The Nomadic Gourmet | I came, I saw, and I cooked it

Rajma

noreply@blogger.com (The Nomadic Gourmet) — Tue, 27 Oct 2009 15:00:00 +0000

My husband is from South India. Tamil Nadu to be exact, and of late I've been trying my hand at South Indian cuisine. My mother-in-law has been encouraging- well, technically forcing- me to do so. I have no problem with it, and in fact I find it exhilarating to try new foods. Especially since it's also like exploring my heritage, as I'm of Indian descent.

Often when I speak to Ammi on the phone, she tells me of a new dish that she wants me to learn, and tells me how to cook it. She never gives me any measurements, but so far everything I've tried has come out well. The only exception is what she calls Anda ki curry, which is one of the many egg curries. The sauce for the version she wants me to learn is rather complex; consisting of tamarind, tomato, and yogurt. Getting those flavors to meld well has been quite a challenge for me. But, it's still a lot fun exploring new flavors.

Although it is a bit annoying when she constantly calls on the phone and asks me if I've cooked certain dishes that she's told me about. Usually, it's not a big deal, but sometimes it's a bit awkward. Particularly in the case of a dish called Khatta Salan. I'm not too eager to try it, and she's been really persistent about it. She has asked me several times if I've cooked it, and the last time she asked it went like this:

Ammi: 'Did you cook the Khatta Salan yet?'

Me: 'No, not yet Ammi ('mommy' in Urdu)'

Awkward silence.

Ammi: 'Why not?'

Me: 'We haven't bought mutton lately...'

Ammi: 'No, no, Beta ('my child' in Urdu), you can make the Khatta Salan with eggs or chicken also'.

Awkward Silence.

Ammi: So make the Khatta Salan theek hai ('okay' in Urdu) Beta?'

Me: 'Theek hai, Ammi.'

Today I cooked Rajma; which tastes similar to Chili, but a lot better and without the meat. I used canned kidney beans, but you can use fresh if you like- just soak them in water first.

1 tbsp oil

1 tsp cumin, whole

1 tbsp ginger-garlic paste

2 medium tomatoes, chopped

1 large onion, chopped

2 tbsp coriander, ground

1 tsp turmeric, ground

1 tbsp chilli powder

1/4 tsp black pepper, ground

2 cups kidney beans, pre-soaked

3 cups water

1 tsp salt

In a large pan, heat oil to medium-high.
Add cumin seeds, and allow to fry until some of them darken; about 20-30 seconds.
Add garlic-ginger paste and stir-fry until golden brown.
Add onion and stir-fry until golden brown.
Add tomatoes, black pepper, chilli powder, turmeric, and coriander.
Stir-fry until a sauce is formed; about five minutes, adding a little water when the pot gets a bit dry.
Add kidney beans and stir slowly for two minutes.
Add water and salt and bring to a boil.
Allow to boil for ten minutes, then reduce temperature to medium and simmer for fifteen minutes, or until sauce is thickened.

Serve with rice.

Spiced Date Struesel Cake

noreply@blogger.com (The Nomadic Gourmet) — Wed, 14 Oct 2009 21:21:00 +0000

After moving to Saudi Arabia, certain foods that I love, especially baked goods, have become mere memories. Bear claws, cheesecake, donuts, bagels, pies- I have yet to see any of these delectables in shops here. But recently it dawned on me- just because I can't buy them, doesn't mean I can't still enjoy them. I don't have an oven in my kitchen for nothing...

I just recently bought a nice new set of cake pans. I left my old pans at my parents' house. Upon bringing them home I couldn't stop pondering the possibilities. Spice cake, marble cake, carrot cake...so many cakes, so little time! It took me about 3 days to finally decide what to bake first. As silly as it sounds; I was overwhelmed with possibilities and my insatiable appetite for sweets. I decided to make a struesel cake with some kind of fruit. After much deliberation I chose to go with dates; the most easily available fruit in this country. I also used spices, as I do in all my desserts. This cake blends some of my favorite ingredients; spices, fruit, and my new found love- rose water. I only tasted rose water about 6 weeks ago, and already I'm hooked. I use it in place of essence and I assume it can also be used in place of rum in desserts. In the Caribbean, we have too many desserts that include rum as an ingredient; bread pudding, a variety of cakes- especially black cake, and let's not forget the ever popular rum and raisin ice cream!

I was a bit afraid that this cake would come out miserably. Dates are already so sweet. How will I know how much sugar to put into the cake? Also, will struesel taste good with dates and spices? But, surprisingly enough, the cake came out wonderfully. Very moist, and the taste is great. I'm glad I gave it a try. My only regret is the amount of struesel I used. I think next time I'll use 2-3 times more struesel. Don't get me wrong- the amount I used was sufficient for most people- but what can I say? I'm a struesel girl.

