Home' Trinidad and Tobago Guardian : January 19th 2014 Contents By Halcian Pierre
2 cups all-purpose flour
2 tsps baking powder
½ tsp salt
4 medium-sized potatoes, peeled and cubed
A pinch of salt
½ hot pepper, seeds and membranes removed,
1 tsp ground geera
2 cups vegetable oil for shallow frying
1. Mix flour, baking powder, salt and water; knead lightly.
Set the dough aside to relax for a few minutes, cov-
ered with a bowl or a wet tea towel.
2. Boil the cut-up potatoes in salted water until tender.
Strain off the water and put the potatoes into a bowl.
Mash well and season with the salt, black pepper, hot
pepper and geera. Divide the seasoned potato into 9 or
3. Next, divide the dough into 9 or 10 balls.
4. Flatten then roll them out with a rolling pin into 4-
inch circles and place the portions of potato on each
5. Wet one edge of the dough with water, then fold
over the other end of the dough to seal in the potato.
(You can also use the tines of a fork to press the
6. Heat the two cups of oil in a heavy-duty pot and fry
the pies in the oil until golden brown, about 2 to 3
minutes per side. Remove from the oil and drain on
7. Serve as they are, or accompanied with toppings
such as mango chutney, pepper sauce,
chadon beni sauce or tamarind sauce.
Serves 6 to 8 persons.
2 tbsps vegetable oil
2 onions, chopped
3 garlic cloves
1 lb potatoes, peeled and quartered
2 carrots, diced
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
2 pimento peppers (optional)
8 cups chicken stock
1 Scotch bonnet pepper or 1 habanero pepper, left whole
1/2 cup coconut milk (optional)
6 ears corn, cut into 2-inch circular pieces
1/4 cup chadon beni (culantro), chopped
Salt and black pepper
1. In a large soup pot, heat oil.
2. Add the onions and garlic and sauté until fragrant.
3. Add the potatoes, carrots, celery, thyme and pimento
peppers and cook for about 5 minutes, stirring con-
4. Add the split peas and stock.
5. Add salt and black pepper to taste.
6. Add the Scotch bonnet pepper and (if using), the co-
7. Cover the pot and simmer for about an hour, until peas
8. Use an immersion blender or ordinary blender and
purée the soup to a thick and creamy consistency; then
return to the pot.
9. Add corn and cook for a further 20 minutes until corn
10. Add chadon beni, remove pot from the heat, taste
and adjust seasonings.
11. If soup is too thick at any time, add water.
CARNIVAL SEASON is upon us already, so you know what
that means---fete foods galore at every band launch and
Carnival fete. Everyone has their preferences, I'm sure, but
I have noticed that most of the menus on offer at Carnival
events feature at least these three favourites: corn soup,
aloo pies and geera pork.
I've often heard people say they wish they could make some
of these things themselves instead of waiting for them to
be served at the fetes, so this week I'm sharing the classic
recipes for these items, featuring easily obtainable, fresh in-
You'll soon realise that they are easy to prepare and are
guaranteed to be delicious. (After all, we love our bellies,
don't we?) So, let's have some fun in the kitchen and make
some "mas" of our own.
1--2 lbs pork, cut up into small pieces
1 onion, chopped
2 to 4 cloves of garlic, chopped finely
1 red habanero pepper, seeds and membranes removed,
2 sprigs of chive, chopped
1/2 tsp thyme leaves
6 to 8 leaves of chadon beni (depending on the size)
2 tsps, plus 2 tbsps, roasted geera powder (divided)
¼ cup vegetable cooking oil
Salt to taste
1 to 2 tsps brown sugar
1. Cut up or mince all the fresh seasonings and add to the
pork. Stir until meat is fully coated.
2. Add the two teaspoons of geera to the seasoned meat,
making sure it's coated evenly.
3. On a medium high flame, place a heavy duty pot and add
in the ¼ cup of vegetable cooking oil. When it's heated,
add 1--2 tablespoons of the geera powder to the oil. Stir
gently with your pot spoon.
4. When the geera makes a paste, add in the seasoned
meat and stir, ensuring the pork is coated evenly.
5. Let it cook for 1--2 minutes, then add enough water to
cover the meat. Stir in a teaspoon of brown sugar.
6. Cover the pot and lower the flame to medium. Cook for
about 30 to 45 minutes, until the liquid boils down. How-
ever, you can choose to leave in a little liquid if you want
gravy --- just monitor the pot and add a little water from
time to time if it's going down too fast.
7. When done, add salt to taste.
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