New recipes

Trinidad-Style Curried Potatoes with Green Beans and Prawns recipe

Trinidad-Style Curried Potatoes with Green Beans and Prawns recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

This is my version of curried potatoes, green beans and prawns. It's yummy! This recipe is versatile in that if you want to make it vegetarian just leave out the prawns! Use a Trinidadian brand of curry powder if available. Serve this over steamed basmati rice or with naan.

11 people made this

IngredientsServes: 2

  • 250g peeled and deveined medium prawns
  • 1 tablespoon white wine vinegar
  • 1 tablespoon seafood seasoning
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stick, minced
  • 1 small carrot, minced
  • 1/2 red pepper, minced
  • 1/4 Scotch bonnet chilli, minced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 125ml water
  • 2 potatoes, cubed
  • 500ml hot water
  • 125g frozen green beans, thawed
  • 1 bunch fresh coriander leaves, chopped
  • salt and pepper to taste

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Toss the prawns, white wine vinegar, seafood seasoning and cumin together in a bowl.
  2. Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red pepper and Scotch bonnet; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 125ml of water in a small bowl; pour into the pot whilst also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 500ml hot water and bring mixture to the boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the prawns and cook another 5 minutes. Sprinkle the coriander leaves over the mixture and season with salt and pepper just before serving.

Recently viewed

Reviews & ratingsAverage global rating:(13)

Reviews in English (8)

by Rene

To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more consistent attention because you put, say, half the water in at first, and let it cook until the water is nearly boiled away. Then you add another couple ounces of water and cook it down again, and stop adding water when the potatoes are done. I haven't tried this dish yet, but given the comments about the runniness, I intend to make that one little modification in the cooking process when I make it tomorrow. I'll let you know how it turns out.-17 Oct 2009

by The Deevah Socialite

I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to really appreciate this dish. as for blandness, I personally season food to my liking this way I don't end up with a bland meal. No one knows my taste buds like I do.-12 Oct 2009

by AZ

I really liked this recipe and can see that with all great curries you can play with it at much as possible to make infinite variations. I wanted a little less broth and a little more curry so at the end I cooked off some broth and added about another 1/2 Tablespoon of curry powder. Thanks Pixie for a wonderful recipe - next time perhaps I'll make some naan to go with it!-08 Mar 2009


Real Bread

Cleanliness

An example can be made in chicken preparation. Chicken is a favourite food and is cooked in many ways in Trinidad, all of which are delicious and will change the way many people feel about "boring chicken".

Try to purchase a chicken with giblets. Supermarkets certainly in Britain do not give giblets as a rule. Sainsburies is the exception. Giblets, particularly the neck and liver are delicacies of the meal, that children and adults in Trinidad fight over.

In these days of Salmonella and factory chickens it is may not be wise (however tasty) to use giblets. I now try always to buy free range chickens.

The chicken should be skinned and then cut up. The feet below the knuckle are cut off as are the wing tips and the parsons nose and thrown away with the skin. The drumstick and thighs can be cut in two with a cleaver as would be the back (into three). At the end of the process you will have a pile of meat cut into pieces to roughly match the size of half the thigh.

As you cut the pieces examine them for blood clots etc, and carefully remove, also scrape the inside of the chickens body carefully removing as much as possible of the very dark meat and bits.

Take a bowl and put the chicken in the bowl, cut a large lemon in two and lightly crush one half over the chicken. Using your hands work the lemon juice into the chicken. Then add some water, rinse around and drain. Squeeze the rest of the lemon onto the chicken and leave to rest for a while before draining and rinsing again. The lemon juice has the effect of cutting the fat and provides another dimension to cleansing the bird.

Take your seasoning and put about two generous tablespoons onto the chicken. Add one or two tomatoes from a tin, salt and pepper and about a tablespoon of soy sauce. Break up the tomatoes with a wooden spoon and mix all the ingredients thoroughly.

Leave to marinate in the fridge for as long as possible, even overnight if necessary, although half a day is sufficient. You now have "seasoned" chicken, ready to use in several recipes.

In England cooking fish Caribbean style is difficult as English fish are generally not usable. In the USA the situation is better as snapper and yellow jacks etc are usually in most fish sections at the market.

In London, Brixton is the only area which regularly sells fresh fish that match Caribbean needs. Get red fish, or snapper, perhaps one of the nicest is Jamaican fresh water snapper, which is orange with black marks. Another favourite is St Peters fish.

Mullet would be the nearest European fish, round white fish being rare. Most European round fish are oily like mackerel. But Mullet is not good, it is black inside and does not taste well. The Chinese use sea bass, and that will work for all the recipes.

The fish must be washed thoroughly and then scaled. All fins as well as the tail and head should be removed. The inside of the fish should be gently scraped.

Proceed with the lemon as described for chicken.

Cow Heel Soup

From the African side of Trinidad this wholesome soup that is very good for you. In England they used to serve invalids Calfs foot broth which is not that far away from this recipe.

2 pack of cow heel (about 2lbs), 3 tablespoons of split peas. Boil for 2 hours with 4 pints water. Then add Potato quartered, carrots sliced and salt and pepper. Make up some dumplings from flour (1 cup), water, salt and sugar and drop in teaspoon size pieces.

You can add dasheen or Eddoes or sweet potato but they do change the flavor a bit.

Cook for another 25 minutes slowly. Tasted better to be honest than all the ones we have had at restaurants. serves 4-6 depending on your appetite

Anchar

This is the dish that makes Trinidadians go back to Trinidad year after year. This is the dish that every Trinidadian would be killed by his own family if he didn't bring it back from "home".

2lbs green mangoes
1 whole garlic
half an onion
sugar
1 WI Pepper
salt
Anchar Massala (buy it from a West Indian store)

NOTE FROM MY WIFE: My wife says this wouldn't work, she boils the mangoes until skin soft and then the recipe is OK. I think the difference is that the recipe was based on local small mangoes not UK supermarket! Also her advice is to add a teaspoon of tamarind or lemon to give the edgy bite that a local small mango brings.

Wash and cut the green mangoes into pieces taking out the seed, which should be white and fairly soft. Mash up the garlic in a mortar and pestle. Heat 2/3tbpns of oil in a pot add 1 teaspoon of sugar and let brown. Add garlic, onion salt and pepper chopped. Add mangoes, anchar (1 tbpn) and 2 tbpsns sugar cover and cook on medium heat for 5 minutes. Uncover and add half a cup of water and cover and let steam for 5/10 minutes more. Let cool and enjoy.

Plantain

1 Plantain
salt
1 Tbspn Oil

Choosing a plantain can be difficult for people not used to them. As they get riper they begin to get black patches and marks on them. Choose a ripe Plantain, if its not ripe you will get plantain tasting like french fries, if its too ripe it will be very sweet and fall. But just right and it has a soft consistency and tastes wonderful. If there is green on the end of the plantain its not ripe.

Peel and slice in half lengthwise. The cut each half into three equal pieces and place on a plate and sprinkle with salt.

Leave for a moment while heating the pan with oil until fairly hot. Again the temperature is a bit tricky, a bit like pancakes really, too hot and it burns without cooking, too cool and it cooks too slow and absorbs too much oil. Cook until brown on both sides.

Place two paper towels on a plate and lay the plantain on this. Cover with another towel and place a heavy saucepan on top. This will absorb as much as possible of the oil. Without this the plantain can be a bit greasy.

Serve with parathas or roti.

Sada and Paratha Roti

Paratha is a version of roti not a different thing. The ingredients are basically the same but the method differs.

Half a pound of self raising four (or plain flour and plenty of baking powder)
1 tablespoon of Flora or butter
Pinch of salt
Pinch of yeast (if you have the time to let it rise a little)
Cold water to mix

Mix flour salt and cornflour with flora or butter using your fingers then add a little cold water at a time working in until a soft dough is formed and all flour is absorbed. The consistency should be softer and moister than pastry. Knead for several minutes until the dough has the texture as bread dough and removes the flour from your fingers. Let this rest for few minutes.

Break off lumps about the size of a peach. Role out in a circle to about the size of a bread plate (8").

This is a roti and you can cook this as is on a fairly hot frying pan surface or griddle which has been just brushed with oil. If the pan is too hot it will get brown patches without cooking. Cook both sides, when doing the second side if you did a good job the roti will swell a little with bubbles. Those of you with gas can at the end hold the roti over the flame a second and it should puff up. This is not necessary, but traditional and helps if you want to use the roti as a holder like Pita bread.

For these eminently more delicious versions of roti start at the point where you have rolled the circle.

Carefully put a thin layer of flora on the top of the roti and using a sharp knife make a cut (see illustration) from the centre to the edge. Then roll the roti up as shown around the circle to make a cone and fold the last corner over the top and pat down to make a shape like a thick round biscuit. Do this to all the roti and then carefully roll each one again into a flat circle.

Fry as roti but while cooking brush a little oil over the roti and turn over. brush a little more on the other side. Then using a spatula flatten the edges of the roti around. This has the effect of keeping the fat you spread over the roti (when rolling) inside and as it gets hot it will cause the roti to swell.

When cooked on both sides (turn paratha several times unlike plain roti) take out of the pan and wrap in a cloth then hit the paratha several times edgeways to crush it up a bit.

Paratha are slightly sweeter than roti (because of the extra fat) and go really well with fried plantains or apple bananas, or pumpkin.

Potato and Aubergine

Ingredients
1lb new potato
1 Aubergine
Half a hot WI Pepper
Half an Onion

Take firm potatoes (like new potato) and peel and slice thinly. Heat five tablespoons of oil in a pot and add chopped onion and pepper and then potato. Leave on high heat and cover. Uncover every five minute and stir. After about ten minutes add aubergine sliced thinly into pieces about 2"x1"x a quarteralso add salt. Cover and leave for ten minutes.

When you next uncover and stir the aubergine will have begun to fall and the potato should be cooked and browning nicely. It may require another five minutes or so to finish. When all cooked, turn off heat and pull ingredients to one side ofthe pot to let excess oil drain off. Serve with roti, and for a special treat add thinly sliced fresh avocado.

