Trinidadian cuisine boasts a wide variety of breads and roti, from the split peas filled dhalpuri to the everyday, simple sada roti. For Christmas and Easter and special occasions we enjoy freshly baked homemade bread with a nice coating of butter. When we want decadence and heat we make pepper roti, filled with savory mashed potato, pepper and grated cheese. Learn to make one or all today!
What is roat? Roat is a classic Trinidadian sweet that plays an integral role in Hindu religious ceremonies. This treat, found in the parsad bags distributed to participants, embodies both spiritual meaning and delicious simplicity. What are the ingredients in Trinidad roat? Roat is made [continue reading]
I enjoy listening to my mom’s stories about my Nani’s cooking (her mom). She’s been sharing delicious kitchen tales for decades, and they’ve always held a special place in my heart. She told me that, every Diwali, Nani made these heavenly gojiyas, alongside sweet rice, [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]
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]
Pies are the ultimate comfort food, whether it is aloo pies, fish pies, or these shrimp pies. These shrimp pies were so insanely delicious that my daughter, who is not a fan of shrimp, devoured three. When she was on her fourth, she asked when [continue reading]
Introducing a Delightful Recipe for Your Lazy Sunday Cravings! Indulging in a sweet treat on a lazy Sunday afternoon has never been easier! I recently whipped up a delectable dessert that is quick, simple, and perfect for those moments when you’re in need of a [continue reading]
You have heard and most likely eaten dhalpuri(a flavorful and very popular split pea/dhal stuffed roti), however, I am about to introduce you to the newest roti on the scene (aka my kitchen) Lentil Puri (Lentil Roti, Lentil Flatbread). I developed this recipe only after [continue reading]
Eggplant coated with a seasoned split peas batter and then fried is the perfect snack or appetizer. It is traditionally eaten with boiled or raw mango or tamarind chutney. If you have an eggplant (baigan) and some split peas powder, you can be enjoying this [continue reading]
Roast Bakes or Pot bakes, as they are referred to, are nothing short of heavenly. Accompanied by eggs, slathered with butter or cheese, or breaking off a piece to scoop up smoked herring and tomatoes, saltfish and tomatoes or buljol is quite a gratifying experience. [continue reading]
We have not travelled in 2 years because of the pandemic. So, naturally on our short staycation during the third week of February I wanted to bring the warm sunny islands of the Caribbean to us. To do so, I made this combination of ackee [continue reading]
Hi! Born and raised in Trinidad and now living in New York, I’m passionate about preserving the traditional recipes that shaped my childhood while blending the rich flavors of the Caribbean into global favorites.