Makes one 8-inch round cake

Batter

1 1/2 cup chopped dates

1 1/2 cup water

2 1/2 cup flour

1 tbsp baking powder

1 tsp black pepper, ground

1 tsp cinnamon

1/2 tsp nutmeg

1 cup sugar

3/4 cup butter

2 eggs

1 tbsp rose water

Struesel

1/4 cup sugar

1/3 cup flour

1/4 cup butter

1 tsp cinnamon

In a pot on medium heat setting, combine dates and water. Allow to cook until mixture resembles a thick puree. When done, remove from heat and allow to cool.
In a large bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and black pepper.
In a separate bowl, cream butter and sugar.
Add eggs and rose essence. Beat until fluffy.
Pour mixture into the bowl of dry ingredients slowly, alternating with the milk, while mixing.
Add the date mixture and mix slowly until well combined.
In another bowl, combine struesel ingredients using fingertips to create a crumb-like texture.
In a greased and floured cake pan, pour batter. Sprinkle struesel on top of batter.
Bake on 325F for 50-60 minutes, or until done.

NB-To check if a cake is done; place a toothpick or fork into the center of the cake. If it comes out clean, the cake is ready. Or, you can lightly press the cake's center with your fingers. If it springs back up; it's ready.

I'm Back

noreply@blogger.com (The Nomadic Gourmet) — Fri, 09 Oct 2009 07:05:00 +0000

Well, its been a long time since I've posted. A lot has happened to me in the past few months, so I was unable to post. I got married in India, and vacationed there for about 6 weeks, and then moved to Saudi Arabia, where I now reside with my husband.

I haven't posted because I've been so preoccupied with moving, buying furniture and appliances, etc. But I'd have to say the main thing that kept me from posting were: we had internet connection issues quite often and I got pregnant. Morning sickness was a nightmare, but alhumdulillah I'm way past that stage now, and we switched to a new IP.

Anyway, I'm back. Here are some of the pictures that I took in India.

Life is Like a Box of Chocolates

noreply@blogger.com (The Nomadic Gourmet) — Tue, 17 Feb 2009 19:00:00 +0000

Every year, from as far back as I can remember, my dad has always bought a box of choco- lates for my sisters, and our mom and I on Valentine's Day. I no longer celebrate Valen- tine's Day, but since I still live with my parents; I received a box of chocolates this year.

As per my dad's custom, he bought boxes of assorted chocolates. So, as usual, my sisters and I would squash and break open each chocolate to see its filling. It made me remember the very popular line from the movie 'Forest Gump'; 'My momma always said, "Life was like a box of chocolates. You never know what you're gonna get." And its so true. Sometimes God (or, Allah as I call him) blesses you with things beyond your wildest dreams, and sometimes He allows bad things to happen to you. But, overall, Allah is exalted in might, the wise*.

The celebrations vary depending on which part of the world you're in. In Texas, a lot of people buy Valentine goodies for friends as well as their significant other. In New York, its more common for people to only buy goodies for their significant other. In Grenada, however, heart shaped decorations and treats are not so common. But what is common is something basically unheard of in the USA; people go around hugging their friends and acquaintances. My first Valentine's Day in Grenada had me a bit confused... Everyone was hugging me! I couldn't figure out why, but then my best friend and cousin, Shena told me that's the custom.

Even though I was a bit hesitant this year for religious reasons, I did open my box of chocolates. I read the ingredients, and saw that some of the chocolates contained gelatin. There was no 'K'; indicating kosher, or 'M' for halal, so I just ate the caramel filled ones and discarded the rest.

It's kind of odd having everyone around you celebrate a holiday that you don't, but my living and my dying are for Allah alone, the Lord of the worlds**. Even the food blog scene was buzzing with Valentine's Day posts and recipes for chocolate bon-bons and heart shaped treats.

I worked the day before Valentines Day, and everyone (co-workers, boss, and clients) was so cheerful and greeted each other with 'Happy Valentine's Day'. Whenever someone told me that, I would simply pretend I didn't hear, or respond with; 'good afternoon', or 'have a nice day', etc. - whichever was appropriate. One of my co-workers, Christina, told me she has been disappointed on several Valentine's Days over and has lost all love for the holiday. In fact, she says she is 'anti-valentine's day'. So, at least I wasn't alone in not celebrating.

* Qur'an 59:24
**Qur'an 6:162

© NomadicGourmet.com

Mock Tuna Salad

noreply@blogger.com (The Nomadic Gourmet) — Sun, 08 Feb 2009 17:08:00 +0000

My maternal grandmother is a Seventh-day Adventist, and a lot of them observe a vegan diet. My grandma tries, and is a vegan about 99% of the time (she cheats and eats curry goat for Christmas). The vegan Adventists- especially those in the USA, are very ingenuous when it comes to mock meats. In fact, a lot of mock meat companies are owned by them.

