Last month the Jamaica Gleaner had an interesting look at a pooja that was hosted there recently. Titled Vishu’s pooja it gives readers a glimpse into what occurs at these religious yet festive occasions.

Although I wish they had paid a little more attention to the foods (I admit I’m a bit biased there) there was this little bit mentioned.

Excerpt: “In olden times, the food was served on banana leaves, but buckets were able substitutes. There was no meat or alcohol and after each set of guests finished dining, they would get up for the next set to have their meal.”

I’m sure that barfi, parsad, were shared by all. What other foods have you enjoyed at a pooja?

Read “Vishu’s pooja” in its entirety.

As long-time readers of Trinigourmet would know, I am something of a porridge junkie. My own particular affinity is for cornmeal porridge, however that doesn’t mean that there aren’t a wide array of others that are familiar to the Caribbean home. In recent months I have had requests for green banana porridge (coming soon!) and in the last week I had my first experience with Cassava Porridge!

Cassava is a root vegetable that I have long advocated. Like most tubers it is extremely versatile. It can be enjoyed fried as chips, boiled for an oildown, or pureed for soup and (like sweet potatoes) its natural sugars make it well suited to both savoury and dessert applications. In flour form it can be turned into an enjoyable bread as well as act as a naturally gluten-free thickener. I will write more on this vegetable (also known as yuca, tapioca and manioc) in an upcoming post so I will stop here in my praises

So, back to the porridge! The other day found me with a half-pack of frozen cassava and a desire to try something new with it. A quick Google search swiftly took me to Simply Trini Cooking’s recipe for Cassava Porridge, something I had until then not known about! Trinidad and Tobago are both small islands however my time on this site has made me realize that we are still large enough to accommodate a wide range of regional specialties and differences. Our culinary heritage is much richer than even we are aware!

Inspired by Simply Trini’s writeup, I decided to combine his components with my own approach and came up with the below. I hope you will enjoy it! The thickness and flavour is rather similar to Cream of Wheat but much smoother. As a result it enjoyed just as easily in a large mug, as it is in a bowl Perfect rainy day fodder, and for those of you in winter climes I am sure it will be quite comforting!

Cassava Porridge
SOURCE: TriniGourmet.com

INGREDIENTS:
1 cup cubed cassava
4 cups water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 tin condensed milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

METHOD:

1. Blend cassava with 2 cups of the water.
2. Boil the other two cups of water with the salt.
3. Slowly pour in the cassava liquid and lower heat.
4. Simmer until creamy (whisk rapidly until the texture thickens and the liquid appears glossy. Don’t be surprised if translucent ‘bits’ appear to settle at the bottom, they are tasteless and can easily be reintegrated through extra whisking or putting the mixture in a blender before continuing to the next step)

5. Stir in vanilla extract.
6. Add condensed milk slowly, to sweeten to taste
7. Stir in nutmeg and cinnamon.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

This post was originally published Dec 1, 2010. It has been updated once since then.

This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. Why not try it with Tridoshic Dal, Coconut Chicken Curry, or Vegetable Curry in a Hurry?

Coconut Rice with Lentils and Cashews

INGREDIENTS:

1/2 lb. basmati rice
1 tablespoon vegetable oil
1 teaspoon stone ground mustard
1 teaspoon urad dhal or brown lentils
1 tablespoon red pepper flakes
1 tablespoon madras curry powder
2 ounces fresh coconut, grated
1 ounce unsalted roasted cashews
salt and pepper

METHOD:

1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring occasionally.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

This post was originally published October 6, 2009. It has been updated twice since then.

This recipe made 3 rum bottles worth of mauby. They were done within 24 hours!

Learn more!
• Mauby – An Overview
• Mauby Bark: Three Things You May Not Know

TRINIDAD MAUBY

INGREDIENTS

12 cups water
4 pieces mauby bark (you can add a few more if desired)
1 small sprig aniseed
1 piece cinnamon
3 cups sugar (or to taste)
1 – 3 tablespoons Angostura bitters (to taste)

METHOD

1. Place all ingredients (except bitters) and 4 cups water into a saucepan and boil for 30 minutes.

2. Strain the mauby and add the additional 8 cups water. Then taste for sweetness.

3. You can add additional sugar to it if it is not sweet enough for you.

4. Add bitters

5. Bottle

Serve cold with ice.

