tag:blogger.com,1999:blog-45066879134818521422024-02-07T19:18:28.039-08:00Trini SpicesEnjoy recipes for the love of food. Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4506687913481852142.post-74921144178492962232017-07-16T22:13:00.002-07:002017-07-16T22:21:00.519-07:00Tobago Rock Lobster review by Trinispices<b><u>Tobago Rock Lobster</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeZsd3piSKvV64TCQqT0KSKrG6zgIjdtAMCwi-87HhDzR8Yg2YssZSLQCfYtGiNGXHz4srCC0Igz2wLZ7rDIXIesXSfvpLjt0YtUc-9lFvX-KPnx0kdv1zQVlYR_QUWTgyjkFPTFQdUU/s1600/IMG_20170716_122659_731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeZsd3piSKvV64TCQqT0KSKrG6zgIjdtAMCwi-87HhDzR8Yg2YssZSLQCfYtGiNGXHz4srCC0Igz2wLZ7rDIXIesXSfvpLjt0YtUc-9lFvX-KPnx0kdv1zQVlYR_QUWTgyjkFPTFQdUU/s320/IMG_20170716_122659_731.jpg" width="320" /></a></div>
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Taste: 8/10<br />
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Difficulty in cooking: 4/10<br />
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Recently I had the pleasure of trying a rock lobster caught off the coast of Tobago. I must say it was much better than I anticipated. The flesh was sweet and meaty and cooking was relatively easy.<br />
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Lobster isn't something we frequently cook in Trinidad. Shrimp and crab tend to be our shellfish of choice, as evident in the popularity of crab and dumpling and curried shrimp for example. Those are recipe ideas for another day...<br />
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Rock lobster or spiny lobster differ from the true lobster we know by their long antennae and lack of claws. These lobsters are typically found in warm waters such as those in the Caribbean and South America and tend to live in coral or hide between rocks. They are actually the biggest food export from the Bahamas.<br />
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In comparison to the most prized lobster, the Maine lobster, which is a true lobster the flesh of the Rock lobster has been described as being drier and less flavorful. However, from my experience this lobster was sweet and delicate possibly due to his Trini heritage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYxAjzjBRp9KjBDVUGS8OfXFY69KvNGSUOtZR5u3P52LucyUNGv2L2G-0MQFKiuXYLyTM7yWWqF4nxqCT3DY6wiR9c3sYfltJBT1JAVBS52_3KF8HqRi48x_xXn-iTKT0wkvGcznVduo/s1600/IMG-20170716-WA0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYxAjzjBRp9KjBDVUGS8OfXFY69KvNGSUOtZR5u3P52LucyUNGv2L2G-0MQFKiuXYLyTM7yWWqF4nxqCT3DY6wiR9c3sYfltJBT1JAVBS52_3KF8HqRi48x_xXn-iTKT0wkvGcznVduo/s320/IMG-20170716-WA0011.jpg" width="320" /></a></div>
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The Tobago Rock Lobster was caught off the picturesque coast of Speyside which is a very popular diving spot. Divers flock here to take advantage of the beautiful reef and hunting for lion fish.<br />
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I prepared this lobster with a quick steam in a broth of white wine, shallots and vegetable stock. The juices left behind from steaming was quite flavorful and sweet. Then quickly sautéed the lobster tails and basted them in melted butter with garlic and red pepper flakes and seasoned with salt and pepper with a few drops of lime juice. I served it over creamy polenta and sautéed mushrooms and leeks. Boy was this a treat, everything pared so wonderfully.<br />
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This Tobago rock Lobster definitely ranks up there with the best shellfish I've ever tasted and this dish is one my tastiest so farRayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-12525625919651994862017-07-04T10:53:00.001-07:002017-07-04T10:53:16.405-07:00KFC Nashville hot or Smoke N Fire chicken Review<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZmQduHPpjXFr-V_WOgSouLtJzS-0AtBAjYioyv1qj3leiIlSGSBkpSZt6jbhNwRrxq5EqOqvZiMKSjJLFQlLmO7_5VeZjhvULbcC26JfgKYb9WwGHddsVQUOV2cZeamXcsNuMDbxIJc/s1600/DSC01510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZmQduHPpjXFr-V_WOgSouLtJzS-0AtBAjYioyv1qj3leiIlSGSBkpSZt6jbhNwRrxq5EqOqvZiMKSjJLFQlLmO7_5VeZjhvULbcC26JfgKYb9WwGHddsVQUOV2cZeamXcsNuMDbxIJc/s320/DSC01510.JPG" width="320" /></a></div>
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Taste: 7/10</div>
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Heat: 7/10</div>
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KFC recently launched their Nashville hot or Smoke N Fire chicken much to the interest of many locals. KFC is an institution here in Trinidad. With over 40 years and 55 outlets, its safe to say KFC is the leading fast food outlet.</div>
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As we've said before, we Caribbean folk love heat. We crave spicy food. With much anticipation and excitement KFC launched their new menu item, Smoke N Fire chicken basically Nashville hot by another name.</div>
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Nashville hot has an interesting history, initially made as revenge for a womanizer but ultimately became a popular dish in the US. So much for that..</div>
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It's made with Fried chicken doused in a oily and fat laden sauce that's been spiced with cayenne pepper, garlic and other seasonings. Typically served with pieces of white bread and pickles to sop up that delectable sauce.</div>
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Interestingly enough here due to our level of heat requirement we do have a Spicy chicken, seasoned with cayenne with a golden brown crunchy batter. The favourite of many Trinidadians.</div>
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So how does this Nashville hot or Smoke N Fire compare. It's our spicy chicken doused in the above sauce. So it's crunch and spicy as we'd expect but with a hit of sweetness and smoked flavor. With the additional sauce its definitely finger licking good.</div>
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Spicy chicken lovers here will not notice too much difference, the sweet and smoke is very subtle but no increase in heat to be honest. If your a little health concious it does have additional oil which will add to your caloric indulgence. But if you're lookin for a spicy cheat meal I do recommend. I did add some of my Tabasco chipotle pepper sauce for additional flavor.</div>