About a year ago, my grandma told my mom that if you mash channa (that's what we call garbanzo beans/chick peas in my family), you can eat it like tuna. Then one day I noticed a bowl of what I thought was tuna in the refrigerator. My mom asked if I had tried it, and my answer was 'no'. She then told me what it was and asked me to try it. Since then, its become one of my favorite quick and easy meals.

If you're like me and you have a bad wrist; mashing the channa can be a daunting task, but in some ways its worth the discomfort. I like to remind myself that the channa is rich in protein and will help keep my hair beautiful. The mayonnaise that I used this time was one with added in Omega - so more hair-based motivation! Once mashed, you can dress it up the way you like your tuna. I added celery, tomato, and mayonnaise this time. Usually, I add paprika or ground black pepper and mayonnaise; only.

I've found through my most recent experience, that it tastes a lot like fish (maybe even too much) when it has celery in it. This could be due to the sheer fact that the outer texture of celery is somewhat scale-like. This was bad for me, as I suffer from Ichthyophobia or fish phobia. Yes--- I'm afraid of fish. Don't laugh! I will never add celery again, inshallah (God willing), as it's way to fishy for me- I had a hard time eating my 'tuna' this time, and it's all because of it. But, if you like fish, by all means; add the celery.

I used canned channa which was soaked in brine. If you chose to use fresh channa; mix some salt in with the mayonnaise, to taste. The following recipe is really just a guideline. You can add as much of whatever ingredient as you like. There's no right or wrong way to dress your 'tuna' salad.

1 can channa/chick peas/garbanzo beans, drained
1 heaped tbsp celery, chopped
2 tbsp mayonnaise
1/2 cup tomato, chopped

Place chick peas in a bowl, and mash with a fork, until desired texture is developed.
Add remaining ingredients.
Combine well.

Serve with crackers, bread.

Serves 4

Hummus

noreply@blogger.com (The Nomadic Gourmet) — Sun, 18 Jan 2009 20:20:00 +0000

Well, today I made hummus, and usually I just eat it...but as per custom, I styled it for this picture. Well, at least I tried. I'm not too good at hummus styling. It's like an art form; in my opinion...and it's not as easy as it seems. First of all, the hummus is rather soft and a bit too light to mold. Secondly, you need a garnish. Spices, herbs, whole chickpeas, even nuts can be used. There are so many options and so many types of styles you can create. I chose to do a more simple style with a pool of oil and minimal garnishing. Basically what I did was; shape the hummus in a somewhat stylish manner, making sure to leave a dent, filled it with olive oil, then garnished it with paprika and dried parsley. In a few months, inshallah, I will get an experienced 'hummus styler' to make some designs and I'll make a video and post it. I'll call it 'Hummus Styling 101'.

2 cups chick peas/garbanzo beans/channa
1 tbsp lime juice
1 tsp tahini paste
3 tbsp water
1 tsp garlic, minced

1 tsp salt

1 tsp parsley
3 tbsp olive oil

In a food processor, puree chick peas, tahini, water and lime juice.
Place into a bowl, and add the salt and about half of the parsley.
Mix thoroughly.
At this point, you may style the hummus as desired. The remaining parsley may be used for garnishing. You can make a dent and fill it with as much oil as you'd like. I used about 4 tbsp (in addition to the 3 tbsp I already mixed in prior to styling).

Serves 6-8

Serve with bread; preferably Khubz (known as Pita in the west).

San Antonio

noreply@blogger.com (The Nomadic Gourmet) — Thu, 08 Jan 2009 21:52:00 +0000

Currently, I'm in San Antonio, Texas, USA. I don't like it much, but I do like the downtown. They have this man-made river that goes throughout, called the River Walk. It's very beautiful. There is a mall; the River Center Mall which has lots of glass to see the beautiful 'river'. Although not necessary, as the mall itself is very lovely. Here are some pictures that I took about 6 months ago.

Mamoul

noreply@blogger.com (The Nomadic Gourmet) — Mon, 05 Jan 2009 22:00:00 +0000

Today and tomorrow I'm fasting for Ashura; a holiday that commemorates when Moses fasted to express gratitude to God for liberating the Israelites from Egyptian bondage. For my iftar (the food that breaks the fast) I will be having mamoul and a glass of water. After that, I'll be having a meal... I'm not too sure what that will be though.....hmmm...

From what I know, there are two types of Mamoul. One type with a white exterior, and the other with a brown exterior. These are the former.

