Seafood Archives - Page 19 of 20

As kids growing up on the islands the only way our mom could ever get us to eat fish, was when she made this recipe. Looking back I believe her fish of choice was carite (sp), but today I much prefer using King Fish (very meaty and holds it shape great when frying). I still remember breaking apart the slices of fish and dipping it into a mixture or pepper sauce, ketchup and mustard and my mom warning us to be aware of the center bone of the fish. This fry fish recipe is very simple and quite classic throughout the islands, so I’m sure it will be a hit with your family and friends.

You’ll Need…

1-2 lbs of King fish (sliced about 3/4 inch thick)
1 teaspoon green seasoning
1/4 small onion – sliced
1/4 hot pepper sliced thin (I used habanero)
1/4 teaspoon curry powder (your fav)
1/4 teaspoon salt
dash black pepper
lime or lemon for washing the fish
oil for frying (about 1-2 cups)
1/2 cup all purpose flour

* if you don’t have the green seasoning paste, use I teaspoon each : thyme, shado beni or cilantro, garlic and scallion.

Get the people at the fish market to cut the King fish into 3/4 inch steaks for you, but ask them to use the part closer to the tail (than the belly) so you get full slices and not slices with the belly part missing. Then place the slices (I used 4) in a bowl and squeeze the juice of a lime or lemon over it and cover with cool water. Wash and rinse, then season with everything mentioned in the ingredient list, except the flour and oil. Allow this to marinate for at least an hour in the fridge.

After its been marinating, take it out about 15 minutes or so from the fridge before frying, so it can come back to room temperature. The next steps are very simple.

1. Heat the oil in a fairly deep pan. Since it was a nice day outside, I opted to use the burner on my BBQ (also keeps the “fry” smell outdoors).

2. Take each piece of fish and shake off any large pieces of tomato etc and dust in the flour, to coat evenly. Shake off any excess flour.

3. Add to the hot oil and cook for about 4 minutes on each side (until you get a lovely golden brown colour). Remember to be careful when flipping so you don’t splatter hot oil onto yourself.

4. Remove and place on paper towels to soak up as much of the oil it was fried in.

5. That’s it.. enjoy!

This is just as good in sandwiches and served as you would any other fish dish. Remember to be aware that the fish will have a huge center bone (you may call it something else) so be very careful when eating. If you’re making sandwiches or giving this to your children, you can easily remove that bone by poking it out with a fork or by using your fingers. Other than eating this as we did as children (on it’s own) I also enjoy it with a plate of rice and dhal.

I’d love to hear from you, so I invite you to leave me your comments below. And don’t forget to join our Facebook fan page. We’re quickly growing into one of the largest FB fan pages dedicated to Caribbean food. You can be part of it!

Cassava boiled and refried with salted cod.

May 28, 2025May 28, 201050 Comments

I wasn’t a huge fan of cassava growing up and even today it’s a last resort type of ground provision for me (when I can’t source dasheen, yam and/or eddoes). I find it a bit overly bland, so when I do cook it I try to infuse some added flavour with salted cod bits and other ingredients. This recipe I’ll be using frozen cassava that one can get in the frozen food section at most grocery stores. However it works just as well with fresh cassava (providing you know how to peel and cook it). If you’re a vegetarian ( I got a lot of talk the last time I suggested that vegetarians eat fish) you can leave out the pieces of salted cod.

You’ll Need…

1 package of frozen cassava (about 1 lb)
1 shallot sliced (or onion)
1 scallion
1/2 hot pepper
2 cloves garlic
1/4 green pepper (sweet) – diced
1/4 red, yellow or orange sweet pepper – diced (optional)
about 1/4 cup shredded pieces of salted cod
2 tablespoon olive oil
1 tablespoon butter
fresh cracked black pepper

* salt for cooking the cassava (see package)

Start by dicing and slicing the peppers, shallot, scallion and garlic. Then using the cooking instructions on the package of the frozen cassava… cook. In my case it called for me to bring 4 cups of water to a boil, then add the cassava, salt and allow to cook until tender (about 20 minutes).

The next step is to soften and remove some of the salt from the salted cod. Do so by placing it (I used boneless salted cod) in a fairly deep bowl and pour some boiling water over it (cover with water) and allow to soak until the water is cool. There are 3 options for buying salted cod, 1. bone in 2. boneless and 3 salted cod bits. The choice is all yours. After the water is cooled, drain and rinse with water and drain again. Then using your fingers or a fork, shred the fish into bits. Squeeze all the water out of it as best as you can.

By now the cassava should be fully cooked, so it’s time to drain the liquid out and set aside. In a saucepan add the oil and butter and heat. Then add the salted cod and cook on medium heat for about 4-5 minutes. After which you’ll add the shallots and garlic. Allow this to cook for a further 3 minutes or so (stir often). Now add the diced peppers and scallions and cook for about 3-5 minutes on medium heat.

It’s now time to add the cooked cassava and stir around so everything gets coated with the wonderful flavours of the salted cod, shallots, garlic and peppers. Cook for about 3-5 minutes and you’re done.

Let’s quickly go through the recipe one more time.

