Bags – 3 Orange Pekoe
Bay Leaf – 5
Cardamom – 8 pods (lightly crush just to open the pods)
Cinnamon – 2 Sticks
Cloves – 1 Teaspoon (whole cloves)
Nutmeg – ½ Teaspoon (grated)
Sugar or Honey – Optional (to taste)

Method:

1. Bring milk to a boil in a pot – stir frequently to avoid milk sticking to the pot.
2. Add bay leaf, cardamom, cinnamon, cloves and nutmeg to the milk.
3. Boil on low heat for 5 minutes. Stir frequently.
4. Add water and boil for an additional 5 minutes.
5. Add tea bags.
6. Turn off the stove. Cover the pot and let it stand for 5 minutes.
7. Stir and strain into a tea pot.
8. Serve and add sugar or honey to taste. Enjoy!

Curry Chicken

Ingredients:
Chicken Legs – 8 to 10
Potatoes – 6 small Yukon Gold or Red
Curry Powder – 2 Tablespoons (medium heap)
Cumin – ½ Teaspoon
Turmeric Powder – ½ Teaspoon
Garlic – 4-5 cloves
Onion – 1 small cooking
Cilantro – ¼ bunch
Thyme – fresh 3-4 sprigs
Habanero Pepper – 1 (use sparingly according to taste)
Salt – ½ Teaspoon
Oyster Sauce – 2 Tablespoons
Cooking Oil – 2 Tablespoons
Water – 1½ Cup
Lime – 1

Preparation:

1. Combine cilantro, thyme, onion, garlic and salt in a mini chopper and blend together. Set this aside.
2. Wash chicken with lime, pat dry with paper towel and put it in a bowl.
3. Add the seasoning from the mini chopper to the chicken; add the oyster sauce.
4. Mix well, cover and put it in the refrigerator to marinate for up to 6 hours.

Method:

1. Peel potatoes and cut evenly to desired size.
2. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.
3. Place the pot on the stove with medium heat.
4. Add the cooking oil and wait until the oil it is hot.
5. Add the curry mixture.
6. Sauté until the mixture looks dry, like it is ready to stick to the pot.
7. Add a ¼ cup of water and stir until it becomes a liquid curry paste.
8. Wait until it looks dry again – like it is ready to stick to the pot.
9. Add the potatoes. Cover and sauté for 5-10 minutes. Stir occasionally.
10. Add the marinated chicken, stir and cover for about ½ hour. Stir occasionally.
11. When the chicken looks like it is ready to stick to the pot, add 1 cup of water (more if you need plenty sauce). OK to add chicken stock instead of water.
12. Add habanero pepper to taste – start with a small piece.
13. Bring to boil and cook for an additional 15 minutes. Enjoy!

Jerk Chicken

Ingredients:
Ground Allspice - 1 Tablespoon
Dried Thyme - 1 Tablespoon
Cayenne Pepper - 1 ½ Teaspoons
Black Pepper - 1½ Teaspoons (freshly ground)
Sage - 1½ Teaspoons (ground)
Nutmeg - ¾ Teaspoon (ground)
Cinnamon - ¾ Teaspoon (ground)
Garlic Powder or fresh - 2 Tablespoons
Salt
Sugar - 1 Tablespoon
Olive Oil - ¼ Cup
Soy Sauce - ¼ Cup
White Vinegar - ¾ Cup
Orange Juice - ½ Cup
Lime Juice - 1
Scotch Bonnet Pepper (Habanero) - 1
Green Onions - 3 (finely chopped)
Onion - 1 Cup (finely chopped)
Chicken Legs - 8 to 10

Method:

1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
2. Add the Scotch Bonnet pepper and onion - mix well.
3. Add the chicken legs and rub the mixture evenly over the chicken.
4. Cover to marinate for at least 1 hour, longer if possible.
5. Preheat the oven to 400 degrees (F).
6. Line a baking pan with "slide" foil; put the chicken legs in it.
7. Cover the pan with foil. Bake for 1 hour.
8. Remove the pan from the oven, remove the foil cover.
9. Turn on the grill and replace the pan in the oven.
10. Cook for 15 minutes, and then turn over the chicken legs.
11. Cook for another 15 minutes or until all the sauce is dried. Enjoy!

