Best 20 Trinidad Recipes

TRINIDAD SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
• Blend together the butter, sugar, eggs, evaporated milk and almond extract.
• Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
• Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

TRINIDAD STEWED CHICKEN

Steps:

• Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
• Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
• Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Steps:

• In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
• Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

SALTFISH BULJOL (TRINIDAD)

Steps:

• Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain.
• Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1.
• Shred fish with your fingers.
• Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes.
• Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture.
• Serve with , coconut bake or other hearty bread and sliced avocado pear.

CURRIED MANGO - TRINIDAD

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

TRINIDAD CORN SOUP

Steps:

• In a large soup pot heat oil.
• Add the onions and garlic and saute until fragrant.
• Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
• Add the split peas and stock.
• Add salt and black pepper to taste.
• Add the scotch bonnet pepper and if using the coconnut milk.
• Cover the pot and simmer for about an hour until peas are soft.
• Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
• Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
• Add culantro, remove from the heat, taste and adjust seasonings.
• If soup is too thick at any time, add water.

MACARONI PIE FROM TRINIDAD

Steps:

• Boil macaroni in salted water until tender and drain.
• Beat eggs until fluffy.
• Combine macaroni, eggs, cheese, milk, salt and pepper.
• Pour into a greased baking dish and bake at 350 degrees F. until firm, about 30 minutes.

TRINIDAD BLACK CAKE

Steps:

• Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
• Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, stirring occasionally, until flavors blend, 2 weeks to 3 months.
• Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Combine butter and 1 3/4 cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
• Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
• Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 1/2 hours.
• Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

TRINIDAD BLACK CAKE RECIPE BY TASTY

Steps:

• Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.
• About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.
• Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.
• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.
• Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.
• In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.
• With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
• Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn't harden.
• Transfer the batter to the prepared baking pan(s).
• Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.
• While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.
• Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.
• You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.
• Brush with more of the soaking liquid before slicing and serving.
• Enjoy!

SUGAR CAKE (TRINIDAD)

Steps:

• Boil sugar and water to from a light syrup.
• When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
• When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
• Add the almond extract and food colouring of your choice, if desired.
• Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.

CALLALOO (TRINIDAD)

Steps:

• Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
• Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
• Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
• Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
• Taste and add salt if needed.
• Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
• Serve hot as a soup on it's own or as a side dish.

TRINIDAD STEWED CHICKEN

Steps:

• Prepare Green seasoning marinade:.
• Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this.
• Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week.
• Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
• Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
• The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
• Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
• TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
• Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
• When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth.
• Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water.
• Cook on medium heat until chicken is tender.
• Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
• Serve with hot rice, salad or vegetables.
• Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.

CHIP CHIP (TRINIDAD)

Steps:

• Boil sugar and water to from a light syrup.
• When bubbles the size of small pearls appear, add coconut and cream of tartar.
• When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
• Add the almond extract and food colouring if desired.
• Drop by spoon onto a greased cookie tray.

TRINIDAD AND TOBAGO GARLIC SAUCE

Steps:

• Combine all ingredients in a blender or food processor and puree until smooth.
• Serve at room temperature.

AUTHENTIC TRINIDAD PEPPERPOT

Steps:

• n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
• Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
• Add rum to sizzle up and look professional!
• Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
• Keeping the lid on the pan, let it simmer for as long as possible - it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
• Serve on top of a bed of red rice.

TRINIDAD TOOLUM

Steps:

• Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
• Mix the shredded coconut in with the sugar and stir until well blended.
• Stir occasionally until liquid reddens.
• Add molasses, dried orange peel and ginger.
• Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
• Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
• Shape into balls (about the size of table tennis balls).
• Remove when firm and store in airtight containers.
• * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

TRINIDAD CURRY POWDER

Steps:

• Break open the cardamom pods, remove the seeds, and discard the pods.
• Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
• Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
• Store in an airtight container. If stored properly, curry powder will keep for at least two months.

TRINIDAD GARLIC SAUCE

Steps:

• Place the garlic, vinegar, sugar, honey and salt into a blender or food processor. Puree it on high until it is a smooth paste, and then drizzle in the olive oil with the processor still running until it becomes very creamy.
• Add the chado beni, or cilantro and the scotch bonnet pepper (if you are using it) Pulse a few times and store it in the refrigerator.

TRINIDAD PEPPERPOT BEEF

Steps:

• Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• Cover and simmer for 2 hours or until the beef is very tender.
• Transfer the beef to a carving board, cover, and keep warm.
• Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• Season, adding more vinegar and crushed peppercorns if needed.
• Slice the beef thickly, discarding any fat.
• Pour the sauce over the beef and sprinkle with the remaining parsley.