1. prepare peppers etc.

2. cook (boil as you would potatoes) the cassava

3. prepare the salted cod (if you get the salted cods bits, it would mean less work for you)

4. cook the salted cod and peppers

5. drain and add the cassava to the pot..cook for a few minutes and you’re done.

Don’t forget to leave me your comments and questions in the space provided below, as I would love to hear from you. Additionally, I invite you to join our fast-growing group on Facebook (click on facebook image below).

happy cooking

chris…

Seafood

Oh lovely sardines from a can?

March 5, 2012May 8, 201067 Comments

Fish is a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re a regular on the site, you’ll know that I have a series that I call “lazy man” dishes (Corned Beef / Salmon). And today we’re about to add a new member into the family. Since it’s one of those meals you can put together in mere minutes and it’s very delicious. Providing you’re not afraid to try something a bit different.

My Trinbagonian people will know that this is a common snack type dish and everyone seems to have their own way of putting this together. No real cooking is involved, and you can experiment with ingredients as well.

BTW, fellas this is not something you eat before that big date your special someone. The combo of sardines and onions on your breath will not win you any points.

You’ll Need…

1 can sardines (I like the ones with the peppers made by Brunswick)
1/2 tomato sliced thin
1 scallion sliced thin (optional)
Juice of 1/2 lime or lemon
Black pepper
1/4 onion sliced thin
1/4 hot pepper sliced (I used a habanero – you can use whatever you have or like)
2 tablespoon vegetable oil (I like using olive oil)

Let’s see if we can do this in 3 steps.

Step 1.

Slice the onion, tomato, scallion and hot pepper very thin and set aside.

Step 2.

Open and empty the sardines into a bowl. The following step is optional, but this is the way I saw my mom doing it… break each sardine down the middle (length-wise) and remove the middle bone (can be left, but I find that it gives the dish a gritty texture that I don’t like) and secondly you must remove the inside of the belly (there’s no polite way of saying “guts’). Then break apart each fish so you have chunky pieces.

Step 3.

Top with all the stuff we sliced earlier, squeeze in the lime or lemon juice and add a dash of black pepper. Then on high heat, heat the oil in a small frying pan and allow to heat until you’re about to start seeing smoke. Now pour the hot oil over everything and stir well. YOU’RE DONE!

You can call this a salad, choka, talkarie or as in my case… a lazy man’s dish. Works well as a topping for Crix (a locally made crackers), on sandwiches, with roti , pita… you get the point.

I’d love to hear how our friends from the other islands and around the world make this (if you do) so please leave me a comment below and don’t forget to join us on Facebook. Our goal is to have 25,000 fans by the end of the year. Please help us make it happen.

Happy Cooking

Chris…

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Seafood

Memories of fry-dry sardines had me craving.

March 5, 2012March 2, 201027 Comments

I’ve been blessed with the ability to cook most, if not all the dishes I enjoy (most) and the few that I can’t make, I usually get my mom to cook when she visits. That reminds me that I need her to come for a visit soon, to restock my freezer. Maybe I can get her to share her curry fish recipe with us… it’s to die for. Lately I’ve been having cravings for some of the dishes I grew up on and while in the market last Friday I got a flash back when I strolled pass the fish section. When was the last time I ate “fry dry sardines”? I recall my mom making that for dinner and served up with dhal and brown rice just in time for when my dad would come home from work. That man always had some sort of treat for us in his lunch bag, so it was always an eager anticipation when he opened it. Evening newspaper and a treat was always in that lunch bag of his.

I searched though the few fish stalls that were open and did manage to find one vendor with sardines, but they were a bit to big for what I had in mind (plus they were a bit mushy to the touch). The next option I had, was to use sea smelts as they were very close in size, shape and taste to the sardines we would get in the Caribbean. BTW, if you are getting smelts, note that there is a difference in taste from the fresh water variety, when compared to the sea (salt water) ones. I much prefer the sea smelts.

You’ll Need…

2 lbs smelts (see note below) (cleaned – with tail trimmed and head removed)
1/2 lime or lemon to wash the fish
1/4 teaspoon curry powder
1/4 teaspoon salt
dash of black pepper
1/4 hot pepper sliced thin (feel free to use your favourite hotsauce instead)
3 tablespoons cilantro (or 2-3 leaves of shado beni if you have- chopped fine)
3 cloves of garlic – crushed and then sliced thin
1 scallion sliced thin
3 sprigs of thyme

For pan frying…

1/2 cup all purpose flour
1 tablespoon butter (not margarine)
1/4 cup olive oil or whatever type of oil you have in stock.

Couple points. As mentioned above smelts are a great substitute if you can’t get fresh sardines. Also note that the traditional way of making this, includes using the heads of the fish (still attached). Since the smelts at the fish counter comes already trimmed, you may have to check in the frozen fish section of your grocery store to get some that’s complete. But that will mean you’ll have to clean them when they thaw out.

Start by washing the fish. In a bowl place the fish, squeeze the juice of 1/2 a lime or lemon and rinse with water. Then drain as best as you can and set aside. The next step is to prepare the seasonings we’ll be marinating the fish with. Go ahead and slice thin the – scallion, pepper, garlic, cilantro or shado beni and the thyme.

