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Another popular and ubiquitous Trini food, the roti. Now found on menus throughout the Caribbean, I don't think anyone can deny that the "roti" in this form is really originally Trini.
It starts wtih a dhalpuri roti, called the roti skin, which is made from a ball of dough stuffed wtih ground cooked well-seasoned yellow split-peas (seasoned with geera/cumin, pepper garlic etc). The dough is rolled out as thin as possible without breaking it on the filling, and cooked on a tawah, while being brushed lightly (or not) with oil/butter/ghee.
The cooked dhalpuri is laid out on paper, filled wtih curried aloo/potato, channa/chickpeas, meat, vegetables, whatever. Then its wrapped up in a ready to eat roti. Although there are many who open it up and eat it like a regular roti and curry meal. And who am I to argue with that, since that's how I eat my doubles.
This one is potato and channa. A tad boring perhaps, especially for photos, but it's what I was feeling for. Bought from Amin's that venerable Central establishment, in Couva.
Take a look at my Roti set.
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Added to Friday Food Fiesta (The Color YELLOW) 22 September 2007.
When I saw the theme, I HAD to add this. When my brother was very young, he went through exclusive phases of food - at some point for every meal, he'd ask for "yellow roti and curry mango". He called dhalpuri yellow roti, and it is indeed yellow, since it's stuffed with yellow split peas, usually boiled with a touch of turmeric to accentuate the yellowness.
So from Trinidad (they have it in Guyana too) here's some yellow food!
Another popular and ubiquitous Trini food, the roti. Now found on menus throughout the Caribbean, I don't think anyone can deny that the "roti" in this form is really originally Trini.
It starts wtih a dhalpuri roti, called the roti skin, which is made from a ball of dough stuffed wtih ground cooked well-seasoned yellow split-peas (seasoned with geera/cumin, pepper garlic etc). The dough is rolled out as thin as possible without breaking it on the filling, and cooked on a tawah, while being brushed lightly (or not) with oil/butter/ghee.
The cooked dhalpuri is laid out on paper, filled wtih curried aloo/potato, channa/chickpeas, meat, vegetables, whatever. Then its wrapped up in a ready to eat roti. Although there are many who open it up and eat it like a regular roti and curry meal. And who am I to argue with that, since that's how I eat my doubles.
This one is potato and channa. A tad boring perhaps, especially for photos, but it's what I was feeling for. Bought from Amin's that venerable Central establishment, in Couva.
Sunday lunch. One of the national foods of Trinidad and Tobago. Complete with salad. I originally posted a photo and recipe for the chicken pelau here but the picture, was not of the best.
So I try again. I love this dish so why not. And a salad to brighten up the plate. Now I am not a huge salad fan (unless it's cucumbers) and I hate hate hate raw sweet peppers, but the addition of some bright colours adds something. Thanks to My Little Photo Album for reminding me of this ;-)
Note the hot peppper, which I carefully did not burst, so I could eat the food comfortably, although it did ooze enough heat through its skin while cooking to merit its prominent place on the plate.
Adding to Friday Food Fiesta (SANDWICH Week)
This is the ultimate Trini street food. The Doubles.
Humbly wrapped in paper and sold in brown paper bags, I try to have this whenever I return home.
It is indigenous to Trinidad, out of our East Indian community. Made of two (hence the term "doubles") baras (deep-fried rounds of thick batter) wrapped around curried channa (chickpeas or garbanzo beans) and topped with slight pepper, plenty pepper, cucumber chutney, mango chutney, coconut chutney, bandania/chadon beni, whatever is available.
You can either eat it all wrapped up as an easy to eat sandwich, or open it up and eat each bara separately to get optimum distribution of the contents.
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UPDATE: Complete recipe.
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THERE GOES THE TRINIDAD EXPRESS - STEALING MY PHOTOS AGAIN www.trinidadexpress.com/index.pl/article_woman_mag?id=161...
Sunday lunch. One of the national foods of Trinidad and Tobago. Complete with salad. I originally posted a photo and recipe for the chicken pelau here but the picture, was not of the best.
So I try again. I love this dish so why not. And a salad to brighten up the plate. Now I am not a huge salad fan (unless it's cucumbers) and I hate hate hate raw sweet peppers, but the addition of some bright colours adds something. Thanks to My Little Photo Album for reminding me of this ;-)
Note the hot peppper, which I carefully did not burst, so I could eat the food comfortably, although it did ooze enough heat through its skin while cooking to merit its prominent place on the plate.
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Posted to Friday Food Fiesta (RICE Week!).
One of our national foods - rice, peas and meat. Many variations, depending on the cook, but this one tasted pretty good.
Friday Food Fiesta (CHICKEN Week) Since I have no chicken and no certainty to get some by tomorrow, here's a previous picture!
ADDITION 2: Better photo and presentation here .
