Vegetarian Archives - Page 23 of 26

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.

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…

Flavorsome Curry String Beans.

March 5, 2012May 3, 2010172 Comments

Over the years I’ve grown very fond of vegetarian type dishes and if you recall, back in July of last year (wow it’s been almost a year) I shared a recipe for cooking French beans in coconut milk. Today we’re using the same beans (is there a difference between French and string beans?), except they’re called string beans in the Caribbean and we’ll be giving it that added “kick” of flavour with some madras curry powder. In case you’re wondering, YES there is a difference in the curry you get in the Caribbean as compared to the ones from India.

There are 2 things you can add to this dish to make a bit different. 1 You can add some coconut milk to it instead of the water mentioned in the ingredients list. 2. By adding some shredded pieces of salted cod (dry) it gives the dish another level of flavour. But trust-me, the recipe below will amaze you and anyone you share it with.

You’ll Need…

1 lb string beans (French beans)
1 tablespoon curry powder
1/4 hot pepper (habanero, scotch bonnet or any of your faves)
1/2 teaspoon salt
1/2 onion sliced
4 gloves garlic grated or crushed
3 tablespoon water to mix the curry
1 tablespoon vegetable oil
3/4 cup water

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

Start by washing the beans and allow to drain. The next step is to remove both ends (stems) and cut into 1 1/2 inch pieces. For faster cooking time I usually then slice these 1 1/2 inch pieces down the middle (see pic below) using a pairing knife. But you don’t have to do this step if you don’t feel like it.

In a saucepan put the oil to heat on medium heat and add 1/2 of the onion and allow to cook for a couple minutes. Then take the curry powder and put it in a bowl with the 3 tablespoon of water (mix around). Then pour that into the pan and stir. Allow that to cook for a minute, then add the rest of the sliced onion, grate the garlic into the pan (or crush) and add the slice of hot pepper. Cook that for a few minutes until most of the liquid dries off, then add the sliced beans and stir around.

Stir thoroughly, add the salt and cook for a few minutes before adding the 3/4 cup of water. Once you add the water, turn down the heat to low, cover and cook for about 20 minutes. Stir about3-4 times during the cooking process.

The finished dish will not be as brilliant green as when you first started and please try to burn off all the liquid that we added. This is great with roti (sada and buss up shut) as well as rice and even breads. And there’s no reason why it can’t be a side dish at your next family dinner. Healthy and tasty, you just can’t beat this one.

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WIN NEW CONTEST WIN

Special thanks to everyone who participated in last month’s contest. The winner was announce earlier today, so we’d like to hear from you if you were the winner so we know where to ship the prize.

For the month of May, the best month in the year (I’m a Taurus) I want to give one lucky contestant a KitchenAid Santoku Knife. All you have to do is leave me a comment below about the recipe, about the blog in general or just say hello. Then your name is automatically entered to win. It’s that simple. Here’s a pic of the knife I’ll personally ship out to you (I’ll cover all shipping charges as well).

Bring this new trend into your kitchen with this KitchenAid 7-inch Santoku knife with a cushioned non-slip silicone handle. Originally used by Japanese chefs, this knife offers the benefits of a cleaver with the control of a lighter knife. The handle is made from Dupont Delrin and has a comfortable grip with a fully contoured handle, which is easy on the hand with a rounded soft blade back. The strong, durable blade is made from a high-carbon stainless steel. The bolster has proper balance and control with full tang construction.

The fine print.

– this contest is open to everyone globally

– all you have to do is leave a comment on this post and you’ll be automatically entered to win

– feel free to get the other members in your house to enter

– if you’ve already won something from Caribbeanpot.com we’d appreciate it if you gave others a chance to win and refrain from entering.

– there’s no need to buy anything to enter

– the knife is valued at $25.95 and we’ll cover the shipping cost to you.

– this contest end May 31, 2010 and the winner will be announced within 5 days of the close date.

Friends, I encourage you to leave me a comment below and wait for the email at the end of the month saying if you’re a winner or not. It’s that simple.

Good Luck

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If anyone would like to sponsor the monthly contest, feel free to contact me. This is a great opportunity to get some exposure for your business or service.

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Buss Up Shut Roti Made Easy!

August 6, 2015April 27, 2010190 Comments

There’s been emails, Facebook wall messages and tons of comments from avid readers who are all interested in learning how to make one of the most popular roti on the islands. As I’ve mentioned in the past, our cuisine is heavily influenced by the many cultures that make up the cosmopolitan islands of the Caribbean, especially Trinidad and Tobago. When most people outside the Caribbean think about roti, they immediately associate it with being Indian, but if you’ve ever had the pleasure of eating any “Indian” influenced food from the Caribbean… you’ll know that we took their idea and perfected it 🙂 Not just Indian food, but the same can be said for Chinese as well. Over the years we’ve taken these wonderful ways of preparing foods and added a unique tropical twist to it and it’s become part of our culinary heritage. Don’t take my word for it… go into any Caribbean restaurant if you live outside the Caribbean and order any of their curry dishes and you’ll ‘taste” what I mean.