Now it’s time to combine everything we just sliced up with the fish and add the salt, black pepper, curry powder (gives it a wonderful flavour) and stir. For best results, place in the fridge to marinate for a few hours. What I usually do is put it into a sealed container as not to overpower the fridge with the strong seasoning scent. I try to leave it marinating for at least 2 hrs, but after 30 minutes you can go ahead and cook. (stays well overnight as well in the fridge)

After its been marinating it’s time to fry-dry those little morsels of fishy goodness. I try to take it out of the fridge at least 10 minutes before I start fryng so it comes back up to room temperature a bit.

In a wide pan put the oil and butter to heat on medium to high heat. In the meantime, put the flour on a paper towel and onto a plate to start dusting the seasoned fish. The reason why I use a paper towel first, is that when the flour gets soggy it will stick to the bare plate and making washing up after a bit sticky. Take the fish individually out of the bowl you had it marinating in and gently roll it in the flour to get an even coat. Don’t pay attention to any bits of seasoning that may still be attached to the fish. Once fried, that will add some nice flavours when you bite into it.

Once you think the oil is hot (not smoking) …butter should have melted and you’ll start seeing little bubbles around the edges. Start adding the seasoned and dusted fish. Try not to crowd the pan with too many. Allow to cook for about 5-7 minutes on each sde and then flip to cook evenly and get a well rounded golden brown colour. If you like a bit of a crunch (crispy) texture, allow to cook a little longer. You’ll also notice that the fish will firm up if cooked all the way though and not be limp as when you fist put them into the oil/butter.

Remove that batch and repeat that process once more (dust with flour, place in the hot oil, flip and remove when cooked.

Be sure to drain on paper towels to absorb some of the grease and try to serve hot. If you can’t prepare in time for all your guests, you can stick then in a toaster oven to reheat for a few minutes. This way it will retain it’s crispiness.

As mentioned above, I love this with rise and dhal, but after the first batch was out of the pan, I found myself eating away dipping into a mustard/ketchup/hotsauce combo sauce I made. This is also great as an appetizer (see dip recipe below), in sandwiches, as hors d’oeuvres or as a side to any normal dinner you make.

Here’s a quick and wonderful garlic mayo dip for this..

1 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon white pepper

Combine everything in a blender or food processor.

I’d love to hear from you, so please leave me your comments below in the box provided.

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Seafood

Can smoke herrings be considered comfort food?

March 5, 2012February 5, 201053 Comments

My idea of comfort food is any meal that takes me back to a time or place where I was in total bliss. Words alone could never tell how happy it was for us as kids growing up on the islands, but there are several meals that takes me right back to those days. I still recall days when my dad would bring home ground provisions from the garden and my mom would cook up a batch of smoke herring to top a plate full of yam, dasheen and green bananas. Back then I wouldn’t eat the actual pieces of smoked herrings, but the oil was drizzled all over my plate of provision.

Our girls hate the smell of smoke herrings, so with having the house all to myself today I thought I’d take advantage of this opportunity and fire up the stove to prepare some comfort food from my youth. Little did they know I had this day planned from a few days ago when I first learned that I would be home alone. I had already source some yam and smoke herring fillets.

NOTE: I’m using the herring fillets since it’s a lot less work, but I’m almost positive that you won’t get fillets if you live in the Caribbean. You can check out a pic I took at the San Fernando public market back in October of a huge pile of smoked herrings as it’s sold in the Caribbean.

You’ll Need…

1/2 lb smoked herring fillets
1 tomato
1 medium onion
1 hot pepper (your choice – I use habanero, including seeds)
dash of black pepper
6-8 tablespoons olive oil

Optional ingredients:
– 1/ 2 bell pepper diced
– 1 scallion sliced thin
– 1/4 red onion sliced thin.
– 1 pimento pepper sliced thin

* If you’re using a very hot pepper like habanero or scotch bonnet and don’t want the “flaming” heat, don’t include the seeds or the membrane that surrounds the seeds.

Start by putting the fillets into a fairly deep bowl and cover with boiling water. This will help remove some of the salt and make the fish tender enough to shred. TIP: Smoke herrings will give your hands a very strong smell which will remain long after… even after you wash with soap. If you can get a pair of disposable gloves I ‘d suggest you use it when handing the fish.

If I was making this during the warmer months I would boil it in a pot with water for a few minutes on the side burner of my grill outside. But if I were to do that during the winter months indoor, the smell would be too much for even me to handle. So I did the next best thing and poured the hot water directly over it and allow it to soak from about 15 minutes.

While the smoke herring fillets soak in the hot (make sure it’s boiling and not just hot water from your tap) water, I prepare the onion, pepper and tomato. Basically all you’re doing is slicing the pepper and onion very thin and dice the tomato into small pieces. If you’re using the optional ingredients, all you have to do is slice/dice the same as you did with the onions etc.

