Home' Trinidad and Tobago Guardian : February 2nd 2014 Contents |FOOD|
A C A
1 1/2 cups shredded white cabbage
¼ cup purple cabbage
1 small carrot, grated
½ cup mayonnaise
2 dashes Angostura bitters
A capful of apple cider vinegar
1 pinch of salt
A dash of black pepper
1--2 tsp sugar (or sugar substitute such as Stevia)
1--2 tsp water
1. Place the two types of cabbage and the grated
carrot into a large bowl and gently toss them to-
2. In a small bowl, mix the mayonnaise, bitters,
apple cider vinegar, salt, black pepper, sugar (or
sugar substitute) and water together until well
3. Pour the flavoured mayo into the coleslaw and
toss together well. Chill until ready to serve.
C C A
2 ½ to 3 lb chicken pieces seasoned with salt, pep-
per, chives, thyme, garlic, parsley, chadon beni, 1 tsp
Worcestershire sauce, 1 tsp soy sauce and 1 tbsp
2 cups rice, washed
2 cups coconut milk and 2 cups water
1 medium onion, sliced
1 cup of diced carrots
1 ½ cups pumpkin, cut into 1-inch cubes
1 ½ cups fresh pigeon peas or 1 tin of processed pi-
geon peas, drained
2 to 3 tbsp (or a pot-spoonful) vegetable oil
¼ cup sugar
Salt and pepper to taste
1 hot pepper
1. Heat oil in a large, heavy iron pot. Add in the sugar
and allow to burn until it starts to foam up and
resemble the head of a glass of Guinness.
2. Add the seasoned meat and stir until the pieces
are well coated with the burnt sugar; brown for 5
3. Stir the rice into the chicken and turn until well
blended; cook for about 3 minutes more.
4. Add in the pumpkin, carrots and pigeon peas and
stir-fry for a few seconds.
5. Add the salt, pepper, coconut milk and water.
6. Place the hot pepper into the middle of the pot.
7. Bring to a boil then lower heat. Cover and simmer
until the rice is cooked and all the liquid is evapo-
rated (about 25 minutes or so).
8. Add more liquid if the rice is still hard and con-
tinue to cook a little longer.
9. Remove the pepper, and serve.
A A AD
5 to 6 large potatoes
2 medium carrots
½ tsp table salt
1 can green peas, drained and washed in a colander
1 cup mayonnaise
1 tsp brown sugar
A squeeze of lime juice
1 tsp mustard
Pinch of salt
Chives for garnish
1. Wash, peel and dice the potatoes and carrots.
Place in a large saucepan to boil with the table
salt. (This should take about 15 to 20 minutes.)
2. Drain. Add in the can of green peas; be sure to
drain off all liquid first.
3. In a small bowl, mix the mayonnaise, brown
sugar, lime juice and mustard together. Taste for
tanginess or sweetness and adjust accordingly.
4. Add to the peas, carrots and potatoes and mix
5. Sprinkle on the chives for garnish. If you're not
eating the salad right away, cover the bowl with
plastic wrap and place in the refrigerator.
NOTE: For variety, one small beetroot can be boiled,
chopped and added to the potato salad. Do not mix
it too much, as it can turn the entire salad pink.
By Halcian Pierre
Pelau photograph by Cynthia Nelson
1 soursop, peeled
2 cups water
6--8 tbsp condensed milk
Salt and Sugar
1. Crush the soursop in a bowl with half of the
2. Pound it well and pass through a sieve to extract
3. Add the remaining water, condensed milk and a
tiny pinch of salt. Mix well.
4. Add sugar to taste and stir until dissolved. Strain,
chill and serve with bitters.
EVERY TIME THE year starts, one of the first
things we look out for are the folks selling pi-
geon peas, even though we can always find
them in cans on our grocery shelves. (Fresh is
always better, though.)
I think it's the unofficial sign that Carnival is
coming, and we look forward to making the
ever-faithful pot of pelau, which is a staple
food that travels well, making it perfect "fod-
der" for any Carnival posse worth their weight
in said peas, hahahaaa!
Nutritionally, pigeon peas are a perfect legume.
They contain approximately 7 grams of pro-
tein, 5.1 grams of dietary fibre and only 3
grams of sugar per 100 grams. They are natu-
rally resistant to drought, hence their propen-
sity for "springing up" during the dry season.
Eating a good plate of pelau is a treat for most,
but we can't enjoy it just by itself now . . . as
you will see, there are specific and special sides
that accompany this dish, and today I'm shar-
ing a couple of these with you, including a won-
derfully refreshing local drink. Delicious indeed!
Have fun cooking!
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