Personally this is my all-time favourite roti so when I make it, it’s usually done in batches so I can freeze some for days I don’t feel like cooking.. The recipe below will make 6 fairly large buss up shut roti. You have the option of placing (portion size) in freezer lock bags and freezing any leftovers. They can last up to 2 months and all you have to do is pop them (in the bag) into your microwave and heat on high for 50 seconds, then flip and nuke for another 40 seconds and they’ll be pretty close to the day they were originally made.

You’ll Need…

5 cups of flour (all purpose)
3 teaspoon baking powder
1/4 teaspoon salt
3 cups of water
1 tablespoon vegetable oil (to work into dough)
mixture of 1 tablespoon margarine and 5 table spoon vegetable oil

You’ll also need (for cooking)
– tawa or non stick skillet (frying pan)
– 2 wooden spatula
– pastry brush (grab a cheap 1 inch paint brush from the dollar store)
– rolling pin

* I’ll try to explain each step as best as I can with pictures, so you may find that this page will take a bit longer than usual to load. It’s due to the number of pics I have to include. Additionally, I’ll update the FaceBook fan page as well as the Youtube Channel with a video showing how to work the dough properly, so you can log on there to check it out as an added resource.

Start by getting the base dough ready. In a large bowl add the flour, salt and baking powder. Then add the water (add 2 cups first and add as needed) and knead. If you have a good food processor you can use that as well. After you’ve got a solid dough ball (large) add the 1 table spoon of oil and knead again. This entire kneading process should not take more than 5 minutes. Now cover the bowl with the dough with plastic wrap and allow to rest for about 15 minutes.

Now that the dough is rested, we’ve got to separate the dough into the size we’ll need for each roti. Break the big dough ball into 6 even-sized balls (keep some flour handy to dust your work surface and hands to prevent sticking). All you’re doing is breaking into 6 pieces, then go back and work into a well rounded ball as in the pictures below.

In a small bowl, place the margarine and 5 table spoons of oil and mix together (the margarine must be soft). Now take one of the small balls we just created and get ready to work a bit more. Dust your surface with flour and roll out into a full circle (the size of your tawa … about 10-12 inches in diameter), flip and roll as needed to form a complete circle. The next step is to use a knife and cut from the middle out … a straight cut (see pic below). Then using your fingers or brush, dip into the oil/ margarine mixture and rub onto the rolled out dough (lightly). Then we’ll take up one of the cut ends and start rolling in a clock-wise direction to form a roll (sort of log). As you come to the end of the roll, pinch the edge so it sticks together. Then using your fingers (refer to pic below and video mentioned above) press to tuck in both ends and place back onto the counter surface. Gently tap down onto the ball of dough to flatten a bit and set aside. Do the same for the remaining 5 dough balls.

Again cover with plastic wrap so it’s somewhat air tight and allow to rest for at least 1 hour. Typically, for best results I’d allow it to rest for about 4 hours. The step above will give you layers that buss up shut is so famous for and by adding the oil/margarine layer before we rolled it, it will have that sort of silky pastry-like texture. I’ve tested using butter, but I find that using margarine gives better results. Traditionally, I believe some people use ghee (clarified butter), but I’m quite happy with the results I get from the oil/margarine combo I use.

Let’s get to finally cooking now. (after the dough is full rested)

– place the tawa on medium/high heat and brush a layer of the same oil/margarine mixture we made earlier onto it

– dust your work surface with flour and roll out one of the dough balls we had resting

– make a complete circle to fit the size of the tawa or pan that you’re using., then place onto the now hot tawa

– brush the top (uncooked surface) with some of the oil mixture

– cook for about 25 seconds, then flip and brush this side with the oil now .. cook for another 25 seconds or so.

– flip one more time and cook until you get a sort of light golden colour happening on both sides (about 1 minute or so)

– take the 2 wooden spatulas and crush the now cooked roti (see the action in the pics below)

– repeat the process for the remaining 5. Brush tawa with oil, place rolled out dough, brush with oil, flip, brush with oil..flip a couple times more .. then beat with spatula.

That’s it! You’re done. Place onto a paper towel and wrap in a kitchen towel to keep warm. If you leave it open for too long, it may go a bit stiff and loose it wonderful “silky” texture.

