Home' Trinidad and Tobago Guardian : January 17th 2014 Contents One of the huge advantages of trav-
el is the opportunity to sample the
cuisine of the country you are vis-
iting. Travel allows us to explore and
discover different tastes and some-
how gain a better understanding of
the history and culture of that coun-
try.A country with a diverse ethnic pop-
ulation will of course have a colourful,
spicy, and tasty cuisine and this is so
with countries that enjoy a hot, tropical
climate. Of course T&T falls into both
categories mentioned above.
Throughout the Caribbean, ours is the
cuisine that is the most diverse, reflecting
the different ethnic cultures present here.
It s a cuisine that is the most colourful,
spicy, and hot compared to other islands.
Visitors to our shores will always
remember our mouthwatering curries
and flaky rotis---both have become
part of our culinary history. But the
true fans of Trini cuisine are none
other than Trinidadians ourselves.
When we ve been away from our
island in the sun for too long a period
one of the first things we crave is a
tasty roti and curry.
Here are some traditional and new
tastes for you to experiment with, so
the next time you crave a good curry
and roti dish if you re far from home
and there are no corner roti shops for you
to run to, you can prepare your very own
taste of T&T and indulge.
• Twitter: @GuardianTT • Web: guardian.co.tt
German researchers have built
shoe-sized devices that harvest
power from the act of walking.
The technology could be used to
power wearable electronic sensors
without the need for batteries.
There are two separate devices: a
"shock harvester" that generates
power when the heel strikes the
ground and a "swing harvester"
that produces power when the foot
They could also form the basis of
a self-lacing shoe for the elderly.
Details of the advance are out-
lined in the journal Smart Materials
"We have tried to power a wire-
less transmitter and to power a
simple sensor," said Klevis Ylli from
HSG-IMIT, a research centre in
"One application we are working
on is indoor navigation which
means we have sensors within the
shoe that measure the acceleration
of the foot, the angular velocity---
whether you re turning the foot or
not---and the mag netic field. (BBC)
Smart shoe devices generate power from walking
CURRIED FISH WITH COCONUT CHUTNEY
2 lbs fresh fish fillets
1/2 tbsp green herb seasoning
2 cloves minced garlic
2 tbsp vegetable oil
1 onion, thinly sliced
1/2 hot pepper
2 tbsp light curry powder mixed with 1/4 cup water
• Season fish with seasoning, and salt and pepper. • Heat
oil in a sauté pan add onions and cook until transparent,
add curry mixture and cook until dry almost.• Now,
gently add the fish, and cook for a few minutes, then
turn, cover and simmer, fish should water a little, just add
water to prevent sticking. • Cook and basting frequently,
until fish is ready, about 20 minutes. • Squeeze lime over
and serve hot. • Serves four
1 coconut, cracked and meat
removed in large pieces
1 hot pepper, seeded
4 cloves garlic
1 small onion
2 blades chadon beni
• Wash and dry coconut meat
roast oven an open flame until
browned all around.
• Grate or blend in a blender with
pepper, onion, chadon beni and
garlic. • Add salt to taste.
4 cups flour
4 tsps baking powder
1 tbsp butter, softened
1 tsp salt
1/2 cup ghee
• Combine flour with one tbs
butter, salt and baking powder.
• Add water to knead to a soft
dough, cover and rest for 30 mins.
• Divide dough into eight pieces,
form each piece into a ball.
• Let rest 15 minutes, then divide
each loya into two and flatten
slightly, paste some ghee onto
four pieces, then cover with
another flattened loya, like a
• Press together, cover and let rest
for 30 minutes.
• Melt the remaining ghee.
• Lightly flour a surface, roll each
piece of prepared dough into an
eight to ten inch circle and cook on
a hot baking stone, turn, brush
with ghee, turn again brush with
ghee, cook until it balloons then
• Split the dosti into two and wrap
in a tea towel. Repeat.
• Serve with any curried dishes. •
Makes eight to ten
CURRIED POTATOES AND VEGETABLES
4 cups assorted vegetables cut into one inch pieces
2 large potatoes cubed
2 tbsp veg oil
2 tbsp curry powder
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chopped ginger
1/3 cup evaporated milk
1 tbsp chopped chadon beni
• Heat oil, add onion, ginger and garlic, cook until fragrant.
• Mix curry with 1/4 cup water and add oil, cook until
almost dry. • Add vegetables and combine, add about 1/2
cup water to cook vegetables, salt and pepper. • Cover
and simmer stirring to prevent sticking and adding more
water if necessary. • When vegetables are tender, about
15 minutes, add milk and chadon beni, stir and cook for a
few minute more. • Serve hot
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