"Mudda"-in-law (Pepper Pickle)

Nothing quite like some curried food with rich paratha roti and a hott mudda-in-law. I'll never forget when my older son asked my dad why it was called that and the explanation that followed. Lol! Use your imagination. :D

This pepper condiment also does well with just about everything, even grilled cheese. It's simple too. You can chop everything by hand but the mere thought of getting pepper on my hands and then by mistake touching my face or my kids' makes me grab my processor just to have less of a chance. Please wear a pair of latex gloves too from the moment you cut into one of those peppers until you're done and all traces of pepper are cleaned with soap and water.

the gloves!

You'll need:

• 10 hot peppers like habanero (I used SCORPION PEPPERS)
• 1 medium-sized carrot
• 1 medium sized onion
• 1 head of garlic peeled
• 1 tsp salt or to your taste 
• 3/4 cup distilled white vinegar

I used about 5 leaves of bandania (shadow benni) but only because we bought too much and I wanted to use it out. It's not a classic ingredient here but lemme just say, everyone raved about this particular mudda-in-law!

Method:

• Put all except the vinegar and peppers in the processor(be sure to cut the carrot and onion to help out your processor).
• Pulse 10-15 times. You do not want a smooth paste but rather a chunky finish. 
• Add peppers and pulse 5 times.
• Add vinegar and pulse 5 more times.
• Taste for salt if you dare and adjust.
• Empty into glass jars and let it sit for a few hours before using.

This makes about 22 ounces. (A regular-sized jar and a lil extra for the neighbour :P)

Sweet Soursop Punch!

SOURSOP! Image obtained from http://internettheories.blogspot.com/2012/09/soursop-and-cancer-cures.html

This fruit has to be the one of the most glorious ever created! On it's own it has a faintly sweet, earthy taste with a hint of tart. At it's peak of ripeness it's really not sour. Many believe in it for health benefits from the fruit and the leaves of it's tree. I'm all about the taste. Soursop doesn't need a lot of dressing up to be a star. No joke, this really satisfied cravings I didn't even know I had! With it's one of a kind mellow flavour and mild floral notes, it truly swept me off my feet and sent me on mini vacation with every serving.... I'm not going to say how many servings I had ;)

What you'll need:

• 3 cups soursop (peel fruit and remove the million seeds inside)
• 1 tin (395g) sweetened condensed milk
• 2 packs (total of 500ml) evaporated milk
• 1/2 tsp vanilla essence 
• 2 cups ice

• Blender

You only need a very small amount of vanilla. It does add to the taste but doesn't overwhelm the soursop flavour. Remember too that it's only a few ingredients so the quality of each will shine through... buy the best!

Put it all in a blender and let it go till it's smooth. What's left back can stay in the fridge. It will separate a bit after a while but will still be very good. If you really want a good presentation just put it in the blender again before serving.

You'll really enjoy this one.  I know I did. ;)

SOURSOP PUNCH

Remember, don't be intimidated in your kitchen... you're the boss!

Saltfish Accra

Just the thought of it makes me go, "*sigh*". Pure giddy high for your tastebuds! This is my all time favourite fried  local delicacy. It's made similar to a pancake or muffin batter and deep-fried. It really can be enjoyed alone but we usually serve it up with some chutney. See my quick chutney here http://halwaforyou.blogspot.com/2013/11/quick-chutney.html . Although, I understand it is also made like a patty, pan-fried and served in a sandwich. Either way it would be delicious. For making patties you just leave out 1/2 cup of the water. Let's get to it!

You'll need:
(1) 1 lb saltfish soaked and boiled to remove most of the salt. You'll need to taste it to know for sure.

