Cooking with ria trinidad

This is the first fried rice I learned to make. What I think of when anyone refers to Trini fried rice. The fried rice Mummy cooked on Sundays for lunch. It's loaded with veggies and flavor!

Savor the crunch of Trini-Chinese Style Fried Chicken! Marinated in rich spices and fried to perfection, it's the ultimate appetizer or side dish.

*FC - Finely Chopped INGREDIENTS Beef - 1 lbOnion - 2 medium FCChive - 1 bundle FCScotch Bonnet Pepper - 1 tsp FCPimento - 2 FCGarlic - 3 FCChadon Beni - 3 bundles FCFine Thyme - 1 bundleKetchup - 1/2 cupWorcestershire Sauce - 4 DashCapers - 3 tbsp (optional)Raisins - 3 tbsp (optional)Olives - 10 (optional)Oil - To Taste (optional) Cornmeal (very fine) - 2 1/2 cupsSalt - 1 1/4 tspCayenne Pepper - 1 tspAll Purpose Seasoning - 1 tbspButter - 8 ozVegetable Oil - 1/4 cupWater - 3 cups (lukewarm)…

Trinidad Fish Broth (Fish Brof) -

Dosti roti is a thin, soft roti, traditionally with two layers. It's quite different in appearance from the paratha but basically the same ingredients are used. Soft and delicate it begs to be eaten with pumpkin or any of our other mouth watering dishes like curry aloo, bodi, baigan choka, tomato choka, curried conch, curried cabbage, sauteed pak choy, sada eddoes, sada aloo, curry chicken, stewed chicken and the list goes on.

Trinidad sweet bread is a dense, rustic bread made with fresh coconut, raisins, mixed fruit and spices. It is made especially during the holidays including Christmas and Easter.

I am not Trinidadian, but since discovering delicious recipes by Caribbean food bloggers like Cooking with Ria, I am hooked on Trinidadian food. This recipe is based on Ria's own Trinidadian doubles recipe with minor changes. Doubles is a street food from Trinidad and Tobago, ...

In Trinidad, Gulab Jamoon, also known as 'fat kurma', is a fried dough coated with sugar syrup. The syrup is poured on and allowed to dry until it hardens and coats the fried dough through crystallization.

In this recipe, the chicken is seasoned with green seasoning, then dipped in eggs and coated with a seasoned flour and cracker crumb mixture. What makes this special is that the cracker crumbs are made using Crix crackers, Trinidad's 'vital supply', which gives it not only a great flavor but loads of crunchiness.

Enjoy Caribbean taste of Trinidad Pelau with Chicken, a mix of sweet, savory, and spicy, packed with aromatic herbs and rich coconut milk.

Trinidad Curry Beef -

Sawine is a rich, creamy, comforting dessert made with milk and vermicelli(fine noodles) that's flavored with ginger, cinnamon and sometimes other aromatic spices.

This post, Top 10 Vegan Veggie Recipes in Trinidad will provide you with meal ideas and a list of Trini favorites for when you need to add more vegan or vegetarian dishes to your normal meal rotations.

Trinidad Paratha Roti (Buss up Shut) Recipe - Cooking With Ria

Sweet Rice, an Indian Cuisine, tastes a lot like ice cream. This sweet milky dessert acts as a "pepper neutralizer" after eating hot and spicy dishes.

Puffs are a type of choux pastry or pâte à choux, which is traditionally used to make various desserts such as churros, profiteroles, croquembouches, éclairs, French crullers and beignets. In Trinidad and Tobago, these light, round, pastries are often served as savory appetizers filled with chicken, tuna, egg salad or cheese paste.

Looking for that perfect side to your meat or vegetarian meal or feast? Here you will find some of the tastiest sides on the planet–loaded with flavor. They will be sure to impress your guests!

Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.