TRINIDAD STEW CHICKEN

Arroz Con Gandules (Puerto Rico)

Serves 8
1-1/3 green bell peppers, diced
2/3 onion, chopped
4 cloves garlic, minced
2/3 bunch cilantro, finely chopped
2 tablespoons olive oil
2/3 (15 ounce) can tomato sauce
2/3 (.25 ounce) package Spanish seasoning
2 cups uncooked brown rice
1-1/3 (15 ounce) cans pigeon peas, drained
4 cups boiling water

METHOD
1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

CURRIED CHICKEN (TRINIDAD STYLE)

PEPPERPOT (GUYANA)

Serves 24
2 lbs cow heel or oxtail cut in chunks
4 lbs beef, cut in chunks and seasoned with
2 tbsp green seasoning
1 lb pork, cut in chunks seasoned with
1 tbsp green seasoning
1 lb pickled pigtail, cut in chunks and scalded
2 cups vinegar
2 cups cassareep (a preservative made from cassava)
6 cloves
2 hot peppers
2 tsp cinnamon (1 " each)
hot water to cover meat ( approximately 8 cups)
1 tbsp salt

METHOD
1. Pressure cook cow heel until soft, drain well
2. In a large skillet or heavy pot add cow heel, beef, hot peppers and cinnamon
3. Add hot water to cover and salt to taste
4. Cook over medium to low heat for about 1 hour or more until meat are tender Serve with rice and green salad.

RICE AND PEAS (JAMAICA)

Serves 10
2 tsp minced garlic
1/2 cup finely chopped onion
2 tbsp vegetable oil
3 cups rice
2 cups partially cooked red kidney bean
1/2 tsp thyme
1/3 cup finely chopped chive
1 tsp salt
1/2 tsp chopped hot pepper to taste
6 cups coconut milk

METHOD
1. Saute garlic and onion in hot oil for a few seconds
2. Add rice and cook for 5 minutes, stirring occasionally until slightly brown
3. Add red kidney beans, thyme, chive, salt and pepper and cook for 2 minutes more
4. Stir in coconut milk and bring to the boil
5. Lower heat, cover and simmer for 35-40 minutes until rice is tender and liquid is absorbed. Add more liquid if needed
6. Adjust seasoning and serve

LOBSTER CAKES(ANGUILLA)

3 tbsp unsalted butter
3/4 cup all-purpose flour
2 cups milk
1 lb cooked lobster meat, coarsely chopped patted dry
1 1/2 cup red bell pepper, diced small and patted dry
1/4 cup scallions (white and green parts) thinly sliced
1/2 tsp cayenne pepper
3/4 tsp salt
1/2 freshly ground black pepper
1 1/2 cup fresh bread crumbs Equal amount of butter and olive oil, for sauteing

TOMATO TARTAR SAUCE

1 cup Hellmans mayonnaise
1 tbsp freshly squeezed lemon juice
1 tbsp tomato paste
2 tbsp minced onion
1 tbsp small capers, rinsed and drained
1/4 minced dill pickles, patted dry Salt and freshly ground pepper

METHOD
1. In a large deep-sided saucepan, heat the butter over low heat until it stops foaming
2. Add the flour gradually and cooked for 2 minutes, whisking continually
3. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps
4. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside
5. In a large bowl combine the lobster, pepper, scallions, cayenne, salt and black pepper
6. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature
7. Shape into 1 to 1 1/2" thick and flatten slightly
8. The lobster cake should be about 1/2" thick
9. Coat the cake with more bread crumbs. Heat a layer of butter in a saute pan over medium heat until hot, not smoking
10. Cook the lobster cakes until golden brown on both sides. Drain on paper towel and serve hot with tartar sauce

TOMATO TARTAR SAUCE
In a small bowl whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until well blended.

OIL DOWN (GRENADA)

Serves 8
8 oz salted meat
1 large breadfruit (3-3 1/2 lbs)
1/2 cup of celery
2 tsp thyme
1/2 cup chopped pimentos
1/2 cup chopped chive
4 cups coconut milk
1 whole hot pepper salt and pepper to taste

METHOD
1. Pour boiling water on salted meat, cover and leave for 10 minutes
2. Slice breadfruit in 1/2" slices, remove core and peel
3. In a saucepan put alternate layers of breadfruit and salt meat
4. Add celery, thyme, pimentos, chive, coconut milk and hot pepper
5. Cover tightly and bring to a boil
6. Reduce heat to medium low and simmer for about 45-50 minutes until breadfruit is cooked and tender. Add more coconut milk if necessary.
7. When cooked the liquid should be absorbed into to the breadfruit Remove pepper before serving and adjust salt.


