Home' Trinidad and Tobago Guardian : February 26th 2017 Contents Cuisine
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Sunday Guardian guardian.co.tt Sunday, February 26, 2017
Dimanche Gras is upon us, and
while we await the arrival of the
Merry Monarch, everyone and their
Tantie it seems, is looking for some-
where to lime and spend some qual-
ity time before the festivities begin.
Tradition dictates that when we
go liming, you don’t go with “your
two hand swinging.”
Always bring something for the
person hosting the lime, or better
yet, for the pot.
Speaking of which, you won’t see
the usual pelau recipe here, but this
week we have a few choices that will
make a nice addition to a great gath-
ering of friends.
Try one, (or all of them if you wish),
and ring in the Carnival festivities
with a smile. Enjoy!
• 1 (400 grams/14.1 oz./2 cups)
packet dried chickpeas, soaked
• 2 large chicken stock cubes, crushed
• 1 tablespoon finely minced parsley
• 1 tablespoon finely minced chadon
beni (see substitute in notes)
• 2 tablespoons thinly sliced scallions
• Finely minced hot pepper to taste
• Fresh lime or lemon juice to taste
• Finely chopped de-seeded cucumber
1. Drain and rinse soaked peas and
drain well. Add to a pot, along with
cubes and cover with water about
2-inches above the peas. Cover the
pot and bring to a boil, when the pot
comes to a boil, reduce heat to low
and simmer until channa/chickpeas
are cooked and soft, but not mushy.
Alternatively, add everything to a
pressure cooker, bring to a boil,
cover and close the cooker and let
come up to pressure. Cook for 10 –
12 minutes (time begins from first
whistle or constant hiss depending
on your cooker).
2. Remove pot from heat and transfer
the contents (peas and liquid) to a
large heatproof bowl. Let cool for 15
minutes, taste for salt and add if
necessary. Stir in herbs and fresh
lime/lemon juice to taste and set
aside to cool and for the flavours
to meld (about 1 hour).
3. Give the souse a good stir and ladle
into bowls or cups and top with
cucumbers. This channa souse
keeps well in the refrigerator and
can be served as the salad
component of a meal.
*NOTE: Depending on the brand of cube
used, you may not need to add salt.
Ingredients for the wings
• 18 chicken wings
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• Cooking spray
Ingredients for the sauce
• 1 cup barbecue sauce, preferably
Hickory Smoke Flavour
• 1/2 cup honey
• 2 tablespoons ketchup
• 2 tablespoons hot sauce
• 4 tablespoons butter
• 1/2 teaspoon garlic powder
1. Wash, dry, and season the wings
with the salt, garlic, pepper,
cayenne, sugar and paprika. Preheat
the oven to 375°F.
2. Spray a cookie sheet with a
generous spray of cooking spray.
3. Place the wings in a single layer on
the cookie sheet, and place in the
4. Cook for 35-40 minutes, depending
on the size of the wings, turning
5. While they are baking, make the
sauce by slowly simmering the
sauce ingredients over the lowest
6. When the wings are done baking,
carefully dip them in the sauce, and
place them back in the oven for
another 5 minutes, or until the
sauce is bubbling.
FOOD FOR A
BAKE AND SHARK
Ingredients for Float (Fried Bake)
• 4 cups flour
• 1 1/2 teaspoons salt
• 4 teaspoons baking powder
• 2 1/2 cups water (to form a soft
• 3 cups oil (for frying)
Ingredients for Shark
• 2 lbs shark fillets (you can also
substitute catfish or white fish fillets)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic
• 1 tablespoon green seasoning
• 1/4 scotch bonnet pepper, minced finely
• 1 cup all purpose flour
• 2 to 3 cups vegetable oil for frying
NOTE: Save a few drops of the lime or
lemon juice for seasoning the shark as
To make the fried bakes...
1. Sift flour, salt and baking powder
together in a large bowl.
2. Add enough water (around 2 1/2
cups) to make a soft dough, and
knead for about 10 minutes.
3. Leave to rest for 1/2 hour or more.
4. Oil hands to prevent the dough
from sticking to them and divide
into 6 portions. Flatten or roll each
portion to a circle about 5 to 6
inches; and 1/4 inch thick.
5. Fry in hot oil until brown, turning
once (they should puff up slightly.)
6. Drain on kitchen paper.
To make the Fried Shark
• Wash the fillets with the juice of the
lime or lemon. Season with salt,
black pepper, crushed garlic, green
seasoning and minced scotch bonnet
pepper. Let it marinate for 30 to 45
minutes so the seasonings can
flavour the flesh.
• Heat the oil in a heavy duty frying
pan on medium high heat.
• Take each piece of seasoned shark
and dip them in the flour (shaking
off any excess), then place into the
• Cook the pieces for about 2-3
minutes on each side, turning them
Simply cut your bake in two and
place a couple pieces of the shark on
one half. Top the shark with
condiments such as lettuce, chadon
beni sauce, tamarind sauce, cabbage
slaw, sliced cucumbers, sliced
pineapple, pepper sauce, garlic sauce,
mustard and ketchup. Fold over and
CYNTHIA NELSON’S CHANNA (CHICKPEA) SOUSE
OVEN BARBECUED WINGS
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