This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I'd follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.
Here's one of those drinks which is guaranteed to give you a boost of energy, especially during those draining winter months we experience in Canada. I was visiting mom and dad in Toronto a while back and I saw she had brought back a ton of Turmeric from our garden in Trinidad and Tobago. She went on to mention that she makes this drink for dad and my sister (who lives close to them), so I got her to share the concoction with me. I've been making this smoothie ever since then.
With my love for peppersauce (hot sauce) I'm always challenging myself to find different flavors to compliment the scorching heat of our beloved Scotch Bonnet Peppers, to add balance, depth and a unique finish. While this peppersauce is fiery, the fruity undertones of the passion fruit makes it very tasty and bearable for those of you who are not into pure heat! My mom like many from her generation, will argue that when making a 'good' peppersauce, there's no room for fruit. However with the success I've had with the 10 + fruity pepper sauces I've shared on here, that mindset can be challenged.
04 December 2015
There's all the food, the merriment with family and friends and of-course the variety of adult beverages, but nothing SCREAMS Christmas in the Caribbean louder than a thick slice of black fruit/rum cake. I remember mom having her dried fruits soaked in a lethal combination of rum, sherry and cask wine, for months (even a full year at times) and as a family we'd all have a hand in making this Christmas staple. We didn't have an electric mixer in those days, so everything was done manually.
03 December 2015
We've done channa and aloo (chickpeas and potato) fully vegetarian, with added flavor by adding chicken to the mix and in this recipe we'll follow the same technique for cooking this tasty curry dish, but we'll add another unique flavor and texture by starting with a curry beef base. As we've discussed in previous posts using chickpeas / garbanzo beans are commonly known as channa in the Southern Caribbean, where there's a stronger East Indian influence.
21 November 2015
Pholouire is one of those popular vegetarian street foods you'll find being sold throughout Trinidad and Tobago, alongside "Doubles" and Aloo Pies. Usually served hot out of the fryer, with a side of spicy chutney (mango | Mango chutney, tamarind sauce, coconut or cucumber) and relatively cheap. This recipe is a sort of hack version (save you time), showing how you can use a pre-packaged mix with great results. If you're looking for a 'from scratch' recipe for making pholouire, click on Recipe Index at the top of this page.
12 November 2015
One of the things my parents instilled in us from an early age, was to NEVER waste food, so growing up you'd always find containers (usually old margarine containers) with leftover food in the fridge. I love rice (brown parboiled) in just about any way it can be cooked, so having leftover rice in the fridge is like seeing the pieces of puzzle waiting to be put together. Said puzzle does not have an after picture to follow, so it's rare that my final fried rice is ever the same. This time I'm using some fresh Jamaican callaloo (called chorai bhagi or spinach in the rest of the Caribbean) from my garden.
09 November 2015
If you grew up on the islands you'd have at least one experience with cheese paste sandwiches... the go-to snack at many kids birthday parties. A zesty cheese spread made with grated cheddar, spiced with mustard and usually done in different colors so you get that sort of rainbow effect when you look at a cross-section of a sandwich. This recipe is the gown-up version of said cheese paste as we'll add some fresh vegetables to the mix and instead or grated cheese, we'll employ the use of cream cheese.
30 October 2015
I grew up with he mindset that tofu could NEVER taste appealing. My mom's cousins were vegetarians and I would always hear them speak about using tofu and soya chunks in different ways and though we were close.. I don't ever recall ever having tofu until my adult years. Caribbean culinary culture is not remotely centered around tofu as most Asian countries and quite understandably so. We don't produce tofu, so why would be be interested in it. If we were to speak about sea food, fish and ground provisions, then we could definitely shine!
15 October 2015
Breakfast was usually a grab and go routine for me as a young fella on the islands during the week, as I went to school in the city and it meant leaving our sleepy village very early in the morning. I had to take a 2nd taxi (shared) when I got into San Fernando (2nd largest city in Trinidad) to make it in time for the first bell. So weekends was when mom would go all out with whatever we wanted for breakfast. Now this sort of breakfast was never included as I only developed a liking for many of the ingredients you'll see me use, during my travels across the Caribbean as an adult.
13 October 2015
When some of your youngest fans get their mom to contact you "mom can you contact Chris to see if he can do a Caribbean taco recipe for us?" you know you have to jump into action. So the first thing I cranked out was the topping for said taco. During the summer months this also works as a great topping for grilled burgers and hot dogs. And when those cold wintry weekends kicks in and I want to brighten up my mood... I put a side of this with my eggs at breakfast! Versatile indeed!
07 October 2015
Understandably we don't automatically associate chili with the Caribbean when we envision the meals being prepared in homes across the islands. However, times are indeed changing and we're experimenting with different recipes, ingredients and flavors. Just take a peek at the many international restaurants you'll find in any capital city of any island in the Caribbean and you'll see that our dining habits are changing. Some may argue that it's a bad thing as our culinary culture is quickly losing out to these outside influences. Topic for another day!
28 September 2015
With the success of the Pork Chow recipe I shared prior to the summer, I thought I'd share a quicker version using rotisserie chicken one can pick up at most supermarkets, being that it's a great party food idea when visiting friends. As with the pork chow recipe, it's based on the traditional method of making the spicy pickle usually with mango or other tart fruits. Typically I'd classify this as 'cuttas' or drinking food, usually served alongside adult beverages, but it's just as great a side dish for your dinner.