One of our readers has sent in one of her favorite recipes to share with all yuh. Karabana mentions this recipe is perfect on di road for carnival. You can also catch Karaban on her blog dedicated to Caribana in Toronto.

Buljol (Trinidad)

8 ounces salt codfish
1 large onion, chopped fine
1 large tomato, chopped fine
1 seasoning pepper, seeds and stem removed, chopped fine
1 habanero pepper, seeds and stem removed, chopped fine
2 avocados, sliced
Freshly ground black pepper
3 tablespoons olive oil
shredded cabbage
(Sliced hard-boiled eggs for garnish)

Place the fish in a bowl and pour boiling water over it. Allow to sit for an hour, pour off the water, and repeat. Drain the fish, remove any skin or bones, and squeeze out all the water. Combine the fish with the onion, tomato, all peppers, avocado, & the olive oil and mix well. Place this mixture on cabbage and garnish with the eggs and avocado. Serve as a salad, or in bake.

Coconut Bake (Trinidad)

Serves 8
4 cups flour or 1 lb
3 tsp baking powder
1/2 tsp salt
4 tbsp or 2 oz margarine (cold)
1-1 1/2 cups coconut milk
1 tbsp sugar

METHOD
1. Sift flour with the baking powder, add salt and sugar
2. Rub in the fat until fine
3. Slowly add the coconut milk to make a smooth dough. Allow to rest for 30 minutes
4. Shape in a ball and roll out to 3/4"-1" thick round
5. Place on a greased baking sheet and bake in a hot oven for 20 minutes
6. Serve hot. Split in half and serve with butter and cheese.

ANGUILLA CHICKEN SAUSAGE

2 oz chicken breast
4 oz chicken breast (cleaned and flattened)
2 oz crayfish meat 1.5 oz chorizo sausage (ground)
1 oz ginger (julienne)
1 oz leeks (julienne)
2 tbsp heavy cream
2 garlic cloves
1 oz onion
1 tsp cilantro (chopped)
2 tsp sesame seed oil, salt and pepper

METHOD
1. In a medium sauce pot, saute vegetable and ginger with sesame seed oil for
2 minute, then add crayfish and chorizo
2. Season to taste with salt and pepper, retain and chill
3. In a food processor, mix 2 oz chicken breast with 2 tbsp heavy cream to a smooth paste
4. Then mix with crayfish mixture and add chopped cilantro and adjust seasoning
5. Season remaining 4 oz chicken breast with salt and pepper, spoon in some of the mixture and roll in plastic wrap
6. Steam and braised until golden brown. Do not over cook. Serve hot

BVI Meat Pate

serves 8
5 cups flour
1/4 cup vegetable shortening
2 tbsp baking powder
1/4 to 1/2 cup water

PATE FILLING
1/2 lb lean ground beef
1/2 small onion, chopped
1 small stick celery, chopped
1/4 tsp salt
2 tbsp green bell peppers,
chopped Dash oregano
Dash black pepper
1 tsp kitchen bouquet
2 tsp tomato paste
Dash parsley flakes
Dash garlic powder
1/4 small hot pepper,
chopped (to taste)

METHOD TO MAKE THE DOUGH
Place flour, shortening and baking powder into a large mixing bowl. Add enough water to make dough. Knead for 10-15 minutes. Let dough sit for 20 minutes.

METHOD TO MAKE GROUND MEAT FILLING
1. Cook beef in a large frying pan with onion, celery, bell pepper, black pepper, garlic powder, oregano, parsley flakes, salt, tomato paste, Kitchen Bouquet and hot pepper.
2. Continue cooking until ground beef is well cooked and vegetables are tender.
3. Stir often while cooking to blend ingredients well
4. Use a large strainer to remove excess fat from the meat mixture
5. Divide dough into two pieces. Roll flat and place 1 1/2 tbsp of ground beef mixture into center of flattened dough
6. Fold dough over filling using a fork to seal ends so that the filling is sealed securely inside like a turnover
7. Use dough cutter to cut excess dough around the pate to give an even shape
8. Deep fry in vegetable oil or shortening at 360 degrees until golden brown

Pelau