Vegetarian Archives - Page 22 of 26

Eggs In a Classic Curry Sauce.

May 28, 2025November 13, 201044 Comments

This is really known as “curry eggs” and when potato is added it’s called “curry eggs and aloo”, but I just had to give it a more dignified name. For those of you who’ve never had this, you’re probably debating the use of eggs in a curry, but trust me – it’s wonderful. After posting a teaser on the facebook fan page it was clear that quite a few people (even those from the islands) have never experienced this dish. Some had reservations about the eggs and curry combination, while others raved about how tasty a meal this can be. I have to agree with the tasty verdict.

You’ll Need…

4 boiled eggs
1/2 onion sliced
2 cloves garlic sliced thin (or crushed)
1/2 tomato sliced
1/2 teaspoon curry powder
1 scallion
dash of black pepper
1/4 hot pepper (I used habanero)
1 tablespoon vegetable oil
1/2 cup water
salt to taste (less than 1/4 teaspoon)

* When using hot peppers you can minimize the heat factor by not using the seeds.

*NOTE! You’ll notice that I placed this post within the vegetarian section. I did some research online and found that some vegetarians do eat eggs and dairy, so to avoid any nasty emails and comments… if you’re a vegetarian and don’t partake in eggs please accept my apologies for posting this within this section. Sadly, I do receive hate mail for simple things like this.

Prepare the onion, hot pepper, garlic, scallion and tomato and set aside. Then put the eggs to boil. Here’s a tip I got from Caron when she makes her pasta salad and boils eggs – you’ll get perfectly boiled eggs every time. Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.

Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.

The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.

On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.

I usually enjoy this with roti and/or fry bake (see the recipe search tool on the top right side of the page for those recipes), but it’s just as tasty on a bun (sandwich), with sliced bread or any other way you enjoy your curry. Probably makes a great topping for rice, but my thing is roti.

Don’t forget to leave me your comments below, even if it’s just to say hi – it’s appreciated! And before you go I’d like to remind you to connect with me on facebook and twitter using the links on the right side of the page. This is where you’ll also be able to view the cooking videos I’ve created and the collection of pictures I’ve put together for your viewing pleasure.

Saheena With Green Mango Chutney.

March 5, 2012November 4, 201017 Comments

My mouth waters just typing the title of this post. I fondly recall my childhood days on the islands around Divali (I was told it’s Diwali by and Indian programmer who works for me) time when we would go down the road to my mom’s cousins’ house for goodies on Divali night. I grew up in a Catholic home, but as the norm in Trinidad and Tobago we celebrate everyone religious festivals equally. How I wish the youths of today could experience that oneness and innocence I enjoyed those years ago. Back in those days all I looked forward to was the roti, curry channa with potato, pholourie and of course, saheena. I was never into the “sweets” , but my brother and sisters did do some damage when the sweets tray came around.

Here’s a simple recipe for making saheena, but not in the traditional size it’s usually made into. I refer to these as saheena balls and they work great as an appetizer or quick snack when you’re looking for something a bit different to munch on.

You’ll Need…

1/2 cup split peas powder (like flour)
3 cups all purpose flour
1 bunch spinach (see note below)
1 teaspoon salt
1/4 teaspoon roasted geera powder (cumin)
1/4 teaspoon amchar massala (optional)
1/4 teaspoon turmeric (aka saffron on the islands)
1/4 teaspoon instant yeast
1 3/4 cups water
1/2 teaspoon baking powder
1 clove of garlic
2-3 cups vegetable oil for frying

For the mango chutney

1 green mango
4-6 leaves of shado beni
1 hot pepper (scotch bonnet or habanero)
2 cloves garlic
1/2 cup water
1 teaspoon salt

Note: I used baby spinach in this recipe, but traditionally dasheen leaves (young or soft ones) are used. It’s almost impossible to source those in my location.

Let’s get the dough ready as it needs about 2 hours to rest before we can starting frying. Rinse the spinach leaves and roll into little bundles and slice very thinly. As thin as you can. Then I put about 3 cups of water to boil in the kettle and sort of blanch the spinach to somewhat pre-cook it. I put the thinly sliced spinach in a strainer and pour the boiling water over it and allow it to drain off.

Then in a large bowl, place the flour, split peas powder, salt, turmeric, geera, amchar massala, flour, grate or crush fine – the garlic, baking powder, instant yeast and squeeze out as much liquid you can from the blanched spinach and add it to the bowl as well. Then add the water and mix into a smooth dough. After everything is fully incorporated, cover the bowl with plastic wrap and allow to rest on the kitchen counter for about 2 hours.

