These are some crispy, and fluffy salt cod fritters. Spicy calypso sauce and lemon cut through the richness. Delicious fried Trini goodness!
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Food Explorer field trip! Leah and I were lucky enough to be invited into our friend Kavita’s home, where she showed us how to cook up a typical Sunday lunch, just like she used to make with her family back in Trinidad. The kitchen was filled with lessons and laughter as we cooked up a storm, even the kids got in on the action, and then all sat down to eat together. I can’t think of a better way to learn about countries and culture than with food.
This is the recipe I was the most excited to try but also the most anxious about. Buss up shut. A thin roti, traditionally served on special occasions, that’s beaten on the tawa, the special griddle for making roti, to form soft and silky layers, much like a busted up shirt, thus the name.
We were initially surprised to find long beans (Bodi) at the Trini market, but it makes sense because of the Chinese influence on Trinidad’s cuisine. Bodi is slightly more bitter and chewier than green beans, and paired well with the other components of our meal of curry ground beef and rice.
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If you’re looking for spice, watch out: this stuffed flatbread packs a mean punch! Scotch bonnets lend their flavorful heat to a roti packed with garlicky potatoes and melty cheese. Surprisingly light, pepper roti make a great snack, side, or full on meal if you can’t resist the temptation of just one more last bite.
With its heavy Indian, Chinese, and British influences, Trinidad’s is a sophisticated, exciting cuisine that developed with the merger of some very unique culinary traditions. We see the delicious outcome of centuries of colonization in the fantastic Geera pork, which borrows liberally from a global pantry.
Breakfast is our only family meal on weekdays so we like to get the kids Food Exploring in the mornings. Eggs and potatoes are a favorite breakfast combination for all of us but here’s a new Trini-style twist. Put the potatoes IN the eggs for an omelet that is pretty close to what we would consider a frittata. With onions, garlic and our new favorite condiment, green sauce mixed in, you’ve got breakfast that feels familiar and new at the same time. A dollop of Matouk’s calypso sauce brings the fire.
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Pelau. Kin to pulao, pilaf, and paella, but with a decidedly Caribbean twist.
Sorrel, made from the flowers of the hibiscus tree, is a delicious, slightly tart, and very refreshing drink, enjoyed throughout the Caribbean islands. In Trinidad, it’s traditional to drink during Christmas, like a spiced punch, festive and fun.
It’s officially grilling season at Food Explorer! There’s still snow on the ground and it’s barely above freezing, but it’s Trinidad week and BBQ is serious business in this Caribbean country. BBQ in Trinidad means making your own sauce or at least starting with a commercial sauce and kicking it up with some personal touches. We started from scratch and ended up with a beautifully sweet and spicy sauce that had a strong sour tamarind taste to it.
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