Filling
1 1/4 cup dates, pitted and chopped
1/2 tsp Cinnamon, ground
1/2 tsp vanilla essence
1/3 cup water
1/3 cup sugar

Dough
2 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup milk
1 tbsp rose water

Preheat oven to 325°F/160°C.
In a large bowl, combine all ingredients for the dough and knead until a firm but soft dough is formed. (The dough will seem dry and crumbly at first but just keep kneading; it will meld together. You can add an extra tbsp of milk to the dough if desired.)
When the dough is ready, divide into balls approximately 1 inch in diameter; about 26-28. Set aside.
Combine all filling ingredients in a pot and heat on medium setting for about 3 minutes, or until the dates are soft. Remove from heat and place into a bowl.
Working with one ball of dough at a time, flatten into a 2-inch circle. Holding the dough on the palm of one hand, place about 1 tsp of the filling in the center. Fold and pinch edges of dough up and over the filling to seal.
Place mamouls on a baking sheet, about 1 inch apart. Slightly flatten with fingers, and make indents with a fork.
Place in oven and bake for 20 minutes. Do not allow mamouls to take color, as it will cause them to become hard.

Makes 26-28

© NomadicGourmet.com

Grenada?

noreply@blogger.com (The Nomadic Gourmet) — Mon, 05 Jan 2009 01:54:00 +0000

Grenada- the Island of Spice...This post is my response to the lack of knowledge about the beautiful tri-island nation. Yes- tri-island! (Grenada, Carriacou, and Petite Martinique)

People often ask me, 'what is Grenada?'. Not where is, it but what is it! :) My usual response is something to the effect of, 'its an island in the Caribbean', or 'its near Jamaica and Trinidad'. It seems like everyone has knowledge of those two nations- especially Jamaica. But few have even so much as heard of Grenada.

Well, I am very proud of my little-known nation and I am happy to call myself a daughter of the Spice isle, although I must say I'm not too thrilled about how this came to be, as I'm not a native of Grenada. The natives pretty much died out some centuries ago. I, like most Grenadians, am a descendant of slaves from West Africa, and indentured servants from Northern India. (Most Grenadians are of either African or Indian descent, with the latter being the minority. Some families are mixed like mine).

Some little known facts about Grenada:

More spices grow per square mile in Grenada than in the rest of the world.

Grenada supplies 1/3 of the world's nutmeg.

It has one of the largest stadiums in the world.

Grenada's Caranage is considered to be amongst the most beautiful ports in the entire world.

Grenada was invaded by the USA in 1983.

Grenada is home to the Mona Monkey.

Malcolm X (El Hajj Malik El Shabazz) is of Grenadian descent.

There's a lot to say about Grenada, this is just a brief introduction... :)

Content © Kimberly Joseph 2009
Photos courtesy http://www.grenadaexplorer.com/

FAQ

noreply@blogger.com (The Nomadic Gourmet) — Thu, 01 Jan 2009 04:36:00 +0000

I often get asked these questions...

1. I've never heard of Grenada. Where is it?

Grenada is a Caribbean nation located between Trinidad & Tobago, and St. Vincent & the Grenadines.

2. What inspired you to create a food blog?

Well, I love food and culture, and I felt like there was a serious lack of ethnic food blogs--especially on Caribbean food--and Grenadian in particular; so I decided to create my own.

3. Did you create those recipes?

Yes, I did. They are all mine. :)

4. What part of Grenada are you from?

Well, actually I my parents moved to New York City about 2 years before my birth, so I was born in the USA. My dad's family is from Sab/Bamboo/Mirabeau and my mom's family is from Mt. Rose and Tivoli. When I was 14, we moved to Grenada, so I did get to live there for a few years. We lived in Hope City, St. Andrew's. So, in actuality I'm a Grenadian-American, but I consider myself to be a Grenadian.

5. Who taught you how to cook?

I learned to cook from my mother, grandmother, and from stories of how my great-grandmothers, great-grand aunts, etc cooked. Well, I don't consider myself to be an amazing cook, not even by a long shot, but I do believe I am very knowledgeable about food, and I seek to continue learning all that I can about the fine art of cooking. I have a serious passion for food. This has been so for many years now. Whenever I go to a library or bookstore; I head straight for the cookbook section. No hesitation. My knowledge for anything related to food is insatiable. For me, food is an integral part, and perhaps the most defining mark of any culture; the ingredients used, the method of preparation- it all tells so much about the culture and history of it's respective people. I'm far more interested in learning about food then I am in tasting it.

6. What happened to 'Spice isle Food for Thought'?

Well, I never really liked that name, and I decided that doing this blog would be much more fun for me, and more my style. Also, my interest in food is not limited to Grenadian cuisine, and I've travelled quite a bit. I've also lived in different countries, making me something like a nomad. So, I'm a nomadic gourmet. Also, with this blog I can post pictures of my travels without it seeming irrelavant. :)

© Kimberly Joseph 2009

Macaroni Pie

noreply@blogger.com (The Nomadic Gourmet) — Tue, 23 Sep 2008 16:00:00 +0000

Macaroni Pie is a very common casserole made in Caribbean homes. This is a typical version. It can be made elaborate by adding pieces of meat, carrot, or tomato to the mixture before baking.