After the 2 hours of resting, the yeast will activate and the dough will double in size. Now heat the oil in a deep pot or pan on medium/high heat. Traditionally your hands are used to scoop and drop the dough balls into the hot oil, but here’s a safer method. Using 2 table spoons, scoop out a spoon full of batter and then using the second spoon as a sort of scraper, scrape off the dough into the hot oil. If you find that the dough is going brown fast, turn down the heat a bit as you want it to cook for about 4-5 minutes, so the insides cook evenly as well. Be sure the pot or pan you’re using is not too wide, so the oil is nice and deep – will allow for even cooking and nicely shaped saheena balls.

After 4-5 minutes (I move them around while frying) I place them on paper towels to absorb any excess oil from the frying process. You may be tempted to eat a couple as they come out of the pot, but I would advise against doing so. They will be piping hot!

Here’s a very simple recipe for a quick mango chutney to use as a dipping sauce for these wonderful saheena balls (you’ll notice that it’s very similar to the original mango chutney recipe I posted a while back)…

In a food processor or blender place all the ingredients I mentioned above and puree into an even consistency. Make sure you get a green mango (one that’s not ripe) and then remove the skin, then remove slices of the flesh to use. Discard the seed.

Do taste for salt at the end and if you find that it’s still sour or tart, add a dash of sugar to the mix to help balance it off.

This chutney can remain for a few days in a sealed container in the fridge, in the event you’re wondering. What are you all waiting for? Give this one a try, it’s very tasty and I’m sure your friends will be amazed at how appetizing these are at the next staff pot luck. Don’t forget to leave me your comments below – even if it’s just to say hello. It’s appreciated. And while you’re at it, why not join us on facebook? Click on the image below.

The Ultimate Pepper Sauce Recipe.

May 28, 2025October 5, 2010260 Comments

With the abundance of hot peppers I had in my garden this summer, you may have noticed that there are several recipes recently dedicated to the most classic of Caribbean condiments… pepper sauce (hot sauce). If you look at the very bottom of this post, there should be some links to some of the spicy sauces I’ve shared recently that I encourage you to try. As I’ve pointed out in the past, just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used or overall flavor. Here’s one that follows most of the common principles of making a good pepper sauce, with a few personal ingredients I like to add. Be warned that this is very HOT!

You’ll Need…

15-20 hot peppers (scotch bonnet or habanero)
1 teaspoon salt
1 1/2 cups vinegar
10 leaves of Shado Beni or 1 cup cilantro
6 cloves of garlic
1/4 small green papaya
1 small bitter melon (caraili)
1 lemon or 2 ripe limes
Juice of 4 limes
8 pimento peppers – optional
1 carrot – optional (helps to balance heat from peppers)

Some notes:

a. u include the seeds of the pepper for added heat
b. add more vinegar if you like it less thick.
c. remember to remove the seeds from the lemon after cubing.

Are You A WINNER? Before we get to the recipe, I’d like to invite you to participate in this month’s contest immediately after the recipe.

I start off by rough chopping the shado beni, papaya and bitter melon to make it easier to puree in the food processor (remember to peel and remove the seeds from the papaya as well as the bitter melon – you don’t have to peel the bitter melon). I remove the skin off the garlic as well to have it prepped.

I then slice and cube the lemon and remove any seeds that I see.

I highly suggest you wear gloves for the next few steps, as the peppers can cause some pain if you handle them with your bare hands. I then remove the stems off the peppers and give them a rough chop. I retain all the seeds, but if want a milder sauce, do remove the seeds.

Now that I have everything prepped, it’s time to bring out the vintage (old) blender and put it to use. Basically all you’re doing is adding everything listed in the ingredients list to the blender or food processor and puree it until it’s a smooth consistency.You may need to add more vinegar as I pointed out above.

IMPORTANT : the amount of ingredients you’re seeing in the pictures above is not what I mentioned in the ingredient list. I’m making a bigger batch, but follow along with the ingredients I listed and you’ll be set. You’ll also notice that due to the big batch I’m making that I have a lot of bottles of finished sauce. You’ll have enough for one bottle when done.

Pour into a clean, dry bottle and store. It should be fine outside the fridge since we used vinegar, but you can certainly keep it in the fridge so it will last longer. Bear in mind that by placing it in the fridge, it will loose some of it’s heat. This is the batch I got when I was done. I have some lucky friends who’ll have their hands on the Ultimate Pepper Sauce when I see them next.

The CONTEST!

Win a copy of Hot and Spicy Kitchen Handbook: 200 Sizzling Step-by-Step Recipes for Cuisine and Fiery Local Dishes from India, Mexico, Thailand and Every Spicy Corner of the World

As with other contests I’ve posted on the site before, it’s free to participate. Here’s how…

1. Post a response in the comment section below and your name will be automatically entered into the draw.

2. For an added chance to win (get your name in the pool two times). Head over to the Cooking channel and leave a comment on the “The Ultimate Fried Chicken Recipe” and I will then add your name a 2nd time and give you an extra chance at winning. Say whatever you like (even hello) and that will qualify you for a 2nd time (providing you’ve already left a comment here). Here again is the direct link to the >>>> cooking channel.