Drain out the water from the bowl and rinse the fillets with a fresh batch of cool water. Squeeze dry and start breaking/shredding the fillets into small pieces. You may notice some tiny bones.. try to remove as much as you can. But don’t worry they won’t cause any real harm as they are very soft.

Let’s now assemble everything…

Empty all the onions, pepper and tomato into the bowl with the shredded herring and add a couple dashes of black pepper. Then give it a good mix. The final step is to heat the olive oil in a pan over high heat and as soon as you start seeing smoke, pour it over everything. This will help cook the onion and allow all the flavours to marry. Mix well and serve.

Here’s my complete dish of boil yam topped with the smoked herrings…

The only thing I hate about comfort food is the “ritis” it gives at the end. I could so easily fall asleep now. Do you have a different way of preparing smoked herrings or a alternate way of making this recipe? I’d love for you to leave your comments below.

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Gluten Free Seafood

Trinidad Callaloo Recipe, The True Spirit Of The Islands.

April 12, 2021December 14, 200947 Comments

What would Sunday lunch (the biggest meal of the week on the islands) be without a healthy serving of Callaloo, rice, stew chicken, macaroni pie and slices of fried plantains? Not to be confused with Jamaican callaloo, callaloo is an actual dish and it’s not made from the bush/plant that our Jamaican friends call callaloo. The main ingredient in our callaloo dish is the tender baby leaves of the dasheen plant (also called dasheen bush) or in my case (couldn’t find dasheen leaves) I used tender baby spinach. Living in North America means there are times when we must find substitutes for traditional ingredients used in many of our dishes as it’s hard to source the ingredients normally used.

Though the recipe I’m about to share with you is not the traditional way of making callaloo, you’ll find that it’s very tasty, similar in texture and appearance to the real deal.

You’ll Need

2 cans (400 ml) coconut milk
Water (see below for amount)
6 cloves garlic
2 lbs Spinach (baby leaves work best)
1 lb ochro (okra)
1/2 onion sliced
2 crabs (split into 2 pieces each)
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs of thyme
1 green habanero or scotch bonnet pepper (add any pepper you like)
1 teaspoon Goldenray butter (optional but makes a big difference)

Important: If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free diet.

Before we get to the actual steps in making the callaloo I must mention that if you can’t source (like me) tender dasheen leaves, it’s important that you not use ordinary spinach leaves, but do try to get baby spinach. Not only is it tender, but it’s not as strong in flavour as normal spinach. Regular spinach may over-power the dish and you won’t achieve that wonderful taste that a good callaloo will have. I must also mention that crab meat or imitation crab will not give it the true unique savoriness as would actual crab in the shell.

Start by placing a deep pot on a medium heat and pour the 2 cans of coconut milk into it, then using one of the cans, add 2 cans of water as well (so you have 4 cans of liquid in the pot). As it comes to a boil, wash the spinach leaves and start adding to the pot. If it’s fresh harvested spinach, you may have to rinse a few times as they can have a lot of dirt/sand between the leaves.

It will seem that all the spinach will not fit in the pot at the start, but as it wilts in the hot liquid you’ll have tons of room. The next step is to wash and trim the ochro (okra) by removing the stems and discarding. Then slice each one into 1 inch pieces (see pic below). Add the sliced onions, garlic, ochro and hot pepper. Leave the hot pepper whole at this point. You can also add the salt, thyme and blackpepper to the mixture.

Cover the pot, bring the heat down low to a gentle simmer and allow to cook for about 1 hour or until everything is tender and starts to melt together. Be sure to stir every 15 minutes or so and check to ensure that it’s not sticking at the bottom of the pot. This will be an indication that your heat is too high.

Now that it’s been cooking for 1 hr, it’s time to add the crab to the pot. I usually season it a bit first with some green seasoning and allow it to marinate for about 15 minutes before adding it to the pot with the callaloo. After you’ve added the seasoned crab (seasoning is optional) allow the callaloo to cook for another 15 minutes.

The final step is to break everything down. Luckily enough I have a swizzle stick (wooden one) that someone from the islands sent for me a few years back. If you don’t have one you can use either a whisk or one of those electric puree sticks. If you are using an electric one, I suggest you pulse a few times and not use a continuous action or it will make the callaloo very foamy and it can harm the finished product.

If you’re using a whisk, simply whisk until everything is broken down into a soup like consistency. Before you whisk you can remove the pepper (remember I mentioned to put it in whole) if you’re worried about the heat content.

The very final step is to add the GoldenRay butter, stir it around and turn off the heat. Enjoy!

Side Note:There are many variations of cooking this classic Trinbagonian dish, but I assure you this is a great start that you can customize as you get better at preparing it.

* From the recipe above you should have enough left over to freeze and enjoy at a later time. Just pour into a freezer style bowl and it usually last a couple months in the freezer. To thaw, all you have to do is empty the contents of the bowl into a pot with a couple tablespoons of water on very low heat and allow to melt. Or stick in the microwave.

Seafood Vegetarian

Pong-up yam with saltfish!