Some of you may be asking what’s with the name “Buss Up Shut”. It’s due to the finished texture of the roti. Basically we’re comparing it to a torn or ripped shirt. So buss up shut is our island dialect or accent at work.

So what is a tawa? It’s basically a flat steel round pan that’s used to cook roti on the stove top. You can also search online for chapati tawa if you’re looking to purchase one. A stove top skillet or large non-stick frying pan works just as well.

TIP! If you find that “beating” the roti on the stove is difficult, simply place a kitchen towel into a large bowl and drop the cooked roti into it and with tongs (it will be hot) repeat. By dropping it, it will get to the right finished texture as if you “beat” it on the stove with the 2 spatulas. You don;t have to be gentle.. beat that roti!

I really hope you give this a try as not only is it very simple to make, it’s one of the best roti you’ll ever eat. Growing up I was intimidated by the prospect of making this, but Ive learn that it’s very simple to make, as long as you follow the stops I outlined above.

Please leave me you comments below.happy cooking

chris…

A Creamy Caribbean Curry Pumpkin Soup.

March 5, 2012April 3, 201041 Comments

Though I’m a SOLID food kinda guy, I’m starting to really appreciate soups. As we’ve discussed in previous posts, the traditional soups in the Caribbean are very heavy, thick and full of carbs. Our soups are what would be seen as being “stews” in North America and is meant to be a true meal in one pot. But lately I’ve been experimenting with lighter (belly wash as my dad call them) soups, where the ingredient list is not overly complex.Simple and made from a few ingredients so you can really appreciate the main ingredient.

I first had this soup a few years ago while in Trinidad, but I can’t remember the name of the restaurant where we had lunch (some where in Port Of Spain)… I probably had some “beverages” that same day so the memory isn’t all that clear. After a few tries I came up with a recipe that’s as close to the real thing as far as I can remember.

You’ll Need…

1 medium onion diced
1 celery stalk diced
1 carrot diced
2 cloves of garlic diced
1/4 cup of butter (about 1/2 a stick)
1 tablespoon turmeric
1 tablespoon curry powder
3 cups pumpkin – peeled and diced
1/4 cup cream
water (about 3-4 cups)
Salt (about 1/2 teaspoon)
black pepper

IMPORTANT NOTE: I tried my best to get the sort of pumpkin we get in the Caribbean, but the Asian stall at the farmers market didn’t have any. I then tried a couple Caribbean food stores without any luck so I ended up using a sort of squash-like version. Though they probably belong to the same family, it’s really not the same as the real thing. Yes, squash will work, but the flavour and consistency does differ a bit. BTW, here’s a pic of sliced pumpkins at the San Fernando Market (Trinidad) that I took back in October 2009. You can view a lot more pics I took that day on the picture feed for the site (go a couple pages deep)

Start by putting the butter to melt on medium heat in a deep pot (on high heat the butter will burn very quickly). Then add the onions, carrots, garlic and celery to the pot. Allow this to cook until the onion is tender (about 3-5 minutes). Then add a dash of black pepper, the curry powder and turmeric… allow to cook for about 3 minutes. Quite honestly the aroma that comes out of this is probably the BEST I’ve smelled in quite some time.

Now we’ll add the cubed pieces of pumpkin and stir around. Then add enough water to cover the pumpkin, bring to a boil, then back down to a simmer (I used about 3 1/2 cups of water). Add the salt, cover and let cook on low heat for about 30 minutes or until the pumpkin is tender. If you find that it’s going thick, add a bit more water and/or turn down the heat a bit.

The final step is to add the cream and blend or puree the entire thing into a smooth soup. I used one of those immersion blenders to get the smooth consistency I was looking for. A couple tips if you’re using one… 1. Try to pulse to avoid the soup going frothy. 2. Rinse the blender off with water first before putting it into the soup. The turmeric can stain the blender, if yours is as white as mine. Yea, we got the cheaper plastic version and not the stainless steel one. You can also use a whisk or pour the entire thing into a regular blender or food processor if you wish. Bear in mind that you’re working with a hot liquid.

Next time I’ll be sure to get some of the authentic Caribbean type pumpkin to really test the difference in the final taste as compared to using the squash. I’ll also be testing using a combination of cream and coconut cream as I’m sure it will work well with the curry in this dish.

BTW, if you can’t get cream, I’m sure evaporated milk will work just as well.

Do you have a different version or a tip about this recipe you’d like to share? Please leave a comment in the area provided below.

happy cooking

chris…

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A sensational Watercress and Mango Salad.