The contest is open from today (Oct 5) to October 31, 2010. Then all the names will be entered into a pot and 1 winner chosen. I will then contact that winner so I can send them the prize ( I will also cover all shipping expenses). So good luck and do give the pepper sauce recipe posted above, a try.

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Aloo Choka, A Unique Twist On Garlic Mashed Potato.

March 5, 2012September 24, 201026 Comments

In true Caribbean style, we have our own twist on the classic North American dish, garlic mashed potato. If you’re new to the site or you’re not familiar with the cuisine of Trinidad and Tobago (and wherever else in the Caribbean where there’s an Indian influence), aloo is just another word for potato. I fell in love with garlic mash when I first moved to North America many moons ago and it’s one of those sides I always get whenever we go out for a steak dinner. Maybe it’s one of those things I connected with, that reminded of the Aloo Choka I enjoyed as a boy.

Though they’re pretty similar, the aloo choka is a bit more explosive when it hits your taste buds, as the garlic is raw and not roasted as in garlic mash and the extreme heat (you can control this of course) from the habanero or scotch bonnet peppers adds a new dimension to the overall dish.

You’ll need…

4 large potatoes
3 tablespoon olive oil
1/4 onion sliced thin
1/2 teaspoon salt
1 clove garlic
1/4 green hot pepper (I used habanero)

* Optional – Add 1 clove sliced garlic to the oil heating process.

Peel, wash and cut in halves the potatoes, then place in a deep pan and cover with water. Bring to a boil and cook until tender (when a fork or knife can go through them without any resistance). While this boils… in a bowl, place the garlic, salt and hot pepper and crush to a smooth paste.

I like using a green hot pepper as the flavor is a bit different than a fully ripe one. Plus the green specks in the finished dish give sit some character. After the potato is cooked, drain and add to the bowl with the crushed garlic, pepper and salt. Then mash the entire batch until it’s smooth and free of any lumps.

With the use of salt in the pepper paste we made, there wasn’t any use for salt when you’re boiling the potato. But do check at the end in the event you need to add additional salt (depends on your taste). The final 2 steps are to… top with the thin slices of onion (don’t mix or stir)

Heat the oil until it’s hot (just about to smoke), then pour the oil directly onto the slices of onion on top of the mashed potato. This will semi cook the onion and most importantly it will release some of the distinct onion flavours into the bowl. Now give everything a good stir and serve.

Here it is with some curry stew chicken and sada roti.

Note: Traditionally I’ve seen people add a clove of garlic (sliced thin) into the frying pan with the hot oil to cook for a minute, before adding to the bowl with the mashed potato. But that gives it a bit of a smokey taste that I’m not a huge fan off.

ENJOY! Don’t forget to leave your comments below – it’s appreciated (even if you just to say hello) and don’t forget to join us on Facebook by clicking on the image below.

Creamy Eddoes Talkari.

March 5, 2012September 14, 201015 Comments

Here’s a another dish our mother could not get us to eat as kids. Our reason being.. “it eh have no colour”. On the islands we tend to do a lot of eating with our eyes and we expect everything cooked to have some “colour” to it or it’s automatically unappetizing for us. But like with many dishes I now enjoy, adulthood really opened my eyes and taste buds. This is a nice side (talkari) to hot sada roti and with a few pieces of lime peppersauce… you’re set!

You’ll Need…

1 tablespoon olive oil or vegetable
5 medium eddoes peeled / cubed
1 medium potato peeled / cubed
2 cloves garlic crushed
1/4 hot pepper sliced thin – remember to leave out the seeds to control the heat
1/2 medium onion sliced
4 tablespoon of salted cod pieces
1/4 teaspoon salt (the salted cod will also add some salt to the dish)
1 teaspoon each chopped fine:
– thyme
– Spanish thyme
– celery leaf
– chives
(or you can use scallions + cilantro + thyme) basically any sort of fresh herbs that you may have.

* The potato is optional, but I love the added texture it gives to the overall dish.

Start by prepping everything. This means peeling, slicing and cube the potato / eddoes pieces the same size so they cook uniformly. I also soak the pieces of salted cod in hot water for a few minutes to rehydrate them and to release most of the salt (drain).

Now heat the oil on medium/high heat and add the pieces of salted cod, then followed by the onion. Cook this for a couple minutes, then add the pieces of potato and eddoes. Stir well and cook for a minute or two, then top with all the other ingredients, including the water. Cover the pot, bring it to a boil, then to a gentle simmer.