Pumkin and Roti

1lb of Pumpkin cleaned and peeled and chopped into pieces 1 x 1 x 1/8.
1/2 small onion chopped.
1/4 yellow hot WI pepper chopped.
4/5 cloves garlic chopped finely.

Heat 1 tablespoon oil in a wok and when hot add onion, garlic and pepper , fry for a minute or two. Add Pumpkin and 1 teaspoon of sugar and 1 teaspoon salt. Let cook on medium heat for twenty to thirty minutes until fallen to consistency of apple sauce After 5 minutes add a little (1/2 tablespoon) water).

Pak Choy, Split Peas and Rice

2 lbs of Pak Choy
oil
1 onion
Half a WI Pepper
2 oz of Garlic ( about 8 cloves - yes really!)
6 oz yellow split peas
curry powder

Weigh 6 oz yellow split peas, wash and boil with water and 3/4 tablespoon of curry powder and 1 dessertspoon of crushed garlic. Cook until done 30/40 minutes. Blend for a few seconds and return to pot. Heat a ladle or large spoon over direct heat with a little oil in it until oil smokes. Add 3/4 tablespoon crushed garlic and let cook until dark brown. Plunge ladle into split peas taking care not to get splashed.

While peas are cooking take the 2 lbs of Pak Choy washed carefully and finely chopped. Heat 1 tablespoon oil in a wok on high heat and add 1 small onion chopped and 1/2 a hot WI pepper and 1 dessertspoon crushed garlic. Add Pak Choy after a few seconds and stir. Salt well and cover and cook for 30 minutes. It is important to keep heat fairly high to help liquid from Pak Choy evaporate.

Serve with plain boiled rice. Pour some split peas over rice and put a little Pak Choy on top.

Fried Rice

2 Breasts of Chicken cleaned and seasoned.
1 cauliflower
1 green peppers
1 red pepper
3 large carrots
1 onion
8 oz rice
oil salt and pepper
soy sauce, seasoning and browning.

This is a festive dish and is always served at Christmas (along with a mountain of other things of course!). Its very good as a light diet meal, with a side salad.

Cook rice as normal (see boiled rice) but drain while still a little undercooked.

All vegetables must be sliced and chopped into small cubes. The cauliflower must be cutr from the centre out so that the remaining ingredient to cook is just the very top of the flowerets. This is a time consuming process, but essential as the stalks of the cauliflower are watery and will leave you with a soggy fried rice!.

Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark. Add sesoned chicken stir and cover. Leave on high heat for 5 minutes. Uncover, and add carrots and onions and covering let cook for further 5 minutes. Uncover and add salt and soy, cauliflower and cover for another 3 minutes. Stir and add 1 tbspn of seasoning and pepper, Finally add pepplers stir and cover for two minutes. Uncover and add rice and stir vigorously. Add 1 teaspoon of browning and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again.

Plain Rice

I know it sounds strange, and like me you probably thought you could cook rice. well read on.

American Long grain rice, water, salt

Wash rice thoroughly in cold water, running your fingers through the rice to remove the film from each grain.

Boil a kettle full of water. Put the rice on the stove on high heat and add the boiling water, add salt. Keep the pot on fairly high heat, uncovered until cooked. Check rice by removing a few grains on a wooden spoon and use your nail to test consistency. Keep plenty of water in the pot.

Before draining skim the surface of the water which will be covered in a scum of the starch.

Drain into a colander, place the colander over the pan and cover, allow to settle for a few minutes before serving.

Rice cooked this way is less starchy, does not stick and is better for you.

The secret is the large volume of water to rice (rather like cooking pasta), and skimming the starch off before straining.

Saltfish, Potato and Aubergine

quarter pound saltfish
oil
half onion chopped
half WI pepper chopped
8 oz potato
1 Aubergine

Wash a small piece of saltfish (1/4 lb) and cut up very fine. Heat 3 tablespoons oil in a wok and add saltfish. Cook until brown. Add 1/2 onion chopped and 1/2 hot WI pepper chopped. stir and leave cooking for a few minutes. Add 6/8 oz potato cut into thin chips cover and cook for 3/5 minutes. Peel aubergine and slice thinly into pieces 2 x 1 x 1/8. Add aubergine cover and cook with reduced heat for 25/30 minutes stirring occasionally.

You will need to use a metal spoon for this as the fish will stick and a wooden spoon will not scrape effectively.

Serve with parathas or roti.

Salmon and Rice

This recipe use tinned salmon and is easy and very quick. The whole meal including the rice is ready in less than half an hour. Tinned salmon will suddenly assume a role of much greater importance once you have tried this delicious recipe.

1 tin salmon (8 oz or 250 grams )
2 fresh tomatoes cut up
half a small tin of tomatoes
Half a small onion chopped
Quarter of a WI pepper chopped
1 tablespoon seasoning
Salt and pepper

Heat one tablespoon of oil in a wok or pan until hot and add the onion and pepper. Stir for a minute and add tomatoes but not juice and salt, stir and cover. Cook on medium heat for 5 minutes. Open salmon into a bowl and clean off the skin and bones keeping the liquid.

Add the salmon and juice of slamon and tomatoes to the pan and pepper and seasoning. Cover and continue to cook on high heat for another 10 minutes.

Serve with white rice and cucumber sliced.

This dish is especially good if you have it the day after Pak Choy (see recipe), as you generally have some split pea dhal left over and this poured over the rice before the salmon is delicious.

Curried Prawns and Aubergine

1lb fresh prawns (uncooked)
1 8/10oz Aubergine
Half an Onion
Quarter West Indian Pepper
1 tbspn seasoning
salt and pepper
1 Tbspn Curry powder
1 Tbspn Oil
1 Tbspn Soy Sauce
Half a lemon
1 small tin Tomatoes

Peel and clean prawns as above and place in a clean bowl. Squees the juice of the lemon over and mix well rubbing the juice gently into the prawns. Add water and rinse and drain.

Add Soy sauce, half the seasoning, salt and pepper, and one tomato and some juice from the tin. Mix well and leave to marinate overnight or for at least 4 hours.

Chop the half an onion and the pepper, and fry in the hot oil in a wok for a few seconds. Add the curry powder and let this cook for a few seconds stirring. Then add the prawns lifting them out and leaving the marinade. Cook stirring for two minutes.

Remove prawns and add the aubergine which has been peeled and sliced into pieces 1 x 1 x 1/8. Add rest of tin of tomatoes and seasoning salt and pepper. Put about half a pint of bioing water over the marinade and add this. Cover and cook on high heat for 10 minutes. The aubergine should be almost dry and cooked so that it is almost losing its shape. Add the prawns stir and remove from heat allowing the heat from the aubergine to finish cooking the prawns slowly.

Serve with Paratha or white rice.

Curried Fiush and Tomato

1lb fresh water snapper or similar
Curry powder
Oil
salt and pepper
small onion sliced
8 oz of fresh tomatoes chopped plus half an 8 oz tin Italian tomatoes.

After cleaning thoroughly, cut into even pieces and place in a bowl. Squeeze half a lemon or lime over the fish. Cut the squeezed lemon half into pieces and scatter on fish, leave for half an hour.

Drain fish, add one and half tablespoons of seasoning, salt, pepper and one tablespoon soy sauce, let marinate for a couple of hours up to a day.

Heat a pan with one tablespoon of oil, and lightly flour each piece of fish ( keep the seasoning bowl), then fry them a few pieces at a time quickly until lightly brown. As they colour lift out carefully onto a plate.
.

Cut up about 4 large tomatoes in a bowl and add 1/2 tinned tomatoes and some liquid from the tin. Chop up a small onion and half a WI pepper. Put one tablespoon of curry in hot oil and fry on high heat for a few seconds then add onions and pepper and fry for a minute more before adding Tomato mixture. Stir and reduce heat slightly, now add the liquid from the seasoned fish, salt pepper and cover and let simmer for 20 minutes.

Then gently add the fish and with the minimum stirring leave to cook for another 5 minutes.

Serve with white rice and a salad. Also very good is to serve this with dasheen, or boiled green banana.

Curried Fish

1lb fresh water snapper or similar
seasoning
2/3 Eddoes peeled and cut into 1 inch cubes
Curry powder
Oil
salt and pepper
Soy sauce
small onion sliced
8 oz tin Italian tomatoes (or a mixture of fresh and tinned, but the tinned must be there)

After cleaning thoroughly, cut into even pieces and place in a bowl. Squeeze half a lemon or lime over the fish. Cut the squeezed lemon half into pieces and scatter on fish, leave for half an hour.

Drain fish, add one and half tablespoons of seasoning, salt, pepper and one tablespoon soy sauce, let marinate for a couple of hours up to a day.

Heat a pan with one tablespoon of oil, and lightly flour each piece of fish ( keep the seasoning bowl), then fry them a few pieces at a time quickly until lightly brown. As they colour lift out carefully onto a plate.

Peel 2/3 eddoes and chop into pieces about 1 inch square. Also slice half an onion thinly.

Using the same pan and fat reheat and add one tablespoon of curry powder and let cook until dark. Add the eddoes and onions and stir briskly until well coated. Add the marinade mixture the fish were in being careful of splashing from the hot oil. Put a cup of boiling water in the marinade dish and make sure you get as much of the mix as you can dissolved into it then pour this into the cooking mix. Add a couple of canned Italian tomatoes and some juice from a small can. Also add salt and pepper again now, for the new ingredients.

Stir and bring to the boil, then simmer for 20/30 minutes until eddoes begin to fall. This is tested by using the back of a wooden spoon to test if they squash.

Add the fish(and any juice in the plate) carefully back to the pot, cover and continue simmering for 10 minutes more.

Serve with rice or for a special treat with green bananas and yellow yam (see recipe number X). This dish is also good with dasheen peeled and boiled, and served with the rice.

The gravy with the fish is very good, when eating mash up the eddoes and dasheen with your fork so that they will absorb the gravy, you just can't seem to get enough.

Pelau

Prepare and clean chicken as above but season as below. Use 1/1.5lb of cleaned chicken for 2/3 people.

Preparation of Pilau is in three stages, seasoning, cooking the chicken, and preparing the rice.

