Curry Duck

Ingredients

7 lbs duck chopped in 1 inch sizes
1 table spoon of raw geera
1 tea spoon of roasted geera powder
2 pot spoon of curry
6 cloves of grated garlic
2 large onion chopped
2 bundle of chadon beni chopped
1 bundle chive chopped
1 bundle of thyme leaves chopped
2 hot peppers chopped
4 pimento chopped
4 carapelia leaves
1 1/2 table spoon salt
1 tea spoon of saffron

2 dash of black pepper
2 pot spoon of cooking oil


Directions

Wash the duck with flour and drain
Add 1 table of salt, grated garlic, teaspoon of powdered geera,
1/2 pot spoon of curry, 1 chopped onion 1 bundle of chadon beni,
2 peppers, 4 pimento, chive, thyme leaves, carapelia leaves and black pepper
Allow to marinate for 1 hour
In a large pot roast 1 tea spoon of raw geera until it smells
Then add 2 pot spoos of cooking oil until it is hot
Then add grated garlic and 1 pot spoon of curry and allow cook for 20 seconds
Then add marinated duck and mix thoroughly
Allow to cook in medium heat until water is evaporated
Now turn contents of the pot not allowing it to stick
Then add boiling water to cover the contents
Add chopped chandon beni, grated garlic and allow to cook for 1/2 hour
Taste and add salt and pepper as desired
Serve hot
With sada roti and dhal

Dhal

Ingredients 

2 cups of split peas (dhal)
1/2  red pepper
1 red pimento
1/2 tea spoon of raw geera (cumin)
1/2 tea spoon of saffron powder (hardi)
5 cloves of garlic grated
1/2 onion chopped
3 cups of boiling water
1 pot spoon of cooking oil to saute
1 tea spoon of salt


Directions

Soak split peas in boiling water for 1/2 hour
Then add in medium sized pot with 5 cups of boiling water
Add saffron, 2 cloves of gated garlic, pimento, pepper and 1 tea spoon of salt
Bring to a boil again, cover pot, reduce heat and allow to cook till dhal is tender
Remove whole pepper and use swizzle stick or stick blender to create a smooth consistency
while dhal is boiling slowly
Now roast geera in frying pan until it smells roasted
Then saute by adding, oil, 3 cloves of grated garlic, onion till it gets golden brown
Now add this saute contents in the boiling dhal (chunkay) and cover for 1 minute
Then mix thoroughly
Taste for salt and pepper and add as desired
Serve hot
With any of the the other Trinifoods

Sada Roti

Ingredients

3 cup of all purpose flour
3 tea spoon of baking powder
1 teas spoon of salt
1 table spoon of bran if desired
1 1/2 cups of water or more


Directions

Sift the flour, remove a handful for rolling and kneading.
Add salt, baking powder and mix thoroughly adding water
Knead well and form a large ball
Now cover the dough with a damp towel and leave to rest for 10 to 15 minutes
Divide the dough into 3 equal balls or "loyah"
Heat tawah on a medium heat for 3 minutes
Now on a floured clean counter top roll out the dough using a rolling pin
About 1/2 inch thick and as round as possible
Lower heat
Then place rolled out dough on tawah for 5 to 10 seconds
Then flip rolled out dough on the next side for 5 to 10 seconds
Then flip roti and let cook for 1 minute
Repeat
Shift tawah half way from burner and turn roti on flame letting edges cook
So roti can swell evenly and rise
Flip and repeat
And remove roti from tawah
And cut into quarters
Serve hot
With any trinifoods

Oil Down with Breadfruit and Fish

Ingredients

3 lbs of fresh fish
2 breadfruit chopped in 1 inch size
10 young dasheen leaves
10 green fig (bananas) peeled
5 red pimento chopped
2 red peppers chopped
1 bundle of chive chopped
1 bundle of celery chopped
6 cloves of garlic chopped
1 large tomato chopped
1 bundle of chandon beni
2 large onions chopped
4 cups of coconut milk
3 dash of black pepper
1 table spoon salt
2 pot spoons of oil
2 table spoon of golden ray butter