Allow this to cook for about 25 minutes, or until the eddoes is tender and the dish gets a sort of thick soupy consistency (see pic below). To make this into a full vegetarian dish, ignore the part where I added the pieces of salted cod, but do taste at the end, in the event you have to add more salt. Remember the salted cod fish pieces will add additional salt to this dish.

Simply and tasty… my kinda dish! Don’t forget to leave your comments below, even if it’s just to say hello – it’s really appreciated. And while I have your attention, please join us on Facebook – you’ll love the community we’ve created. Simply click on the facebook image below to get started.

Extreme Caribbean Pickled Peppers.

May 28, 2025September 7, 201034 Comments

I grew up calling this cut-up pepper sauce, but I guess a better description for it would be pickled peppers since it resembles many of the pickled items I’ve seen in the grocery stores in North America. My mom would make this one exclusively with lime juice (no vinegar) and she would allow it to sit in the open sun for about a week or so before anyone was allowed anywhere near it. Supposedly the combination of the acid in the lime juice and the brilliant rays of the Caribbean sun gave it an extra kick and slightly cooked everything into the perfect pepper sauce. That also allowed the lime juice to become a bit thicker and the pieces of lime would become tender and absorb the heat of the peppers…. wicked stuff!

This is a modified version of that original recipe which I grew up enjoying, but it’s just as tasty and packs a real punch.

You’ll Need…

13-18 Habanero or Scotch Bonnet peppers (sliced – include seeds for more heat)
juice of 4 limes
1/4 small caraili (bitter melon) seeded and sliced thin
1 lemon or 2 ripe limes diced
3 cloves garlic crushed and sliced
1 cup of chili peppers (optional) – remove stems and leave whole
2 Cubanelle peppers (optional) – sliced
1 carrot (peeled and sliced into coins)
1 teaspoon salt
1-2 cups of vinegar (see notes below)
1 cup cubed green papaya

* If you don’t chili or Cubanelle peppers, you can use just about any other hot pepper you can source. For me it’s what I had in the garden at the time of making!

There’s no cooking involved with this recipe and it’s just a matter of slicing, dicing and assembling everything is a storage container (glass jar). So let’s get started…

Rinse the peppers under cool water and allow to drain/dry. Then peel the green papaya, remove the seeds on the inside and cube. Do the same for the caraili, but slice thin instead of cubing. (in the picture below you’ll see a lot of peppers, this was after I went through my garden and not all were used in the recipe)

The next step is to cube the lemon, slice the Cubanelle and the habanero peppers (remember to remove the stems). It’s very important that you use gloves when handling the hot peppers, or risk having you hands feel as if they’re on fire… not to mention if you mistakenly touch your eyes (or something else lol). Also peel and crush the garlic and slice any big chunks.

The final step is to mix everything in a large bowl, then add to a jar (with a lid) and pack down using a spoon. When the jar is full, top with the salt and squeeze the lime juice directly into the jar so it catches the salt on it’s way down into the bottle. Now top off with vinegar (you will not need all 2 cups, but it’s good to have that much just in case), close tightly and give it a good shake to make sure the salt is evenly distributed and the lime juice mixes with the vinegar. Allow this to cure for a couple weeks (if possible) before using… but there’s nothing stopping you using this immediately if you wish.

So the tips again…

– leave the seeds on the hot peppers for more heat

– use rubber gloves when handling the peppers

– allow to marinate for a couple weeks for best results.

With the use of vinegar this can last very long, even when not placed in the refrigerator. If you do decide to store in the fridge, remember that it will loose some of it’s heat (don’t know so I can explain why). WARNING! If you happen to notice the top going a bit frothy, spoon out that part and place the jar in the fridge.

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Trinbago Aloo Pie recipe.

March 5, 2012September 5, 201063 Comments

After many requests from readers I got my mom to help me with making this Aloo Pie recipe. Aloo is simply potato and though it’s called a pie, it’s not what most people outside Trinidad and Tobago envision when they hear the word pie. It’s basically potato filling in a dough, that’s deep fried and it’s one of the many quick delights you can buy at many of the street food vendors throughout the islands.

As I mentioned above, I had my mom’s help in making this dish as I find that I never learn to make dishes I don’t really like. As a kid on the islands, my thing was “doubles” and to be quite honest I can safely say that I’ve only had aloo pies about 4 times.

You’ll Need…

For the filling:

4 medium potatoes (boiled)
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon geera (cumin powder)
1/4 hot pepper (optional)

For the dough:

1 3/4 cups flour (all purpose)
pinch salt
pinch self rising yeast (makes for a lighter dough)

* Edit: It was pointed out that I forgot to list the amount of water needed for making the dough. Use between 1/2 and 3/4 cup of water.