Season the chicken as above.

teaspoon of sugar
gravy browning
One and a half Onions sliced
Tomato Ketchup
Half a WI Pepper
A Tin of Tomatoes (8 oz)
Soy Sauce
Salt and pepper
1 Tin Gungo Peas
Butter

Heat 1.5 tablespoons of oil in a wok or pot with 1.5 teaspoons of sugar. When sugar melts and turns dark brown (almost black) add chicken. Spoon chicken into pot reserving the liquid from the seasoning for use later. Add half a teaspoon of gravy browning and stir thoroughly. Cook on a fairly high heat covered for 10 minutes.

Uncover and add a small onion sliced finely and 1 tablespoon of tomato ketchup, cover again and allow to continue cooking for about another 10 minutes stirring regularly. A lot of the liquid will be absorbed. Remove the chicken with a spoon to a dish, ensuring that you remove only the chicken leaving the mixture and oil, the resulting chicken will be dark brown and almost dry. Drain of almost all of the liquid into the reserved liquid from the marinade.

Into the pot that the chicken was cooked add half an onion sliced finely and half a pepper chopped with a couple of sliced spring onions. Cook for a few seconds. Add rice and the other half tin of tomatoes and stir briskly also adding another half tablespoon of seasoning. Add half tablespoon of Soy sauce and 2 teaspoons of salt and half a teaspoon of pepper and continue stirring. When the mixture starts to stick pour 1 cup of boiling water onto the reserved seasoning and mix in then add to mixture. Also add 3 cups of boiling water and stir to mix.

The balance of rice to water is critical to success and water must be added sparingly throughout. Too much water and the result is soupy, too little and the Pilau is dry. Let mixture cook on fairly high heat partially covered for 10 minutes.

Meanwhile open a can of green gungo peas(Grace or Dunns River are popular makes) and wash and drain in a colander.

Uncover pot and add 1 tablespoon of soy sauce, peas and 1 teaspoon of browning and stir in gently. Reheat slowly and let simmer for 2/3 minutes.

Finally add 1 oz of butter and chicken and very carefully mix in. Cover and remove from heat and allow to settle before serving.

Pilau is very good served with a crisp cold mixed salad with no seasoning.

Chicken Soup Trinidad Style

2 oz yellow split peas
12 oz seasoned chicken
oil
brown sugar
ketchup
2/3 green bananas peeled
three quarters of a pound of yellow yam (or Eddoes or Dasheen)
half a pound of sweet potato
half onion chopped
seasoning
8 oz tin tomatoes
plain flour
salt pepper and browning
butter

Take 2 oz yellow split peas wash and boil in plenty of water for 30 minutes.
Using 8-12 oz seasoned chicken. Heat 1 tablespoon oil in a wok with 2 teaspoon of sugar until sugar goes caramel. Put chicken into pot and cook for 20 minutes. After 5 minutes add 1/2 pt of water. Let simmer checking water. Drain most liquid away and reserve. Add 1 tablespoon of ketchup cover and continue to cook for 5/10 minutes. Take out of pot and save.

Take 2/3 green bananas and 3/4 lb of yellow yam (or Eddoes) and 1/2 lb sweet potato peel and chop into cubes about 1 inch. Put a tablespoon of oil in the wok on high heat and add 1/2 an onion peeled and chopped. Add vegetables, then drain split pea water into chicken water and save, and add split peas to mixture in pot and stir. Cook for a minute or two then add 1 pt boiling water (cold water makes the vegetables go watery). Add the other liquid saved and salt and teaspoon of seasoning and half a small tin tomatoes. Bring to boil and simmer.

Make some small dumplings with plain flour and water. Pull off small lumps and roll in the hand then flatten into a shape like an African shield. Put these into the soup after 25 minutes. At the same time add pepper, a few drops of browning, check salt and also add a knob of butter. Cook for another twenty minutes or so, check vegetables are cooked.

Chicken and Aubergine

Half a chicken seasoned,
One large (1lb) or two small Aubergines,
Oil, Curry powder
Half an Onion and half a WI Pepper and an inch of ginger plus 1 tspn sugar
2 Tomatoes chopped

My own experience with Aubergine, is that its an OK vegetable but one that I would not bother cooking myself. I have had it cooked several ways, including the french and Italian.

If this is your experience, be prepared for a truly remarkable use of Aubergine that will change you to an enthusiast immediately.

Heat two tablespoons of oil in a pan on high heat, and when its hot add 1 tablespoon of curry powder, ginger and garlic. Let this cook for about 30 seconds only and then add chicken slowly using a spoon. Reserve the seasoning liquid

Let fry stirring regularly for a few minutes and then cover and let cook.

After 5 minutes add half an onion, a tomato cxhopped and half a west Indian pepper chopped (no seeds) finely and tspn sugar, stir cover and continue cooking at high heat.

Peel Aubergine and cut and slice into pieces about 2 inches long by 1 inch wide by a quarter of an inch thick.

After chicken has cooked for 10 minutes put reserved liquid into pot, add aubergine on top without stirring sprinkle lightly with salt and cover and cook for another 15 minutes turning heat down to medium.

Then uncover and reduce for another 5 minutes or so until the mixture has virtually no liquid.

The aubergine will have fallen almost completely.
Serve with white rice and salad.

VARIATIONS
add some small potatoes about ten minuets befor it finishes
Some people add a tomato cut up at the same time as the aubergine

Ingredients

If a food can be said to have a key which unlocks its secrets, then the key of this cuisine is "seasoning".

The concept of this seasoning needs careful explanation.

There are parallels in the foods of Asia Taaza Masala in India for example, is roughly similar, as is Krung Kaeng Khieu Wan in Thailand. The ingredients in each are different, but most important is the emphasis.

Seasoning is fundamental to Trindad Indian cuisine, not just "another" interesting idea. Without it, as you will see from the recipes almost nothing can be cooked.

To a Trinidadian Indian, seasoning is generally made fresh for each meal. This is a very time consuming process involving a mortar and pestle. I have found that made up in batches and kept in jars in the fridge is the only practical way to always use seasoning. In fact this tastes superb, and keeps for a month.

In some dishes absolutely fresh seasoning creates a totally different taste, I have indicated these dishes.

Unless you are prepared to create your own seasoning, you will never recreate the authentic taste of this cuisine. It is not hard to do, and believe me is worth its weight in gold.

Seasoning can be made up in batches and stored in jars to be used as required. I have successfully made it in London. I am sure all the ingredients did not match those used in Trinidad, but are close enough to work the same magic. In Trinidad it is most often made in a mortar and pestle, but I have had excellent results using an electric food processor.

It must be kept in the fridge and will keep indefinitely. In large families in Trinidad it is made fresh daily, having made a batch you will appreciate why women had to spend all day on food in the past!

The ingredients to make up about three to six months supply are:-

1 Bunch Spring Onions (shallots)(8 oz)
1 Bunch Parsley (4oz)
1 Bunch Coriander(4oz)
4 oz Hot west Indian peppers, mixed red, green, and yellow
1 Bunch Thyme(4oz)
2 whole large garlics (4oz peeled)
3 oz White Vinegar

Wash everything very thoroughly.

Add gradually to a food processor using as little vinegar as possible, consistent with the mixture actually processing. It will end up the consistency of bottled mint sauce. Bottle it and store in the fridge.

The mixture will keep indefinitely. Used fresh it imparts a very different flavour which is especially good with fish.

Sugar Caramel
This is another essential item for success whose origin is West Coast African.

Many Trinidad Indian dishes start with a small amount of oil in a rounded pot (a bit like a Wok) to which brown sugar is added (about a dessert spoon). The stove is turned high and as the oil gets hot it gradually turns the sugar to caramel.

When the sugar has turned brown and bubbles the food is added. This has the affect of darkening the mixture as well as flavouring.

Each recipe will describe it own needs, but a general list would include:-

Tinned Italian tomatoes
Spring Onions
Onions
Hot peppers (red green and yellow, and round)
Chillies (long and green or red)
Curry powder (Rajah mild Madras if you want it right)
Soy Sauce (a good naturally fermented if you can get it, dark and tasty)
Crosse and Blackwells Browning
Sugar, salt pepper
Coriander seeds

Preparation
If you want to cook food that will authentically replicate a Trinidad Indian home, you must be prepared to spend time on preparation.

Cleanliness is as much a key ingredient as seasoning. A Trinidadian Indian seeing the way Europeans cook would be horrified by the lack of cleanliness.

Styles of Food

The food cooked and eaten by the descendents of the Indian immigration is an interesting mixture of the food of the region they left, and their attempts to replicate it, and the exposure they have had to the African and Chinese peoples of Trinidad, and the food they eat.

There are then at least four distinct cooking styles in Trinidad.

The European cooking of the planters, adapted for local products, this is not very much mixed with African or others, the food following the society.

The East Indians who mixed with the African and absorbed more of their style. This was not by desire, one of Trinidad's major race problems is between Indian and African descended people. But the jobs they were brought to do, field labour, forced close contact. In addition the Africans had learned to adapt their food to the local vegetable and herbs. They had cultivated these particularly the roots, such as sweet potato, yams and dasheen.

The Chinese mixed a little with both, but their cooking style has remained fairly distinct.

Finally the African cooking which is the most common and most written about of all Caribbean styles. African cooking evolved the most, they were exposed to European food as slaves and absorbed this, as well as the Indian and Chinese food which followed. African derived food in the Caribbean is a melting pot, although the origins in African coast food are still quite clear.

A brief background on Trinidad

Trinidad in common with most of the Caribbean was the home of the Arawak and Carib Indians.

In 1498 Christopher Columbus on his third transatlantic voyage sighted an island surmounted by three peaks and named it La Trinite. It was not until 1592 that the Spanish colonised the island and grew mostly tobacco and later cocao. The settlement remained small, often plundered by British and Dutch. St Joseph was the capital until 1757 when Puerto de Espana became the residence of the Spanish government.

In 1776 the Spanish began to actively seek to attract planters. The French revolution in Europe was unsettling many French possessions in the Caribbean creating the right conditions for emigration. By 1790 so many French planters had arrived and settled that the island had almost become French. It was during this period that Trindad began to change into the more traditional caribean slave based economy.

