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Because we are such a diverse country, the various cultures has shaped the food we have to offer. The most popular Indian dishes are the doubles and the roti. Some could be very hot and spicy for those liking spicy food. The Spanish left us with the pastelle, which is used at Christmas time, together with the parang. (Spanish songs sung by a group with cuatro and guitar at Christmas time). The French left us with the seasoning. West Indians make it a must in marinating meats before cooking. The Chinese have taught us to appreciate Chinese food. The Africans, have left their brand which may have change over the years to be called solely Trinidadian, such as the pelau, the coocoo etc All these cultures have been blended together to make our own type of food. Trinis love their callaloo, curry crab and dumplings, Roti etc. Anyone willing to share their easy to make recipe is welcome to share with me. This is just a sampling of some:
Accras |
| 2 cups flour | 2 sprig of parsley | 1 hot pepper | Seasoning Pepper |
| dash of black pepper | ½ lb. salted fish | small onion | 2 tsp. Baking powder |
| 2 sprig of chive | 1 egg | Oil |
Boil the salted fish (Canadian cod) for at least 15 fifteen minutes to take away some of the salt.
Put the flour into a bowl together with baking powder, together with the finely chopped onion, chives , parsley, seasoning pepper, and hot pepper, mix well, add the shredded salt fish .
Beat the egg until light and mix into the dry ingredients.
Now add water slowly, while beating the mixture well, until the mixture is soft (not watery) and could drop by a spoon.
Now drop by the spoonful into the heated oil , fry until golden brown.
Put to drain on paper napkins.
Serve hot with a dip.
| Tin crab meat or meat from crab (cooked) | 4 tbsp. Dry bread crumbs | 1 hot pepper |
| chopped parsley | chopped chive | dash of Worcestershire sauce |
| salt to taste | 1 tbsp. Margarine | |
| 1 large finely chopped onion | dash of Angostura bitters |
Sauté onions, chive, parsley, in margarine for a few minutes.
Add crab meat, pepper, for five minutes more.
Add bread crumbs, dash of Worcestershire sauce, bitters and pinch of salt to taste mix well.
Pack into the empty crab backs sprinkle with bread crumbs and a dot of margarine, heat in the oven serve hot or cold
| 2 cups cornmeal | 3 cups warm water | 4 tbsp. corn oil or ¼ lb. margarine | 1 ¼ tsp. salt |
| 1 lb. ground beef or pork minced | 2 cloves garlic | 2 onions chopped fine | 1 tbsp. black pepper |
| 1 bunch chive & thyme | 3 tbsp. capers | 2 tbsp. Olives | ½ cup raisins |
| 1 dash Worcestershire sauce | banana leaf either warmed over a gas stove or put in boiling water |
Season the beef or pork with the onions, chive, thyme, garlic, black pepper and salt. Leave for about 1 hour to marinate, put oil in a heated pan and cooked the seasoned meat, adding the Worcestershire sauce, chopped olives and capers together with the raisins. Add pepper to taste. Put aside when cooked.
In a large bowl put the cornmeal add the salt, water and 2 tbsp. Oil and stir until smooth and nice, make into small balls and cover with a wet cloth.
Take the ball and dip into oil and press flat on a warm fig leaf, with a flat plate, then put one tablespoon of the meat mixture on one side of the pressed ball, and fold in two, wrap with the leaf and tie put aside. Do all the balls the same way. When finished, put all the folded pastelle in a double boiler to steam for about twenty minutes. Foil paper could be used instead of the banana leaf.
| 12 eggs | 3 tins evaporated. Milk | 3 tins condensed milk |
| dash of bitters | grated nutmeg | 1 bottle rum |
Beat the eggs with green lime peel until light and fluffy. Add the evaporated milk to the eggs, add the condensed milk stir well, then add rum, grated nutmeg and bitters to taste. Serve with crushed ice.