About 2 cups oil for frying (vegetable works great)

You have two options when it comes to the potatoes. You can peel, cut in half and boil till tender. Or you can cut in half, boil and peel after it’s cooled a bit. Basically… put the potato into a pan with enough water to cover and bring to boil. Then allow to boil gently until you can pierce it with a knife without any real resistance. As the potato boils, lets prepare the dough.

In a bowl place all the ingredients mentioned above for the dough and add 1/2 of the water. Work well and add water as needed. You’re looking for a well worked dough, that’s smooth and somewhat firm. Allow this rest as least 15 minutes at room temperature and the bowl covered with plastic wrap.

The potato should be fully cooked now. In a bowl, add the salt, garlic and hot pepper and crush to a fine paste, then add the cooked potato and mash. The goal is to have a smooth texture (no lumps). The final step in preparing the filling is to add the geera and stir everything well. You can use a mortar and pestle to crush the garlic and pepper, then use a potato masher to mash the potato.

The next step is to make the dough ball we created 15 minutes ago into 4-5 smaller balls. Then dust your surface with flour and roll out with a rolling pin to form small circles about 6-8 inches in diameter. Add some of the potato filling we created to half of the circle (of dough), but leave room on the edges to allow us to seal the package. Flip the side that there’s no filling over and using a fork, press down to make a seal. You’re making 1/2 circle filled dough package (see pics below). When you seal with the fork, flip over and do the same thing on the other side, as you don’t want it opening during the frying process.

In a fairly wide pan, heat the oil on a medium high heat and then fry. Place into the oil (be careful) and within seconds, flip to the other side. This quick action helps achieve a perfectly shaped pie. Now cook for about 2-3 minutes on this side, then flip back to the side you started off on and cook for another 2-3 minutes. Basically you’re looking for a golden brown colour. If you find that it’s going dark fast, turn down the heat on the oil.

I think it’s the geera that’s in this recipe that prevents me from never really giving it much of a chance, as it’s one of those spices that I just have no love for. I recall lunch time during my school days in Trinidad the kids would rush out to the food vendors to get their aloo pie and they would get the vendors to cut them open and put curry channa (chick peas) and that was usually topped with some sort of chutney or pepper sauce. Usually the hit was tamarind sauce.

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Green Salad With Candied Pecans And Slices Of Mango.

May 27, 2025August 9, 20109 Comments

Ok, so the candied pecans bit is not typical Caribbean, but with the wide selection of dining options you now have on the islands, I bet you can find this on the menu in several restaurants throughout the Caribbean. We were over at our friend’s place for dinner a couple weekends ago and they served this with grilled pork tenderloin that was marinated in a Teriyaki sauce and it was a hit, so I thought I’d share it with you all. As a true blooded Caribbean fella, I just had to add the slices of mango, instead of pears that they used.

You’ll Need…

For The Salad:

6-8 cups of assorted salad greens
3/4 cup candied pecans
1/4 cup dried cranberries
1 semi-ripe mango cut into strips

*crumbled blue cheese – optional

To Candy The Pecans:

1 cup pecans halves
1/4 cup brown sugar (I used golden brown)
1 tablespoon olive oil
1 tablespoon balsamic vinegar

* cookie sheet lined with parchment paper to cool candied pecans

For The Salad Dressing:

2 teaspoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard (optional)
3 tablespoon olive oil
Salt and pepper to taste

Start off by getting the pecans ready as they will take about 30 minutes to cool. In a saucepan on medium heat add the sugar, oil and balsamic vinegar and whisk around for about 3 minutes until you start seeing bubbles. Now add the pecans and stir around. Allow them to fully coat and toast – about 4-5 minutes. You should have a cookie sheet lined with parchment paper or aluminum foil ready for cooling the pecans. Empty the now candied pecans onto the cookie sheet and using two forks, separate them. Allow this cool. I used halved pecans, but Caron mentioned that had I used pecan pieces I could allow them to cluster and they would work better in the salad. If you’re wondering if you can store this, the answer is yes. Place in an airtight container.

Now for the dressing. Combine everything in a small bowl and give it a good whisk just before you’re ready to serve the salad. The acid in the dressing will wilt the greens if it’s sitting for too long, so it’s important that you serve immediately after putting this together – it will not store well. So if you plan on eating this later on, only dress the portion you’ll be using now and do the same later on.

The salad is simply combining everything. Wash and dry your greens (use a salad spinner to get all the liquid out or paper towels) and place in a large bowl. Add the pecans, slices of mango (BTW try to get a mango that’s not fully ripe, as the tartness will work well with this combination – PLUS it will hold it’s shape better than a fully ripe mango), dried cranberries and dress with the dressing we made earlier. NOTE: Add a little dressing at a time as it’s very easy to over-dress.