March 5, 2012October 15, 200915 Comments

For those of you not familiar with the Trinbagonian accent… “pong” simply refers to “pound”. So basically we’ll be pounding or mashing the yam in cooked salted cod and other ingredients to bring out the true essence of this wonderful “country” dish. This dish may have different names such as “yam choka” or “yam talkari”, but to me it’s pong up yam with saltfish. Besides using saltfish to flavour this recipe, I recall my mom also using left over stew pork as well. Usually this is a dish we would enjoy the day after we’ve had ground provisions. My mom would take the leftover pieces of yam, along with the saltfish or stew pork that was part of the original meal and cook it together for us to eat sada roti or fry bake with. Since I’m a novice at making roti (just waiting to get a good food processor that will help me make the dough), I make it into an entire meal and enjoy with a couple slices of zaboca (avocado).

Note: The yam I’m using in this recipe is NOT the type of sweet yams you get and use around Thanksgiving time in North America and will not come in a can. This yam is the real deal and makes up what we call ground provisions in the Caribbean. Also note that there are many varieties of this yam, including “Finger”, “Kush Kush” and “Juba” to name a few. All of which is rather soft when cooked and is fairly white in colour. However I’ve been to the local Caribbean grocers and have come across some varieties that comes from Jamaica (sort of a yellow yam) that very hard when cooked. I personally think that variety will not work with this recipe, as it it will be to hard when boiled.

Final yam note… this yam my dad purchased at an Asian store in Toronto for me, but I don’t know if it’s actually Asian in nature or actually African. I do know that unlike most yams from the Caribbean, this one cooks (gets soft when boiled) very fast and has a wonderful texture when cooked.

You’ll Need…

1-2 lbs of yam (not the yams you have for Thanksgiving in North America)
1 teaspoon salt
1 medium onion sliced
dash of black pepper
4-6 tablespoons of olive oil
1/4 hot pepper (habanero or scotch bonnet) optional
1/8 of a green bell pepper diced small (sweet pepper)
4 oz salted fish (cod is great for this recipe)

Place the salted cod in a fairly deep bowl and cover with boiling water to remove the extra salt it was cured in. Allow this to soak for a few minutes until it’s cool enough for you to work with. In the meantime, peel the yam (see video below) and cut into pieces. Try to ensure that all the pieces are the same size so they all finish cooking at the same time. Rinse off the pieces of yam under cool water and place in a deep pot. The pot must be deep enough for water to cover the pieces of yam when boiling. Now place the pot over med-high heat and bring to a boil. When it starts boiling add the salt and turn down to the heat to a steady simmer/boil.

* Depending on the variety of yam you used and when that yam was harvested (if it’s harvested too early it will affect the cooking time) the time it takes to cook will vary. With the yam I used, it was cooked in under 15 minutes, but with normal Caribbean yam it won’t be done for at least 20 minutes +. Here’s how to test the yam to know if it’s fully cooked. Run a sharp knife through the pieces and if there’s no resistance, it means it’s done.

After you’ve tested that the yam is cooked (it will be soft, but firm) drain the water out and set it aside as we get ready for the next step. By now the hot water we poured over the salted fish should be cool. Drain that water, rinse with a new batch of cool water and squeeze off any excess water. The next step is to rip the fish into small pieces. I don’t think I mentioned it above, but I purchased the boneless type of salted fish.

In the same bowl you have the pieces of slated fish, add the sliced onion, hot pepper, black pepper and bell pepper.

Then in a fairly large saucepan over medium heat, add the olive oil. When the oil is hot add the fish and all the other ingredients and allow it to cook for about 6 minutes. Remember to stir occasionally.

The final step is to pour in the cooked yam and crush it, then stir to allow all the ingredients to combine. I used a wooden “pounder” (pestle) that I have, but you can also use a potato masher as well. If you don’t have either, simply use the back of your cooking spoon to mash or crush the yam pieces. It’s important that you stir often and prevent it from sticking to the bottom of the saucepan. Cook for a couple minutes (until everything is blended) and serve hot.

As mentioned above this is amazing as a side for roti or fry bake and just as great all on it’s own.

Do remember to leave me your comments and if you’re on Facebook feel free to add me as your friend: Connect With Chris On Facebook.

Here’s a video I did a while back showing you how to peel yams…

Seafood

Game day tomato and saltfish?

March 5, 2012September 9, 200933 Comments

It’s tradition whenever the “Soca Warriors” play a game I try to cook up a batch of pelau. Nothing beats watching your favourite football (soccer) team and enjoying one of your favourite dishes. Today the “Warriors” are scheduled to play a very crucial game against the US, so normally by now I’d have seasoned chicken marinating to cook up as game time approaches. But today is a bit different. Lately I’ve been having a craving for ground provisions so I went out and purchased some eddoes. I was about to make some stewed beef to go with the eddoes, but since time is against me I’ve settled for tomato and saltfish. After all it’s fairly quick and easy to prepare and it doesn’t require having to thaw out frozen meat from the freezer.

So I’ve gone ahead and made up a batch of saltfish with tomatoes (which I will reheat later) and about 30 minutes before the game starts I’ll put the eddoes to boil. If you’re not familiar with eddoes, do a keyword search in search box (top right) above.

