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.

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.

When I first made this in 2006 it was my first time using a pack of dried sorrel for a recipe. I was pleasantly surprised. If you allow it to steep overnight the results are pretty good. The below recipe is my adaptation of the Jamaican Sorrel Rum Punch Recipe at Epicurious.com. Because the pack of dried sorrel that I bought already has cloves added, as well as chunks of cinnamon bark I didn’t need to add any additional flavorings. If you can locate packs like these I highly recommend it.

JAMAICAN SORREL RUM PUNCH (adapted from the following recipe at Epicurious.com)

Ingredients:

1 pack pre-spiced dried sorrel -OR- 2 ounces (about 1 1/2 cups) dried sorrel calyxes
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves (omit if using a pack with spices)
5 3/4 cups water
3 cups sugar
1 amber/dark rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Directions:

1. In a heat-proof bowl combine the sorrel, the ginger and the cloves.

2. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep overnight.

3. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.
4. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

Makes about 8 cups/2 bottles

This post was first published December 28, 2006. It has been updated twice since then.

Punch de Creme, is another of Trinidad’s traditional Christmas drinks.

One thing that I really like about punch de creme (as opposed to traditional eggnog) is the use of citrus flavors like lime and Angostura bitters (which has orange extract). This gives the ‘nog’ a fruity lightness that alleviates the sweet creaminess (which could easily get cloying).

The method outlined below is true to form to how most Punch de Creme is made here. I’ve received some comments about heating the egg mixture vs. not. By all means follow the method that gives you the most peace of mind. I’ve never gotten sick and I’ve never met anyone whose gotten sick, or read about anyone getting sick, but again, everyone and everywhere is different I’m not gonna lambaste either approach.

No Punch de Creme post would be complete without a reference to the late Lord Kitchener’s classic calypso “Drink Ah Rum (and a Punch de Creme)”. Here it is!

Ponche De Creme
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Ingredients:

6 eggs
3 cups evaporated milk
12 oz. sweetened condensed milk
1.5 cups rum (preferably white)
2 teaspoons Angostura bitters
1 teaspoon vanilla extract
1 teaspoon lime juice
grated nutmeg

Directions:

1. Beat eggs with lime juice until light and fluffy

2. Add evaporated milk
3. Sweeten to taste with condensed milk.
4. Add bitters, grated nutmeg, extract and rum according to taste.

5. Strain
6. serve with crushed ice.

Serves 12

Spelling Variations: Ponch de Crema, Punch a Creme, Ponche de Creme

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com.
This entry was originally published on December 14, 2006. It has been updated three times since then.

As promised, here is a recipe for Paime (pron. PAY-me)! Paime is basically a sweet version of the savoury pastelle. I only recently discovered that Paime is also a traditional Xmas dish. Well that explains why it seemed I never could find it lol! No one in my family makes this traditionally, so I have only been offered/given it by acquaintances of myself or my family. It is definitely a favorite of mine, being sweet (yet not candyish) and slightly chewy in texture (like a pone). Thanks to Titilayo I now know that in Barbados they also have a dish that is similar to paime, but they call it conkie and eat it around the time of Guy Fawkes day (who knew anyone in the Caribbean observed it!). Unlike paime it includes milk, flour and eggs. Jamaica also has a similar dish to Paime, but there they call it by several different names, some of which are Tie-A-Leaf, Blue Drawers (no don’t ask me why!), and Duckanoo …. we’re an interesting lot us Caribbean types!

Paime (from theThe Naparima Girls’ High School Cookbook)

Ingredients:

1 grated coconut
1 lb. cornmeal
1 tsp. black pepper
2 tsp. salt
4 oz. dried fruit
banana leaves
1 lb. pumpkin
1 oz. shortening
1 oz. margarine
sugar to taste (I used 1 1/2 cups)
1/2 pt. water
twine for tying

Directions:

1. Grate coconut and pumpkin (I decided to try out this cassava farine that includes coconut, sugar and spices. It worked out quite well!)

2. Add all other ingredients
3. Stir in enough water to make a dough of dropping consistency (I think 2 1/2 – 3 cups in all will do)

4. Wipe banana leaves and heat them to make them pliable (or use foil if you’re lazy like me )
5. Cut into pieces about about 8″ by 8″
6. Place about 2 tbsp. mixture on each piece

7. Roll up, fold over and tie. (Click here for a video on how to fold the leaf/foil)

8. Place in boiling water and boil for about 20-30 minutes.

9. Test one to see if it has set, if not, cook for a longer period of time, depending on size of paime.

Makes 12 paimes

Spelling variations: paimee, paimie

This post was first published December 15, 2006. It has been updated twice since then.

mom’s ginger beer brewing in the sun

The above scene and bottle feel as though they have always been with me, they occur with such comforting regularity. Ginger beer is something that is enjoyed by both Trinis and Jamaicans however in my experience many Trinis enjoy theirs much weaker than my mother makes hers. Many people can’t drink my mom’sginger beer without looking for a fire hydrant at first. However they quickly return with an empty glass asking for a refill once their tastebuds recover from the initial shock! Of course I love my mom’s way and that’s what I am sharing with you, however if you are looking for something more along the mild side simply reduce the steeping period to one day You may also want to add lime juice at Step 7. it makes for a refreshing alternate !