March 5, 2012March 17, 201021 Comments

Watercress is one of those things you couldn’t even force-feed us when we were kids. I still remember there used to be a small fella in the village further up the road from where I grew up, who would go door to door every Sunday morning selling the produce from the garden he made with his grandmother. Picked fresh that morning, you’d get cucumbers, lettuce and watercress. Small man knew that along with our BIG meal (Sunday lunch), just about everyone had a wonderful side salad. People in our village depended on him for their salad ingredients, since he was convenient and his produce was always tops!

Watercress is one of those “salad greens” that’s enjoyed throughout the islands and though this recipe is a bit more complex than the basic way we would normally have it, I just had to share this with you. The watercress gives it a nice peppery flavour and it’s well balanced with the sweet/tart mango.

You’ll Need…

1 bunch watercress
1/4 ripe mango (half ripe works best…make sure it’s still firm)
salt and pepper to taste
1/4 small red onion
1/4 small red bell pepper
2-3 tablespoon cilantro chopped

* You can use shado beni if you have that instead of the cilantro, just use less as it’s a bit stronger in flavour.

* I didn’t use a dressing for this since I wanted to keep it diet friendly, but you can top with your favourite pre-made dressing. A simple oil and vinegar dressing would work great as well.

Start by rinsing the watercress under water, drain and trim off the stems. All you’re doing is removing the thick stems as they can be woody and really bitter (the tender parts can be included).

BTW, discard the stems. Then the next step is to slice the red onion (thinly), julienne the red pepper and do the same for the mango. With the mango you’ll have to peel off the skin with a sharp knife or potato peeler, then cut off a face (if you’d like me to explain this, leave me a comment below) and then julienne. Then rough chop the cilantro. Add everything to a large bowl and toss.

I don’t usually add salt or pepper to my salads and I do enjoy them with NO dressing. I hate covering the true taste of the ingredients I use in my salad. however you’re free to add whatever you want at this point.. even some sliced almonds if you wish.

Please leave me your comments below. If you’d like a quick vinaigrette to go with this, leave me a comment and I’ll share one with you.

Couple TIPS!

1. When buying watercress look for a bundle that’s not dark green. The darker the leaves, the stronger the taste will be and it can be bitter at times. Look for leaves that are not bruised or yellowish. That’s a true sign that it’s either old or going bad. Watercress should be sitting (stems) in water in your grocery store or packed among shaved ice.

2. This salad can remain in your fridge for a few days as long as you put it in a sealed container. If you plan on putting it in the fridge, don’t add salt or dressing until you’re ready to serve. If you store with dressing and salt it will become soggy and break down the freshness of the salad.

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Let’s put the Pak Choi debate to rest now?

March 5, 2012February 17, 201021 Comments

This recipe is in response to all the comments I got to the Swiss Chard recipe I posted a while back. It seems there were a lot of people who were getting confused with Swiss Chard and Pak Choi. I could easily see why, as not only do they both taste great when cooked and the preparation is basically the same, plus the appearance is very similar. Normally I cook pak choi when I have some left over stew pork as it adds a great flavour to the finished dish, but seeing the nice selection they had at the grocers our last visit. I just had to get some, even though I had no leftover pork.

To understand what I mean when I talk about the confusion caused by the Swiss Chard recipe, you must also check out that recipe and read the comments directly below it. CLICK HERE > Swiss Chard Recipe. While there take a close look at the stems (white part) of the chard, now compare it to the white part of the pak choi (pics below). also note that the green part of the Swiss Chard has a bit more waxy look to it, very crinkled and can be very large. I’ll be sure to plant both pack choi and swiss chard this spring in my garden to get some better pics to show the subtle differences.

You’ll Need

1 bundle of Pak Choi 1 1/2 – 2 lbs (also known as bok choi or Peking cabbage)
1/4 teaspoon salt
dash of black pepper
2-3 cloves of garlic (sliced tin or crushed)
1 medium onion sliced
2 tablespoons olive oil
4 slices of hot pepper – optional (I use habanero or scotch bonnet – adds great flavour and some heat)

Start by separating the leaves of the pak choi and rinse thoroughly under running water to remove all the sand and dirt that can accumulate there. Pak Choi is usually planted in sandy soil,as as the leaves develop, sand and dirt can get trapped between the leaves.

The next step is to cut the leaves and stems into smaller pieces (cubes and strips) to allow for fast and even cooking. You’ll notice that in the pak choi I got there’s a lot of stem (white part) and not as much green leafy part. In the Caribbean the leafy part is much bigger, but I have to use what I can find 🙂 What I usually do is cut the white part length-wise into 1/2 thick strips (see pic below). Then I roll the leafy part into a somewhat tight bundle and slice the entire thing. So I get the white parts cubed and the leafy part comes out is shreds.

