Exploring Trinidad and Tobago’s Beloved ‘Dhal’ Dish In Trinidad and Tobago, one dish that holds a special place in every home is dhal. This beloved side dish, made with yellow split peas, is not just a meal but a comfort, enjoyed in homes across the [continue reading]
Cooking the perfect Basmati rice can be a culinary puzzle I’ve spent years unraveling. After numerous trials and tribulations, I’ve come up with some essential steps for consistently achieving impeccable results. We all want restaurant-style basmati rice at home that is soft grainy, and flavorful. [continue reading]
Pholourie are a popular golden, savory, turmeric-infused, deep-fried dough balls that are sold by Street Food vendors and roti shops. In Trinidad, we have three primary types of pholourie: a light flour pholourie, a denser 100% split peas version, and a combination of flour and [continue reading]
I hope you had a fantastic weekend. As Leo and his dad were busy preparing for winter, I was indoors, cooking up something truly special. Given that turkey season is approaching, I decided to make Stewed turkey with pigeon peas. This combo is the epitome [continue reading]
In the whirlwind of our daily lives, sometimes we need a recipe that’s not only delicious but also efficient. Our 30-Minute Curry Canned Chickpeas and Potatoes is the answer to your time-strapped kitchen adventures. This delightful curry is a testament to the fact that you [continue reading]
This recipe for Boneless Curry Chicken aims to provide a straightforward and delicious option for both novice cooks and those unfamiliar with Caribbean cuisine. It is designed to eliminate the complexities often associated with traditional Caribbean curry recipes, such as the use of pre-made green [continue reading]
This Pigeon Peas Puri recipe is a hearty, stuffed roti made with seasoned green pigeon peas. Perfect with curry or on its own, it’s filling, flavorful, and a true Trini favorite. A Reader Request Fulfilled: Pigeon Peas Puri After sharing my recipes for Dhalpuri and [continue reading]
Oil Down stands as a dish firmly rooted in the heart of Caribbean cuisine. Several islands each has their own version. It centers around pieces of breadfruit that’s simmered in a blend of coconut milk, meat, spinach and fresh seasonings, until it is creamy and [continue reading]
There’s something undeniably comforting about a well-cooked potato dish that warms both the heart and the soul. In today’s post, I am excited to share a recipe that has been passed down through generations – Mummy’s Curry Aloo. Her curry aloo is the best I’ve [continue reading]
Curry Stew Goat with the skin on is on a whole other level of deliciousness; however, there are challenges involved in making it. What do you do when you have a desire for and plan to cook goat with a bad reputation(Mom said hers took [continue reading]
Hi, I’m Ria! Born and raised in Trinidad and now cooking from my kitchen in New York, I share the traditional recipes that shaped my childhood, along with Caribbean favorites for modern family life. Welcome—stay awhile, explore the recipes and make yourself at home. Love is the main ingredient, and there’s always room at my table.