1 chicken, cut into pieces
1/2 cup gree sauce
2 onions, roughly chopped
3 tablespoons curry poweder
1 tablespoon garam masala
1/4 cup oil
3 cloves garlic, roughly chopped
1teaspoon fenugreek seeds
1/2 scotch bonnet, finely chopped
1/4 cup demerera sugar
1 bay leaf
Salt and pepper
Toss chicken with green seasoning and one onion. Marinate overnight.
Sprinkle curry powder and garam masala on chicken and mix well.
Heat oil and saute remaining onion, garlic, fenugreek, and hot pepper until golden.
Add sugar and cook over medium high heat, turning mixture with a wooden spoon.when mixture is bubbling nd dark brown, add chicken with marinade and stir until the pieces are coated,
Lower hear and simmer uncovered, 20-30 minutes. Add 2 cups hot water, then cook another 30 minutes until chicken is tnder and sauce is thick.
Skim off fat and serve over rice.
4 green onions
1/4 cup parsley
3 cloves garlic
1/4-1/2 scotch bonnet or to taste
1/2 lime, juiced
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 cup boiling water
Salt and pepper
In a food processor, combine onions, parsley, garlic, and hot pepper. Pulse to finely chop.
Stir in lime, vinegar, and oil. Pour boiling water over, then ket stand to cool completely.seaon to taste.
Store in refrigerator. Serve at room temperature with grilled meat or fish.
1/4 cup whole cumin seeds
2 tablespoons whole curiander seeds
2 tablespoons whole coriander seeds
2 tablespoons whole mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon cloves
2 tablespoons cinnamon
2 tablespoons dried ginger
1/3 cup tumeric
1 tablespoon whole black peppercorns
1-2 whole dried hot peppers
Toast the cumin, coriander, mustard, fenugreek, and cloves until mustard begins to pop.
Grind all ingredients to a powder.
1/2 cup dark rum
1 cup passionfruit nectar
2 tablespoons fresh lime
2 dashes angostura bitters
Pineapple slices for garnish
Combine rum, nectar, and bitters. Fill 2 tall glasses with ice. Pour over and garnish with pineapple.
2 tablespoons vegetable oil
2 tablespoons demerara or brown sugar
1 and a half pounds boneless pork, cut into cubes
1 teaspoon Kosher or sea salt
4 teaspoons ground roasted cumin, aka geera
2 cups hot water
Hot pepper sauce, to taste
Heat the oil in a large pot. Add the sugar. Cook, stirring frequently (more like constantly), until it is bubbling and dark brown and you can smell the caramel, about 3 to 4 minutes.
Carefully add the meat, sprinkle with salt and geera, and stir until the meat is coated in the caramelized sugar. Cook, uncovered, until the meat has released its juices and is very brown, stirring frequently – about 15-20 minutes.
Add the two cups of hot water, pouring it into the side of the pot, NOT on top of the pork. Once the water is sizzling, stir and continue cooking for about 1 hour, until the pork is tender and the sauce has cooked down. The finished dish should be fairly dry, not a stew. The sauce should be very dark brown and coat the meat.
Stir in hot pepper sauce and additional geera and salt to taste; there should be sufficient geera to give the dish a slight grittiness. Continue to cook for a few minutes to blend the flavors.
3 cups flour
3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup butter or margarine
1 cup freshly grated coconut
1 1/4 cups milk
1 teasoon coconut or almond extract
Heat oven to 400.
Combine dry ingredients in large bowl. Cut in butter until mixture resembles course crumbs. Mix in coconut.
Combine milk and extract. Stir in dry ingredients to make a stiff dough.
Drop in heaps on greased cookie sheetsand bake 18-22 minutes until golden and crisp.
1/2 white rum
1 cup guava nectar
1/2 cup passionfruit nectar
Pinch of freshly grated nutmeg
Pinch of cinnamon
2 lime wedges
Combine rum and fruit juices. Fill two tall glasses with ice and pour in punch. Garnish with spices and lime.
3 to 4 unripe (green) plantains
Oil for shallow frying
Peel plantains and slice crosswise about 1-inch thick.
Heat 1/4 inch of oil in heavy shillet on medium heat. Fry plantain slices until lightly browned on flat sides. Drain on towels. Reserve oil.
Cool plantain slices for a few minutes then place in cold, salted water for 5 minutes.
Drain plantain slices between sheets of waxed paper or platic wrap. Pound to flatten. They should be about half an inch thick and doubled in diameter.
Reheat oil and fry slices again on both sides until golden brown. Drain and salt.
4 scallions (aka green onions, also called “chives” in Trinidad)
1 bunch thyme (remove very thick stems)
1 bunch cilantro
1 bunch culantro ( aka bandhania or shado beni)
1 bunch parsley
12 cloves garlic, peeled (I increase this amount when using “optional” ingredients below)
1 large onion, peeled and chopped
1 stalk celery
6 pimento peppers, stemmed
½ red sweet pepper, seeded
½ green sweet pepper, seeded
Habanero, congo, scotch bonnet, cherry pepper or other hot pepper, to taste
Wash, drain and roughly chop herbs, onion, sweet pepper, onion and any other ingredients you are using. Place in a food processor with just enough water to blend.