Pulling culinary inspiration from around the world, these Trinidadian recipes will light up your palette with big, bold flavors and home-cooked goodness.
- 4 corn cobs chopped into 1-inch rounds
- 1 large carrot, chopped
- 2 large potatoes, diced
- ¼ cup dried split peas
- 10 culantro leaves, minced
- 10 stalks chive, minced
- 1 stalk celery, minced
- 6 sprigs thyme, minced
- 1 medium onion, chopped
- 1 scotch bonnet pepper (optional)
- 4 cloves garlic, minced
- 2 large pimento seeds, minced
- ½ cup coconut milk
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- In a large pot on medium high heat, add oil and saute carrots, potatoes, onion, garlic, pimento, herbs and dried split peas for 3 to 5 minutes.
- Reduce heat to medium low, add enough water to cover sauteed vegetables and allow to cook until split peas are soft, about 30 minutes.
- Add the cooked mixture to a blender and blend until smooth. Return mixture to pot, add coconut milk and more water until the soup reaches your desired consistency.
- Add chopped corn into the pot and allow it to cook for 15 to 20 minutes on medium heat. Serve hot.
Channa (Curried Chickpeas)
- 4 cups canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 3 medium garlic cloves, minced
- 1 small serrano pepper, seeded and minced
- 3 teaspoons yellow curry powder
- ½ teaspoon powdered turmeric
- ½ teaspoon powdered cumin
- 1¼ cups vegetable broth
- ½ teaspoon salt
- 2 tablespoons chopped cilantro
- Heat olive oil in a large pot over medium-high heat. Toss in the onion and sauté until translucent, about 5 minutes.
- Add the garlic and serrano pepper and cook another 2 to 3 minutes, until fragrant.
- Add the curry powder, turmeric, and cumin to the pot and stir for about 30 seconds
- Pour in ¼ cup of broth to the pot and stir, then add the chickpeas, cover, turn heat to low and simmer for another 5 minutes.
- Uncover the pot, add the remaining cup of broth and the salt, and simmer uncovered for another 20 minutes.
- 6 Stir in the chopped cilantro. Serve hot in doubles or with a side of white rice.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small slice of scotch bonnet pepper
- 2 pimento seeds, crushed
- ½ onion, finely diced
- 1 bouillon cube
- ½ teaspoon salt
- ½ teaspoon geera
- 1 pound calabaza pumpkin or butternut squash, large diced
- ¼ cup water
- Bring a medium pot to medium heat. Pour in the oil, then saute garlic until translucent.
- Add the hot pepper and the rest of seasonings, bouillon cube and geera. Add the pumpkin and stir.
- Pour in the water, reduce heat to medium low, and leave to simmer for about 15 – 20 minutes.
- Add salt and allow to reduce to a semi thick consistency.
- Serve hot with ‘buss up shut’ or naan bread