Learn how to make some Trinidadian style cou cou (coo coo). A thick and creamy dish typical made using fine cornmeal along with okra, pimiento peppers, coconut milk and other seasoning.
Does anyone remember the speech I gave about macaroni pie in my Baked Mac and Cheese post. If you don’t, here’s a quick recap. Americans say Baked Mac and Cheese and people from the Car…
vegan caribbean recipes, vegan jamaican recipes, vegan versions of caribbean dishes, vegetarian caribbean cuisine, vegan jamaican patties
Gabubu bread is a type of American bread often eaten for breakfast. Making gabubu bread at home can be a fun and rewarding project, and the results will taste much better than anything you can buy at a store. This recipe will show you how to make utterly delicious gabubu bread!
Most experts agree that cicadas are a rich source of protein with about the same amount per pound as red meat. Cicadas are also said to be full of vitamins and minerals, low in fat, and they have zero carbs. So why aren’t more people eating them? Maybe because the thought of eating a bug makes you dry-heave!? But if you think about it, shrimp and crawfish are pretty much cicadas without wings. In fact, crawfish, lobster, crabs, shrimp, and insects are all part of the same biological phylum of arthropods. Brave (or crazy folks) say cicadas are crispy and crunchy, with a nutty, almondlike, flavor. Iroquois indians have a long history of eating cicadas and considered them to be a delicacy. The best time to eat cicadas is just after the nymphs break open their skin and before the exoskeleton turns hard. They are best harvested in the cool of the morning when the insects are more sluggish. Experienced gatherers focus on the adult females, each of which can contain up to 600 nutritious eggs. Males tend to have hollow abdomens in order to help them make the cicada sound, and are better as a crunchy snack, like popcorn. Cicadas can be cooked in a large frying pan in a way similar to popcorn. The taste is similar to the "crispy edges of the egg white of a fried egg." A popular way to prepare cicadas is to saute them in butter with crushed garlic and basil. Before you start your cooking you need to remove all the hard parts: wings, legs and head. These parts don’t contain much of the meat either but may be very sharp, so its best to get rid of them. Cicadas can also be dry-roasted on a stick like a marshmallow over a fire. Other popular cicada recipes include Cicada Stir-Fry and Cicada Dumplings. Deep fried cicadas taste best when eaten with hot mustard or cocktail sauce. (Any sauce used for lobster should also work well to garnish cicadas.) Cicadas can also be roasted, which tends to give them a "nutty", or almondlike, flavor. Cicada Tacos: Ingredients: two tablespoons butter or peanut oil, one and a half pound of cicadas, one teaspoon of chili powder, one tomato, finely chopped, one onion, finely chopped, one and a half table spoon ground pepper, one and a half table spoon cumin, three table spoon taco seasoning mix, one handful cilantro, chopped, Taco shells, Sour cream, Shredded cheddar cheese, Shredded lettuce. Cooking instructions: 1. Heat the butter or oil in a frying pan and fry the cicadas for 10 minutes, or until cooked through. 2. Remove from pan and roughly chop into 1/4-inch cubes/ Place back in pan. 3. Add the chopped onions, chilies and tomato, season with salt, and fry for another 5 minutes on medium-low heat. 4. Sprinkle with ground pepper, cumin and oregano to taste. 5. Serve in taco shells and garnish with cilantro, sour cream, lettuce and cheddar cheese. Click here for another recipe from Food.com.
Channa is also known as chickpeas, garbanzo beans or ceci beans. Aloo on the other hand is what we Trinidadians refer to potato. Hence the term channa and aloo. In this dish, channa and aloo are simmered in a fragrant curry sauce flavored with aromatics including cumin and fresh herbs.
INGREDIENTS Flour - 4 Cups (Sifted)Yeast - 1 TspBaking Powder - 1/2 TspSaffron (Turmeric) Powder - 3/4 TspSalt - 1 1/2 TspChadon Beni - 12 LeavesGarlic - 4 ClovesHot Pepper - To TasteWater - 1 3/4 CupsOil - For Frying METHOD 1. Mix flour, yeast and baking powder in a bowl. 2. Add saffron and salt and mix well. 3. Set aside. 4. Finely chop or grind chadon beni, garlic and hot pepper then add to water. 5. Add liquid mixture to flour mixture, 1/3 at a time until a thick paste is formed. 6. Co
Mauritius prawn rougaille is one of my absolute favorite types of recipe. This is super easy to make and it is so delicious hitting all the notes that Mauritius cuisine is famous for. It is
A delicious casserole with cream of mushroom soup, tomatoes, rice, and onions with browned ground beef, covered with cheese in a baked one-dish meal.
Trinidad Barfi is a local and traditional Indian sweet. Trini Barfi is typically made around the time of Diwali, Eid, and prayer celebrations.For a twist, you can add pistachio, cashew, or berries to produce a variety of flavors.
Mafe (or Maafe) is an authentic African peanut stew made in a spicy, creamy peanut and tomato sauce. This is one mouthwatering and appetizing dish you would not be able to get enough of!
Check out this site for interesting facts about the Comanche tribe. Food, clothing, homes, weapons, chiefs and culture of the Comanche. Interesting facts about the Comanche nation of the Great Plains.
Here is the recipe for the Cherokee Blueberry Honey cake, it worked very well. The original recipe was with 'huckleberries' but those being thin on the ground in North-West London, I replaced them with blueberries. I was told by a guest that huckleberries* aren't actually very nice!
Cow heel (foot) soup is a popular and well-loved dish in the Caribbean. Yellow split peas, vegetables and dumplings make a hardy and filling soup.
Bring a taste of the Caribbean to your dinner table during weeknights with this heart warming vegan plantain curry, so easy to prepare and full of flavour!
How many different uses are there for the Buffalo? While most people immediately think meat, there are in fact quite a number of products t...
As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during 'peas season' (usually from Dec to mid-June), as it would make it's way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I'm stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you'd get fresh pigeon peas.
This tandoori chicken pizza is chunks of tender, tandoori marinated chicken and a few other simple toppings on a homemade pizza crust. This east meets west pizza is bursting with flavour.
An East Indian influenced street-food, made with 2 baras (fried flat bread), and topped with cooked channa and other delicious condiments.
The epitome of Guyanese cuisine, pepperpot is a beautiful, aromatic meat stew dish cooked using cassareep. Unmistakably Caribbean in flavour and smell, pepperpot is a symbolic national dish of Guyana.
