Home' Trinidad and Tobago Guardian : October 10th 2015 Contents Paul Prudhomme, the Cajun who pop-
ularised spicy Louisiana cuisine and be-
came one of the first American
restaurant chefs to achieve worldwide
fame, died Thursday. He was 75.
Tiffanie Roppolo, the CFO of Prud-
homme's businesses, told The Associ-
ated Press that he died early Thursday
after a brief illness.
Prudhomme became prominent in the
early 1980s, soon after opening K-Paul's
Louisiana Kitchen, a French Quarter
diner that served the meals of his child-
He had no formal training, but sparked
a nationwide interest in Cajun food by
serving dishes---gumbo, etouffee and
jambalaya---that were virtually unknown
The distinctly American chef became a
sensation at a time when the country's
top restaurants served virtually nothing
but European food.
"He was always on a mission and
nothing was impossible for Paul. He did
things his way and let the food speak for
itself," said chef Frank Brigtsen, who
worked for Prudhomme for seven years.
"He changed the way we eat in New
Orleans in a major way, by bringing Aca-
dian or Cajun cuisine to the restaurants
of the city." (AP)
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Prudhomme, Louisiana chef who popularised Cajun food, dies
In the face of the public s disdain over the
reported increase in the price of doubles, I
decided to offer a solution---make them
We all know that this too shall pass, and many
will buy doubles for $5. Although some vendors
are not increasing prices, when we want doubles,
we go to the closest vendor because it s a street
food and it s widely available across the country.
It would be a good exercise to really try to make
doubles at home, although the ingredients may
appear to be cheap, it s quite a bit of labour involved
in the actual preparation of this mouth watering,
At the end of the day $20 will only get us four
doubles, but positively speaking that s one less
doubles to go to our waistline!
Make the dough by combining
flour, with baking powder, salt and
butter. Add water to make soft
but pliable and non-sticky dough.
Knead into a ball and let rest.
Meanwhile boil potatoes with a
little salt until tender, when
cooked, drain and crush well with
a potato masher.
Add garlic, geera, peppers,
onion, chive salt and ground black
Taste and adjust seasoning.
Divide dough into eight pieces,
and roll each piece into a ball. Rest
for five minutes.
Roll each piece of dough into a
five-inch circle, place about 1-2
Onto the lower portion of the
circle, and bring the upper portion
over lower portion to cover in a
half moon shape.
Seal and continue until all the
dough and filling is used up.
Heat oil in a frying pan and
shallow fry pies until golden
Drain and fill with chutney.
Makes eight pies.
FOR THE BARA
2 cups flour
1/2 tsp salt
1/2 tsp tumeric or saffron powder
1 tsp freshly ground black pepper
1 tsp yeast
1/2 tsp sugar
1 tsp ground roasted geera
Water to blend, about one cup
Oil to fry
FOR THE FILLING
1/2 lb channa, soaked overnight and
2 tbsp curry powder
1 onion, chopped
4 cloves garlic, minced
1/2 tsp ground roasted geera/cumin
1/4 cup chopped chadon beni
1 hot pepper, seeded and chopped
1 tbsp vegetable oil
11/2 cups water
Salt to taste
Make the bara by combining all the dry ingredients, warm the tater to
120F, add the water gradually to the dough to make a soft and shaggy
dough, the dough should be soft.
Cover and let rise until doubles, about one hour.
Make the filling, combine curry powder with 1/4 cup water, heat oil in a
large pan, add vegetable oil, add garlic, pepper and onion, cook until
Add curry paste and cook until water has evaporated, add channa, stir,
Season with salt, add geera and cover and cook unmtil tender, about one
hour, adding a little water to prevent sticking if all the water has
Add chadon beni and stir.
Heat oil in a deep frying pan, oil your fingers and pinch off bits of dough
about the size of a table tennis ball, stretch dough to a thin circle, and fry
in hot oil until it floats to the top and is puffed.
Drain and sandwich with curry channa filling.
Serve with chutney and peppersauce.
Makes about 12 bara
Wash the split peas, place in a bowl and cover
Leave it to soak overnight.
The next day, drain the split peas and grind it
in a food processor or food mill until the
consistency is smooth.
Add the garlic, saffron powder, baking soda,
baking powder, flour, salt and pepper. Allow to
rest for one hour. If the mixture seems too dry
add a little water.
Salt eggplant and let stand for 15 minutes.
Rinse and pat dry.
Heat oil in a deep fryer.
Heat oil in a wok or deep skillet.
Using your fingers or a small knife carefully
paste split pea mixture onto both sides of
the eggplant slices and fry immediately until
Drain and serve with mango chutney
Makes about 24
1 lb split peas
2 cloves garlic, minced
1 tsp saffron powder
1/4 tsp baking soda
2 tsps baking powder
2 tbsp flour
11/2 tsps salt
1 tsp pepper sauce
1 eggplant cut into 1/2 inch slices
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp butter or shortening
1 lb potatoes, peeled and cut into quarters
1 small onion, finely chopped
1/4 cup finely chopped chive
2 cloves garlic, minced
1 pimento pepper, seeded and chopped
1/2 hot pepper, seeded and chopped
2 tsps ground roasted geera
Salt and freshly ground black pepper
Vegetable oil for frying
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