Directions

Cut breadfruit into wedges about 1 inch thick, peel and remove seeds by cutting off the core and wash
Heat oil in a large pot
Saute the chopped garlic, pepper,onion for 1 minute by stirring constantly
Then add the chopped celery, chive , chandon beni and continue stirring constantly
Stir coconut milk and bring to boil, then add breadfruit, tomato, dasheen leaves, green fig and a whole pepper
Now lower the heat and cover the pot to allow simmering for 35 to 45 minutes until the breadfruit is tender.
Add 2 dashes of black pepper and golden ray butter
Taste for salt and pepper
Then add the cleaned fish to cook for 10 to 15 minutes
Taste for salt and pepper and add accordingly
Serve hot

Dumpling, Salt Fish and Tomatoes

Ingredients

2 cups of all purpose flour
1 teaspoon of baking powder
1 tea spoon of salt
3 table spoon of butter
1 cup of warm milk
1 large onion chopped up
4 cloves of garlic chopped up
1 red hot pepper
4 red pimento
1 small sweet pepper
3 tomatoes chopped up
1/4 tomatoes sauce
1 plantain 1/2 ripe chopped up 1/2 inch sized
1 bundle celery chopped up
1 bundle chadon beni chopped up
1 bundle of fine leaf thyme
1 cup of water
1 lb of boned salt fish


Directions

Mix flour salt and baking powder together
Add butter to the dry ingredients and rub it with your hands until bread crumbs form
Now add milk and kneed all together to form a firm dough
Divide into equal pieces and roll into elongated shapes and press between your hands to form into flatten dumplings
Now put the dumplings into boiling water with added salt and cook for 10 minutes.
Now drain and add a table spoon of oil to reduce sticking to the sides of the pot
Shred up the salt fish and boil for 5 minutes, squeeze and drain twice to remove salt
Now heat the oil in a large pot add salt fish and stir and cook until it gets brown
Add garlic, onion, pimento and pepper and saute for 1 minute
Then add tomatoes until it melts into pieces
Now pour the 1/4 cup of tomato sauce, with plantain, chadon beni and celery.
Add 1/2 cup of warm water and cook for 10 minutes
Mix the dumpling well and cook for a 3 minutes.
Taste for salt and pepper and as desired
Serve hot

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Chicken pelau

Ingredients

1 5lbs chicken cut up
4 cups of brown rice
1 can pigeon peas
1 large carrot chopped up
5 cloves garlic chopped up
1 large onion chopped up
2 hot pepper chopped up
4 pimento chopped up
1 bundle of chadon beni chopped up
1 bundle fine leaf thyme
1 stalk of celery chopped up
2 leaves of broad leaf thyme
1 teaspoon of grated ginger
3 dash of black pepper
1 table spoon brown sugar
2 tablespoon of golden ray butter
1 pack of coconut milk
4 cup of water
1 table spoon of salt
1 pot spoon of oil



Directions

Wash and clean chicken with 2 cups of flour, rinse and drain
Add chopped seasoning, garlic, onion, thyme, pepper pimento, salt
chadon beni,black pepper, ketchup and mix well and marinate for 1 hour.
Now heat the oil in a large pot then add brown sugar. When it starts to melt keep stirring
until it becomes frothy.
Now add marinated chicken and stir well
Then cover pot on a medium heat to cook for 15 minutes.
Then say god bless my food in jesus name i am a trini.
Now wash the pigeon peas and brown rice thoroughly.
Remove pot cover and turn the heat up to high to burn of excess liquid.
Then pour the washed rice, the peas, chopped carrots, coconut milk, stir and add water to cover
the contents of the pot.
Allow to cook for 20 minutes until the rice and peas are soft then add two table spoon of golden ray butter.
Now allow to cook for 5 to 10 minutes ensuring everything is well cooked.
Taste add salt and pepper as desired.
Then serve hot with cucumber or zaboca or sliced tomatoes.

Coconut Chutney

Ingredients

1 large dry coconut with water
3 hot pepper (green)
3 pimento (red)
10 cloves of garlic
1 1/2 tea spoon of salt
water


Directions

Over a coal pot put coconut to roast
Ensure all sides are well roasted
Scrape the char from the coconut under running water
Now grate the coconut on the finest side of a grater
Add garlic, hot pepper, pimento and salt to the grated coconut
Mix thoroughly them
Add salt and pepper as desired
Then serve