In 1797 the British at war with the French and Spanish took Trinidad without bloodshed. The slave based economy continued and flourished with sugar now as the mainstay through the emancipation of the slaves until the middle of the twentieth century and the oil dominated economy of inedpendence.

Emancipation of the African slave population officially took place on 1st August 1834, although it actually came into effect in 1838. The former slaves looked upon agricultural labour as demeaning and moved into the suberbs seeking other work. This movement away from agriculture is a consistent theme throughout the Caribbean even today. The descendents of the African slaves enjoying planting and tending their own small plot, but resisting employment in this area.

The economy of the islands, particularly Trinidad, was purely agricultural, and predominantly sugar. The emancipation was a nightmare for planters suddenly bereft of labour. They solved the problem by turning first to India and later to China.

In May 1845 the sailing ship Fatel Rozack arrived in Trinidad bringing over 200 immigrants from Calcutta, the first of the Indian immigrants.

These people were brought out under a scheme known as indentureship, by which a legal commitment was made that the arrivee must work for a total of 5 years before having any option to change jobs or seek alternative work.

This immigration continued until 1917 when the Indian government halted the scheme.

The Indians who arrived were mostly from the north east around Calcutta. In practice this meant from within Calcutta's catchment area which spreads up the valley of the Ganges, through Bihar and Uttar Pradesh to the Punjab.

Being a naturally industrious people on the completion of their indentureship many became traders and small businessmen.

The majority are Hindu although there is a large Moslem community. They remain largely in extended families which encourages the passing of traditions and cooking methods from generation to generation.

The style of life and family interaction are well documented by writers like V. S. and Shiva Naipaul and Sam Selvon.


Curried Green Beans And Potatoes Recipes

  • Tempeh Curry With Sweet Potatoes And Green Beans

Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook .

This is my version of curried potatoes, green beans and prawns. It's yummy! .

My sister made this for a 'Sister's Weekend', and it was delicious. A co .

Green beans, shrimp, and potatoes are cooked in a pot for a terrifically fl .

This is a great make-ahead recipe. Cool completely then freeze in an airtig .

Place potato slices in a medium saucepan cover with water, and bring to a .

Place potato slices in a medium saucepan cover with water, and bring to a .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Curried Green Beans And Potatoes

Curried green beans and potatoes vegetarian

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

1. In a large pot with steamer, steam potatoes for about five min. Add in b .

Sliced new potatoes and fine green beans are cooked in an aromatic mixture .

This is tart curry with lots of tomatoes. Use any veggies you want but don' .

Indian Style Curry With Sweet Potatoes, Eggplant, .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Green Bean-Potato Curry : Try this Green Bean-Potato Curry recipe, or post .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Curried Sweet Potatoes Cauliflower And Green Beans

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


What vegetables can I put in the soup?

I generally use cabbage, carrots, beans, spring onions, mushrooms, broccoli, cauliflower, Indian spinach (palak), peas & sweet corn.

Apart from the veggies mentioned in the recipe you can also add about
half cup Indian palak or baby spinach (loosely measured then chopped)
2 to 3 fined chopped mushrooms
half cup broccoli or cauliflower
replace cabbage with bok choy

You can pour 1 cup more water for every addition of veggies.


Green Bean Curry Recipes

  • Tempeh Curry With Sweet Potatoes And Green Beans

Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook .

This cold bean salad is low in calories and sodium.

The crisp texture of the beans provides the contrast for the eggplant curry .

Green Curry With Cod And Green Beans

This recipe uses what is known in Indian cooking as a tarka — hot oil .

Lemongrass lightens the curry with its fresh, citrus flavor.

Red Pork Curry With Green Beans

This is my version of curried potatoes, green beans and prawns. It's yummy! .

The British called Indian foods 'curry' for most of it contained some kind .

My sister made this for a 'Sister's Weekend', and it was delicious. A co .

This cold bean salad is low in calories and sodium.

This is a tasty and satisfying dish that is quicker than the usual preparat .

Tofu And Green Bean Red Curry

Beef, green bean and cauliflower panang curry recipe - Heat half the oil in .

Seafood Curry with Sundried Tomatoes and Warm Pineapple on Pasta with Green .

Use leftover turkey (and perhaps green beans) from Thanksgiving to make thi .

This is a great make-ahead recipe. Cool completely then freeze in an airtig .

Mark Peel, chef at Los Angeles's esteemed Campanile, opened the Point, .

Green beans, shrimp, and potatoes are cooked in a pot for a terrifically fl .

This is the no-fuss curry recipe for 'quick and easy' cooks out there. The .

Masaman pumpkin & green bean curry recipe - Heat the oil in a wok or la .

Clean and pick green bean tips. In a dutch oven (or possibly equivalent siz .

Fresh green beans are simmered in coconut milk with a variety of seasonings .

This fresh and sophisticated dish would be a delicious vegetarian entr&eacu .


Spicy Chicken Giblets

INGREDIENTS

2 lbs chicken giblets
3 tbs cooking oil
1 tsp cumin seeds
1 medium onion – chopped
1 sprig curry leaf
6 garlic cloves- crushed
2 tbs ginger – crushed
5 red chilies – crushed
1 tbs tomato paste
1/2 tsp garam masala powder(optional)
salt to taste
Cilantro for garnish

METHOD

Heat oil in a non stick pan on medium flame
Add curry leaves and cumin seeds and stir for 30 secs
Add 1/2 of chopped onions and stir until light golden brown
Add half of ginger,garlic and chili and stir until brown
Add salt and tomato paste and stir for 1 minute
Add chicken Giblets and stir until the meat is well coated
cover and cook on medium to low flame until meat is tender
Turn the flame to high and add left over onions,ginger,garlic and chili and stir well
Sprinkle garam masala powder and add chopped cilantro and and stir until well mixed.


Chickpea Nutrition Facts

The following nutrition information is provided by the USDA for 1 cup (152g) of canned chickpeas that have been drained and rinsed.  

  • Calories: 210
  • Fat: 3.8g
  • Sodium: 322mg
  • Carbohydrates: 35g
  • Fiber: 9.6g
  • Sugars: 6g
  • Protein: 10.7g

Carbs

Most of the calories in chickpeas come from carbohydrate. There are about 35 grams of carbs in a 1-cup serving. Most of the carbohydrate in chickpeas is fiber and starch, though there is a small amount of naturally occurring sugar in chickpeas.

The glycemic load for a 1-cup serving of chickpeas is estimated to be 23.

There is a small amount of fat in chickpeas. Most of it is polyunsaturated fat, which is considered to be a healthier form of fat. There are also small amounts of saturated and monounsaturated fat in chickpeas.

Protein

Chickpeas are a good source of plant-based protein, providing about 11 grams per 1-cup serving. Protein is important in maintaining a healthy immune system. It is also the building block of hair, skin, and nails and is used to help build muscle tissue.

Vitamins and Minerals

Chickpeas are a good source of vitamin B6 and folate (they provide about 14% of your daily needs of each in a 1-cup serving). You'll also get B vitamins thiamin, riboflavin, niacin, and pantothenic acid.

Healthy minerals in chickpeas include manganese, phosphorus, copper, iron, magnesium, and smaller amounts of potassium, selenium, and calcium.


Quick Easy Fish Stew

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it's just not quite as tasty.

The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna.

If you want, you can add some shrimp, clams and/or scallops to the stew as well.


How To Make Trini Cow Heel Soup | Foodie Nation

Michelle is back once again to show us how to prepare Cow Heel Souse.

Sorry! You'll have to visit Michelle's Natural Delights at the Queen's Park Savannah in Port of Spain, Trinidad and Tobago for the full recipe experience!

Chicken Foot Souse Episode:

Connect with:
Kezzianne Miller: @kezzidoeseat

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

#CowHeelSouse #TriniSouse #Souse

Saturday Soup by Uncle Clyde in Paramin, Trinidad & Tobago | In De Kitchen

Saturdays are all about Soup in Uncle Clyde's kitchen. Paramin is a peaceful village located in the hills above Port of Spain, Trinidad and Tobago.

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

DELICIOUS BEEF SOUP || TERRI-ANN’S KITCHEN

Hey guys I just wanted to share this Beef Soup Recipe with you guys. As always the recipe is very easy to follow so if you try it out sometime don’t forget to tag me on my Instagram @terriannskitchen. If you enjoyed this video don’t forget to subscribe and share with your other foodie friends so they can have a go at it as well. Thanks for the love and support on my previous videos and I will see you again in my next one :)

1kg chopped diced beef
1/2 tsp salt
1/2 tsp black pepper
1/4 medium pumpkin
1/4 medium white yam (can use yellow yam)
3-4 eddoes (optional)
2 cups plain flour (to make dumplings)
1 handful fresh Parsley
A few sprigs thyme
1 scotch bonnet pepper
1 Medium Onion
3 spring onions
4 garlic cloves
1 celery stalk
2 medium carrots
(1 tsp salt to pot later on to taste)
1 chow chow
2 white potatoes
1 pumpkin soup mix

Check out my other videos below:

How to make Curry Chicken

How to make the best Macaroni & cheese

How to make spiced plantains

How to make Sweet and Sour chicken

How to make Roti/ pot bakes

How to make Rice and Peas

How to make the best baked chicken

Honey Barbecue Wings Recipe

Instagram : @terriannskitchen
Music Credits @chazz758 on IG

How To Make Trini Chicken Foot Souse | Foodie Nation x Michelles Natural Delights

One of our favourite Chicken Foot Souse vendors stopped by to teach us how to make the popular local cutter.

Sorry! You'll have to visit Michelle's Natural Delights at the Queen's Park Savannah in Port of Spain, Trinidad and Tobago for the full recipe experience!