Makes 3 bottles

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

This post was originally published February 16, 2007. It has been updated once since then.

Long time patrons of Trinidad’s first national airline BWIA, and its more recent incarnation Caribbean Airlines, are familiar with its highly respected inflight publication “Caribbean Beat”. However did you know that before that there was the “Caribbean Beachcomber”? A joint effort between BWIA, LIAT, Air Jamaica, the Jamaica Air Service, the Caribbean Travel Association and the Hilton International Company, Caribbean Beachcomber took a distinctly ‘connoisseur’ approach to Caribbean life and activities. Its pages a clear reminder that this was a time when air travel was still not a regular occurrence for many.

As the daughter of a man who spent most of his life committed to Trinidad’s aviation efforts I have been surrounded by BWIA memorabilia all of my life. This particular 1969 issue of Caribbean Beachcomber was devoted to the food of this region and for that reason I thought more than a few of you would enjoy a look back at a time which is now relegated to nostalgia, as well as the recipes (both classic and forgotten) of that era.

Since 2010 I have been sharing bits and pieces of this issue, as I cook my way through it. A round-up post of the entries to date, is long overdue!

Posts To Date In The Caribbean Beachcomber Series

• Caribbean Food Overview
• Caribbean Kitchen Magic: A Food and Drink How-To Introduction
• Vichyssoise Creole (recipe)
• That Big Fat Banana Is A Plantain! (recipes)
• Bluebeard’s Rum Custard Pudding (recipe)
• Fruit & Vegetables: A Succulent Variety (page 1)
• Pepperpot at the Barbados Hilton
• Sebastians On The Waterfront, St. Thomas
• Bridgetown Market, Barbados (video)
• Rumona Liqueur
• Broiled Banana Cake (recipe)
• Ackee

Belly full now? Sit back and enjoy this classic commercial for that now defunct part of our aviation history. It really brings back the memories!

This post was originally published August 9, 2010. It has been updated once since then.

I originally made this recipe way back in 2007 for Weekend Herb Blogging (hosted this time around by its founder Kalyn). I loved how the lemon zest really spotlighted the flavour of basil – an herb that we used to grow at home. As soon as we get another plant I will update this post again to reflect a new pic Funny what a difference new cameras and experience have made in my shots, but it’s always good to see where one came from Enjoy!

From FoodReference.com
Basil is an annual herb of the mint family, native to central and tropical Asia and Africa (some say it originated in India). It is an important ingredient in Thai, Vietnamese and Laotian cuisine. Today it is cultivated commercially in California, Yugoslavia, Bulgaria, Hungary, Germany, Israel, Egypt, Morocco, Italy, Madagascar, India and Mexico. It has been grown in areas around the Mediterranean since antiquity, but Britain did not begin using basil until the 16th century. The many varieties of this herb have seeds that can germinate after 10 years!
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In addition to its culinary uses, basil is also used in perfumes, soaps, shampoos and dental preparations. In Mexico it is supposed to keep a lover’s eye off others, and is considered a powerful protector in Haiti. During British colonial days in India, magistrates would have Hindu witnesses swear on this holy herb. It is recommended in Herbals for the relief of dysentery, gas pains, nausea, and as a cure for worms and worts.
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The ancient Greeks and Romans thought basil would only grow if you screamed wild curses and shouted intelligibly while sowing the seeds. They also believed if you left a basil leaf under a pot, it would turn into a scorpion. Many believed that even smelling the leaves would cause scorpions to grow in the brain! Salome hid John the Baptist’s head in a pot of basil to cover up the odor of it’s decomposition.
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Returning to some less morbid uses, in Italy it is a token of love, in Romania if a girl gives a sprig to her boyfriend, they are engaged, and a good Hindu goes to rest with a leaf on his breast as a passport to Paradise.

Well that’s some heady stuff! I just like it because of it’s slightly anise smell and ‘bright’ taste that perks up everything that you sprinkle it on

Basil in Italian dishes is a marriage made in heaven, and fresh basil simply can’t be beat. I decided to try the following recipe, of Pasta with Basil, Tomatoes and Lemon Zest, with the extremely delicious Mushroom Taglietelle that had been sent to me from Eva of Myra’s Kitchen. It takes only minutes to put together and the end result is bursting with flavour, satsfying, and, with primarily fresh ingredients undeniably, healthy!