Lets get to cooking now. Heat the oil in a fairly wide pan and add the onion, garlic and slices of pepper. Allow that to cook over medium heat until the onion is soft and the oil is infused with the garlic. Takes about 4-5 minuets. Now start adding the pak coi to the pot (you’ll think it won’t fit at first.. but it will cook down). Stir and keep adding. Then add the salt and black pepper. With the heat between med and low, cook covered for about 5 minutes.

Now remove the lid and allow all that liquid that accumulated to cook off. I turn up the heat a bit and it takes about 5-10 minutes to cook off. Now depending on the texture you like ( soft or with a gently crunch) you may have to experiment with the final cooking time (after you’ve removed the lid).

TIP!. As mentioned above for an extra level of flavour you can add left over pieces of stewed pork the last couple minutes of cooking. And another way to flavour this is by adding some pieces of salted cod when you’re cooking the onions at the start.

So can you tell the difference between Swiss Chard and Pak Choi now? They both taste very similar, except I find that the Swiss Chard has a bit of a more bitter taste and the Pak Choi seems to be a bit smoky.

I’d love to hear from you, so I encourage you to leave me your comments below. Maybe you have a different version of this recipe you’d like to share?

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Rice and peas without peas?

March 5, 2012February 7, 201055 Comments

Though you may know it as rice and peas or peas and rice, peas is not actually used in this dish. Instead red kidney beans is the actual “peas” of choice used. And though we may associate this dish as being uniquely Jamaican, it’s also enjoyed throughout the Caribbean. However there are limited restaurants in Trinidad and Tobago that serves it and I’m still to find a home where it’s part of their weekly menu. Our choice for a rice dish with peas is Pelau.

This recipe is a modified version of a recipe that was passed on to me from a good friend from St Vincent. According to him, he makes the best rice and peas in the Caribbean… we’ll leave it as that for now!

You’ll Need…

2 cups brown rice (not instant)
3 cups water
1 cup coconut milk (unsweetened)
2 cloves of garlic
1 scallion (sliced)
2 tablespoon olive oil
1 teaspoon fresh thyme
1 can red beans (kidney) 19oz
1 teaspoon salt
Dash black pepper
1 whole hot pepper (scotch bonnet, habanero or whatever you like) * This is optional.
1 medium onion diced

Start by dicing the onion and scallion and smash the garlic so it’s crushed but not in many pieces. This way you can remove it from the finished dish easily. Also remember to remove the thyme off the sprig or you can leave it on the sprig and take the spring out when the dish is done cooking.

Then we’ll put a deep pot on medium heat and pour in the oil to heat up. When the oil is hot, add the onion, garlic, thyme and scallion. Allow this to cook on medium heat for about 3-5 minutes.

While this cooks, let’s get the rice ready. I usually wash my rice before cooking to get rid of any grit and dirt. I do so by putting the rice into a bowl and let warm water cover it. Then using my hand and fingers I massage the rice. You’ll notice the water will go a bit gritty/white (see pic below). Drain that water out and rise a couple times again. Be sure to drain out the water well the final time. Now the onion should be soft and the oil infused with the other ingredients we added to the pot. Empty the wash rice and give the pot a good stir.

I’ve seem people empty the can of red beans directly into the pot, but I hate the liquid it’s packaged in. So I drain and give a quick rinse before emptying into the pot. After that I add the water, coconut milk, dash of black pepper, salt and the whole pepper. By putting the pepper whole, I can remove it at the end… plus it will get some of the flavour of the pepper without the actual heat. I then bring it up to a boil, turn it down to a simmer and cover the pot. This will then cook for about 25 minutes.

Stir every 5 minutes or so, and play close attention to the level of liquid. If you find that the liquid is drying up too fast, turn down the heat a bit. The final 10 minutes is crucial, since you want the rice to to cook, but not overcook and go mushy. If after 20 minutes you find that the rice is plump, turn up the heat (remove the lid) and cook off any remaining liquid. TIP: Here’s a simple way to test the rice to see if it’s done. Take a couple gains out of the pot and place on the counter top or on a side dish. Now gently press your fingers down and across the grain of rice. If there’s no solid texture (grainy feel), it means the rice is fully cooked.

As mentioned the last 10 minutes is crucial, since this is where you can control the desired texture of the rice. With the use of coconut milk and the fact that the rice contains starch it’s very easy to go creamy and sticky. I like my rice grainy so I burn off the liquid very fast once I determine that it fully cooked. Most times I under cook it (means the rice could use about 5 minutes more cooking) then I remove it off the heat with the lid covered. The residual heat in the pot continues to cook it while not on the heat of the stove.

* If you find that your rice is not fully cooked and your liquid is gone, simply add some boiling water to the pot and continue cooking.

The finished dish with some curry chicken wings.