Before my vegetarian friends get all mad with me for posting this in the vegetarian section and there’s a massive piece of bbq chicken on the plate, accept my apologies and focus on the salad recipe only 🙂

Fellas, if you want to impress the lady in your life, put this together… she’ll be very impressed! Please take a moment to leave me your comments below (just say hello – it’s appreciated) and don’t forget to join us on Facebook – click on image below.

* If I had slices of fresh pineapple I would surely add it to this salad as well.

Stewed Lentils Caribbean Style.

March 5, 2012June 30, 201035 Comments

This recipe is very similar to the Red Kidney Beans one I did a couple weeks ago, except we’re using dried lentils. Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. I usually make lentils in batches, so I could enjoy some that day and freeze the rest for later use, especially since it takes a while to cook if you don’t have a pressure cooker. I’ve had frozen stewed lentils last up to 3 months in the freezer and once reheated it tastes the same as the day it was first cooked.

Now don’t get “tie-up” (confused) by this being a vegetarian dish and think it lacks flavour… trust me this one will be a hit for one and all. I love this so much, I even have it as a soup… but that’s when I add salted meats to it while cooking 🙂

You’ll Need…

2 cups of lentils (I used the small brown/green ones)
3 cloves garlic
2 sprigs thyme
3/4 teaspoon salt
dash black pepper
hot pepper (as much as you like) I used a small habanero
1 tablespoon vegetable oil
1 onion sliced
water (see in directions)
1/2 teaspoon Caribbean style “browning”
2 table spoon chopped shado beni or cilantro
1 scallion (diced thin)
1/2 tablespoon Golden Ray butter (optional, but adds that true island flavour so I could not leave this out)

You can also add the following ingredients during the slow cooking process to add a bit more body and flavour to the dish.

2 carrots diced
1 bell pepper diced
1 tomato diced

Get started by going through the lentils to ensure that there’s nothing foreign between it (I’ve seen little pebbles and twigs at times). Then pour the lentils into a bowl and wash with cool water (drain), after which I add enough water to the bowl to cover the lentils and allow to soak for a couple hours (overnight is best).

The next step is to pour the lentils and water into a deep pot and add additional water so everything is covered by at least 2 inches of water. Place the pot onto a medium heat, add the garlic, hot pepper, salt, thyme and if you’re using the additional ingredients, now is the time to add them. Don’t forget to add the black pepper as well. Bring this to a boil, then cover and reduce to heat to low so it simmers. Allow this to cook for about 45 minutes or until the lentils are tender.

After the lentils are tender (pay attention to the water level as you don’t want it to get too thick or all the water to burn off…. add a cup is you find that it’s starting to get overly thick) Get another pot and add the oil to it under medium heat, then add the sliced onions and cook for a couple minutes. Basically until it’s soft and start getting golden edges. Then (gently – we’re adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).

Get a whisk or as I did with a swizzle stick, whisk everything to break down the lentils a bit… then add the browning, scallions, shado beni or cilantro and Goldenray butter and stir around. Allow this to cook for a couple minutes and then you’re done. Don’t forget to fish out the twig from the thyme before serving. You’re looking for a thick, soup-like consistency.

This is awesome as a side for rice dishes (must have stew chicken, beef or pork as well) and I also like scoping with pita bread or roti as well.. plus as I mentioned earlier, it’s good as a simple soup as well. Don’t forget to leave me your comments below and remember to connect with us on facebook by clicking on the image below.

That Pumpkin Cook Real Nice Boi!

March 5, 2012June 27, 201027 Comments

Growing up I remember hearing my mom saying to my grandmother or aunts in our unique accent “yea, that pumpkin real nice boi” and now that I occasionally cook pumpkin, I know exactly what they mean. No two pumpkins cook the same (end result), the texture, sweetness and overall taste can differ from pumpkin to pumpkin (and I don’t even mean variety… that’s another story altogether). The soil, amount of sun, rain (water) and growing conditions plays a huge part on the quality of pumpkin and the final product you get when it’s cooked.

That said, here’s a very simple recipe for cooking pumpkin which will almost guarantee a great final dish. (don’t forget to also check out the butternut squash recipe I posted many moons ago)

BTW, in Trinidad and Tobago this pumpkin recipe is usually called “Pumpkin Talkari” and it’s a hit at many of the Hindu homes and celebrations since it’s a vegetarian dish that’s full of goodness and simply amazing with roti.

You’ll Need…

3-4 lbs pumpkin (peeled and cubed – 1 inch pieces
1/2 medium onion (divided)
1/2 hot pepper (your choice – I used habanero) (to control heat, don’t use the seeds or inside ribs of the pepper)
3 cloves garlic chopped fine or crushed
1 tablespoon olive oil (extra virgin works best for me as it gives it a nutty flavour)
1 teaspoon salt (check at the end of cooking to add more if needed)
1/2 teaspoon golden brown sugar

Peel, cube and wash the pumpkin and drain off the excess water. Then in a deep pan, heat the oil on medium heat and add 1/4 of the sliced onion. Cook this for a couple minutes (until soft), then start adding the cubed pumpkin. BTW, if you live in North America you must note that this is NOT the pumpkin grown for Halloween. Go to any ethnic grocery store and they’ll surely have cooking pumpkin in stock.