Connect with:
Kezzianne Miller: @kezzidoeseat

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

#ChickenFootSouse #TriniSouse #Souse

How To Wash & Season Chicken Like A Trini | Foodie Nation

Chef Jason teaches Kezzianne how to wash, cut up and season chicken like a Trinbagonian, using freshly made Green Seasoning:

GREEN SEASONING INGREDIENTS

Chive - 6 Sprigs
Chadon Beni (Culantro) - 30 Leaves
Garlic - 10 Cloves
Thyme - 5 Sprigs
Scotch Bonnet Pepper - 1 or To Taste (Seeds Optional)
Pimento Pepper - 10
Water - 1/4 Cup

1. Wash all ingredients.
2. Grind all ingredients in food processor or blend in blender.
3. Add water to food processor if seasoning is too thick and isn't grinding.
4. Store in a sealed container in your refrigerator for up to ten days.

CHICKEN PREPARATION INGREDIENTS

1 Whole Chicken (about 4-5 lbs)
Options: 1 Large Lemon or 4 Tbsp Vinegar or ¼ Cup All Purpose Flour
Running Water
1 ½ Tsp Salt
¾ Tsp Black Pepper
3-4 Tbsp Fresh Green Seasoning

1. Place whole chicken onto a clean cutting board. Using a sharp chef’s knife, cut between the joint of the thigh and the drumstick to remove this first piece of poultry. Do the same with the other drumstick until you have two pieces detached.
2. Secondly, hold chicken by the thigh region and crack the thigh backwards to dislodge the joint from the spine. Cut through that joint to separate the thigh and repeat this step with the other thigh.
3. Thirdly, hold wing from the drumette part and make a cut through the flesh that connects it to the breast. Repeat with other wing.
4. You are now left with the center part of the chicken which contains the breast and back. Cut straight down the center of the breast into the back to yield two pieces. Then cut each piece into three smaller parts across.
5. Rest chicken pieces into a medium mixing bowl and place under gentle running tap water.
6. At this point, you can either choose to squeeze the lemon juice in the water and wash chicken pieces with that to remove any freshness or even use the vinegar. The flour can also be added to the water to help cling to any minimal slime on the chicken and when washed off this would pull the freshness and slime off once water is drained from chicken.
7. To season chicken, sprinkle on salt and black pepper to the pieces and using clean hands, mix well.
8. Add the fresh green seasoning and continue mixing and massaging the marinade into the chicken pieces for even distribution.
9. Cover bowl with plastic wrap and let sit in chiller overnight for maximum marination or a minimum of 2 hours if time is against you.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Kezzianne's t-shirt can be found here:

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Curry Channa & Aloo | Foodie Nation

Chef Jason teaches Kezzianne how to make Curried Channa & Aloo (Chickpeas & Potatoes), a staple side-dish for any Trinbagonian curry meal:

3 Tbsp Vegetable Oil
¼ Tsp Whole Geera (Cumin) Seeds
¼ Tsp Fenugreek (Maithe) Seeds
½ Cup Julienned Onions
5 Cloves Garlic, minced
3 Pimento Peppers/Jalapeños, minced
1 Tbsp Minced Chadon Beni (Culantro)
3 Sprigs Fine Thyme Leaves
2 ½ Tbsp Curry Powder
½ Tbsp Turmeric Powder
1 Cup Water
¾ Lb Potatoes
2 Cans Canned Channa/Chickpeas (Drained)
3 ¼ Cups Water
1 Tsp Salt
½ Tsp Geera (Cumin) Powder
2 Tbsp Chives, chopped finely
1 Tbsp Celery, chopped finely
Salt and Black Pepper to taste

1. Place a small iron pot over high heat. When heated, add the oil and sprinkle in the cumin and fenugreek seeds to toast for 30 seconds. Add the onions, garlic, pimento, chadon beni and thyme sprigs.
2. Sauté these aromatics for 2 minutes until fragrant, then sprinkle in the curry and turmeric powders. Stir spices continuously to toast in the hot oil for about 2 minutes ensuring to parch and develop the curry powders well amidst the aromatics.
3. Add the 1 cup of water to the pot and stir to dissolve the spices. Let this solution cook and reduce for an average of 4 minutes to develop a thick curry paste, stirring once or twice during this time. Meanwhile, peel potatoes and cut into large dice or 1 ½ inch chunks.
4. Add the diced potatoes and chick peas. Mix well to allow curry paste to coat the ingredients and cook for about 2 – 3 minutes to allow any liquid from the chickpeas to dry up.
5. Add 3 ¼ cups of water or just enough to cover the potatoes and channa and 1 tsp of salt. Stir, ensuring to scrape the bottom of the pan to deglaze any caramelized bits of seasonings and spices. Cover, bring to a boil and then reduce heat to medium. Cook for 6 minutes or until potatoes are half cooked, then remove cover.
6. Allow the channa and potatoes to cook gently as the liquid reduces by half in quantity and thickens up. (About 8 - 10 Minutes)
7. As the liquid thickens, press a few grains of the channa with the pot spoon to see if it smashes easily without resistance.
8. At this point add the geera powder, chives, celery and season with salt and pepper to suit your taste preference.
9. You can allow it cook further to yield a thicker consistency with minimal sauce, or leave it as is and serve a little looser. Be mindful not to overcook potatoes.
10. Remove from heat and serve with Paratha Roti and Curry Chicken as a great accompaniment.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Cheese/Tuna/Chicken Spread | Foodie Nation

These Trini-style sandwich pastes/spreads/salads are essential for lunch-kits, picnic baskets, lazy days and everything in-between:

INGREDIENTS | Yield: 8 – 10 Portions

2 Cups Cheddar Cheese, shredded
3 Tbsp Shredded Carrots
2 Tbsp Minced Onions
1 Tbsp Mustard
1 Tbsp Butter, softened
½ Cup Mayonnaise
1 Tsp Parsley Flakes
½ Tsp Pepper Sauce
½ Tsp Salt
¼ Tsp Black Pepper

In a large mixing bowl, add in all the ingredients. With a rubber spatula, mix until well combined and mayonnaise is integrated into the cheese with other spices to form a paste.

INGREDIENTS | Yield: 8 Portions

3 Cans (3.5 oz) of Tuna, water drained
3 Tbsp Onions, Finely Minced
2 Tbsp Celery, Finely Chopped
1 Tbsp Pimentos, Finely Minced
½ Tsp Paprika Powder
¼ Tsp Pepper Sauce
½ Cup Mayonnaise
2 Tsp Lemon Juice
½ Tsp Salt
¼ Tsp Black Pepper

In a large mixing bowl, add in all the ingredients. With a rubber spatula, mix until well combined and mayonnaise is integrated into the tuna with other spices to form a paste.

INGREDIENTS | Yield: 6 Portions

12 oz of Cooked Chicken Breast, Boiled or Roasted
3 Tbsp Chopped Celery
2 Tbsp Chopped Chives
2 Tsp Minced Chadon Beni/Culantro
1 Tsp Oregano Flakes
½ Cup Mayonnaise
½ Tsp Pepper Sauce
Salt & Black Pepper to taste

1. Take cooked chicken and remove any skin, bone or cartilage that may be present.
2. Place chicken into a bowl and using your clean finger tips, carefully strip the chicken breast into pieces as though you are pulling it in strips and chunks.
3. To the bowl, add in all the other ingredients. With a rubber spatula, mix until well combined and mayonnaise is integrated into the chicken strips with other spices to form a paste.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Trini Sawine | Foodie Nation

Chef Jason teaches Kezzianne how to make Sawine, a sweet treat that is traditionally prepared by Muslim families throughout Trinidad and Tobago to commemorate Eid ul-Fitr:

Yield: 40 Ounces (About 10 Portions)

200 Grams of Vermicelli
1 Cup Full Cream Milk
1 ¾ Cup Evaporated Milk
¾ Cup Water
7 oz Condensed Milk
1/8 Tsp Freshly Minced Ginger
3 Cardamom Pods
1 Stick Cinnamon
Dash of Freshly Grated Nutmeg
½ Tsp Vanilla Essence
Pinch of Salt
¼ Cup Golden Currants
3 Tbsp Slivered Almonds

1. Place a medium sauce pan over low to medium heat.
2. Take vermicelli threads and break into smaller pieces about 1 inch in length. This can be done by scrunching the pack of vermicelli by hand and thus making it easier.
3. Empty the broken pieces into the heated pan and toast lightly for 10 minutes while stirring to evenly brown the vermicelli strands. This enables the strands to develop a nutty and robust flavoured end product.
4. Pour in both the full cream and evaporated milks and then stir in the water. Increase heat to medium and add the condensed milk, fresh ginger, cardamom pods, cinnamon stick, nutmeg, vanilla essence and salt.
5. Stir and bring to a simmer to gently allow the vermicelli to cook and for the milks and spices to infuse into each other.
6. Once simmering and light bubbles break the surface of the milk, add the currants and cook for an additional 5 – 7 minutes until vermicelli is soft and a light thickness develops in the consistency of the milk.
7. Taste to ensure sweetness is to your likeness, if not add a little more condensed milk.
8. Remove from heat and let sit for 5 minutes.
9. To serve, use a ladle to share your portions into bowls.
10. Garnish by sprinkling some slivered almonds atop and serve either warm or slightly chilled.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Trini Chadon Beni Sauce | Foodie Nation

One of many essential Trinbagonian condiments, Chadon Beni Sauce is a definite crowd-pleaser served atop fried fish, doubles, barbecue and more:

2 ½ Cups of Fresh Chadon Beni (Culantro) Leaves
4 Cloves Garlic, cut into Slivers
½ Scotch Bonet Pepper, Seeds Removed
2 Tbsp Lime Juice
1 Cup Water
1 Tsp Salt

1. Prepare chadon beni leaves by washing off any minimal dirt and cutting off the root end.
2. Cut leaves into two or three pieces and place into a high powered blender together with the sliced garlic, scotch bonnet pepper, lime juice half the amount of water and the salt.
3. Blend on highest speed until ingredients are broken down into smaller chards. Add additional water to break down the viscosity of the sauce and assist in blending. The consistency should be fluid with small coarse pieces of chadon beni studding the sauce.
4. Taste sauce and adjust with more salt if needed to help accentuate the sharpness and savory notes.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Saltfish Buljol | Foodie Nation

Chef Jason teaches Kezzianne how to make Saltfish Buljol, a Trinbagonian breakfast favorite!