I’d love to hear from you, especially if you have a different way of preparing rices and peas. Please leave me your comments in the area provided below.

Happy cooking

chris…

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Making bhaji with tender baby spinach and coconut cream.

December 7, 2016January 30, 201036 Comments

One of my favorite side dishes to eat with sada roti as a kid growing up on the islands was dasheen bush bhaji. But living in North America in the early years meant that we had to improvise in the ingredients we used in many of our normal dishes. Dasheen bush (leaves form the dasheen plant) was not readily available, we started using any other type of “greens” we could find. Like spinach and swiss chard to fill the need for some traditional food. Over the years things have changed a bit and we can now get dahseen bush and many of the other ingredients we couldn’t before. However they’re usually quite expensive and the quality lacks a bit. The long voyage from the Caribbean and the Far East takes it’s toll on the fruits and vegetables (even though there’s overnight shipping).

Here’s my version of bhaji made with baby spinach and cooked gently in coconut cream.

You’ll Need…

11 oz baby spinach (pre washed)
1 medium onion sliced thin
3 cloves garlic sliced
1/4 hot pepper (optional) I used habanero
dash of black pepper
salt to taste (I used a little less than 1/4 teaspoon)
3 tablespoon olive oil (I like using extra virgin – love the additional flavour)
1 can coconut milk (5.6 fl oz)

Even though I purchased the pre-washed spinach (please get baby spinach for best results) I still wash it before cooking. Blame our mom for that.. she believes in washing just about everything. Then in a wide sauce pan heat the olive oil on medium heat. When the oil is hot, add the sliced garlic and allow to cook for a few minutes to infuse the oil with the flavours of the garlic.

If you look closely at the edges of the garlic you’ll notice that it’s starting to go golden in color, this is a good indication that it’s time to add the spinach. Since we washed the spinach, make sure to drain it well before adding to the pan with the hot oil and garlic. At first you’ll doubt that the entire batch of spinach will fit in the pan, but as it wilts… everything will fit. Just keep adding as needed.

The next step is to add the black pepper, sliced onion, hot pepper and salt. As mentioned I used a little less than 1/4 teaspoon of salt, so I suggest you add a similar amount and at the end add additional if needed. TIP BTW, if you have a heavy hand and add more salt than necessary, feel free to add a sliced tomato to the pot to try and diffuse some of that salty taste. I then pour in the coconut milk into the pan, cover, turn down the heat to low and allow to simmer for about 20 minutes. You’ll notice that the spinach released a lot of it’s own liquid. No worries.. we’ll burn all that off later.

After 20 minutes cooking with the cover on the pan, you’ll notice that there’s still a bit of liquid left in the pot. After-all we added coconut milk as well to the natural juices of the spinach itself. Remove the cover and turn the heat up to medium/high to cook off all that liquid. Keep a close eye.. if you notice the spinach starts to stick to the bottom of the pan, turn down the heat. It must cook off the liquid evenly.

Note: I like my spinach cooked as we do with dasheen bush bhaji.. melted to a sort of smooth paste. But if you prefer, you can cook this much faster with the lid off the pan for about 7-10 minutes (instead of 20) or until the liquid (coconut) milk dries off. On a higher heat setting. This way you’ll have a finished dish with more texture.

As the liquid dries off, you’re done. It will look a bit mushy, but trust me.. this is packed with flavour and healthy goodness.

I was cooking stew chicken with rice for our daughters, so I added the spinach bhaji to my plate. Still trying to get them to eat bhaji.

I’d love for you to leave me your comments and questions in the area provided below. Maybe you have a different way of preparing this dish?

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A Spicy Pineapple Salad Inspired by Mangoes.

May 27, 2025January 21, 201016 Comments

One of the things you’d look forward to as a child on the islands is mango season. This is the time of the year when mangoes are mature and starts to ripe on the trees. If you had patience you’d wait for a strong gust of wind to blow the ripe mangoes to the ground or if patience was not your strong suit you’d get a long stick or bamboo rod and gently tap on them so they’d fall. If all failed, you could always get a small rock or stick and toss it at the mangoes. One way or the other you were going to enjoy some of those juicy ripe mangoes.

This was also the season for making mango chow. Slices of green (but half-ripe) mangoes with crushed (or sliced) hot peppers, garlic, shado beni, salt and fresh lime juice. When we moved to Canada sourcing mangoes was not an easy chore, so we had to find another fruit to make this fiery treat (green apples also works great). Not only could we not get mangoes, the other key ingredient which is shado beni was not easy to find either.

So my aunt who I lived with at the time suggested we use pineapple (something she had enjoyed on the islands on one of her trips back), thus started this pineapple salad or chow. And since we couldn’t get fresh shado beni, we started using cilantro. To Trinbagonians this will be considered a form of “chow”, but to others it’ll be a spicy pineapple salad.

