Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.

Discover the authentic taste of Trinidad with our easy Trini Dumplings recipe! Perfect for soups and stews, these versatile dumplings are a must-try!

“Food is a central activity of mankind and one of the single most significant trademarks of a culture." - Mark Kurlansky When peop...

An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.

Trini Doubles is famous street food in Trinidad and Tabago. Curried Chickpeas and a Chutney are served with double bread called Bara.

Kurma (also known as Trini Kurma) is a sweet Trinidadian snack made of ginger-spiced fried dough and a sugary glaze. It was originally a staple of the Diwali Festival but has since become a popular snack in Trinidad and Tobago that's available at many shops.

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I visited Trinidad several times a few years ago and fell in love with the local food.  The thing I loved most was that it was always freshly made, to order, with the level of spice you wanted.  I remember the skeptical looks when I asked for lots of spice, but I have always loved…

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I may be biased about this Trini Pepper Sauce being the best in the Caribbean, but this pepper is indeed the tasty with an obvious burning sensation that is always welcoming. Trini Pepper sauce is a favorite and a must in cooking with my family. They can't do without it. My mother who has devoted so

BARRA INGREDIENTS Flour - 1 lb Sugar - 1/4 tspSalt - 1 tspYeast - 1 tspBaking powder - 1 tbspTurmeric powder - 1/2 tsp Water - 1 3/4 - 2 cupsOlive Oil - 1 tbspOil for frying METHOD: 1. Mix all dry ingredients. 2. Add water and knead until smooth. 3. Pour oil over the dough. 4. Tightly Cover with foil and let rest for 1 hour. 5. Grease a pan and your hands liberally. 6. Divide dough balls into 1 1/2 inch balls. 7. Heat oil to 350°F. 8. Spread barra as thinly as you can. 9. Fry on

Yield – Approx. 1 dozen pastellesCook Time – 2 hoursPrep Time – 1 hourIngredients:Beef Mixture Minced Beef – 10oz Capers – 1oz – (finely chopped) Green Olives – 1oz (finely chopped) Garlic – 2 tbsp (finely chopped) Thyme – 1 tbsp (finely chopped) Pimento – 1 tbsp (finely chopped) Chadon Beni – 2 tbsp (finely chopped) Chive – 2 tbsp (finely chopped) RaisinS – 1oz (roughly chopped) Salt to taste Thai Chilli Sauce – 2oz Vegetable Oil – 1oz (for sautéing)Chicken Mixture Minced Chicken

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*FC - Finely Chopped INGREDIENTS Beef - 1 lbOnion - 2 medium FCChive - 1 bundle FCScotch Bonnet Pepper - 1 tsp FCPimento - 2 FCGarlic - 3 FCChadon Beni - 3 bundles FCFine Thyme - 1 bundleKetchup - 1/2 cupWorcestershire Sauce - 4 DashCapers - 3 tbsp (optional)Raisins - 3 tbsp (optional)Olives - 10 (optional)Oil - To Taste (optional) Cornmeal (very fine) - 2 1/2 cupsSalt - 1 1/4 tspCayenne Pepper - 1 tspAll Purpose Seasoning - 1 tbspButter - 8 ozVegetable Oil - 1/4 cupWater - 3 cups (lukewarm) Che

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INGREDIENTS Flour - 1 lbCinnamon Powder - 1/2 TspGinger Powder - 1 TspCardamom Powder - 1 1/2 TspNutmeg - 1 DashShortening - 2 ozUnsalted Butter - 2 ozWater - 8 ozGranulated Sugar - 1 cupGinger - 1 Tsp (Grated) METHOD1. Sift flour, cinnamon, ginger powder, cardamom & nutmeg together.  2. Cut in shortening & butter. 3. Add water and mix until dough forms. 4. Divide into two balls. 5. Roll each ball out to 1/4" thickness. 6. Cut into 2 1/2" strips. 7. Fry strips until golden brown. 8. Set aside an

Exactly as the title says, this blog is JUST Trinidadian things. If you appreciate or want to learn more about Trini culture, doh go nowhey!

Yield: 6 Rotis INGREDIENTS For Filling: Split Peas - 2 cups Water - 10 cups Turmeric Powder (Saffron) - 2 tsp Salt - 1 1/2 tbsp Chadon Beni/Culantro - 12 leaves/ 1/4 cup Scotch Bonnet Pepper - 1 tbsp or to taste (seeds & core removed) Garlic - 3 tbsp (minced) Coconut Oil/Ghee - 3 tbsp Roasted Geera/Cumin Powder - 1 tbsp For Dough: All Purpose Flour - 4 cups Baking Powder - 1 tbsp Brown Sugar - 1 1/2 tsp Salt - 2 tsp Warm Water - 1 1/2 cups Melted Ghee - 1 tsp + 1/2 cup METHOD 1.