Description
by Sheldon Holder
Dhal Soup
A warming split pea soup, seasoned with garlic, scallions, thyme, and rosemary.
Curry Stewed Chicken
Curry blends, or masalas, are themselves a condensation of complex culinary traditions, with countless regional variations. This distinctly Trini version curried chicken gets its smoky, caramel notes from browning sugar together with Trinbagonian ”Chief” brand curry powder, then searing the chicken in the mix before a long, slow braise.
—or—
Channa & Aloo
A Trinidadian staple, especially during Diwali when the islands’ many Hindus abstain from meat, fish & eggs. A hearty mix of chickpeas and potatoes infused with curry spices, enrobed in rich, golden gravy.
Both meals come with Fry Bodi; Chinese long beans, known in Trinidad as bodi, sautéed with garlic, fresh tomatoes, and amchar masala, a toasted spice blend of fenugreek, black pepper, coriander, fennel, cumin and brown mustard seeds often used in flavouring Indian pickles, accompanied by saffron basmati rice, and a side of organic greens.
Coconut Sugar Cake
A popular, fudge-like sweet found in countless street markets and shops in Trinidad and Tobago, often brown or white, but also sometimes dyed a festive pink or green. Made rich with coconut and scented with almond essence, it is sweet, flaky and chewy all at once.