2 cups cheese, grated
16 oz macaroni (elbow or ziti)
1/2 cup ketchup
3 cups milk
1 egg, beaten
1/4 tsp. black pepper, ground
1 tsp salt

Preheat oven to 350° F/180° C.
On medium high heat, boil macaroni in salted water for 10 minutes, or until tender. Drain.
In a large bowl, combine ketchup, milk, black pepper, and egg; mix well.
Add macaroni; mix well.
Pour into a greased baking dish.
Bake for 25-30 minutes, or until slightly brown.

Serve as a side dish.

Serves 6-8

© 2008 NomadicGourmet.com

Cornmeal Porridge

noreply@blogger.com (The Nomadic Gourmet) — Fri, 08 Aug 2008 23:08:00 +0000

This delightful and healthy porridge can be served as a breakfast, or a sweet anytime-snack.

3/4 cup Cornmeal, finely or coarsely ground

3 1/2 cups milk

1 bay leaf, dried

1 cinnamon stick

1/4 tsp nutmeg, grated

1/4 cup sugar

In a deep pan heat milk, cornmeal, bay leaf, nutmeg, and cinnamon on medium setting. Allow to boil while constantly stirring.
When the desired texture is developed, reduce heat to a low setting, and add the sugar. If necessary, add more sugar.

Continue to simmer on low for 15 minutes.

*Do not eat bay leaf or cinnamon stick*

Serves 4-6

Emancipation Day (Grenada)

noreply@blogger.com (The Nomadic Gourmet) — Fri, 01 Aug 2008 22:11:00 +0000

Emancipation Day is the commemoration of the end of slavery in the British empire, which was brought about by the Slavery Abolition Act 1833. This was the act of the Parliament of the United Kingdom, which abolished slavery in most of the British empire, including Grenada. Oddly enough, slavery wasn't officially abolished until August 1, 1834. Emancipation day is celebrated in Grenada, and several other countries sometime during the first week of August. In Grenada, the celebrators usually dress in traditional West African attire and special dances accompanied by drumming are performed.

The African influence on Grenadian cuisine is unmistakable. One of the most widely eaten snacks available is Fish Cake. It is sold just about everywhere - including neighborhood convenience stores.

Dal Pithee

noreply@blogger.com (The Nomadic Gourmet) — Sun, 15 Jun 2008 16:01:00 +0000

This version of dal is particularly popular on my mother's side of the family. Dal is Hindi for legumes, and stews made from dals are also known as dal. There are several versions of dal made in Grenada and the Caribbean. There is, of course, the plain Dal, there is Callaloo Dal; made with taro leaves, commonly referred to as callaloo or dasheen leaves, Ochro/Okra Dal; made with ochro/okra, Pigeon peas Dal; made with pigeon peas instead of split peas, and many other varieties. The texture is really a matter of individual preference. Some people like their dals with a thin or watery consistency, some like them thick, with the split peas completely dissolved or mashed, and some like the peas to be intact. It is, however, more commonly made with a medium consistency and with the peas somewhat intact. I prefer mine that way.

Dal:
1 cup split peas
1 tsp. turmeric, ground (haldi, Caribbean Saffron)
1/2 tsp. cumin, ground (geera)
1/2 tsp. cumin, whole (cumin seeds, geera seeds)
2 cloves garlic
1 small onion, finely chopped
1 tsp. salt
1 tbsp. oil
3 cups water

Dumplings:
1 cup flour
1/2 tsp. salt
1/4 cup water

For dumplings: In a bowl, combine flour and salt. Mix thoroughly. Add water slowly, while forming a soft but firm dough. Add more water if necessary. Divide dumplings into equal pieces and shape into balls or spheres. Set aside.
For dal: On medium heat, place split peas, water, turmeric, ground cumin, and onion in a large pot and allow to boil.
Boil for about 30 minutes, or until split peas are tender, and add salt. A swizzle stick or dal ghotnee may be used to further thicken and mash the split peas, if desired.
Carefully add dumplings to the pot. Continue to cook until dumplings are ready, about 10-15 minutes.
In a small pan, heat oil on medium setting. When hot, add whole cumin, and garlc. Fry for about 30 seconds, or until cumin seeds pop and garlic browns. Remove from heat.
Pour this mixture into the pot of dal pithee and stir well.

Serve with rice or roti and a curried dish.

Serves 6-8

© NomadicGourmet.com

Cheese Straws (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 11 May 2008 13:21:00 +0000

Cheese straws, sometimes called cheese sticks, or cheeselings make for a great anytime snack. I recall eating them when outside playing with friends, during church-service breaks, and at family gatherings. They can be served hot or at room temperature.

