The plan for this weekend was supposed to be simple — even a day off. My younger daughter had just moved back into college, and once we got her settled in, I expected to stay with my husband in the...
This week’s Sunday lunch was unlike any other. For the first time in decades, I was cooking only for myself—and it felt both unfamiliar and strangely freeing. After days of indecision and flipping through mental menus—hops bread and lo mein?...
Aloo Puri is a stuffed potato fry bread—a delicious cross between aloo pie and aloo roti. Crispy, chewy, and deeply satisfying! A Fusion of Two Trini Favorites If aloo roti and aloo pie had a baby, this would be it....
Trinidad Boil & Fry Dumplings are a comforting, chewy side dish made with a blend of all-purpose and cassava flour—or all-purpose alone if that’s what you have on hand. First boiled in a flavorful coconut milk broth seasoned with green...
Cassava dumplings are a beloved Caribbean comfort food, offering a firm yet slightly chewy texture with a subtle sweetness and earthy depth from the cassava. The addition of green seasoning infuses a gentle herbaceous flavor, making these dumplings even more...
I developed this Pan Coconut Bread as an easy variation of our traditional coconut bake or simple pot bake. Pressing it out on a pan is simpler than forming hops bread/rolls or a loaf—just knead, rest, press, let it rise...
This perfect sandwich bread recipe draws inspiration from my hops bread and the traditional Guyanese butter flap, which shares similarities with Jamaica's coco bread. The result is a delightful fusion of these beloved breads. What's the Difference? While butterflap and coco...
Trinidad Bread and Channa: A Delicious Tradition with a Personal Twist In my previous post, I shared my take on boil channa (also known as "cup ah channa"). As a natural follow-up, I want to dive into another beloved Trinidadian...
I call these shrimp wontons sticks because they taste like wontons but are rolled to look like sticks. There is no chopping or technical wrapping of the shrimp here as in this traditional wonton recipe. Just place the whole, seasoned...
Here is the recipe for the cornmeal dumplings I made for the delicious steamed coconut salmon recipe. I don't use baking powder because I like my dumplings stiff and chewy, with a nice bite to it. Serve with stewed or...
