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!
SAHEENA is essentially a fried, West Indian, vegan, spinach fritter. Made with flour or ground split peas, spices and seasonings, it comes together quickly and it’s so delicious. Just like our infamous fluffy balls of pholourie, it is a popular snack & Trinidad street food [continue reading]
As I mentioned on IG and Facebook, the husband loved this combination of saltfish and veggies with flour dumplings so much he insisted that I remake and filmed this for everyone. This looks like I cooked all day but would you believe me if I [continue reading]
Corn soup is a popular street food with the partygoers in Trinidad, especially after a night of feteing and palancing, as we say in Trinidad. But I can’t attest to that because I grew up in a strict household, so there was none of that [continue reading]
Today, we are making aloo roti, also known as aloo puri or aloo paratha, a type of stuffed roti enjoyed in Trinidad, other parts of the Caribbean, and around the world. How to make aloo roti? To make this roti, a simple yet savory and [continue reading]
I have been making corn pie for get togethers for as long as I can remember. It all started with the boxed corn bread mix and quickly decided I wanted to learn to make it from scratch. I wanted an amazing corn pie with [continue reading]
“Trinidad Hops bread is essentially dinner rolls. In Trinidad, it’s eaten for breakfast, lunch, or dinner. It has a unique softness, delicate, airy, light chew, and totally satisfying.” As I shared on Facebook over the weekend, we ate a hearty breakfast of bread and chow [continue reading]
As a young girl growing up in Trinidad, my grandma taught me to make ‘choat’, it was a crepe like dessert made with a mixture of flour, sugar and milk. It satisfied my desire for something sweet after running around the neighborhood, playing and making [continue reading]
In the realm of morning delights, my younger daughter Lani is an unwavering advocate for the grandeur of breakfast. But not just any breakfast—she seeks the harmonious symphony of pancakes, french toast, waffles, crepes, eggs, bacon, ham, and a dash of fruit for good [continue reading]
Happy New Year is in order –even though it’s the 16th –as this is my very first post of the New Year! I wanted to start on a sweet note, so today I am sharing my secret sweet bread recipe—developed and perfected during the past [continue reading]
After a long day’s work, there is nothing like fried aloo and dosti roti. That’s what I made for dinner tonight. I descended the stairs of the train station, walked across two streets to get to my parked car, placed my lunch bag in the [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.