2 1/4 cups cheese, grated (room temperature)
1/2 cup butter or margarine (room temperature)
1 cup flour
1/4 tsp cheyenne pepper
1/4 tsp black pepper, ground

In a large bowl, combine all ingredients.

Knead until a soft and well blended dough is formed.

Using a rolling pin, roll dough out to about 1/4-inch thick, and cut into 1/2 by 3-inch rectangles.

Arrange straws 1-inch apart on a cookie sheet lined with parchment paper or foil.

Bake on 400°F/200°C for 15-20 minutes, or until golden.

OR

Pack the dough into a cookie press and use a small star-shaped or circle shaped disk. Hold at an angle and press, while dragging to form 3-inch straws.

Arrange straws 1-inch apart on a cookie sheet lined with parchment paper or foil.

Bake on 400°F/200°C for 15-20 minutes, or until golden.

Makes 40-60

Serves 6-8

© Kimberly Joseph

Indian Arrival Day

noreply@blogger.com (The Nomadic Gourmet) — Thu, 01 May 2008 16:00:00 +0000

Although not an official holiday yet, today marks the 151st anniversary of the arrival of East Indians to Grenada. They came to work as indentured labourers after the emancipation of the African slaves. The first ship, named the Maidstone, departed from Calcutta on January 27, 1857 and arrived a few months later on May 1. In all; 3,206 East Indians arrived to Grenada by 1885. Only 380 of them returned to India. The Indians made many contributions to Grenada, with the most obvious being the foods-especially dalpuri and curry goat.
Indian Arrival Day was celebrated last year for the first time since the centenary celebration in 1957.

The following are external links that provide more information on this topic:

Info on the indenture ships

Abolition, Indentureship and Creoleness: Reflections on the Indo-Grenadian Predicament by Raymond D. Viechweg

© Kimberly Joseph

Cornmeal Coo-coo (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 27 Apr 2008 22:19:00 +0000

This dish is of African origin. It is usually served as an accompaniment to stews and callaloo, but can be eaten alone. In some islands, it is called fungi. This dish can be made more elaborate by adding other ingredients, such as ochro, fresh peppers, thyme, and chive.

2 cups cornmeal

6 cups coconut milk

1 onion, chopped

1 1/2 tsp. salt

1 tsp black pepper, ground

In a large pot, over medium-high heat, allow coconut milk, black pepper, salt, and onion to boil. slowly add cornmeal, while stirring.
Stir to prevent lumps.
Reduce heat to low and continue to stir until thick and somewhat firm (about 30-40 minutes).
When done, pour and spread into a greased dish to mold. This can be a pyrex dish, cake pan, or whatever you think has a nice shape for molding.
Allow to cool and set.

Serves 12

© Kimberly Joseph

Saltfish Accra (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 20 Apr 2008 11:00:00 +0000

More commonly reffered to as fishcake, this very popular fritter is of West African origin. In the countries of Western Africa, accra is a popular street snack made with a batter based of ground peas - typically black-eyed peas - and with variations that can include peices of fish. In Grenada, as well as many other Caribbean and South American countries, the version that includes fish (saltfish accra) is made with a flour and saltfish-based batter. In the South American nation of Brazil, accra is known as acarajé, and, is in fact, made with a black-eyed peas base. After being fried, it is then split or cut open and filled with a ground fish-based spread. Another variation of accra made in Grenada is pigeon peas accra, which has a flour and pigeon peas base. It is commonly served with a sauce or dip. Saltfish accra or cake is usually served with bakes, fried bakes, coconut bakes or sliced bread.

2 cups flour
2 tsp. baking powder
1/2 lb. saltfish(salted and dried cod)
1 small ripe tomato, coursely chopped
1 small onion, coursely chopped
1/2 tsp. curry powder (opt.)
1 tsp. thyme
1 hot pepper, deseeded and finely chopped OR 1/4 tsp. cheyenne pepper
3/4 cup water
1 cup oil

Boil saltfish on medium high for 10 minutes, then drain the water, leaving the salt fish in the pot. Refill the pot with water and boil for another 5 minutes. Drain.

Remove skins and bones and break (or flake) into small pieces. Place in a large bowl.

Add flour, baking powder, curry powder (if using), onion, tomato, thyme, and pepper. Mix well to distribute evenly.

Add water slowly, while mixing with a spoon. The desired viscosity of the batter is soft and medium-thick.

Heat oil in a large pan on medium-high. When hot, drop mixture by teaspoonfuls and fry on both sides, until medium-brown.

Place on a plate lined with paper towel; to soak up some the oil.