This is so easy and full of wonderful flavour, you’ll wonder why you haven’t had it yet.

You’ll need…

1 ripe pineapple (cubed)
1/4 teaspoon salt
fresh cracked black pepper
1 clove garlic sliced thin
juice of 1 lime or lemon
3 tablespoon cilantro
1 small red onion sliced (optional)
1/2 habanero pepper sliced thin (scotch bonnet or any pepper with some heat)

* if you can get shado beni, be sure to use that instead of the cilantro for a true “chow” taste. However if you want to enjoy it as a mild salad, use the cilantro.

* In most grocery stores you can get the fresh pineapple already peeled and cored (usually packed in a plastic container). If you can’t, I’ve created a short video below showing how it’s done. If all fails I guess you can use a can of pineapple chunks. However I can’t promise that the results would be the same as using fresh pineapple.

Basically all you’re doing in combining all the ingredients is a large bowl, mix thoroughly and allow to marinate in the fridge for about 15 minutes.

I told you it was simple! Give it a try, it’s a great way to spice things up a bit with some pineapple. Here’s the short video showing how to peel and remove the core from a ripe pineapple.

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A simple recipe for fry aloo (potato).

March 5, 2012December 21, 200918 Comments

One of the best things about growing up in a multi-racial country is the amount of different dishes you’re exposed to. Not just that we share in everyone’s culture (like around religious holidays etc) we also experiment with each others food. This resulted in dishes that are uniquely Trinbagonian as we’ve added our own touch (even KFC). Take fry aloo for instance. I’ve come across many “Indian” food blogs where the name of the dish is the same but the preparation and ingredients somewhat differs.

Even locally I seen recipes differ a bit, with people adding their own signature touch to enhance the final product. Personally I love me some fry aloo, but with left over corned beef (still have to post that recipe for you) added at the end.

This is the recipe for the traditional “Trini” way of making fry aloo and it just happens to be the way our daughters like it.

You’ll Need…
5 medium potatoes (I like using Yukon Gold)
1/2 onion sliced
3 cloves garlic (crushed)
dash black pepper
1/4 teaspoon salt
5-6 table spoons vegetable oil (olive oil works great – adds a nice flavour)
1/4 scotch bonnet pepper (or any pepper you like using) * Optional but really completes the dish)

Start by peeling the potatoes, then wash and slice (not too thick – cut down the center and then slice about 1/8 to 1/4 inch). Also peel and crush the garlic, slice the onion and pepper .. set aside.

In a heavy pot, add the oil and allow to heat on medium to high heat. As the oil heats up add the onion, garlic and pepper and allow to cook for a couple minutes. We’re trying to infuse the flavours into the oil before we add the sliced potato. As the onions start going brown, drain (if you had it sitting in water as I did) the sliced potato and start adding it to the pot.

This can be a very greasy dish, so if you can use oil that’s not full of saturated fats and cholesterol, it would be best. Also note that depending on the potato you use, you may be required to add a bit more oil as it cooks.

After you’ve added the potato, turn down the heat to medium-low and cover the pot. Allow this to cook for about 20 minutes and try to stir every 5 minutes or so. You will notice a couple things as it cooks.. It will start to stick to the bottom of the pot (that’s normal) and it will start going golden brown. When stirring, try to scrape off any bits that’s stuck to the bottom of the pot. If you find that it’s to the point where it’s burning, turn down the heat to low. As mentioned cook covered for 20 minutes.

After it’s been cooking for the 20 minutes, it will start to break apart and it will change in colour. The final step is to remove the lid and cook for another 5 minutes. Check to make sure the potato is fully cooked (should be soft) and double check for salt.

So simple, yet very tasty. The best way to enjoy this fry aloo is with Sada Roti or with any type of flat bread or if all fails.. everyday sliced bread.

I’m sure many of you have a different way of preparing this dish and I’d love to hear from you.

Happy Cooking

Chris…

Note: I mentioned that there’s the chance that you may need more oil. But I don’t think I mentioned how you can tell. If you find that midway through cooking it starts to stick to the bottom of the pot to the point where it’s burning and it’s overall dry.. add another tablespoon or two of oil.

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Make room for Sada Roti, Pita Bread.

May 28, 2025December 7, 200955 Comments

My early years in Canada saw me falling in love with pita, as it was the closest thing to sada roti that I could get. Hamilton in those days had 1 or 2 Caribbean restaurants, but none of them served any type of roti. The same can be said today, except the two that I know that does have roti now, absolutely sucks! In many homes in Trinidad and Tobago Sada roti is consumed as cereal or toast and eggs would be in North America at breakfast time.

