A Taste of Tradition Fry Seim is one of those traditional vegan dishes we grew up eating for breakfast or dinner during the week—or on weekends—with sada roti or dosti roti. It’s simple, flavorful, and allows the natural taste of the seim to shine without [continue reading]
Fried Caraille is one of my favorite vegan dishes — a dish that divides the table but unites us in tradition. Growing up in Trinidad, my mom always said, “Eat your caraille; it cleans your blood.” As kids we’d grimace, but today I appreciate its [continue reading]
Creamy, garlicky, and wholesome, this Trinidad Eddoes Choka is a healthy carb side dish made with boiled eddoes, culantro, and garlic-infused oil. Eddoes Choka is one of those dishes that rarely makes the spotlight, but when it does, it steals the show. Known elsewhere as [continue reading]
This wholesome Trinidad-style Bhagi recipe combines spinach, green pigeon peas, and ochro simmered with coconut, cumin, and garlic. A comforting Caribbean vegetable dish rooted in Indo-Trinidadian tradition, it’s perfect with roti, rice, or curries. This Bhagi recipe with peas and ochro carries quiet importance in [continue reading]
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. Not as thick or doughy [continue reading]
This Guyanese Mango Sour is tangy, spicy, and packed with flavor—perfect for pholourie, cassava balls, or chicken feet. Made with half-ripe mangoes and traditional spices. A Flavorful Taste of Guyana Guyanese Mango Sour is one of those iconic condiments that completes any street food snack—especially [continue reading]
Fry Bodi and Aloo, also known as sautéed long green beans and potatoes, is a humble yet flavorful dish that celebrates the wisdom of generations before us. Rooted in the kitchens of our parents, grandparents and great-grandparents, it’s a recipe that proves simplicity can be [continue reading]
These are the simple vegetarian and vegan dishes that shaped my childhood—humble, hearty, and always made with love. Mummy served Fry Seim and Aloo with sada or dosti roti for both breakfast and dinner, whether it was a laid-back weekday or a special weekend meal. [continue reading]
Curry peas and aloo is a classic vegan dish we grew up loving in our Indian-Caribbean household. When pigeon peas were in season, creativity bloomed in the kitchen, and this comforting curry became a treasured favorite. My mom prepared it with care, allowing the natural [continue reading]
When life gets busy, a quick yet satisfying home-cooked meal is essential. This 25-minute Instant Pot curry channa and aloo recipe is a lifesaver for busy families and professionals craving the flavors of traditional Trini cooking without hours in the kitchen. Curry Channa and Aloo [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.