12 Oz of Boneless Salted Cod
½ Cup of Tomatoes, Medium Diced
2 Garlic Cloves, Finely Minced
¼ Cup of Onions, Medium Diced
½ Cup of Green Sweet Peppers, Medium Diced
¼ Scotch Bonnet Pepper, veins and seeds removed
2 Tbsp of Chopped Chives
2 Tsp Finely Minced Chadon Beni (Culantro)
2 Pimentos/Jalapeño Peppers, Finely Minced
1/3 Cup Olive Oil
1 ½ Tbsp Fresh Lime Juice
½ - ¾ Tsp Black Pepper
¼ Tsp Smoked Paprika

1. Break salted cod into medium-sized pieces and place in a sauce pan filled with water and bring to a boil. Let cook for 15 minutes and strain. If fish is still too salty for your liking, repeat by boiling a second time and draining. Let cool.
2. In a medium mixing bowl, add the diced tomatoes, garlic, onions, sweet peppers, scotch bonnet pepper, chives, chadon beni and pimento peppers. Mix to combine.
3. Pour the olive oil into a small sauté pan and heat gently until medium in temperature, then pour over the salted fish and aromatics. Add the lime juice, black pepper, paprika and toss to combine properly.
4. Taste for flavor and depending if you may have boiled out too much salt from the salted cod, you can always add a small sprinkle back to the dish to help bring back balance to the buljol. You can feel free to add a minced scotch bonnet pepper to the buljol if you desire a spicier end result.
5. Enjoy with fried bake, roasted coconut bake, hops bread or even sada roti.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Trini Mango Chow | Foodie Nation x Chow Nation

Our chow expert friend, Wendy, of Chow Nation, stopped by to teach us how to make a wicked Mango Chow.

Sorry! You'll have to place an order to Chow Nation for the full recipe experience:

This is where Kez met Wendy:

Kezzianne's clothing was provided by and earrings by

Connect with:
Kezzianne Miller: @kezzidoeseat

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

#TriniChow #MangoChow #TriniSnacks

How To Make Trini Cow Heel Soup | Foodie Nation

In this week's episode, Kezzianne learns how to make her favorite soup of all time, Cow Heel Soup:

To Precook Cow Heel:
2 ½ Lbs Cow Heel (1 Inch Thick)
2 Sprigs Thyme
2 Cloves Garlic
½ Tsp Salt
5 Cups Water

For Soup:
3 Tbsp Vegetable Oil
2 Tbsp Minced Garlic
½ Cup Chopped Onions
¼ Cup Chopped Celery
4 Pimento/Jalapenos Peppers Minced
1 Cup Split Peas (Soaked Overnight)
6 Cups Water
1 Tsp Salt
½ Tsp Black Pepper
3 Sprigs Thyme
6 oz. Chopped Carrots, ½ Inch Rounds
8 oz. Diced Potatoes, 1 Inch Cubes
4 oz. Green Figs (Green Bananas), 1 Inch Rounds
½ Cup Pumpkin, Medium Diced
6 Ochros/Okras
4 Tbsp Chopped Chives
2 Tsp Oregano Flakes
½ Tsp Paprika
2 Tbsp Green Seasoning
Salt and Black Pepper to taste
For Dumplings:
¾ Cup All Purpose Flour
½ Tsp Baking Powder
½ Tsp Salt
Water (About 8 Tbsp)

1. Wash pieces of Cow Heel properly under running water and place in pressure cooker with thyme, garlic, salt and 5 cups of water. Cook for half hour until meat is soft and gelatinous. Set aside to cool.
2. Place a medium high sided soup pot on high heat. Drizzle in the oil and when heated add in the garlic, onions, celery, pimentos and sauté for 2 minutes. Add in the soaked split peas, 5 cups of water, salt, black pepper, thyme sprigs and bring to a boil covered, then simmer for 25 minutes with lid partially opened until peas start to break down.
3. Add in the precooked Cow Heel together with the liquid it was cooked in and stir.
4. Cook for an additional 15 minutes covered.
5. Place in the carrots, potatoes, green figs, pumpkin, ochro, chives, oregano flakes, paprika and green seasoning. Mix well, cover, bring to a boil then reduce heat to a simmer and let cook for 20 minutes while stirring periodically.
6. Meanwhile make dumplings. In a small mixing bowl, add the flour, baking powder and salt. Mix to combine and add the water a little at a time to form a firm but pliable dough. Dust your counter with additional flour if needed and roll out dough and cut into 1 inch pieces.
7. After 15 minutes, remove cover and drop in the dumplings.
8. Mix well and leave pot uncovered to cook for the remaining 5 minutes or until dumplings float to the surface of the soup. Stir periodically.
9. Taste and season with salt and black pepper if needed and tweak to your desire.
10. Remove pot from the heat and using a soup ladle, serve your portions in a soup bowl while hot.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How To Make Trini Cow Heel Soup | Simply Local

This week, Emily gets the pot bubblin' with a Trinbagonian classic: Cow Heel Soup! Watch as she brings this beloved soup to life using fresh ingredients alongside products from Cuisine. It will feel like Saturday afternoon everyday with this delight.

Special thanks to Cuisine for sponsoring this episode. Cuisine products can be found at Massy Stores, nationwide

2 tbsp Cuisine Soyabean Oil
1 large onion, diced
4 cloves of garlic, minced
4 pimentos, finely chopped
2 lbs of cowheel
2 cups of chopped pumpkin
10 sprigs of thyme
1 cup of Cuisine Yellow Split Peas
6 cups of water
1 scotch bonnet pepper
Salt and black pepper, to taste
Dumplings (recipe below)
2 cups of cubed potatoes
2 cups of chopped carrots
8 sprigs of shadon beni, chopped

1. In a large pressure cooker, heat oil and add onions, garlic and pimento peppers.
2. Allow the aromatics to fry and then add the cowheel to the pot.
3. Add the chopped pumpkin and continue to fry. Place thyme sprigs into the pot.
4. Add split peas and season with salt and black pepper.
5. Cover the ingredients with water and secure the lid on the pressure cooker.
6. Allow to cook for thirty minutes.
7. Remove the pressure cooker from the heat and allow the steam to fully stop before opening the lid.
8. With the lid removed, place on a medium flame and add the dumplings and potatoes. Add scotch bonnet pepper. Cook for 10 minutes.
9. Add chopped carrots and allow to cook for 5 minutes.
10. Add shadon beni, remove scotch bonnet pepper and serve.

Dumplings
1 cup of Cuisine All Purpose Flour
½ cup of water
1 tsp of Cuisine Soyabean Oil
1 pinch of salt

1. Combine ingredients and knead into a smooth ball.
2. Roll the ball into a log and cut into ½ inch pieces.
3. Add to soup.

#cowheelsoup #cow #heel #soup

Trini Cow Heel Soup - Episode 928

This serves 8
1 small onion chopped
2 tbsp golden ray butter or oil
2 pimento peppers chopped
1 cup split peas or dhal soaked
3 cups chopped pumpkin
3 cups water or stock
-------
2 lbs cow heel
2 scallions chopped
1/4 onion chopped
Salt to taste
1/4 tsp black pepper
2 tbsp minced garlic
3 tbsp green seasoning
2 pimento peppers chopped
6 cups water
-------
2 cups flour
1/2 tsp salt
Water to knead
------
2 lbs chopped assorted provision
1 tsp Adobo AP seasoning
1 tsp complete seasoning

Amazon kitchen tools at a discount -

My Amazon Store for Products and equipment used on my show -

-------------------------------------------------------------
Tag me on Instagram @trinicookingwithnatasha I will repost your pictures.
Email me all your questions [email protected], I do respond :)))
-------------------------------------------------------------
Green Seasoning for curried dishes -

--------------------------------------------------------
To have me review or feature your product on my channel please send an email to
[email protected]

------------------------------
Copyright © 2019 by Natasha Laggan
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, rewriting or other electronic or mechanical methods, without the prior written permission of the publisher, and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below-
[email protected]

Trinidad . Cow Heel Soup Recipe | #flavorfuleatz | whatoocook.com

In this recipe, I demonstrate how to make a Trini recipe - Cow Heel Soup. I totally enjoy the Cow Heel Soup when the cow heel is tender and succulent!

When you try my recipes a photo and tag me on Instagram - @marti2562 and/or on Twitter - @ whatoocook. I will do a shout out on this channel. I am excited to receive your pics!

If you enjoyed this video, please LIKE. SHARE. maybe leave a COMMENT✏ and SUBSCRIBE to this channel for future updates. Thanks

. MY MAMA'S SECRET RECIPES EBOOK.
pdf format:
kindle format:

. GET YOUR 'FOOD IS MEMORIES' T-SHIRT.

. JOIN MY COMMUNITY NEWSLETTER.

. CONNECT WITH ME ON SOCIAL MEDIA .
. Facebook

. My Other Channels .
. Manifesting Vlog

. MCJ Publishing (book publishing)

. MUSIC (Intro and Outro) COURTESY PANMAN MARLON .

Keywords
Trinidad and Tobago recipes
Trinidad cooking recipes
recipes for Caribbean food
Trinidad cooking
Trinidad recipe
Trinidad food
Trinidad style
Trini recipe
Trini cooking
Trini style
Trini food
Caribbean food
Caribbean style
Caribbean recipe
Caribbean cooking

The Ultimate Cow Heel Soup.

In the recipe I'll show you how to make the ultimate cow heel soup or cow foot soup as it's called in Jamaica. With simple step by step instructions, you'll master this very classic Caribbean soup which is thick and hearty as a North American stew. More Caribbean recipes can be found at

Get my latest cookbook, The Vibrant Caribbean Pot - 60 Traditional And Fusion Recipes Vol 1 @

Facebook:
Twitter:
Instagram: caribbeanpot
Contact:

Cow Heel Soup | TRINIDAD AND TOBAGO

Hi foodies, today i am sharing one of my country's Saturday favourites. It's not a KETO recipe as it contains a lot of carbs but its surely good. I will be bringing you both Keto and non Keto recipes as i am on a Keto diet. Let me know if you tried this recipe and leave a comment below.

