Home' Trinidad and Tobago Guardian : August 23rd 2014 Contents 1 cup water
2 tbsp granulated sugar
1/2 tsp salt
2 tbsp vegetable oil
1 cup all-purpose flour
1/2 tsp grated nutmeg
Vegetable oil to fry
Combine 1 cup granulated
sugar with 1 tsp ground
Place water, sugar, salt, oil,
nutmeg and butter into a
Bring to a rolling boil.
Meanwhile beat eggs.
Remove pot from heat
and stir in flour, blend well.
Now add eggs and stir
well to combine, or use an
Cool a little.
Fill a decorator's bag with
a large star tip, with
Preheat vegetable oil in a
frying pan or wok.
Test oil; place a small piece
of dough into oil, if it
bubbles up its ready.
Squeeze dough into hot oil
to about 4-inch lengths.
Cook for about one
minute, turn if necessary
and cook for a further 2
Drain and then roll in
Makes about 24
Mexican food is enticing, spicy and
a little bit calorie-laden if I may say
so myself. However, we don t have to
make it part of our routine weekly
menu, but save the recipes for special
Authentic Mexican food is steeped
in mystery and tradition, evident by
the mole sauces and the array of pep-
pers that are roasted, and used to create
flavour. It is as a complex cuisine as
any of the great world cuisines like
Chinese, Indian, French, Italian and
Staples such as corn, chili peppers,
tomatoes, squashes, avocadoes, cocoa
and vanilla are used. These are mixed
in with other ingredients not common
in other cuisines and which are indige-
nous to Mexico like various types of
edible flowers and some vegetables.
The Mexican cuisine that we have
become familiar with parallels the fast
food Mexican chains and Mexican fine
dining restaurants. Foods such as fajitas,
empanadas, tacos, salsas, churros,
enchiladas and chimichangas are a few
that come to mind. These popular foods
are easily duplicated in your kitchen
but with a much higher flavour profile.
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Jamaican folk musician Joseph Bennett,
who played a rollicking genre of traditional
dance music with the long-running Jolly
Boys, has died in his Caribbean homeland.
He was 76.
Music promoter Jon Baker said Thurs-
day that the musician and singer, nick-
named "Powda," died of respiratory prob-
lems Wednesday at a Kingston hospital.
"He will always be lovingly remembered
as that cheeky little fellow in the Jolly
Boys who danced and shook his maracas,"
said Baker, co-owner of the Geejam resort
and recording studio where the band
recorded their breakthrough 2010 album
Typically playing acoustic instruments,
the group's forte is mento, a Jamaican
dance music created by the descendants
of slaves in the late 19th century. It fea-
tures banjo, maracas, a rough-hewn
wooden box with metal prongs to pluck
bass notes, and often bawdy lyrics.
Bennett played in various incarnations
of the group since the early 1960s. At
times, he was the group's lead singer but
in recent years he played maracas and
sang backup. The group, originally called
the Navy Island Swamp Boys, got its start
performing at Hollywood star Errol Flynn's
private island in Port Antonio. (AP)
Mento performer Joseph 'Powda' Bennett dies at 76
4 to 6 flour tortillas
4 boneless chicken breasts
2 tbsp minced chives
1 onion, cut into strips
4 cloves garlic minced
1 tsp cumin powder
1 tsp chili powder
1 tbsp vegetable oil
Salt and black pepper
1 tbsp olive oil
1 green bell pepper, cut into
1 red bell pepper, cut into strips
1 red onion, cut into strips
Grated cheddar cheese
Blend all the ingredients for the
marinade and place into a large
Place chicken into marinade and
Marinade for one hour or
Grill chicken for 10 minutes per
side or until cooked on a
stovetop grill pan.
Heat olive oil in a sauté pan, add
pepper and onion strips.
Sauté for 1 minute, remove.
To assemble fajitas lay tortilla
flat, place some lettuce on top,
add chicken, add peppers and
onions, garnish with shadow
beni, sour cream, cheese and
salsa. Roll up and serve.
2 tbsp vegetable oil
1 tsp chopped garlic
1 medium onion, finely chopped
2 pimento peppers, seeded and
1 small bell pepper, seeded and
8 ozs lean ground beef or chicken
1 tsp chili powder
½ tsp cumin, (geera)
1 14-oz tin red beans, rinsed
2 tbsp chopped chadon beni
4 ozs cheddar cheese, grated
6, 10-inch flour tortillas
1 tbs all purpose flour
1 tsp water
Mix flour and water to a paste and
Warm oil in a medium-sized sauté
Add garlic, onion, peppers and stir and
cook until fragrant.
Add ground beef and stir well.
Add chili and cumin powders, season
Add beans and stir, simmer for about
15 minutes until all flavours develop.
Spoon some filling onto the flour
tortilla, sprinkle on some cheese.
Roll up burrito style and use the flour
paste to seal the edges.
Heat oil in a shallow frying pan, and
pan fry chimichangas until golden.
Serve with salsa and additional
cheese and guacamole.
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