Carmen’s Jamaican Ginger Beer

1. Peel 1lb of ginger – peel and blend with as much water as needed to get a good pulp
2. Put in large glass bottle
3. Set in sun for 2 days
4. Bring inside and strain
5. Add more water (about 1liter) and squeeze the grated ginger in this water. Bang out the ging !!
6. Discard the used and abused ginger.
7. Add more water. You want about a gallon.
8. Add 1.5lbs granulated sugar
9. Pour into clean bottles.
10. Add 4 to 5 cloves per bottle.
11. Allow to ‘rest’ on the counter for two days before refrigerating.

HOTT!!!

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 December 5, 2006. It has been updated twice since then.

Like sorrel, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound (and I love taste testing when we make the visiting rounds). Still, the best black cake is always the recipe that one grew up with. In this case my black cake comes from my aunt, who also uses this recipe to make grooms’ cakes for weddings (in Trinidad these are also traditionally black cake).

You’ll notice the insane amount of liquour that goes into this dessert. Not only does that make the final cake unbelievably moist it also renders it virtually ageless. My aunt makes a batch of these at xmas time, keeps them in ‘old time cake tins’ and even in July and August we are still eating the remnants!

Trinidad Black Cake

Ingredients:

Cake:

1 lb unsalted butter (use margarine for pareve)
1 lb sugar
8 eggs
1 tsp lemon essence
2 tsp lime rind (zested)
2 tsp almond essence
2 tsp vanilla
1 lb all-purpose flour (use 1/2 cassava flour + 1/2 lb rice flour for gluten-free)
4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg

Fruit Base:

1 lb pitted prunes
1 lb raisins
1 lb currants
1 bottle cherry brandy
1 bottle rum and/or Bailey’s
2 tbsp Angostura bitters

Browning:

1 lb brown sugar
1/2 cup boiling hot water

Have on Hand:

1 more bottle of rum

Method:

Three to Five Days Before:

Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum (I use Bailey’s when I have extra $$$ and it really makes it extra special ). Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be ‘so last-minute’!

On the Day Of:

Blend Fruit Base:

I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce). Note: If you have been macerating your fruit for a minimum of a month in advance you can skip this step

Prepare Browning:

Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.
Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing!

Once that is done…

1. Preheat oven to 250F (no that’s not a typo)
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing to incorporate
4. Add lemon essence, lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base puree and ‘browning’
8. Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
9. Bake for 3 hours
10. Once removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don’t be surprised if the top of the cake starts to look pale and ‘weird’. Kinda like below

Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name!

NOTE: For those who avoid alcohol for religious or personal reasons, soaking can be done using grape or apple juice! Thanks to Chennette for that tip! You can find her recipe for non-alcoholic halaal Trinidad Black cake here.

This post was originally published November 26, 2006. It has been updated three times since.

I see plenty of recipes for accra in West Indian Cookbooks but often they bear little resemblance to Trinidad Accra. My Jamaican mother tells me that what she knows as accra is a saltfish fritter, flat, fried brown. Here in Trinidad however accra is a puffy fried dough ball, made of a highly seasoned dough into which shredded saltfish has been mixed. I’ve had it at weddings, gatherings, and of course bought it from street vendors. This recipe comes together quite quickly once the saltfish has been boiled and picked. For those of you who hate the time-intensive shredding I found that after the initial picking apart to remove the bones (and boneless saltfish is also available) by adding the chunks to a food processor/chopper for a few seconds of pulsing I was able to get a bowl of perfectly shredded saltfish, and no one is any the wiser. Aren’t shortcuts great?

February 20,2009 ETA: Need to be gluten-free or cooking for someone who is? I’ve now adapted this recipe for gluten-free flours. Enjoy!

Trinidad Saltfish Accra
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INGREDIENTS:

1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour (1 cup rice flour + 1/4 cup gluten-free white flour for gluten-free version)
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to taste

METHOD:

1. Boil saltfish in sauce pan for a few minutes in 6 cups of water.
2. Throw out the water and boil for a second time in a new 4 cups of water for 30 minutes

3. Check to see how salty the fish is. If it is overly salty you will need to boil it a third time
4. Use a fork to shred salt fish, you can also use your fingers or a food processor

5. Mix all the ingredients in a bowl and stir vigorously until the batter gets thick. Let batter rest for 30 minutes.

6. Teaspoonfuls of batters should be deep fried over moderate heat, until golden brown

7. Ensure that the inside of the fish cakes are well-cooked and the outside is not burnt before it is cooked
8. Carefully monitor the heat
9. Use absorbent kitchen paper to drain the fish cakes on

10. Serve hot with pepper sauce.

For more Caribbean Recipes check out the Caribbean Cooking section of Veni Mangé – the Trinigourmet Amazon Bookstore.

Makes 6 servings

This post was originally published on February 2nd, 2007. It has been updated twice since then.

Alternative terms: acra, akra, saltfish cakes