Pasta with Basil, Tomatoes & Lemon Zest
——————————————————————————–

Ingredients:

4 big ripe tomatoes (1-1/2 lbs), coarsely chopped
zest from 1/2 lemon (yellow part only, none of the white) in 1-inch slivers
1 cup chopped fresh basil leaves
1/2 cup chopped Italian parsley leaves
1/2 cup olive oil
1-2 teaspoon salt
black pepper, freshly ground
spaghetti to serve

Directions:

1. Put a tiny pot of water on the stove to boil while you start to chop the vegetables.
2. When it comes to the boil, blanch the lemon zest for a few seconds – then drain.
3. Mix together in a large bowl all ingredients EXCEPT the spaghetti. Let it sit for 1 to 4 hours, giving it a stir now and then.

4. When you are ready to eat, cook the pasta according to the package directions, as usual, drain, and add it to the tomato mix. Toss. Taste for seasoning. Serve immediately.

Makes 4-6 servings

This post was originally published May 7, 2007. It has been updated once since then.

Last month, Sunrise Bakery a UK-based Caribbean food firm, celebrated their 45th birthday by launching an authentic Caribbean Rum Cake based on their original recipe. Founded in 1966 by Herman Drummond and William Lamont, to service the demands of the growing Caribbean community in Birmingham and the surrounding area, Sunrise Bakery has expanded significantly within recent years. Their full product range is currently in more than 90 Asda stores and 60 Tesco outlets across the UK, as well as more than 250 independent retailers. No small achievement!

Current CEO Errol Drummond, was kind enough to participate in the first installment of my new 2012 series “Five Questions”. He is also going to send a Paradise Estates Rum Cake to one lucky blog reader. More on that though, after our interview…

TG: Dear Errol, first of all let me thank you for allowing me this opportunity to ask you a few questions about yourself and Sunrise Bakery! According to your website you are “the leading producer and wholesaler of Caribbean Hard Dough Bread, Spiced Buns and Cakes in the UK”. I’m sure my readers would love to know a little more of the human story behind your company’s founding. Who started Sunrise Bakery and why?

ED: Sunrise Bakery was established in 1966 by my father Herman Drummond, and his partner William Lamont, to supply the growing Caribbean community that settled in the West Midlands. For the first fifteen years our market was concentrated within a thirty miles radius of the original site in Bearwood, but in the early 1980s we developed new markets nationally.

TG: How has the original vision for Sunrise Bakery changed or evolved since its formation?

ED: Our original vision has remained consistent in that we have always striven to be the premier supplier of quality Caribbean products throughout the United Kingdom, and to bring Caribbean cuisine to the wider market.

TG: What does Caribbean food represent to you?

ED: Caribbean food is an amalgamation of many cuisines from around the world which includes: Native Caribbean, African, European, Chinese, Indian and some Middle Eastern. It is this fusion that has created the great Caribbean taste. Given this historical journey through time and taste, plus our large variety of root vegetables, Caribbean Food is crying out for a larger audience. The challenge for those of us engaged in the industry, at whatever level, is to market and sell effectively.

TG: What are 3 of your favourite Caribbean dishes?

ED: I love Caribbean style soup, it doesn’t matter what the meat is, or whether there is meat, as long as there are plenty of dumplings. I am also quite fond of fish with anything. Stew-peas and white rice tends to hit the spot. I can go on but you did say 3.

TG: in closing, what is one piece of advice you’d like to give readers who may also have dreams of opening a Caribbean food-based business in the Diaspora?

ED: My advice is quite simple. Look at the other cuisines that have achieved success in the marketplace and learn lessons. We don’t need to reinvent the wheel. For those looking to go into the Restaurant or Takeaway side remember that you are effectively the gateway to Caribbean Food and as such you need to focus on your core market and the market you are trying to attract and always exceed your customer’s expectations.

TRINIGOURMET’S JANUARY GIVEAWAY – SPONSORED BY SUNRISE BAKERY

One lucky reader will win a Paradise Estates Rum Cake this month. YUM! Will it be you?

