- Corn Chowder
- Cucumber Salad
- Plantains
- Pelau
- Callaloo
- Trini-tea
Callaloo 6 to 8 servings
●
½ lb spinach
●
½ lb swiss chard
●
6 cups vegetable stock
●
1 onion, finely chopped
●
1 clove garlic, chopped
●
3 scallions, chopped
●
2 tbsp fresh chives
●
¼ tsp fresh thyme
●
½ cup coconut milk
●
1 (10 ounce) frozen okra
●
2 tbsp Matouk’s (hot sauce/ salsa picante) pepper sauce
●
salt & pepper to taste
Place the greens in a soup pot
with stock, onion, garlic, scallions, chives, and thyme. Cover and simmer over medium heat for about
20 mins. Add coconut milk, okra, and
pepper sauce. Simmer of medium heat for
another 10 mins. Salt & Pepper to
taste. Remove from heat and transfer all
contents to a blender. Blend on low for
about 20-30 secs. Serve.
Corn Chowder 6 to 8 servings
●
8 fresh ears of corn
●
1 small onion
●
5 chives, minced
●
2 garlic cloves, minced
●
1 stalk of celery, minced
●
2 small green bell peppers, chopped
●
1 tbsp fresh cilantro, chopped
●
2 cups lentils
●
6 cups vegetable stock
●
3 roma tomatoes
●
2 tbsp Matouk’s (hot sauce/ salsa picante) pepper sauce
●
salt & pepper to taste
Remove the kernels from two of
the ears of corn and place in a blender with ¼ cup of water. Puree until most of the corn is processed
into a creamy paste. Set aside. Place the onion, garlic, celery,
chives, cilantro, and bell pepper. Cook
for 1 to 2 minutes over medium heat, stirring occasionally, until the onions
become translucent. Rinse the lentils and add to the
pot with the stock and tomatoes. Cut the
remaining ears of corn into 1-inch pieces and add to the pot. Simmer for 15 minutes, then add corn puree
and pepper sauce. Simmer for 30 minutes
more or until corn kernels are soft and the lentils have disintegrated.
Plantains
●
4 large really ripe plantains
●
1 tbsp brown sugar
●
canola oil
●
½ cup confectioners’ sugar
Peel the plantains and cut
crosswise into 1-inch sections. slice
each section lengthwise into 3 pieces. Heat the oil in a deep frying pan
until hot. Add the plantains and brown
sugar and fry until plantains are golden brown on one side, about 1 to 2
minutes. (Do not overcrowd the pan or
allow the plantains to scorch). Remove
from the pan and drain on a plate lined with paper towels. Dust the plantains with confectioners’ sugar
and serve hot.
Cucumber Salad
●
1 lb cucumbers, sliced
●
1 onion
●
1 cup vinegar
●
¼ cup water
●
¼ tsp dill
●
salt
In a saucepan, vinegar, water,
dill and salt. Bring to a boil over medium heat. Remove from the heat. Place
cucumbers in a large bowl. Pour vinegar mixture over and toss to coat. Cover
and refrigerate overnight.
Pelau
●
1 (12 ounce) can black-eyed peas or 1 cups dry
●
2 cups long-grain rice, slightly undercooked
●
3 tbsp canola oil
● 1
small onion, chopped
●
1 clove garlic, minced
●
1 cup coconut milk
●
2 cups water
●
1 bay leaf
●
2 tsps curry powder
●
½ cup chopped parsley
● ¼
tsp fresh thyme
● 2
carrots, peeled and chopped
●
5 scallions, chopped
● 2
tbsp Matouk’s (hot sauce/ salsa picante) pepper sauce
● ½
cup ketchup
If using dried peas, soak them overnight in 3 cups of
water. Drain. Bring 3 fresh cups of water to a boil in a
saucepan and add peas. Simmer for 15
mins, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold
water, drain again, and set aside.
Place the onion and garlic.
Cook for 1 to 2 minutes over medium heat, stirring occasionally, until
the onions become translucent. Stir in
water, the coconut milk, bay leaf, curry power, parsley, thyme, carrots, and
scallions. Cover and simmer over
medium-low heat for 10 minutes.
Stir the rice, peas, pepper sauce, ketchup. Cover and cook for 20 minutes, or until the
peas and vegetables are tender (add ½ cup more water if needed). Remove the lid and fluff the rice. The rice
should be moist but not sticky.
We hope you enjoyed this food trip to Trinidad & Tobago! Please join us for our next journey, where myself and Jennifer will be preparing food from Greece!