Phulouri (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 13 Apr 2008 11:00:00 +0000

This is one of my favorite snacks. You can eat it with a chatni (Hindi for chutney. In fact, the English word 'chutney' was derived from the Hindi word chatni). I recommend tamarind, as it's my favorite. But it also tastes good with mint or mango chatni. Phulouri is a very delightful snack. In Grenada it is surprisingly not as popular as channa, aloo pie, kurma, or channa bara (commonly nicknamed doubles due to its similarity to the Trinidadian snack; doubles, although they are strikingly different. Reminds me of the dish oil down; the dish called by that name in Grenada is very different from the dish with the same name in the other islands). Phulouri can also be made into a sort of curried 'veggie meat' dish, named Kurhi (not 'curry').

2 cups split peas or channa (chick peas/garbanzo beans), ground
1 cup flour
1/2 tsp saffron (turmeric), ground
1/2 tsp geera (cumin), ground
3 tsp baking powder
1/2 tsp cheyenne pepper or minced hot pepper
1 tsp salt
2 cups oil
3/4 cup water

In a large bowl, combine all dry ingredients (and minced hot pepper, if using).

Slowly add water and mix until a thick batter is formed (it may be necessary to add more water).

In a large pan, heat oil on medium setting.

When hot, drop teaspoonfuls and fry until golden.

Serve with a chatni.

Serves 4-6

Rice and Peas (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 06 Apr 2008 11:00:00 +0000

Like most of the dishes of Grenadian cuisine, this one is made throughout the Caribbean. The ingredients vary; in Jamaica kidney beans are used. The name varies; I hear it's called 'Peas and Rice' in Trinidad & Tobago(don't know how true that is though). This dish can be made with or without coconut milk, although the latter is less appealing to some - myself included.

3 sprigs thyme
1 1/2 cup coconut milk
1 1/2 cups pigeon peas, cooked
1 onion, finely chopped
2 cups rice
1/2 tsp black pepper, ground
1 tbsp oil
1 tsp salt
water

In a large pan, heat oil over medium-high.

When hot, add onion, and rice. Saute for about 5 minutes.

Add pigeon peas, black pepper, salt, and thyme and continue to saute for 3 minutes.

Pour coconut milk, and enough water to cover the rice by about 1 inch above. Should immediately start boiling. Allow to boil for about 2 minutes.

Reduce heat to medium-low and simmer for about 45 minutes, or until the rice is tender, and the liquid absorbed. *Do not eat the sprigs of thyme*

Serve with Curry Goat.

Bodi Talkari (Grenada)

noreply@blogger.com (The Nomadic Gourmet) — Sun, 30 Mar 2008 10:00:00 +0000

These beans are known as yard-long beans, or asparagus beans in many English-speaking countries. However, in Grenada they are known by their Hindi name; bodi. There are other ways to prepare bodi - the following recipe is just one of many.

1 lb bodi, washed and cut into 2-3 inch pieces
1 tbsp curry powder OR homemade masala
1 tsp geera(cumin), ground
2 cloves garlic, thinly sliced
1 onion, thinly sliced
2 tsp oil
salt to taste

In a large pan, heat oil over medium-high heat.

When hot, add curry powder (or homemade masala) and saute for 1 minute.

Add geera, onion, and garlic and saute for 3minutes.

Add bodi and continue to saute for another 3 minutes. Add salt, and stir to distribute evenly.

Serve with rice or roti.

Serves 4-6

Pumpkin Talkari (Grenada)

noreply@blogger.com (The Nomadic Gourmet) — Tue, 25 Mar 2008 11:00:00 +0000

This is a classic homestyle dish. Growing up, this was part of a typical sunday meal in my home. I enjoyed it, but often found myself tired of the somewhat sweet taste. When my mother had pumpkin on hand she would often pair it with dal, rice, potatoes, bodi,and sometimes meat.

2 lbs pumpkin, peeled and cut into 1 inch cubes
2 cloves garlic, thinly sliced
1 tsp geera(cumin), ground
1 tbsp curry powder OR homemade ground masala
1tsp salt
2 tbsp oil

In a large pan, over medium-high heat, warm oil.

When hot, add curry powder. Sauté for 1 minute, then add geera, garlic, and onion and continue to sauté for 3 minutes.

Add Pumpkin and sauté for another 3 minutes. Pumpkin should be thoroughly mashed, with no whole peices remaining. A swizzle stick can be used to attain this consistancy.

Peanut Punch (Caribbean)

noreply@blogger.com (The Nomadic Gourmet) — Wed, 19 Mar 2008 20:37:00 +0000

This is one of my favorite drinks. My mother used to make this often when I was little. I remember watching her make this by hand, and it was quite laborious. If you use a blender it will only take about a minute to prepare.

6 cups milk
3/4 cup peanut butter, creamy
1 tsp pear essence
1/2 tsp nutmeg, ground
1 1/2 cups brown sugar

Place all ingredients in a blender and liquefy until all ingredients are blended thoroughly, and texture is creamy.

