The weather is cooling down in New York (well, it did last week..hot this week…and we might have a blizzard next week…) and I must end my love affair with all things decadent for awhile—just until I get back to my pre-summer weight! My mom’s [continue reading]
What is Trinidad Pelau? Pelau is a savory one-pot Trinidadian favorite. Meat including chicken, beef or pigtails is first browned using “burnt sugar”(little past caramelization point), to which rice, fresh herbs, peas or beans, veggies and coconut milk are added resulting in the most comforting [continue reading]
The purists might have a bone to pick with me for giving the classic Chicken Cacciatore a Trinidadian twist, but I’m more than willing to take that risk. The magic lies in marinating the chicken with our beloved “Green Seasoning.”For us Trinidadians, Green Seasoning is [continue reading]
Trini Fried Bake is a beloved staple in Trinidadian cuisine, known for its fluffy inside and golden, crispy exterior. Despite the name, fried bake is a soft, slightly chewy flatbread that’s fried to perfection. It’s incredibly versatile, often served as a complement to savory dishes [continue reading]
Hello friends. Here is the recipe for the roasted asparagus I served with the meatloaf in my earlier post. This is a family favorite and disappears in seconds! It was quick, simple, healthy and delicious and makes for a great side dish. Roasted Asparagus Recipe Ingredients [continue reading]
Most of the recipes I reviewed for meatloaf used packaged onion mix and other “Wooster sauces” which contain preservatives and MSG, which I just could not bring myself to use even if they claimed would make it delicious. I used Ground Bison which is similar to select choice beef [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.