(2) 5-6 pimentoes/cooking peppers
     1 medium onion
     5 leaves bandania
     1 stalk chives
     2-3 sticks of small-leaved thyme
     1 medium carrot
     6-8 cloves garlic

(3)4 cups flour
    2 tbsp baking powder*
    1 tbsp sugar

(4)1/2 cup evaporated milk
    2 1/2 cups water
    1 egg
    hot sauce to taste

(5) Vegetable oil for deep-frying

All of (2) is minced finely. While I usually use the knife, cutting board and elbow grease, this time I opted to wash a few more pieces of wares. All went into the food processor.

Then add (1) to (2) and pulse until you get what looks like this:

All of (4) is whisked together:

As well as (3). Whisk it together to get any lumps out of the flour.

Then you add the saltfish mixture to the flour mixture. Use the tips of your fingers to incorporate it all evenly. Put your oil in a heavy-bottomed pot to heat. You will need to keep adjusting the heat throughout the frying process to make sure it doesn't get too hot or cold. We're looking to keep it at a medium heat.

Then make a well in the middle and pour all of (4) in the middle. Using your hand or a wooden spoon, mix it all together gradually, working from the middle outwards. Using two spoons, portion out the batter into the hot vegetable oil. You pick up with one spoon, transfer to the other spoon(to get it smooth) and then use the first spoon to scrape it into the oil. Get straight down to the surface of the oil to prevent splashing. The oil should not be terribly hot. When you drop the batter in it would stay to the bottom and you would see bubbles rising to the surface. Like this:

This should really be a job for two since you have to turn it frequently. This prevents it getting heavy on one side which then makes it near impossible to turn. If you're alone it's bound to happen. Just flip it and hold it with the back of the spoon for a few seconds. That should male it stay. Taste the first one to see if you need to add any salt. Usually the salt from the fish is enough but sometimes too much of the salt is washed off.

Fry until golden like these. For a lighter colour you would want to make them smaller so that they cook thoroughly in a shorter time. From this recipe you'll get about40 of this size. Serve warm or room temperature with chutney!

*Baking powder can be adjusted during the frying process depending on the texture you prefer. For a more rough texture and a slightly denser product, for example if you're making the patties instead, use less. For a smoother texture outside and a puffier product use a little more. Little at a time though since the more baking powder you put the drier it would be.

Hope you enjoy!

Remember, don't let your kitchen intimidate you. You're the boss!

Quick chutney

Nothing goes better with a fried treat than our local chutney. Whether it's mango, pomcythere, tamarind, coconut or bandania. Sometimes you may want to fry-up some pholourie as an afternoon treat or you may have unexpected guests (or you just want an easy way like I do sometimes). A quick chutney dipping sauce can be made without the hassle of preparing fruits. All you have to do is whip out some jam/jelly from your pantry and you have two ingredients in one.... fruit and a whole lot of sugar. My preference is guava jam but any jam would work.

What you need:
1/2 cup guava jam
6 cloves garlic
3-4 cooking peppers(pimentoes)/ habanero to your liking
3 leaves bandania
1 tsp salt or to taste
1 cup hot water

All you have to do is put it all in your blender or processor, blend it all together and you're done. :) Of course you could prepare it using a good ole' cutting board and knife, then a whisk to incorporate everything. Let it cool to room temperature before serving.

YOU'RE WELCOME!!! :D

Remember, don't let your kitchen intimidate you... you're the boss!

Trinidad Fried Ochro

Fried ochro is one of those dishes that remind me of an evening on a weekday after school. This was one of those quick meals my mom would prepare and serve with fried plantains and sada roti(flatbread)...I always had my piece buttered. If avocado, or zabouca as we called it, was in season, it would be part of the meal and every other meal too. It is really considered now to be more of a breakfast food but honestly the only way I'm having this for breakfast is if I prepare it the night before and reheat it or if someone else prepares it for me :P I'm just not up for a busy kitchen that early in the morning.  

You'll need:
2 tbsp vegetable oil
2lbs ochro sliced
1 small onion chopped
6 cloves garlic minced
cooking peppers/habanero minced
juice of one lime
salt to taste

You have to understand that this here is not an exact science like it would be for baking and such. When we make this it's usually with how much ochro we happened to buy.