DID YOU KNOW:
Cow heel was decleared healthier than beef and is served as a delicacy in many countries. yes you heard right!

The cuts are used in various dishes around the world, especially in Asian, African, French, and Caribbean cuisines.

Say what you must, whether cow heel is labelled one of the weirdest foods in the world, to a must try delicacy, in my country we just can’t get enough of those soft gooey heels in our soups and stews on Saturdays.

OTHER VIDEOS:
Soft Home Made White Bread:
Fried Chicken Recipe:

Sharing my recipes with you from my cooking experiences. I do hope my videos inspires you to try them. Some of my recipes might be done differently from what you're accustomed to, but hey, I'm here to learn your way as well. Thank you for being a part of my journey!

COW HEEL/ COW FOOT SOUP| recipe

3 lbs cow heel/cow foot
cassava/ yuca root
ripe plantains
sweet potatoes
Irish potatoes
Chopped carrots
Chopped pumpkin
Chopped onions
Chopped garlic
Chopped green onions & cilantro
2 hot peppers
thyme
split peas
Pimento seeds
complete seasoning
chicken bouillon powder
chicken cube
Black pepper
seasoning salt
1 tbsp sugar

subscribe to my channel here:

email me at [email protected]
for inquiries, sponsorship, reviews etc

How To Make Guyanese Cow heel Soup Step By Step / Cooking With Afton .

Hey guys in Today's video I will be making my Delicious Guyanese Cow Heel Soup so I hope you guys enjoy watch in my video and please subscribe to my channel thank you stay blessed. ❤.

Please Subscribe To Natural Afton

Please Subscribe To My YouTube Channel

Please Watch My Guyanese Pastries Playlist

If you would like to donate or support my channel please Cash App:

3 lbs Cow Heel (Pressure the Cow Heel and Split Peas together)
1/2 Cup Split Peas
1 lbs Sweet Plaintain
1 lbs Sweet Potato
1 lbs Irish Potato
1 lbs Eddo
1 lbs Cassava
13 Cups Water (optional depends on how many people you cooking for)
3 Cubes
1/4 Tsp Black Pepper
1/4 Tsp Ginger
1/2 Tsp Paprika
1/2 Tsp All Purpose Seasoning
1/2 Mustard Hot Sauce
1 Onion Chopped
4 Clove Garlic Chopped
1 Carrot Chopped
2 Wiri Wiri Pepper Chopped
1 Pack Ramen noodles
1 Pack Maggie's Soup
Parsley Choppe
Eshlotte Chopped
Fine Leaf Thyme
Celery Chopped
. ❤.

Ingredients for Dumplings

2 Cup of Flour
1/2 Cup Brown Sugar
1 Tablespoon Butter
1/4 Cup Water
. ❤.

#cowheelsoup #guyanesecowheelsoup #cookingwithafton #guyanesesoup #soup #guyanesefood #guyaneserecipe #guyanese #guyana #cowheel #cowheelsoup #souprecipes #guyanesecooking

Cow foot Soup Jamaican style| How to make cow foot soup

If you are a cow foot and soup lover, then you'll enjoy this all inclusive recipe of cow foot soup with a touch of love.

Ingredients:
Cow foot well season

Blend:
Onion
Scallion
Thyme
pimento seeds
1 Tbsp of vinegar
Jerk seasons
Maggi all purpose seasonings
Black pepper
Salt taste

Other:
Cock/Pumpkin flavoured soup mix
Cornmeal flour dumpling
Scallion
thyme
Green Hot peppers (add all this to the end)

Ground Provision:
Pumpkin
Yam
Carrots
Chow chow
Coco
Dasheen

Cow feet soup recipe || COWHEEL SOUP RECIPES || Wilderness Cooking || COW HEEL COOKING by Tavakkul

Cow foot soup is a popular and well-loved dish in many countries. Cow heel soup simply Wilderness Cooking. Recipe for cowheel soup by master chef Tavakkul.

. Subscribe:
#kabobrecipechicken #chickenkabobrecipe #grillkabobrecipe

. Our other profiles:
▶ Facebook page
▶ Official website:

❓ ABOUT WILDERNESS COOKING:
Wilderness Cooking channel is all about doing charity work.
We cook a variety of delicious food together to make kids smile.
In our village we trying to make kids happy again.

⏩ A few ultimate-delicious recipes from my channel:
◼ How to cook thanksgiving turkey:
◼ Warm Roasted Vegetable Salad:
◼ Creamy Mac & Cheese Recipe:
◼ Pomegranate seeds salad recipe with green and potatoes:
◼ Mashed potato recipe and best chicken cutlet:
◼ Maggi Noodles Chicken Soup Recipe:
◼ Oven-Baked French Fries:
◼ Absolute Best Scrambled Eggs Ever:
◼ Wilderness Grilled Lamb Chops with Garlic:
◼ Cheetos potatoes chips:
◼ Coca Cola Chicken Drumsticks:
◼ Caucasian rice pilaf beef:
◼ Healthy-easy Greens recipe with eggs:

SATURDAY LUNCH COW HEEL SOUP . ❤.

How to Make Cow Heel Soup I Spice Isle Cafe: Cooking With Carolyn

#caribbean #cowheel #bullfoot #cowheelsoup #bullfootsoup #grenada

Cow Heel Soup with Vegetables

Watch my videos for easy to make recipes…kitchen basics…

My goal is to show you that cooking doesn’t have to be hard, it just has to be delicious.

Join us by click subscribe:
--------------
cow heel soup benefits
cow heel souse
belizean cow foot soup
jamaican cow cod soup recipe
cow foot soup in spanish
beef feet recipe filipino
cow feet soup health benefits
chicken foot soup
cow foot soup benefits
jamaican cow cod soup recipe
cow heel souse
guyanese eddo soup
caribbean soup recipe
cow heel meat
foodie nation cow heel soup
cow heel soup nutrition facts
cow foot pepper soup recipe
jamaican chicken foot soup
jamaican cow foot recipe
cow feet for sale
jamaican red peas soup with chicken foot
jamaican chicken foot soup calories
trinidadian style oxtail soup
caribbean oxtail soup recipe
lentil pea soup
bhaji rice trinidad recipe
cow foot souse
cow heel soup centre trinidad
cow heel soup recipe trinidad style
cow heel soup nutrition facts
cow heel souse
belizean cow foot soup
cow feet soup recipe filipino
jamaican cow cod soup recipe
beef feet recipe filipino
cow foot soup benefits
jamaican cow cod soup recipe
cow heel souse
guyanese eddo soup
caribbean soup recipe
cow heel meat
foodie nation cow heel soup
trinidadian style oxtail soup
caribbean oxtail soup recipe
lentil pea soup
bhaji rice trinidad recipe
cow foot souse
jamaican chicken foot soup
cow heel soup nutrition facts
cow foot pepper soup recipe
jamaican cow foot recipe
guyanese soup
list of soups
soups recipes
soup recipes easy
soup recipes with chicken
soup recipes healthy
best soup recipes
tomato soup
vegetable soup

list of soups
is cereal a soup
soup vs stew
soup synonym
canned soup
cold fruit soup name
soup recipes easy
soup recipes healthy
easy vegetable soup recipes
soup recipes with chicken
soup recipes vegetarian
skinnytaste chicken soup
skinnytaste pho
skinnytaste corn chowder
skinnytaste kale soup
turkey burger soup
skinnytaste italian wedding soup
soup blog
soup chicken soup ingredients
soup brands
soup restaurants
chicken vegetable soup food network
healthy soup recipes for weight loss
healthy soup recipes indian
healthy soup recipes easy
healthy soups to buy
healthy vegetable soup recipes
healthy soup recipes slimming world
best soup recipes allrecipes
award winning soup recipes
10 different types of soup
list of soups
is cereal a soup
soup vs stew
soup synonym
canned soup
cold fruit soup name
soup recipes easy
soup recipes healthy
easy vegetable soup recipes
soup recipes with chicken
soup recipes vegetarian
skinnytaste chicken soup
skinnytaste pho
skinnytaste corn chowder
skinnytaste kale soup
turkey burger soup
skinnytaste italian wedding soup
soup blog
soup chicken soup ingredients
soup brands
soup restaurants
chicken vegetable soup food network
healthy soup recipes for weight loss
healthy soup recipes indian
healthy soup recipes easy
healthy soups to buy
healthy vegetable soup recipes
healthy soup recipes slimming world
best soup recipes allrecipes
award winning soup recipes
10 different types of soup

How To Cook Cow Foot||Jamaican Style Cow Foot Recipe||Ronica Love

#cowfoot #cowfootrecipe #ronicalove

This Cow Foot recipe is absolutely delicious and easy to prepare. I’m sure you going to love it if you try this recipe.. Cow Foot is mainly a Jamaican and Caribbean recipe!!

I would love to purchase a camera if you would like to help me reach out to me please at my PayPal account

Subscribe to my family channel

Here are some of my delicious recipe you can try..from my kitchen to yours enjoy ❤️

3 lb Cow foot
2 Tbsp green seasoning
1 Tbsp all purpose seasoning
1 Tsp complete seasoning
1 Tsp black pepper
1 Tsp garlic powder
2 Tbsp soya sauce
2 Tbsp ketchup
Bell pepper
Onion
Thyme
Spring onion
Hot pepper
1 Tin Broad Beans

Subscribe to my channel if you not subscribe as yet please turn on your notifications and share ❤️.