Addition:
In response to lecercle and for anyone else who is interested, Pelau is from Trinidad and Tobago, and is not spiced the way South Asian rice dishes can be. It may very well have been influenced by the Indian immigrants from the 19th century (whose descendants also make up more than 40% of T&T's population), but the manner of preparation is very much creole, in that the meat is stewed Trini style (with caramelised sugar etc), usually with pigeon peas, before the rice is added with a touch of creole salt butter and coconut milk.
Guyana has its own "version" which is called cookup, but it is different to our Pelau in that it is not stewed, the meat and rice is almost white, and combinations of red beans, black eye peas are used, in addition to corn, sometimes.
Pics from my recent recipe for making coconut bake, a traditional Caribbean flatbread using coconut. The full recipe with even more pics can be found at:
This is when I made a quick recipe using cooking bananas, also known as green fig or green bananas with salmon.The full recipe with more pics can be found at caribbeanpot.com/a-tasty-caribbean-recipe-using-green-ban...
This is when I made a quick recipe using cooking bananas, also known as green fig or green bananas with salmon.The full recipe with more pics can be found at caribbeanpot.com/a-tasty-caribbean-recipe-using-green-ban...
Across from Metro Reference Library. New Doubles cafe and food truck. Trini food with steps of the centre of Toronto shopping - Randy's Roti and Doubles, Yonge and Bloor Streets
This is the ultimate Trini street food. The Doubles Humbly wrapped in paper and sold in brown paper bags, I try to have this whenever I return home.
It is indigenous to Trinidad, out of our East Indian community. Made of two baras (hence the doubles) wrapped around curried channa (chickpeas, garbanzo beans) and topped with slight pepper, plenty pepper, cucumber chutney, mango chutney, coconut chutney, bandania/chadon beni, whatever is available.
You can either eat it all wrapped up as an easy to eat sandwich, or open it up and eat each bara separately to get optimum distribution of the contents.
----------------
UPDATE: Complete recipe.
This is the ultimate Trini street food. The Doubles.
Humbly wrapped in paper and sold in brown paper bags, I try to have this whenever I return home.
It is indigenous to Trinidad, out of our East Indian community. Made of two (hence the term "doubles") baras (deep-fried rounds of thick batter) wrapped around curried channa (chickpeas or garbanzo beans) and topped with slight pepper, plenty pepper, cucumber chutney, mango chutney, coconut chutney, bandania/chadon beni, whatever is available.
You can either eat it all wrapped up as an easy to eat sandwich, or open it up and eat each bara separately to get optimum distribution of the contents.
----------------
UPDATE: Complete recipe.
for the full recipe of cooking this delicious eddoes dish, check out: caribbeanpot.com/creamy-eddoes-talkari/ where you'll find step by step instructions and additional pictures.
for the full recipe of cooking this delicious eddoes dish, check out: caribbeanpot.com/creamy-eddoes-talkari/ where you'll find step by step instructions and additional pictures.
Wondering what to do with smoked herring fillets? Here's simple Caribbean recipe for using smoke herrings: caribbeanpot.com/can-smoke-herrings-be-considered-comfort...
For the full recipe on cooking smoke herrings, check out: caribbeanpot.com/can-smoke-herrings-be-considered-comfort...
Another popular and ubiquitous Trini food, the roti. Now found on menus throughout the Caribbean, I don't think anyone can deny that the "roti" in this form is really originally Trini.
It starts wtih a dhalpuri roti, called the roti skin, which is made from a ball of dough stuffed wtih ground cooked well-seasoned yellow split-peas (seasoned with geera/cumin, pepper garlic etc). The dough is rolled out as thin as possible without breaking it on the filling, and cooked on a tawah, while being brushed lightly (or not) with oil/butter/ghee.
The cooked dhalpuri is laid out on paper, filled wtih curried aloo/potato, channa/chickpeas, meat, vegetables, whatever. Then its wrapped up in a ready to eat roti. Although there are many who open it up and eat it like a regular roti and curry meal. And who am I to argue with that, since that's how I eat my doubles.
This one is potato and channa. A tad boring perhaps, especially for photos, but it's what I was feeling for. Bought from Amin's that venerable Central establishment, in Couva.
Take a look at my Roti set.
The full recipe for this tasty Trini dish, featuring smoked herrings can be found at: caribbeanpot.com/can-smoke-herrings-be-considered-comfort...
Sunday lunch. One of the national foods of Trinidad and Tobago. Complete with salad. I originally posted a photo and recipe for the chicken pelau here but the picture, was not of the best.
So I try again. I love this dish so why not. And a salad to brighten up the plate. Now I am not a huge salad fan (unless it's cucumbers) and I hate hate hate raw sweet peppers, but the addition of some bright colours adds something. Thanks to My Little Photo Album for reminding me of this ;-)
Note the hot peppper, which I carefully did not burst, so I could eat the food comfortably, although it did ooze enough heat through its skin while cooking to merit its prominent place on the plate.