You MUST have lime( Although I'm sure lemon would work). The lime cuts into that texture that ochro is known for and gives a great flavour too.

What you're going to do:
In a broad-bottomed pot or frying panSaute/chunkay with onions, pepper and garlic(in that order) in the oil that has been heated.

Throw in sliced ochros and fry WITHOUT SALT, for about 5mins. Add juice of a lime and stir well. Add salt to taste and fry until dried on low heat (15 mins)... until the slices start coming apart from each other.

I had some fried potatoes from the day before so I added that to the pot. Waste not want not, right? It is common place to fry ochro with potatoes anyway.

Serve with Sada roti and a slice of avocado or fried plantains are great too.

Remember,don't let your kitchen intimidate you! You're the boss!
Until next time!

Trinidad Stewed Chicken

First of all, how much brown sugar to use? I guess it depends on how dark you like it, but a safe estimate is about 2 to 2 ½ tablespoons to 3lbs meat. The estimates I give here are for this amount of meat. If you get it too dark with too much sugar it’s difficult to go back but if it’s too light it’s simple to darken up. You develop even more colour and flavour when you let the meat “fry” in the sugar. Keep in mind that kids may not like too much of the burnt sugar taste and may prefer a lighter flavour profile.

Then you think, “oil or no oil in the pot to brown the sugar?” Again, it’s up to you. Oil isn’t necessary but I like to use a little (1 tbsp) to give the sugar a kick-start and also to help crisp/fry the meat, developing great flavour. No oil is healthier for sure.

Many have problems with caramelising the sugar. You have to watch it like it’s a sick child  - Even though it’s looking fine one minute, turn your back and you have an emergency on your hands! It has to go past that lovely caramel colour and get to a more dark brown stage with reddish brown edges. If some light bits remain that’s ok, it’s better to be under than over with the sugar. Keep the meat close-by and throw it in all at once and not too high up from the pot of course as you’ll burn yourself with hot sugar splashing up at you.

The seasoning of the meat is up to you. Some people like to do a full green seasoning work up together with garlic, salt, black pepper,pimentos(seasoning pepper),ginger and even put in their fresh tomatoes and onions while seasoning. I’ve learnt a general seasoning for meat from my mother and everything else gets put in while the meat is being cooked – salt, black pepper, fresh garlic and Spanish thyme. This means that you can do different things with meat that’s seasoned in advance, in one way.

So, you have to really let the meat cook on high heat with a lot of attention( to prevent burning) until it’s dry. This is when I add in tomatoes, celery, ginger( I peel my ginger, keep it in the freezer and grate on a microblade as I need it), small-leaved thyme, parsley, bandania, tomatoes and onions. Give it a good stir and rehydrate the pot with coconut milk( an entire packet rehydrated). The coconut milk really balances out the flavours. The liquid should reach about the same height as the meat reaches. Reduce the heat to medium high and cover for 15 mins...uncover and cook until the sauce is how you want it (thick/thin/nonexistent).

To ketchup or not to ketchup- I love what it adds to the pot. If you’ve gone too far with the sugar process it can be used to try fixing the bitter taste, but even when there’s no problem with the sugar, a couple tablespoons of ketchup does help bring everything together. That said, when I’m preparing stew to go along with dhal soup or alongside curried dishes, I reduce or leave it out completely as I think the flavours compete with each other. For these purposes, the fresh tomatoes alone work well.

Stew-cut chicken does not take long to cook. By the time the sauce reduces it would be done. If you’re close to the end of the process and you think you’d like it darker, splash in some browning or a little soy sauce adds colour and great flavour. It is optional but, a tablespoon of that rich orange-coloured butter at the end of the cooking process does wonders to a stew! Taste for salt after this and add as needed. Finish with a heavy sprinkling of chopped chives (or parsley or bandania….. or all!) and it’s ready!