It’s a common misconception that Sada roti is difficult to make and people avoid trying. Today I’m here to prove that making roti is very simple and only takes about 30 minutes. You can even cheat and use a food processor to prepare the dough 🙂

You’ll Need..

2 1/2 cups flour
1 tablespoon baking powder
dash of salt (optional)
1 1/2 cups water (see note below)

Note: This recipe is courtesy of my mom and she mentions that for some reason the flour we get in North America seems to need more water than the flour that’s available in the Caribbean when kneading. If you’re following the recipe and you’re based in the Caribbean, please take note to use a bit less water. I was also told that the cooked roti also remains much softer in the Caribbean than in North America.

In a fairly large bowl combine the flour and baking powder, then start adding the water as you knead the dough. Remember to dust your hand with some four to help prevent the dough from sticking to your fingers. The goal is to create a large smooth dough ball. I didn’t add any salt, but I’m sure some recipes will call for salt. That is entirely up to you. Keep dusting your hand with flour as you work the dough. If you’re using a food processor, simply add all the ingredients and combine. Tip add 3/4 the water to start and add more if necessary so you won’t end up with a soggy dough.

It may take about 5 minutes to knead the dough, after which cover the bowl and allow the dough to “soak” (rest) for about 15 minutes, as my mom would say.

The next step is to divide the dough ball into 3 smaller (but even) balls, as the big one would be too big for the roti we’re making. These would be perfect for the size of roti we have planned.

The traditional way to cook roti is by using a tawa (see pic below), but if you don’t have one, no worries. You can achieve the same result using a big non-stick frying pan. Heat the tawa or pan on medium to high heat. If this is the first time you’re making roti or working with dough, I’d recommend that you get the first roti ready first before heating the tawa. This way if you run into any problems rolling out the dough, the tawa will not over heat.

Dust a clean surface on your counter top (must be dry), get one of the smaller dough balls then flatten a bit and work the dough with your fingers (as I’m sure you’ve seen pizza makers do) . Continue dusting with four to avoid sticking and start rolling with a rolling pin. Flip over, dust with flour and roll again. We’re trying to get a well rounded (don’t worry about shape at this point.. you’ll perfect it soon enough) roti shape. The diameter will be between 10-12 inches and about 1/4 inch thick (or less)

Gently pick it up using both hands and place t to cook on the heated tawa or pan. Allow it to cook a couple minutes on each side, by flipping it as it cooks (you may need to use a spatula to help flip it as it will be hot). You’ll notice 3 things as it cooks.. it will increase in thickness, it will start getting a bit brown and it will start developing air pockets. This will lead you to the final step. Swelling the roti.

There are 2 ways to swell the roti which I’ll share with you below. The traditional way and the easy way 🙂

The traditional way I’ve seen my mom “swell” the roti, is by shifting the tawa away from the burner so half the tawa is directly over the flame, then in a circular motion move the roti over the direct flame. So half the roti will be on the tawa itself and half will be moved over the flame. You’ll notice that the roti will create a huge air pocket. This is what we mean when we say “swell” the roti. There’s a more traditional term used for this process, but I don’t recall what it is at the moment. If while using this method and you notice that only a part of the roti swells, press gently on the roti and the air pocket will move throughout the entire thing. Be very careful not to burst any holes, as steam will escape and you risk getting burned.

Note: If you do decide to use the traditional way to “swell” the roti do remember to use an oven mitt to prevent burning your hands and fingers.

The EASY and fool-proof way to swell the roti. After you’ve cooked it on both sides for a couple minutes and it starts to go brown… little air pockets or bubbles will start forming. Remove it off the tawa or frying pan and place it in your microwave (use a tea towel / paper towel or it will sweat on the direct surface), set the microwave on high and cook for about 30 seconds. You’ll be amazed at how fast and perfect it will swell.

Let’s go through the steps again..

Knead flour > allow to rest for 15 minutes > make into 3 smaller dough balls > flatten and cook on tawa for a couple minutes on each side > then swell > enjoy! I told you it was simple!

You’re probably wondering why the big deal about “swelling” the roti. This is so that it becomes lighter and makes a great pocket for stuffing. Using a sharp knife, cut the roti into 4 pieces as you would slice a pizza and stuff as you would a pita sandwich or enjoy slices with your favourite “talkarie”.

TIP: Wrap in a towel or paper towel to store after cooking. The idea is to keep it sealed from direct air or it will go hard and crusty. You can store in the fridge in a zipper bag (wrapped in paper towels) for a couple days and reheat in the microwave. I’ve never tried freezing this type of roti, though I’ve frozen other type with great success.