It will seem like a lot, but it will cook down. The next step is to add the rest of the ingredients, stir / cover and allow to simmer (low heat – covered) for about 30 minutes or until the pieces are tender and start to melt. You will notice that it will spring it’s own natural juices, the key at the end to ensure all of this is burnt off. After the 30 minutes or so you’ll need to use the back of your cooking spoon to gently crush any of the pieces that may still have the cubed shape (cook last few minute with the lid off). The idea is to get a smooth consistency at the end. Don’t forget to check for salt.

Didn’t I say this was a simple recipe? I’d love to hear from you.. maybe you have a unique twist on making this? Leave me your comments in the area provided below and don’t forget to join our group on Face Book! Click on the image below to connect!

Wholesome Chorai Bhaji Recipe.

March 5, 2012June 17, 201020 Comments

We had just moved to Canada and I was living with my aunt. Back then there were a handful of Caribbean people in Hamilton and the few of us that went to the same high school did just about everything together. My group included a fella from Dominica, Barbados and one from Jamaica. To this day we’re still very close and still pretty much a tight unit. Richard, my friend from Jamaica called me to ask if my aunt wanted some Callaloo… kinda strange that he would ask me if my aunt wanted some and not me. I answered yes, since I knew whatever comes home is open game. It had been months since I had last eaten callaloo (back then finding Caribbean food stuff in the supermarkets was very tough) so I was licking my chops at the thought of eating some callaloo (I wonder if he would bring some rice and stew chicken with it?). Another strange thing he said was .. he was up on the farm.

Mr man showed up about 2 hrs later with a huge bag of callaloo… not the rich and creamy, soup like dish we make in Trinidad and Tobago with crabs and coconut milk (see Callaloo), but the bhaji we call chorai. I learned that day that our Jamaican brothers and sisters refer to what we call Chorai.. as being callaloo. BTW, that was the most healthy leaves of callaloo chorai I had ever seen. Seems the migrant workers who come up to work on the farms here in Canada plant this “callaloo” to sell on the side to make extra money and to give to friends as well. The leaves were so huge, at first I thought it was tobacco. At least my aunt was happy, as she had something to cook that night that reminded us of home.

As I’ve mentioned in the past I LOVE any and all bhaji (pak choi, baby spinach, swiss chard and dasheen bush) so this recipe is very special to me. If you really want to add extra flavours to this dish you can add either coconut cream and/or pieces of salted cod to it. Leave me a comment below if you’d like info on adding those two things. My dad also like his bhaji with salted pig tails or salted beef pieces served with flour dumplings.

You’ll Need…

1 bunch of Chorai bhaji (about 2 lbs)
2 tablespoons olive oil
4 cloves garlic
1 medium onion sliced
1/4 hot pepper (whatever you like using.. I used habanero) * remember to avoid using the seeds if you want to avoid most of the heat.
1/4 teaspoon salt

Weather you buy it at the grocery or grow it in your garden , you MUST wash the chorai a few times, as sand and dirt gets all over it during the growing process. I usually fill the sink with cool water and soak it for a few minutes. Then I gently shake the leaves and remove them from the water. This allows most of the dirt to remain in the sink. I then rinse the leaves again under running water just to be sure that I get rid of any dirt. If the stems are hardy, you’ll have to remove those , as it will be bitter and will not be tender when cooked. The stems in the batch I had were very tender, so used everything.

I cut each stem/leaves into 2 inch pieces (roll the leaves and cut – see pic below), then I rinse under cool water one more time and allow to drain in a strainer.

After you’ve cut, washed and allow to dry off, it’s time to cook. In a deep pot heat the oil on medium heat. Now add 1/4 of the onion to the heated oil and cook until soft and starts going brown on the edges. The next step is to add the cut chorai to the pot and gently stir around. It will seem as if the pot is not large enough, but as it cooks it will wilt. After you’ve added all the chorai, add the rest of the sliced onion, salt, pepper and garlic (add whole as it will melt down while cooking).

Allow this to cook (covered) on medium/low heat (it will spring up a lot of it’s own juices) for about 20-25 minutes. If you find that there’s still liquid after this time, turn up the heat and burn it off. It will become a bit mushy and will go a darker green, but that’s normal.