ANY MORE TIPS TO SHARE WITH US? PLEASE DO!

Don't be intimidated in your kitchen! You're the boss!

Until next time. :)

Trini Pelau (chicken)

Whether it's for a last minute beach lime or a quick Sunday lunch, this one-pot wonder is one of Trinidad's go-to favourites that is sure to please. Every Trini child knows this meal as common place in their household. Heath-wise, it requires no oil and includes grains, peas, protein and vegetables...pretty much complete... but a little bit of fat helps the flavour of course ;)

What you're going to need:

• 3lbs chicken stew-cut
• salt
• black pepper
• garlic(fresh/powdered/granulated). Once it's equivalent to a head of garlic
• 4-5 large leaves poudina(spanish thyme)
• 
  
• 2 1/2 tbsp brown sugar
• 1 tbsp oil(optional)
• 2 cups parboiled rice
• 1 large carrot peeled and sliced
• 1 medium onion sliced
• 2 inch piece of ginger finely chopped
• 1 can processed pigeon peas
• 1 large stick celery chopped
• 4 leaves shadow benni/ bandania chopped
• couple sprigs small-leaved thyme
• 2 tbsp chopped parsley
• 1 stalk chives chopped
• 5-6 cooking peppers(pimentoes) chopped or a whole habanero pepper
• milk of one coconut or one pack powdered coconut milk rehydrated in hot water
• 2 tbsp cooking margarine (the orange kind) (optional0
• water

Wash your chicken to your liking and season to taste with salt, black pepper, garlic and spanish thyme. Now, it has happened at times that we were rushed and had to move on to the cooking phase right after this and things turned out fine but I believe in a little marinating time so while the seasonings get to know your chicken covered on the countertop, you can go ahead and prep your vegetables and other green seasoning. Rehydrate your coconut milk powder(one of the best things ever!) and measure out what you need to. Now you're ready!

In a heavy-bottomed pot, add oil and brown sugar and cook on medium heat. The oil is not necessary as the sugar will do what it has to on it's own. I use the oil to get things going when the chicken is added. At first it would look like nothing's happening and then it would all happen at once so you've got to stay close at this point. You'll notice the sugar becoming molten and the colour gradually darkening and then bubbling around the edges. Only when this happens you can stir it so that it browns evenly. When it becomes dark brown with some hints of red... I mean when it's ALMOST black but not quite.

 Throw in all your chicken at once and stir to coat all the pieces. Raise the heat to high and let it cook and dry out for 3-5 mins. Now you'll have something like this.

Now add your rice and stir. This now has to cook for a bit and get dried out. Allow the rice to toast a little and develop a bit of a nutty flavour. Add salt for your rice.

Add your veggies and seasoning and stir well.

Hydrate your pot with coconut milk and fill with water up to a level where all the contents of the pot are covered. If you're using the whole habanero pepper you can immerse it now. Be careful not to burst it. Although for a pepper mouth like me that would be good. :D , for most it might be too much. I have little ones so I don't like to take the chance of having a pot full of peppery food that no one but I could eat, so I use cooking peppers/pimentoes chopped. You really got all the great flavour without the heat. Cover it up and reduce the heat to low.Walk away for a 1/2 hour.

After this, everything should be cooked. Add the cooking butter and stir well. If there is still a lot of moisture continue to cook uncovered until it has dried making sure to stir often.

Finish with a  heavy sprinkling of chopped chives. Give it a turn.

Serve with boiled or fried ripened plantains and some greens. Guess what... you're done!













You can switch it up as you please. Beef pelau is very popular. With this you'd have to let the beef cook for a good 1/2 hour before adding your rice. Also, people use different peas/beans. Black-eyed peas is a popular substitute.

Happy cooking! Don't let your kitchen intimidate you. You're the boss!
Until next time.