Salted codfish, tomatoes and the hottest peppers known to man. Probably not the most scintillating combination on paper, but believe me one taste and you -will- be hooked! Buljol is without a doubt one of my favorite breakfast foods. I love the way that the saltiness of the dried shredded cod plays off the cool wetness of the tomatoes and the spicy shreds of scotch bonnet peppers. It is a simple... 

Welcome to the first in my ‘Ole Year Offerings’ Series. In Trinidad ‘Ole Year’s’ is how we refer to New Years Eve. Much as it is around the world it is a time for gathering, celebration and anticipation. Hopefully the recipes that I’ll be sharing all this week will help you to organize an ‘Ole Year’s’ that is both entertaining and stress-free.... 

As I had promised earlier, here are the samosas that I made as my Sephardic contribution to my local Hanukkah potluck AKPC_IDS += "278,"; Read More →

Today’s Blog Party theme was Hollywood (Lights! Camera! Action!). So, inspired by the movie “A Passage to India” I decided to make a batch of Aloo Tiki. But I didn’t know what alcoholic beverage to serve them with. I had read that beer goes well with Indian food however I’m not a huge fan of beer, and further more beer isn’t a cocktail (which is a requirement... 

Oh sweet sweet blogosphere. Does my devotion have no end!? It’s the middle of the night and I have a sudden hankering for Hops! Now what is hops? I am sure for most of you you are thinking about some kind of grain and the beermaking process. No no no no no no. Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy... 

In keeping with Retro Recipe challenge #5 (Boozy Holidays) I dived into one of my mother’s vintage Jamaican cookbooks for this post’s cocktail recipe,a rum punch simply titled “Caribbean Cooler”. I found the recipe in its original version to be a little too strong for my liking. I don’t know if this because of the cheap plastic bottle of rum that I used or if it is cos... 

In an addendum to my previous post on Angostura Bitters, Saveur Magazine has an article entitled The Bitters Truth where their intrepid reporter tours the factory and learns about the history (and mystery) surrounding this almost 200 year old recipe! Excerpt: From the outside, the complex of warehouses and offices looked not just imposing, but impenetrable. I approached a security officer standing... 

This recipe for Caramelized Onion Sauce came about as a result of the Onion Day Challenge posed by Kochtopf. According to her: In Berne (Switzerland) the annual Zibelem?ɬ�rit (onion market) is held on the fourth Monday in November. This year it will take place on Monday, 27th November. More than 50 tons of onions – in artistically woven plaits – are offered on this day on more then 300... 

Coconut sugar cakes are known to every school child in Trinidad and Tobago. These confections are one of several ‘tuck shop’ (cafeteria) staples and are also commonly available from corner stores and street vendors. Made from grated coconut they are traditionally cut into squares comprised of 2 layers and/or colors (one pink, the other white). As the only binder used is crystallized sugar... 

If I was to host a Tropical Thanksgiving, what would I serve? That question has been in my head with all the Thanksgiving promotions on the US television channels. So, for this post I thought that I would troll the ol blogosphere for Thanksgiving recipes with an ‘island twist’ that all can enjoy! It seems (from the telly) that everyone in the US celebrates Thanksgiving regardless of race,...