You’ll need…

4-6 oz of salted fish
1 large tomato sliced
1 scallion sliced
1 medium onion sliced
1-2 cloves garlic sliced thin
2-3 chili peppers (optional) or use whatever hot pepper you have or like
fresh ground black pepper
couple sprigs thyme (optional)
1 teaspoon ketchup
3 tablespoons extra virgin olive oil

Start by placing the saltfish in a fairly deep bowl, then pour enough boiling water to completely cover it. Allow this to soak from about 25 minutes, then rinse and squeeze out any extra water (remember to make sure the water is cool so you don’t get burn). Then shred the saltfish as we did when we made the saltfish buljol recipe.

The next step is to slice the onion, galric, tomato and scallion. Then in a saucepan heat the oil and toss in the pieces of saltfish. Allow this to cook for about 1-2 minutes so the oil is flavoured with the salted fish. Then add the garlic, pepper and onion and allow this to cook for another couple minutes before adding the rest of the ingredients.

Be sure to add a dash of fresh ground black pepper and stir everything around. Allow this to cook for another couple minutes, then it’s ready for serving. If you wish, at the end you can toss is a teaspoon of Goldenray butter, but you have to be careful that the dish doesn’t go salty. Remember the fish was cured in salt, so it can easily have too much salt by adding the Goldenray butter.

Since I added whole chili peppers and not sliced scotch bonnet or habanero, near the end I use my spoon to crush the pepper in the pot so it releases some of it’s heat into the dish. But as mentioned, the pepper is totally optional.

Not only is this great with ground provisions like eddoes, yam, cassava, green bananas and dasheen, it’s also excellent with roti or fry bake. And there’s absolutely nothing wrong using it for sandwiches as well (just use less oil).

Let’s just hope I can get a link online to watch the game tonight.

Happy Cooking and don’t forget to leave me your questions or comments below.

Seafood Vegetarian

A traditional Trinbago “country” dish with baby bananas.

March 5, 2012August 20, 200969 Comments

I’m sure you’ve seen those tiny little bananas in the supermarket… normally called “baby bananas”. But have you ever given much thought as to what people do with these cute little bananas that look like they forgot to grow up? They’re quite tasty when fully ripe and can be enjoyed just as you would a normal banana, but did you know you can also cook them? Growing up in the country-side on the islands, our diet at times would be considered very rustic by some standards. Especially when you consider the amount of ground provisions that would make it on our dinner table. To this day my sisters don’t fancy anything we’d term “ground provisions” (yam, cassava, green banana, eddoes, dasheen.. etc), but my brother and myself are just like my dad.. we can’t get enough.

Back to the “little people” of the banana world. One of the dishes my mom would prepare using these baby bananas, is a quick boil and fry. Today I got a craving for this dish I grew up on as I strolled the aisle of the supermarket and saw these bananas in stock. Bear in mind that this is entirely from memory, as my mom was en route to New York to visit my brother so I couldn’t do the normal phone call when I need help with a recipe.

I truly hope this is not one of those dishes that’s slowly fading away from the framework that makes up our rich culinary heritage, as we make way for the fast food generation. This is very simple to prepare, hearty and amazingly tasty!

You’ll Need…

1-2 lbs of baby bananas
1 medium onion sliced
pinch of black pepper
1 tablespoon butter
3 tablespoon olive oil
couple slices of hot pepper (I used scotch bonnet) – optional
1 clove garlic crushed
4 oz dry salted fish (I used boneless Pollock)
1 scallion (garnish)

Couple tips before we start.

1. Try to use the bananas before they go ripe (bright yellow), the ideal colour is a greenish yellow and they must be a bit firm if you were to press on them gently. If they’re over-ripe it will be difficult to work with and will not produce the same type of texture we’re hoping to achieve.

2. You can cook the bananas in advance and even place it in the fridge, so they’re cool to the touch when you have to peel them.

Separate the bananas into singles if they came in a bunch, place in a deep pan and cover with water. Put on a medium to high heat and bring to a boil. Pay close attention to this as you must turn off the stove as soon as it comes to a boil or you’ll risk it going too mushy. Remove from the hot water immediately and allow to cool. When cool, peel away the skin so you’re left with the creamy insides of the banana. You’ll notice a couple things happening as the bananas cook… they will change colour (go black in some spots) and they will split. When they split, it’s a good indication that they’re ready to be removed from the boiling water.

While this cools, put the dry salted fish in a fairly deep bowl and pour in enough boiling water to cover it. This will do a couple things for us. It will make the fish more tender to work with and it will remove most of the salt which was used to preserve it. When the water cools (as we did when we made saltfish buljol) squeeze away any remaining water and shred into flakes.

Back to the bananas…they should be cool now, using the “split” that occurred during the quick boiling process as a starting point peel back and remove the skin, then place a bowl and get ready for putting everything together.

In a pan on medium heat pour in the olive oil, then when it’s hot add the flakes of shredded salt fish. Allow this to cook for about 4 minutes so the oil gets infused with the flavour of the saltfish. Then add the sliced onions, crushed garlic, black pepper and if you opt for it.. the slices of hot pepper. This should cook for about 4-6 minutes or until the onion has gone soft and started to go brown. Now add the cooked bananas and tablespoon of butter,. Gently stir everything around and allow to cook on low heat (uncovered) for about 3-5 minutes (when you think it’s been coated with everything in the pot.

