Curry Tannia and Saltfish

Tannia (Xanthosoma sagittifolium) is one of the rarer provisons or staples available here on the islands. At least to me, it seems rare because the only time I see it, most times, is around the lenten season or once in a while at the market. Maybe I’m wrong, but it could be one of the…

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Couscous Pie

Couscous (originally called seksu or kesksu) is now becoming a favourite at home because it is a light and wonderful substitute for rice when I don’t feel like cooking rice at all. It is popular in North Africa, Egypt and the Middle East and is made from millet, barley, or cornmeal. This is also a…

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Baked Kalounji

Kalounji has come from humble beginnings; from being fried over many wood fired chulhas to gracing many tables with its spicy bitter presence. Today I’m taking it to new heights – let’s serve it as an appetizer instead of a side dish. Generally, caraili is eaten with a meal, hardly as an appetizer.  But if…

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Soursop Ice Block

When it is about 30° C outside, I can think of no better way to stay cool than by sucking on some tasty soursop ice block. Perfect to suck while I watch “3rd Rock from the Sun” on Netflix. It is really hot these days, and we all must find some way to stay cool….

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Curried Goat and Pigeon Peas

This curried goat and pigeon peas is the bomb.  When you’re tired of the same old same old way of preparing goat I would recommend that you try adding some pigeon peas into the mix. It really brings out the taste of the curried goat and makes it a complete side dish that you could…

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Traditional Coconut Drops

I like the taste of the traditional coconut drops. And, I am not the only one.  My son gobbled these delicious, light cake-like coconut drops in a little while.  This is the traditional coconut drops, not like the coconut drops sold in most bakeries. They religiously scrimp on the coconut ingredients, add more flour and…

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Pineapple, Bacon and Rice

Pineapple is not the type of ingredient you will find in a traditional trini pot cooking away with rice. But, by expanding my cuisine/ cooking/ taste horizons through the past few years, I have learnt to embrace the many subtle, bold, exciting and curious ingredient combinations that there are into my schema. Hmm! Sounded like…

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Breadfruit Fish Cakes

A few years ago I did fish cakes using potatoes, this year I decided to do some substitutions and made breadfruit fish cakes using some breadfruit I had in the refrigerator and some saltfish that were begging to be used. After a few minutes of boiling and mashing and doing some seasoning of the mixture…

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Pumpkin Macaroni Pie

Want a little more fibre in your diet? Then you need to try this pumpkin macaroni pie recipe. How it’s done, you won’t really taste the pumpkin too much but it’s there helping you you along. When I first heard about it I wondered about the taste and if it would really peak my interest….

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Beef Fingers

Ever felt bored thinking about  what to eat while watching T.V.? You know like you had enough popcorn or sweetbread or the mundane fries and chicken. Well, that’s how I felt one day while watching T.V. at home with the family. I just didn’t know what to eat.  So, with belly in hand, I rummaged…

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