Benne balls: A delightful (and somewhat jawbreaking) confection made of sesame seeds.
Blue food (cf. provision): Dasheen is one of the hearty root vegetables (or ground provisions, as we say) popular in local cuisine. It has a bluish tinge, and is usually eaten boiled. Other common ground provisions include cassava, eddoes, sweet potato, yam and tania.
Buljol: Salted codfish shredded and seasoned with peppers, onions, tomatoes, and olive oil, often served in coconut bake.
Callaloo: Made from spinach-like dasheen leaves and okra; other ingredients may include coconut, crab and pigtail.
Chow: Almost every Trinibagonian can make 'chow'. Similar to salsa, the 'trini chow' can be made from mango / cucumber/ green plums / pineapple. It is basic and even children make it. The main item is peeled and cut into cubes or slices as desired or in the case of plums they are pierced, then a seasoning blend is added - salt, black pepper, hot pepper(scotch bonnet), garlic, chadon beni (culantro), lime or lemon juice can be added as well, all ingredients are mixed in a bowl, then left to soak in the seasonings/herbs for about 1 hour and then it's ready to be eaten.
Coconut Bake: A type of bread made with grated coconut, often eaten at breakfast with buljol or cheese.
Cou-cou.Coo Coo: A mixture of cornmeal, okra and butter, boiled and stirred till firm enough to be sliced (similar to polenta). Usually served with steamed fish and callaloo.
Crab n’ dumpling: A filling, savoury dish in which the crab is stewed with curry and coconut milk and served over flat flour dumplings.
Doubles: Curried channa (chickpeas) sandwiched between two baras (fried flour and split pea bread), usually eaten with a dollop of hot mango kucheela.
Macaroni Pie: A pasta dish of macaroni and cheese baked, sometimes veggies such as carrots, onions and herbs are added. Generally loaded with cheese.
Oildown: Breadfruit is the main ingredient here, combined with salted meat and boiled down in coconut milk. Called “rundown” in Jamaica.
Pacro Water: An aphrodisiac made by boiling a local crustacean. Definitely an acquired taste.
Pastelles: Meat-filled corn dumplings cooked in banana leaves. Vegetarian variations are filled with soya or lentil peas.
Pelau: Pigeon peas and rice cooked with meat, sometimes flavoured with coconut milk.
Phulouri: Small, deep-fried balls made from a mixture of ground split peas and flour, served with spicy chutney.
Pigeon peas (Gungo Peas): Pigeon peas and rice is a popular dish for Christmas and New Year, said to bring luck and prosperity.
Roti: A flour wrap, accompanied by curried meat (goat, chicken, lamb, beef, shrimp) or vegetables. Dhalpouri roti made with split peas, is a thin wrap; paratha roti (often called buss-up-shut) is served in fragments, used to scoop up the accompanying dishes; sada roti is slightly stiffer, usually served with choka – vegetables sautéed Indian style.
Shark and bake: Fried leavened bread (bake) filled with a well-seasoned shark fillet, dressed with a variety of spicy condiments, including pepper, garlic, and chadon beni (cilantro) sauces.
Snow Cone or Sno-cone: Shaved ice, syrups made from guava, pineapple or kola and, if you ask for it, delicious, sinful condensed milk. Not just for kids.
Souse: Pig trotters or Chicken feet, thoroughly cleaned, boiled and served cold with a salty sauce of lime, cucumber, pepper and onions.
Chadon Beni-(Shado Beni, shado benny, culantro, chadon beni, bandanya or Mexican cilantro): This is one of the most popular herbs added to almost every dish in T&T.
Trinidad and Tobago cuisine is indicative of the blends of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences
.
FRUITS (just a small selection of the local fruits available in T&T, of course main stream fruits like mangoes, passion fruit, paw paw/papaya, coconuts, oranges, grapefruits, bananas, watermelon are also grown in T&T)
Balata – The fruit is very sweet but there is very little 'flesh' and a seed that is big inside (shell outside).Barbadine (aka Giant Granadilla) - This fruit can be used (when ripe) to make a juice that is very similar to that of sour sop. This fruit unlike the sour sop grows on a vine that can be as long as 50 feet in length
Chenette (Quenepas) – a small fruit that requires a bit of work to open the skin to expose the fleshy, sweet meat on the inside.
Five Fingers (Star Fruit or Carambola) – It is good with salt and pepper! The fruit is also rich in antioxidants and vitamin C.
Pommecythre/June Plum and Golden Apple. – When they are ripe they are a delight and when pickled in salt water and pepper … exotic.
Sapodilla (Naseberry) – The outer color is brown and when ripe is so delicious.
Sorrel
Tamarind
Zaboca/Avacado
For recipes we recommend the following site: http://trinigourmet.com/
Some info Courtesy:
Local Cusine List- Click here
FRUITS - click here
0 comments:
Post a Comment