* The bananas I used were a bit too ripe (see in pictures).

* If you don’t like saltfish (we can’t be friends then) or prefer not to have it in your diet, feel free to leave it out. It’s still a very tasty dish. However I would recommend using a non-stick pan in that case and allow it to cook a bit longer to encourage the heat to interact with the sugars in the banana and form a nice caramel crust on everything.

The big question of the night is… What do they call these tiny little bananas, besides baby bananas? Now my spelling may be completely wrong as I’m trying to wor it out… “chikito“. You don’t think that the Chikita” brand of bananas got their company name from this little banana, do you?

Seafood Vegetarian

My take on saltfish buljol.

March 5, 2012August 11, 200922 Comments

Though close to the real deal, this recipe is NOT how traditional saltfish buljol is made. My dad would tell us that his grandparents buljol was very simple.. shredded saltfish topped with hot oil. Sliced onions, hot peppers and tomato if you were lucky enough to have those things. In the Caribbean saltfish is “king”. Used on it’s own or as a flavour enhancer, it’s now found in many dishes up and down the Caribbean chain of islands. Gone are the days when saltfish was considered a “poor man’s” meal and ever since the decline of the cod population in eastern Canada, it’s become very expensive.

In my recipe I used salted Alaska pollock, but you’re free to use cod, hake or any other dried salted white fish you may have available to you. I would also recommend that you get the boneless variety to avoid having to remove the tiny bones when preparing this dish.

You’ll need…

1/4 lb dried saltfish
1/2 medium onion sliced very thin
1 medium tomato cubed
1 clove garlic chopped very small
1/4 cup green bell pepper cubed
1 green onion (scallion) chopped thin
dash of black pepper
4 tablespoons extra virgin olive oil

Place the salted fish in a deep bowl and boil enough water to completely cover it. After the water reaches boiling point (I use our electric kettle) pour it over the fish and allow it to soak for about 15 minutes or until it’s cool enough to work with. This water will help remove most of the “salt” that was used to cure the fish, or you’ll be stuck with a very salty dish. Not only does the hot water help remove the excess salt, it also makes the fish a bit tender and easier to shred.

Drain and rinse with tap water, then shred the fish into tiny bits. Try and squeeze out any remaining water that it may still have as best as possible.

Now slice, dice and chop the pepper, onion, tomato, scallion and garlic and add to the bowl with the shredded saltfish. Give it a good dose of fresh cracked black pepper and mix. Finally, heat the olive oil in a frying an and just before it starts to smoke, pour the heated olive oil onto the everything in the bowl. Mix thoroughly and serve.

Saltfish buljol can be served with ground provisions, rice and dhal, stuffed into fry bake, on sandwiches and as a topping for crackers. Add a bit more tomato, green and red bell peppers and toss in some shredded cabbage and you’ll have a great salad.

Did you know?

Saltfish and the dishes made from it are known by many different names, for example baccalà (Italian), bacalhau (Portuguese), bacalao (Spanish), bacallà (Catalan), morue (French), klippfisk/clipfish (Scandinavian), saltfiskur (Icelandic), bakalar (Croatian), and buljol (Caribbean).

Please leave me your comments below.

Breads & Bakes Seafood Vegetarian

A rustic fry bake recipe.

May 28, 2025August 7, 200973 Comments

Last week while briefly helping my sister in the kitchen at the King and Queen of Caribana event, I saw how easy it was for my mom to make up batches of fry bake to stuff with saltfish and/or shark. She made it seem so effortless I was convinced that I could easily master this. The “one” problem though.. I can’t knead flour. Then I remember that when the girls and I make pizza we would get the dough already premade from the grocery store. Could this pizza dough work?

Typical fry bake does not contain yeast , but pizza dough does have this active ingredient. Don’t be alarmed though, the pizza dough gives it the normal crispy/crunchy outside but I find with the yeast the inside is much more fluffy and the dough itself is very easy to work with.

Fry bake is very similar to fry roti and the only difference I could see between the two is the shape. When my mom would make fry roti she would use the rolling pin to make a huge circle, then cut that circle in 4 wedges (like how you would slice pizza) and deep fry it the very same way as you would fry bake. Same thing, different names!

Note: We all know the warnings about eating too much fried foods, so try to use an oil that’s low in cholesterol and saturated fats.

You’ll need…

1 package of pizza dough (I think it’s about 1 lb)
Vegetable oil for frying (about 3-4 cups)
flour for dusting

If you’re making the dough from scratch you’ll need…

4 cups flour (sifted)
1 teaspoon salt
3-4 teaspoon baking powder
1 1/2 cups water
* (Knead and allow to rest for about 30 minutes at least)

Using the pre-made pizza dough, remove from the fridge and allow to come up to room temperature. Then open from package and divide into tennis ball size dough balls. Dust your counter, hands and rolling pin with flour so the dough does not cling or stick while working with it.