Cowheel, Beef & Pigtail Soup.How to make D BEST. TRINI/TRINBAGO. Style

#Eatingcaribbean, #islandlife, #Trinbagoeats,#trinidad,#jamaica,#barbados,#grenada,#guyana,#stvincent,#stlucia,#trinidad,#tobago,#trinidadandtobago,#local,#travel,#foodie,#cooking,#chef,#foodpornshare,#foodporn

INGREDIENTS:
1lb- Split/yellow peas
1lb- Beef
1lb- Cowheel
1lb- Pigtail
1lb- Split/yellow peas
1lb- Dasheen
1lb- Sweet potatoes
1lb- Green bananas
1lb- Irish potatoes
1lb- Pumpkin
1-2- Large carrot
1- Sweet pepper
1- Hot pepper
11/2 tbsp- Spanish thyme
1/2- Celery
1/2- cup Chadon beni
2- tbsponion
2- tbsp Cloves garlic
7- Pimento pepper (chopped)
2 tbsp- Vegetable oil
1- Maggie soup it up
2 tbsp- Golden ray
1 tsp- Black Pepper seeds
Adobo allpurpose seasoning to taste
Adobo the perfect seasoning to taste (Goya brand)

Dumplings:
1-2 cups allpurpose flour
1/2 tsp salt
1/2 -1 cup water

Meat Cleansers:
2 lime
1/4 cup vinegar
4 tbsp allpurpose flour

STEP1- wash/cleanse meats
STEP2- blend together the chive, celery, pimento,garlic, onion and shadow beni to make a marinade.
STEP3-season meats with the marinade and place in refrigerator for 30mins.
STEP4- In a pressure cooker saute' 2 tbsp garlic and 2 tbsp onion in oil, until soft and translucent. Place washed split peas and black pepper seeds in the pot and cook for 2 mins , cover the pot and cook until soft and creamy.
STEP5- Place meats in the pressure cooker, cover the meat in water and cook until tender.
STEP6- Place creamy split peas in a pot,half the pot with water to form the base of the soup (Use a pot that can accommodate all the ingredients)
STEP7- Peel and prepare the provisions, sweet and irish potatoes,dasheen, and carrots .Place then in the pot with the split peas water and bring to a boil.
STEP8- Place green bananas in a seperate pot and cook until it softens
STEP9- Make dumplings and place them into the pot.
STEP10- Add cooked tender meats to the pot along with the stock in the pot that was made during the pressure cooking phase.
STEP 11- Add gratered pumpkin and cubed pumpkin into the pot.
STEP 12- Peel the cooked green bananas cut them into small pieces and add to the pot.
STEP 13- Add 2tbsp of each: celery, chive, pimento, thyme sweetpepper, golden ray. Add allpurpose seasoning and the perfect seasoning to taste.

THE END.
Thank You For Watching.
See you soon.
#GREATNESSINAHPOT♥️

HELP ME TO GROW MY YOUTUBE CHANNEL:

Check out my othere videos:

For business purposes:
E-mail:[email protected]

How To Make Trini Corn Soup | Foodie Nation

In T&T, whether it's a rainy Saturday, after a carnival fete or you just need a pick-me-up, Corn Soup is the ultimate solution:

For Soup:
4 Tbsp Vegetable Oil
½ Cup Onion, chopped
3 Tbsp Garlic, minced
4 Pimento Peppers, minced
½ Cup Celery, chopped
3 Tbsp Chive, chopped
¼ Cup Carrot, small diced
8 oz, Pumpkin, small diced
9 Cups of Water
1 Can (14 oz) Cream Style Corn
2 Tbsp Salt
¾ Tbsp Black Pepper
3 Sprigs Fine Thyme
2 Tsp Oregano Flakes (Optional)
2 Cups Water
4 Tbsp or ¼ Cup Coconut Powder
½ Cup Split Pea Powder
½ Cup Carrots, small diced
½ Cup Corn Kernels
3 Corn Cobs, sliced in ¼ inch pieces
2 Tbsp Green Seasoning
Salt and Black Pepper to taste

For Dumplings:
½ Cup All Purpose Flour
½ Tsp Turmeric Powder (Optional)
½ Tsp Baking Powder
½ Tsp Salt
Water (About 5 Tbsp)

1. Place a medium high-sided soup pot on high heat. Drizzle in the oil and when heated add in the onions, garlic, pimentos, celery and chives to sauté for 2 minutes.
2. Place in the carrots, pumpkin and sauté further for 2 minutes.
3. Pour in the water, cream style corn, salt, black pepper, fine thyme and oregano flakes. Mix well, cover, bring to a boil then reduce heat to a simmer and let cook for 20 minutes.
4. Meanwhile in a medium mixing bowl, add the 2 cups of water in with the coconut milk and whisk.
5. To that, whisk in the split pea powder vigorously also until well incorporated.
6. After 20 minutes, remove cover from simmering pot and whisk in the coconut-split pea liquid.
7. Mix well and allow soup to simmer for an additional 6 – 8 minutes.
8. Turn off the heat and using a hand blender, puree the contents of the soup into a smooth semi thick puree. This may take a few minutes.
9. Return pot to medium heat and add in the diced potatoes, carrots, corn kernels as well as the sliced corn and green seasoning. Stir, cover and allow soup to simmer for 15 minutes. Meanwhile, make your dumplings by adding the flour, turmeric, baking powder and salt to a medium mixing bowl.
10. Mix to combine and add the water a little at a time to form a firm but pliable sticky dough. Dust your counter with additional flour if needed and roll out dough and cut into ¼ inch pea size pieces.
11. After 15 minutes, remove cover and drop in the dumplings.
12. Mix well and leave pot uncovered to cook for 5 minutes or until dumplings float to the surface of the soup. Stir periodically.
13. Taste and season with salt and black pepper if needed and tweak to your desire.
14. Remove pot from the heat and using a soup ladle, serve your portions in a soup bowl while piping hot.

Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu

Subscribe to Foodie Nation:

Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:

Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

How to make Trini Chinese Chicken Corn Soup - Episode 1206

2 cup chicken finely chopped or left over Chinese style fried chicken
1 tsp chinese salt
1 tbsp oil
1 tbsp minced garlic
6 cups water
1 can creamed corn
1 tsp sesame oil
1 tsp low sodium soy sauce
1 tbsp corn starch with 1/4 cup water
2 eggs beaten
Chopped scallions to garnish

Amazon kitchen tools at a discount -

My Amazon Store for Products and equipment used on my show -

-------------------------------------------------------------
Tag me on Instagram @trinicookingwithnatasha I will repost your pictures.
Email me all your questions [email protected], I do respond :)))
-------------------------------------------------------------
Green Seasoning for curried dishes -

--------------------------------------------------------
To have me review or feature your product on my channel please send an email to
[email protected]

------------------------------
Copyright © 2019 by Natasha Laggan
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, rewriting or other electronic or mechanical methods, without the prior written permission of the publisher, and certain other noncommercial uses permitted by copyright law. You are however allowed to embed the video link.
For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below-
[email protected]

Bull head, goat head , cow heel soup and corn soup - Taste of D Town

Would you like to Support my channel ? Black pudding recipe - They are located off to the side of Highway to Heaven Bar in Freeport.

My Amazon Store for Products and equipment used on my show -

Show your support - Thank you in advance
-------------------------------------------------------------
Tag me on Instagram @trinicooking19 I will repost your pictures.
Email me all your questions [email protected], I do respond :)))
-------------------------------------------------------------
Green Seasoning for curried dishes -

--------------------------------------------------------
To have me review or feature your product on my channel please send an email to
[email protected]
OR
send product to
P.O. Box @
Trini Cooking with Natasha
P.O. Box 292474
Davie, FL. 33329

HOW TO COOK COW FOOT | BEEF FOOT SOUP RECIPE | MAZONDO | VLOGMAS DAY 12 | COOKING WITH VBG ep. 8

HOW TO COOK COW FOOT | BEEF FOOT SOUP RECIPE | VLOGMAS DAY 12
Hey Guys !! I cooked cow's foot or mazondo in my native language. Usually prepared during gatherings or festive seasons. It is a very special delicacy in my country. you can serve it with samp, yums, dumplings or sadza.
Do try the recipe at home :)

Please Subscribe, Like and comment

How To Make Cow Heel Souse.

Hey hey hey folks for my meat mouth supporters check out my recipe for cow heel souse. So delicious .

. How To Make Curry Cow Foot | Curry Cow Foot Recipe .

. How To Make Trinidad . Chicken. Foot Souse | Recipe For Chicken Foot Souse Trini Style

. Trinidad . Pig . Foot Souse - Recipe #2

. How To Make Green Fig/Banana Souse | WhaTooCook.com

. T-shirt store. Face mask now available!!

☕ Consider buying me a cup of virtual coffee as a way of supporting my content ☕ click on the following link for more info.

. Subscribe To This Channel

. Check out my Amazon Store

. Join the WhaToCook team and become a part of the community! check out my Patreon page at I have set up some great rewards for my patrons.

When you try my recipes a photo and tag me on Instagram - @marti2562 and/or on Twitter - @ whatoocook. I will do a shout out on this channel. I am excited to receive your pics!

. My Gear .
. Canon EOS M100 Camera

. MY MAMA'S SECRET RECIPES EBOOK.
pdf format:
kindle format:

. JOIN MY COMMUNITY NEWSLETTER.

. CONNECT WITH ME ON SOCIAL MEDIA .
. Facebook

. MUSIC (Intro and Outro) COURTESY PANMAN MARLON .

Trinidad & Tobago Cow Heel Souse By Chamion .

Traditional Chicken Foot Soup | Taste of Trini

Chicken Foot Soup is commonly eaten in Jamaica and Trinidad and Tobago. Chicken feet, although it may sound weird, is enjoyed in many other countries as well (China, Malaysia, Phillipines, Mexico etc). It is very gelatinous which makes for a lovely soup base. It is also proven to have many health benefits, and most importantly ladies- it makes you look younger :). Eat some chicken feet today! (haha)
Ps. this video was filmed on a Saturday.

2 lbs of Chicken Feet (cleaned properly)

1/2 cup of Caribbean Green Seasoning

1 1/2 tablespoons of Ketchup

Provisions of your choice ( I am using Cassava/Yuca, Green Fig/Cooking Banana and Aloo/Potatoes)

1/4 cup Dhal/Split Peas + 1/4 cup Channa/ Chick Peas (boiled until soft)

5 stalks of Chive/Scallion

6-10 Bandhania/Shadon Beni leaves

1 cup Coconut Milk (*optional*)

2 tablespoons Coconut Milk Powder

1/2 - 1 cup of Water (enough to make a dough- amount will vary depending on the climate of where you live)