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Avocado & Onion Dip

Ingredients:
Avocado - 1 or 2 Ripe
Sweet Onion - ¼ (chopped)
Salt -  ½ Teaspoon
Black Pepper
Lime Juice - ¼ Teaspoon

Method:

1. Cut the avocados into quarters, discard the seed and skin; put the rest of the avocado in a bowl.
2. Squash the avocados with a fork.
3. Add the onion and lime juice.
4. Add salt and black pepper to taste.
5. Mix well together.
6. Serve with hot Pita Bread. Enjoy!

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Pita Bread

Ingredients:

Flour - 2 Cups
Baking Powder - 2 Teaspoons
Salt - ½ Teaspoon
Water - ¾ Cup (room temperature)

Method:

1. Add flour, baking powder and salt in a mixing bowl.
2. Knead while adding water gradually to make soft dough – only use water as needed.
3. Cover the dough with a damp cloth and let it sit for about 30 minutes.
4. Divide the dough into four or six equal sized balls – depending on the size of your hot plate.
5. Cover again with the damp cloth for 10-15 minutes – or up to two hours.
6. Roll out the dough with a rolling pin according to the size of your hot plate.
7. Cook on medium heat, flip it over and over using your fingers or a spatula.
8. Place in a microwave, on paper towel, for thirty seconds or until it swells up.
9. Serve hot with butter and cheese or with this delectable Avocado & Onion Dip. Enjoy!

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Roasted Eggplant

Ingredients:

Eggplant - 1 medium
Garlic - 2 Cloves
Sweet Onion - ¼
Salt -  ¼ Teaspoon
Hot Pepper - ¼
Olive Oil - 1½ Tablespoons

Note: The Caribbean name for Roasted Eggplant is Baigan Choka.

Method:

1. Wash the eggplant and dry with paper towel.
2. Use a knife to cut a small opening, about 1 inch deep, in the middle of the eggplant.
3. Peel the garlic and place the two cloves into the opening.
4. Carefully wrap the eggplant with foil (seal properly) and place it on top of the burner to cook on medium heat for about one hour. Turn the eggplant occasionally to ensure that it cooks on all sides.
5. Cut up the onion and put it in a bowl with the olive oil.
6. Add salt and pepper to taste.
7. When the eggplant is cooked (fairly soft to the touch), open the foil on a flat surface.
8. Scoop out the eggplant and garlic from the skin and add it to the ingredients in the bowl.
9. Mix it well with a fork to crush the garlic and blend in the other ingredients.
10. Serve hot with Naan or Pita Bread. Enjoy!

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Corn Bread or Muffins

Dry Ingredients:
Cornmeal - 1 ¼ Cups

Flour - 2 Cups

Baking Powder - 3 Teaspoons (level)

Nutmeg - ¼ Teaspoon (freshly grated)

Salt - ¼ Teaspoon
White Sugar - ¼ Cup

Other Ingredients:
Milk - 1 ¼ Cups

Eggs - 2 Large

¾ Cup Butter (melted)

Method:

1. Preheat the oven to 350 degrees (F)
2. Mix the milk, eggs and melted butter together in a container.
3. Combine the dry ingredients: cornmeal, flour, baking powder, white sugar, nutmeg and salt in a mixing bowl. Use a fork to break up the lumps, if any.
4. Add the butter/egg/milk to the dry ingredients and mix thoroughly.

Corn Bread:

• Lightly butter a 9” x 9” baking pan and dust with flour.
• Pour the mixture into the baking pan and spread it evenly with a spatula.
• Bake for 30 minutes. Test to ensure that it is no longer sticky.
• While still hot, spread butter lightly over the corn bread. Enjoy!

Muffins:

• Lightly butter a muffin pan for 9 large muffins and dust with flour.
• Pour the mixture evenly into the muffin pan.
• Bake for 30 minutes. Test to ensure that it is no longer sticky. Enjoy!

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