Place all ingredients in a large pitcher and mix well, using a swizzle stick, until ingredients are thoroughly blended and texture is creamy.

Serve chilled.

Serves 6

Curry Chicken

noreply@blogger.com (The Nomadic Gourmet) — Wed, 12 Mar 2008 11:00:00 +0000

3 lbs chicken pieces (legs, wings)
1 onion, chopped
1 tsp salt
3 tbsp curry powder
2 tsp geera(cumin), ground
1/2 cup tomatoes, chopped
2 cloves garlic
2 tbsp oil
1 cup water
1 sprig thyme
1/4 cup fresh bandhania/chadon beni (shadow beni), chopped*
1 lime, halved
1 tsp. West Indian pepper sauce OR 1 hot pepper, deseeded and finely chopped
2 seasoning peppers, finely chopped OR 1 tsp black pepper, ground

Thoroughly wash chicken using lime and water. Place chicken in a large bowl.

Add thyme, bandhania/chadon beni, salt, hot sauce or hot pepper, black pepper or seasoning peppers, and garlic. Mix well to distribute seasoning evenly.

Let sit for 1 hour.

Heat oil on medium high in a large pot or karahi.

When hot, add curry powder and saute for ten seconds, then add geera and onion and continue to saute for 2 minutes, adding a little water if needed(about 1/4 cup) to prevent the spices from burning.

Add chicken and saute for 10 minutes.

Add water and bring to a boil.

Adjust heat to low and cover pot.

Cook for 1-1/2 hours or until chicken is tender, adding more water if necessary.

Serve with curried potatoes, and rice or roti.

Serves 6

*If unavailable, badhania/chadon beni may be replaced with cilantro.

Dal puri

noreply@blogger.com (The Nomadic Gourmet) — Wed, 05 Mar 2008 20:00:00 +0000

This is--without a doubt--the most popular roti in Grenada. It is sold in roti shops, the airport, restaurants, street stalls, and made in homes. It is consumed at weddings, mundans, fairs, sports events, when liming (local term for hanging out)...basically anytime. As a snack, it is sold alone; sometimes referred to as roti skin. When bought as a meal, this roti is served wrapped around curried potatoes, and a curried dish.Goat and chicken are the most common, but pumpkin, soya, mixed vegetables, balenjay(eggplant), lamb, and lambi (conch) are also popular. Dalpuri is commonly made with a yellow split pea filling. It is also made, to a smaller extent, with pigeon peas, still retaining the same name; as dal means legume or pulse in Hindi. Another variation of dalpuri is made deep fried, in which case it is usually made smaller; about 4-6 inches, and commonly eaten with curried channa.

This is my mother's all-time favorite roti. According to her, making the other rotis, such as paratha, sadha, etc, is a 'waste of time'. The dough is usually made with white or all-purpose flour but some people make it with whole wheat, and some others mix whole wheat and white flour. Making dalpuri is truly a labor of love. The process is quite tedious, but well worth the effort.

For the dough
8 cups flour
3 tbsp baking powder
4 tsp salt
1/4 cup butter or ghee
2 1/2 cups warm water
1/2 cup oil, melted butter, or ghee, for basting

For the filling
3 1/2 cups yellow split peas
1 clove garlic, minced
2 tbsp geera (cumin)
2 tsp saffron (turmeric)
1 tsp curry powder or homemade ground masala (opt)
1 tsp salt
5 cups water

Pick over and wash the split peas, discarding any stones or disfigured peas. Drain and set aside.

In a large pot, boil split peas, water, salt, and saffron on medium high heat for about 20 minutes, or until peas are ready. Test readiness by squeezing one spilt pea between thumb and index finger. If it mashes with little effort, it is ready.

Strain and allow to cool.

Grind in a mill or with a rolling pin. The desired texture is between course and fine.

Place in a large bowl and combine thoroughly with geera, minced garlic, and curry powder; if using. Set aside.

In a large bowl, combine flour, salt, baking powder, and 1/4 cup butter or ghee. Slowly add the warm water, while kneading to form soft dough.

Cover, and leave to rest for one hour.

Divide and form into equal balls, about 16-25, depending on how large you plan to make your dalpuris.

Cover and leave to rest for 30 minutes.

Working with one ball of dough at a time, flatten into a 4-inch circle. Holding the dough on the palm of one hand, place about 1 tbsp of the split pea mixture in the center. Fold and pinch edges of dough up and over the filling.

Set aside, placing seam side down.

Heat a tawa on medium heat.

Gently roll out dough, to about to about 8-10 inches, or larger if desired.

When the tawa is hot, brush with ghee.

Place dalpuri on tawa and, when air holes start to form, baste with ghee, flip over and baste other side. If made correctly, dalpuri will puff like a balloon. When a golden color is archived on both sides, remove from tawa and place on a large plate.