Comments on: A Typical Trinbagonian Pholourie Recipe.

By: ken

ken — Fri, 16 Mar 2012 21:06:08 +0000

Chris i have been following you for a while and i enjoy trying out new things.Trinidad by birth so i miss many different dishes. I am longing for trinidad beef pow. i think you need to put this on video or put up a recipe.St james was pow city.
Chris can you check out your contact on the webpage everytime i try to send a message it say fail thanks ken.

By: Tasha

Tasha — Mon, 09 Jan 2012 04:54:16 +0000

Hello! Thank you so much for the recipe! At home, we use the pholourie mixes. Those are nice and convenient but it's great to have the opportunity to make the pholourie to your taste.

I was just wondering what kind of flavor the curry powder gives to the pholourie and how much should be added? Thank you!

By: Aviyah

Aviyah — Sun, 01 May 2011 03:42:42 +0000

I have finally got into the kitchen and cooked …my pholourie delicious but reddish orange not gold brown….hmmmmyuh think its the fact I use too much red pepper? My chutney always delicious….just wondering about pholourie…saheena doesn’t get red that’s why I’m thinking that’s the issue.

By: keron

keron — Tue, 15 Mar 2011 16:01:08 +0000

yes about the tamarind sauce can you get the tamarind it's self at the grocers?And how do you make it like chevy asked?

By: Chevy

Chevy — Sat, 01 Jan 2011 21:18:14 +0000

hi! I have been searching for a very long time for a pholourie recipe. But instead of mango chutney sauce do you have a recipe for tamarind sauce??

By: Rae

Rae — Sun, 07 Nov 2010 15:31:35 +0000

Hi chris. Tx 4 this receipe. I like my phoulowri just this way. It has a nice flovor to it. I have tasted the one with the yeast and it’s not that great. It’s just fluffier. Also u can make karhi (an Indian dish) from it, which u can’t do with the yeasts one. Tx chris.

By: Nikki

Nikki — Fri, 05 Nov 2010 04:28:36 +0000

Hey! Jus wanted say I love ur recipies! I brought pholourie mix can that be used as well?

By: Prabha

Prabha — Tue, 21 Sep 2010 14:44:04 +0000

Yes, you can use whole dry split peas, but soak them overnight — don't boil them!! Then throw all the wet ingredients (garlic, pepper, peas,..) into the food processor and blend before mixing with the dry ingredients. My mom blends raw onion in too. And she adds curry powder and jeera (ground cumin, gotta be roasted first! but you can get it in the grocery store these days). Mmmmm phulourie. Thanks for the chutney recipe Chris. I haven't tried my hand at that yet.

By: Fantastic Friday Is Here! | Adventures in Tralaland

Fantastic Friday Is Here! | Adventures in Tralaland — Sun, 01 Aug 2010 20:26:14 +0000

[...] the ones that got me all pleasantly plump last year–roti, doubles, bake and shark, corn soup, pholourie–the more fried and carby and tongue-burning spicy, the better), try to drink more rum and [...]

By: jumbieg

jumbieg — Thu, 17 Jun 2010 02:48:40 +0000

to be honest.. I've never tried it nor have I seen it done. I believe you may have to fry it to get the texture it's known for. Maybe a light oil?

By: jumbieg

jumbieg — Thu, 17 Jun 2010 02:47:43 +0000

yes, the yeast will give it a nice lighter texture for sure. good tip

By: Joan Charles

Joan Charles — Sat, 29 May 2010 16:31:22 +0000

Thanks for your great recipies, Chris. I am wondering if the pholouri could be baked, as I'm trying to stay away from fried foods. Thanks again. Joan from Grenada.

By: Philis

Philis — Fri, 14 May 2010 02:17:00 +0000

Hey Chris, I use that same recipe but I add a little yeast to it. Goes really well with tamarind sauce also.

By: Fantastic Friday Is Here! « Adventures in Tralaland

Fantastic Friday Is Here! « Adventures in Tralaland — Sat, 13 Feb 2010 01:10:24 +0000

By: admin

admin — Wed, 10 Feb 2010 03:52:09 +0000

Sarafina thanks for taking the time to comment and tell us about the variation that’s made in Curacao. Next time we’re in Curacao I’ll have to try and find this for sure. Speaking about Curacao… I’ve never seen so many iguanas in all my life just roaming around as if they own the place. In Trinidad and Tobago we’d curry or stew that down with some coconut milk and enjoy it with a big plate of ground provisions. Hopefully we can make a trip back to St. Maarten soon as I love walking down front street with Carib in hand.

happy cooking

chris…

By: Sarafina

Sarafina — Mon, 08 Feb 2010 10:05:57 +0000

Hi Chris,
This is Sarafina from the beautiful island of St. Maarten.
On Curacao (where I was born) they make almost the same thing
but not with split peas, they do it with black-eye peas.
You soak the black eye pease and then rub off the skin (it happens rather easy) – blend the peas and add the rest ingredients.
We call it: “Calla” (pronounced KA LA).
Thanks much for this recipe. I will definitely give it a try.

By: admin

admin — Sun, 31 Jan 2010 20:17:54 +0000

Raj, thanks for the tip. I’m sure many others will find it helpful as well. I guess it’s similar to wetting a knife before slicing into a cake.

happy cooking

chris…

By: Raj

Raj — Sun, 31 Jan 2010 11:34:56 +0000

Chris, before you begin to scoop the batter, dip the tablespoon in a container of water and shake off the excess water, then scoop the batter into the oil. The batter ought to slide off the tablespoon very easily.

By: Natasha

Natasha — Mon, 14 Dec 2009 00:22:25 +0000

Hey thre Chris! I am really excited to try this recipe but i was wondering if you could get the one with the yeast?

Thanks alot!

By: Chris De La Rosa

Chris De La Rosa — Thu, 08 Oct 2009 13:49:07 +0000

Re: Casandra, thanks for taking the time to leave your comments. It’s appreciated and encourages me to keep working at this. Do remember to share the site with your friends and family.

happy cooking

Chris
.-= Chris De La Rosa´s last blog ..How to make green Mango Chutney. =-.

By: Casandra

Casandra — Tue, 29 Sep 2009 12:49:13 +0000

Hi Chris,

I just want to say thank you for posting up your dishes with pictures,
because that helps out a lot when your cooking…..YOUR THE BEST….

By: Chris De La Rosa

Chris De La Rosa — Tue, 15 Sep 2009 12:19:42 +0000

Thanks for the continued comments all.

re: Royline, to be honest I don’t know. Maybe someone here can comment? BTW, there’s a different version without the use of the ground split peas, where you add turmeric and some yeast to give it the yellow colour and to make it a bit lighter. If you wish I can get that recipe for you.

If you check any Caribbean or Asian grocery, you should be able to find the ground split peas.
.-= Chris De La Rosa´s last blog ..More about the Chocloate Habanero or Chocolate Congo Pepper. =-.

By: Royline

Royline — Mon, 14 Sep 2009 16:02:49 +0000

I wil like to know if u can boil the split peas if the crush one is not available?

By: Erica

Erica — Sun, 13 Sep 2009 12:11:19 +0000

I've never had pholourie , but looks and sounds fantastic. .-= Erica´s last blog ..Vegetarian Chili =-.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Fri, 04 Sep 2009 12:23:13 +0000

I’ve never had pholouries either, they look fabulous, can’t wait to try! Thanks so much for sharing the recipe!
.-= Natasha – 5 Star Foodie´s last blog ..Hatch Chile and White Cheddar Mini Corn Muffins =-.