We love our mangoes. Any which way - ripe of course, biting straight into the juiciness - half-ripe, with pepper, garlic, chadon beni, salt et (chow) - and green, well, we cut it up, dry it, season it for anchar or kuchela, or we curry it!
Here's curry mango, Trini-style, cooked with Anchar massala of Coriander seeds (dhania) fenugreek, fennel, mustard seeds, cumin (geera) and PEPPER with sugar to balance the acidity and heat. Favourite at weddings, and generally with roti (dhalpuri or paratha) and curried meats or vegetables.
Sunday lunch. One of the national foods of Trinidad and Tobago. Complete with salad. I originally posted a photo and recipe for the chicken pelau here but the picture, was not of the best.
So I try again. I love this dish so why not. And a salad to brighten up the plate. Now I am not a huge salad fan (unless it's cucumbers) and I hate hate hate raw sweet peppers, but the addition of some bright colours adds something. Thanks to My Little Photo Album for reminding me of this ;-)
Note the hot peppper, which I carefully did not burst, so I could eat the food comfortably, although it did ooze enough heat through its skin while cooking to merit its prominent place on the plate.
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posted for Friday Food Fiesta (CORN Week!) since although I intended to make something new, like cornbread, I am not home. I think the corn is sufficiently prominent in the picture, I hope!
While Mom visited, the first couple days before she relaxed, she wanted to cook. So, she offered and I chose things, and then we shopped.
The Result - aloo roti, with pumpkin and a roasted tomatoes choka with saltfish. It was nice having some home food.
I was too hungry to try to get better light. Or focus.
Had lunch today at I Love Roti, a Trini restaurant in Pickering, Ontario. I actually had something vegetarian (the only vegetarian food I really like is non-Western food, esp. from my own maternal East Indian / Trini heritage, or Asian, or Middle Eastern; not meat-substitute Western food); this snack food, called 'doubles'.
'Doubles' are small sandwiches consisting of two pieces of fried-dough bread (bara, in Hindi), with a filling of fried, curried chick peas (channa, in Hindi). (More info here.) I added some Scotch bonnet hot pepper sauce to them at my table, to kick it up a notch, Trini style.
(Where's my beverage, you may be wondering? I didn't have any; I was half-way through an extra large coffee; I left it in the car and continued it afterwards.)
We love our mangoes. Any which way - ripe of course, biting straight into the juiciness - half-ripe, with pepper, garlic, chadon beni, salt et (chow) - and green, well, we cut it up, dry it, season it for anchar or kuchela, or we curry it!
Here's curry mango, Trini-style, cooked with Anchar massala of Coriander seeds (dhania) fenugreek, fennel, mustard seeds, cumin (geera) and PEPPER with sugar to balance the acidity and heat. Favourite at weddings, and generally with roti (dhalpuri or paratha) and curried meats or vegetables.
We love our mangoes. Any which way - ripe of course, biting straight into the juiciness - half-ripe, with pepper, garlic, chadon beni, salt et (chow) - and green, well, we cut it up, dry it, season it for anchar or kuchela, or we curry it!
Here's curry mango, Trini-style, cooked with Anchar massala of Coriander seeds (dhania) fenugreek, fennel, mustard seeds, cumin (geera) and PEPPER with sugar to balance the acidity and heat. Favourite at weddings, and generally with roti (dhalpuri or paratha) and curried meats or vegetables.
I made Hops Bread again from Mom's recipe, but in her actual kitchen under her direction. So I now know that you don't just punch down the dough after the first rising, you actually knead it again into a smooth ball. She actually did the finishing parts, like separating the dough and baking it. We're good at sectioning tasks at home.
After a brief hiatus, this year I revived a lapsed tradition and hosted my Labor Day Literary Brunch - where creativity meets culinary.
I made Hops Bread again from Mom's recipe, but in her actual kitchen under her direction. So I now know that you don't just punch down the dough after the first rising, you actually knead it again into a smooth ball. She actually did the finishing parts, like separating the dough and baking it. We're good at sectioning tasks at home.
Photo 78/365 of my 365 photo a day project. This meal was lunch, some good old Trini roti oh the roti skin missing from the shot. I already had dug into to the meal. Was delicious.
Barack Obama eating 'doubles' at Cane Restauant, 403 H St NE, Washington, DC, from a painting by Wayne Pascal.
After a brief hiatus, this year I revived a lapsed tradition and hosted my Labor Day Literary Brunch - where creativity meets culinary.
I made Hops Bread again from Mom's recipe, but in her actual kitchen under her direction. So I now know that you don't just punch down the dough after the first rising, you actually knead it again into a smooth ball. She actually did the finishing parts, like separating the dough and baking it. We're good at sectioning tasks at home.