HOW TO ENTER:

1) ‘Like’ Trinigourmet’ on Facebook (click the ‘Like’ button below)

2) ‘Like’ Paradise Estates’ on Facebook (click the ‘Like’ button below)

3) Post your favourite Rum (Black) Cake memory to Paradise Estate’s Facebook wall

A Winner will be announced on January 27th. Best of Luck!

My mother first made this recipe in 2008 and it was a hit! Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior.

My personal suggestions with this recipe are to 1) make sure the plantain is adequately ripe i.e. that the skin has become almost completely black. The dish isn’t as appealing when the plantain is too firm. Similarly, rather than topping it with orange zest (as suggested by the recipe), try topping it with some additional brown sugar, cinnamon and nutmeg. The orange zest can tend to get bitter in the oven so keep an eye on it, and make sure that you avoid including any of the white pith. Of course, play around to suit your own personal preferences. Even as I am typing this I am thinking that maybe a blend of zest and sugar may be the perfect compromise. Either way, the results are very Caribbean Glam!

Plaintain (or Moko) Baked In Orange Juice
Source: Naparima Girls High School Cookbook

INGREDIENTS:
2 ripe plantains or moko
2 tbsp. honey
1/2 cup orange juice
2 tbsp. grated orange rind
1/2 tsp salt

METHOD:
1. Peel and slice plantain in any way one prefers, lengthwise or crosswise
2. Place in a greased baking dish
3. Mix juice, honey, rind and salt
4. Pour over plantain
5. Bake at 350F until nicely browned and cooked (15-20 minutes)

Note: Sweet potatoes could also be done in this way. Parboil potatoes, peel and slice in dish, pour syrup over and bake until potatoes are cooked (25-30 minutes)

This post was originally published April 2, 2009. It has been updated once since then.

Tapenades are one of my entertaining ‘secret weapons’. Blend a few ingredients, add a drizzle of olive oil, some salt and pepper and people think you have been slaving for hours This one for Green Olive tapenade is one of my favourites. Because there are so few ingredients it becomes even more important that you make them of the highest quality that you can afford. I find that the flavour is piquant enough that additional salt is not necessary, however a drizzle of olive oil and a liberal application of black pepper, perk the final results up considerably If you’re in need of a last minute Old Year’s appetizer, why not give this a try?

From Wikipedia:

Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapéno. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on gourmet breads such as baguette or ciabatta. Sometimes it is also used to stuff fillets for a main course.

Green Olive Tapenade
Servings: 4
Source: Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3

Ingredients

1 cup pitted small green olives
2 cloves garlic, crushed and minced
1/4 cup extra-virgin olive oil

Method

1. In a blender or food processor finely chop the olives and garlic
2. Blend in the olive oil to make a paste.
3. Season to taste with salt and pepper

NUTRITION FACTS

Servings: 4
Amount Per Serving
Calories: 195
Total Fat: 16.65g
Cholesterol: –
Sodium: 297mg
Total Carbs: 10.37g
Dietary Fiber: 1.60g
Sugars: 0.25g
Protein: 1.87g

This post was originally published December 6, 2008. It has been updated twice since then.

Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket beansprouts when I first made it, now that I have started sprouting my own beans, I can’t wait to give it another try. I’ll be posting a guide to sprouting your own beans, and the health benefits of doing so in an upcoming post, so stay tuned! Until then, enjoy this simple pleasure!

Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts
Source: Vegalicious.org

INGREDIENTS:

1 cup peanut butter
2 tbs. oil
1/2 teaspoon cayenne pepper
1 tbs. fresh ginger, grated
1 onion, chopped
1 clove garlic, minced
1 liter vegetable bouillon
1 tbs. tomato paste
splash tabasco
pinch salt
1 tbs. sugar
100 grams fresh mung bean sprouts

METHOD:

1. Heat the oil in a sauce pan. Add the chopped onions and saute until glassy.
2. Add the garlic and lightly brown.
3. Add the vegetable bouillon and the peanut butter and stir well to mix.
4. Add the tomato paste and spices and allow to simmer until warm and well blended.
5. Season to taste with salt, Tabasco and a pinch of sugar.
6. Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup

This post was originally published January 13, 2009. It has been updated twice since then.