Since 3 is more than enough for me I put the remaining dough in a freezer ziplock bag and into the freezer it goes for the next time I feel like having some fry bake. The next step is to put the oil to heat in a frying pan and start making the dough balls into the required circle shape. Using the rolling pin (remember to dust with flour) work back and forth, flipping to the other side until you form a circle about 6 inches in diameter.

When the oil is heated place the dough you just worked into a circle. Remember to place it in the hot oil in an action so it’s away from you to prevent getting burned with the hot oil. As soon as you place it in the hot oil (within a few seconds), using a fork try to flip it to the other side in a quick motion. I was told that this helps it get that even surface and allows it to swell so you have that pocket that you can stuff. Continue flipping every 30 seconds or so until it’s swollen and gets to a nice golden brown colour. Remove from the oil at this point and place on paper towels to get rid of some of the excess oil used in frying. Repeat these steps for the remaining dough you have.

Serve hot so your guests will get that crunchy exterior that’s so wonderful. To stuff, all you have to do cut it open as you would slice a bagel and stuff with whatever you feel like having. Typically it would be stuffed with saltfish buljol and/or deep fried tidbits of battered shark meat and topped with coleslaw, slices of tomato, cucumber and some sort of hot sauce and/or garlic mayo.

If you ever visit Maracas Bay beach in Trinidad you must try the bake and shark at Richard’s.. this joint is so popular with locals and tourists alike, it was even featured on Andrew Zimmern show, Bizzare Foods. Andy also listed it as one of the top 10 food he’s ever had.

Besides being something you can stuff, fry bake is our version of bread at breakfast and can also be used to eat with stews and curries. We’d just rip a piece and dip it into the wonderful gravies from curry and stewed dishes as I’ve featured here in the past.

Seafood

Curry crab without dumplings.

March 5, 2012August 2, 200943 Comments

The traditional dish is Curry Crab with Dumplings when visiting Tobago, the sister island of Trinidad. However I’m a bit too lazy today to make dumplings, but I promise to post a recipe soon enough. It was about 3 years ago we were in Tobago for a few days when at Store Bay getting ready to board a boat to go snorkeling, my sister got me some curry crab and dumplings to try. I must admit that it was a bad experience. Maybe it was the heat and the heavy dish or the curry was overdone, but it was not the same as I remembered as a young fella on the islands. There wasn’t that rich creamy, spicy.. lick your fingers taste that I grew up on.

Here’s a simple version of this famous dish on the sister island. I opted not to cook the curry as it would normally be done (instead I seasoned the crab with the curry… a bit milder taste) and the crab I’m using is what I could find here at the local Asian market. At least it was fresh. Normally we use the big fat blue crabs that’s found in the mangrove swamps on the islands.

You’ll need…

2 lbs crab cleaned and cut into pieces.
1 can coconut milk (165 ml / 5.6 fl oz)
1/2 med onion sliced
1/2 large tomato diced
1/4 habanero pepper – optional (use your fav hot pepper)
1 1/2 table spoon madras curry powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic crushed
1 scallion sliced
1 cup water
1 lime or lemon for washing the crab
1 tablespoon green seasoning
1/4 teaspoon geera (cumin)
1 tablespoon vegetable oil

Note: If you don’t have the green seasoning mixture, combine 1 tablespoon each of (chopped fine) – shado beni or cilantro, thyme, shallot, celery and Spanish type or oregano.

Let’s start by washing the pieces of crab (I cut each crab into 4 pieces) by using the juice of the lime and water (not the water mentioned in the recipe), then drain. I would highly recommend that you get the people at your fish market to remove the back and cut the crab for you as this can be a bit tricky when they’re trying to claw you. I love watching our daughters squirm as I take the crabs apart so I opted to do this step myself.

Now using all the ingredients mentioned above, except the oil, water and coconut milk, season the crab and allow to marinate for a couple hrs in the fridge.

Remove from the fridge about 15 minutes before cooking to bring back to room temperature. In a saucepan heat the oil on high, then try to get some of the onions, garlic, pepper and tomato from the bowl with the seasoned crab and cook it a bit in the hot oil. If you can get some of the curry liquid at the bottom of the bowl, add that as well. Allow this to cook for a few minutes, then add the whole lot of seasoned crab to the pot. Stir to coat all the pieces of crab with the curry sauce, bring to a boil, then cover the sauce pan and reduce the heat to a simmer.

Allow this to cook for about 5 minutes, then raise the heat back to high to burn off all the liquid. After which, add the cup of water and bring back to a simmer. This should cook for another 5 minutes or so.

Now add the coconut milk and again on a gentle simmer allow this to cook until the sauce is thick (covered sauce pan). Usually about 8 minutes. The coconut milk will make the curry very mild, so if you wish you can avoid the coconut milk and use more water for a stronger curry flavour. At the end you can top with some chopped cilantro for an extra punch of freshness.

Here’s a pic I took while visiting the San Fernando market of the blue crabs that’s traditionally used for curry crabs and dumplings. It’s claws are tied with the leaves of the coconut tree to prevent them from biting the customers.