This is excellent when paired with roti, fry bake or rice and dhal… makes a deadly sandwich as well and if all fails, get a pita bread. Don’t forget to leave me your comments below and PLEASE don’t forget to be part of the LARGEST Face Book fan page dedicated to foods of the Caribbean. BTW, my North American friends.. this dish is similar to spinach and can be used just the same (except you’ll find that the texture is a bit different)

Tantalizing Red Kidney Beans For Sunday Lunch.

March 5, 2012June 16, 201027 Comments

What would Sunday lunch on the islands be without either Callaloo or stewed red beans as part of this cherished meal? A time when families get together to share good food, thoughts and good times after a long and hectic week. Add in some stewed chicken and macaroni pie and you’re set to have one of those meals that takes you back to places you’ve not been to in years… for me it’s like traveling back in time to a happier place. Since I’m the only one who enjoy this dish in our household, I tend to make a fairly big batch (enough for about 8 people) and freeze the leftovers in freeze containers for future use. Packaged well, they can last up to 3 months without getting freezer burned. Then all I do is take it out of the freezer and allow to thaw and reheat on very gentle heat and I’m set for another awesome meal.

I must mention a couple things before we get to the actual recipe. 1. Try to get the sort of pinkish colour beans, as it cooks much faster than the dark red version. 2. You’ll notice that it does take a while to cook, but you can save on time by cooking in a pressure cooker if you wish. Just keep checking to see when the beans are tender as I don’t know how long it would take in the pressure cooker.

You’ll Need…

3 cups of red kidney beans (dry)
3 cloves garlic
2 sprigs thyme
3/4 teaspoon salt
dash black pepper
hot pepper (as much as you like) I used a small habanero
1 tablespoon vegetable oil
1 onion sliced
2 carrots (diced) optional
1 bell pepper (sweet pepper) diced – optional
water (see in directions)
1 teaspoon Caribbean style “browning”
2 table spoon chopped shado beni or cilantro
1 scallion (diced thin)
1/2 tablespoon Golden Ray butter (optional, but adds that true island flavour so I could not leave this out)

* The “optional” ingredients mentioned above were not used in my recipe today, but it does add a bit more flavour and body to the dish so I do recommend using them.

For best results I recommend soaking the dry beans overnight in water, but before you do so quickly go through the beans to check to see that there are no foreign objects within the beans. In the past I’ve found little pebbles and twigs that had to be removed. Then wash the beans with running water and place in a fairly deep bowl. Now cover with water so all the beans are under water and allow to soak on the kitchen counter overnight.

The next step is to pour the beans and water it’s been soaking in, into a deep pot and add some more water so it’s covered by at least 2 inches of water. Then add the salt, black pepper, hot pepper, garlic (whole.. it will melt away as it cooks) and sprigs of thyme to the pot. Bring to a boil and reduce to a gentle simmer, with the pot covered.Allow this to cook for about 1.5 to 2 hours or until the beans are plump and tender. BTW… If you’re adding the carrots and bell peppers to the dish, this is when you add it as well.

*TIP! After the beans are tender you can remove the sprigs of thyme from the pot and discard.

Since I used the sort of pinkish coloured beans I mentioned above, my beans were tender in about 70 minutes or so. The final step is to now heat the oil in another deep pot and add the sliced onion and cook for a couple minutes (until the edges start going golden). Using some care… take a large spoon and start adding the now tender beans to the pot with the cooked onions. The idea is to pour everything into the pot with the onions. Remember you’re adding liquid to a pot with heated oil, so please be careful. Stir this around a bit and now add the “browning” as this gives it a sort of nutty caramel flavour and it also adds a lovely rich colour to the overall dish. Then I add the scallion, shado beni or cilantro and the Goldenray butter to the pot.

The last thing you do is to get a “swizzle stick” or whisk (don’t use one of those electric ones) and whisk everything a bit so some of the beans break up and form a sort of creamy consistency (but remember to not over crush the beans… you still want to see whole beans). If you find that it’s overly thick, feel free to add some water and if it’s too thin, turn up the heat and thicken it up a bit. It should be almost the consistency of a thick soup or chili.

From the time you add the cooked beans to the pot, it will take about 10 minutes on medium heat to finish cooking.

In the pick above I have a wonderful plate of the red beans, with long grain brown rice, stew chicken and a couple slices of zaboca (avocado) on the side. Just need some plantains and I’d be in heaven.

I’m sure there are different ways of making this dish, but this is a simplified version that’s just as tasty as any you’d find on a table for Sunday lunch on the islands. Before I go I’d like to remind you to leave me your comments (there’s no need to register..simply add you comments) in the area provided below and don’t forget to join our Facebook fan page. Remember, it’s my goal to have the largest FB fan page dedicated to the culinary culture of the islands and I can’t do it without YOU!

TIP! Before I leave… remember that this will thicken up with it cools down, so if it looks a bit runny when it’s still hot, don’t thicken.. it will have a great consistency when it cools down a bit.