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http://trinispices.com/tabasco-chipotle-pepper-sauce-review/</div>
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Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-14565153769943978632017-07-04T00:19:00.001-07:002017-07-04T00:22:06.523-07:00Tabasco Chipotle pepper sauce review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5WATJbUS4gCCJ0Arvfsz2w6hCzGtfy4MOJDUaCj9c7vJ3xuZPzL1y6EEtHHxT7JOOKz5QsFA2zqkL_GkklQNN5p4Ub1iTWOKzxKe4qnTECILYL4wpgkCqjvrCDgEUyQUqvzukJ1-LP4/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5WATJbUS4gCCJ0Arvfsz2w6hCzGtfy4MOJDUaCj9c7vJ3xuZPzL1y6EEtHHxT7JOOKz5QsFA2zqkL_GkklQNN5p4Ub1iTWOKzxKe4qnTECILYL4wpgkCqjvrCDgEUyQUqvzukJ1-LP4/s320/IMG_0160.JPG" width="320" /></a></div>
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Tobasco chipotle pepper sauce ratings:</div>
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Taste: 9/10*</div>
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Heat: 6/10*, mild</div>
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(*these ratings are highly subjective)</div>
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During my recent travels I came across this wonderful gem, Tobasco chipotle pepper sauce. On opening, this sauce has a wonderful inviting smoky aroma. The sauce itself is sweet and smoky with a tolerable and quite enjoyable heat. A little goes a long way, just a drop adds immense flavor without overpowering any dish.</div>
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Our Caribbean people love spicy food, take jerk chicken for example. In particular, Trinidadians consume a lot of pepper, one of the worlds hottest pepper originated here of course - the Trinidad Moruga Scorpion Pepper. So our instinct is to add heat to anything we eat.</div>
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So I tried this sauce on a burger and some sweet potato fries. Boy, those were the best tasting fries I ever had. The heat and flavor of this sauce complemented well with the sweetness of the fries.</div>
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This sauce is a step up from the original sauce. It is made with chipotle pepper, which are, vine ripened jalapeño peppers which then smoked over pecan wood. Thank you Tabasco!</div>
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I couldn't find it anywhere in Trinidad of course. I guess no else here has experienced this delight. It is therefore my duty to share it. I purchased it from Amazon and I've no regrets. I have this with everything, fried chicken to corn soup even a dab on some Chinese food.</div>
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Find Tobasco chipotle pepper sauce here:<br />
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Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-91038053573018170232017-06-27T14:16:00.000-07:002017-06-27T14:16:09.403-07:00Barfi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FVX7rDRzvqXqA3LcvDo3sLVb7CgtIUcq3Fr3SW3Ndfd3-sE3s9Fjw1lucmskil9gKTNbFqgZFoAbLn-tQ0nch5M2FuPdtCAryUx5-47oFouvhPq3atmDdiV52_9KSFAactSPUGbsBAQ/s1600/IMG_20170625_202659_666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FVX7rDRzvqXqA3LcvDo3sLVb7CgtIUcq3Fr3SW3Ndfd3-sE3s9Fjw1lucmskil9gKTNbFqgZFoAbLn-tQ0nch5M2FuPdtCAryUx5-47oFouvhPq3atmDdiV52_9KSFAactSPUGbsBAQ/s320/IMG_20170625_202659_666.jpg" width="320" /></a></div>
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Eid Mubarak to the Muslim community. Eid ul Fitr is a day of celebration for our Muslim brothers and sisters on completing the month of Ramadan in fasting. </div>
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As with any religious festival in Trinidad the day is centered around family and food. Most if not all Trinidadians have a sweet tooth from the barfi, kurma to sawine.</div>
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Here's a recipe for barfi, sweet, decadent and melts in your mouth. Having origins in India this sweet is quite popular in Trinidad. I see many variations of these now including coconut barfi, however those colorful sprinkles on top are the authentic Trinidadian barfi. </div>
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Ingredients:</div>
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1lb powdered full cream milk</div>
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1 cup heavy cream</div>
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1/2 cup of sugar (more or less to taste)</div>
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1 cup water</div>
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1 tablespoon of crushed ginger</div>
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1 teaspoon rose water (optional)</div>
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1 teaspoon ground cardamom </div>
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Method</div>
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1. Mix milk and cream to form a crumble and sift to get a finer texture.</div>
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2. Mix water, ginger, rose water and cardamom with the sugar and bring to a boil to. Reduce to a syrupy consistency until the sugar forms threads. Remove the ginger.</div>
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3. Add the sugar and milk mixture, being careful as its very hot.</div>
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4. In a greased dish or baking tray place the mixture and smoothen out to form an even layer. Dress with your colorful sprinkles and divide into bite sized pieces when cool, then enjoy.</div>
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Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-39003615241335478552017-06-14T06:36:00.001-07:002017-06-14T06:39:25.618-07:00Mango Ice Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-N6uwaK7pUdewyIy9E_K_69TwuqLdTufPVjM1EWgy8lFPWhAlRKAiKwPBlLvTPV3rPKsoPw74-lmYgklce2JgvyiwN3IrFrA46znYl185NnIHeEiOLj7WNa_TsdBdCjPJv0_DgGsZ5U/s1600/DSC01364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu-N6uwaK7pUdewyIy9E_K_69TwuqLdTufPVjM1EWgy8lFPWhAlRKAiKwPBlLvTPV3rPKsoPw74-lmYgklce2JgvyiwN3IrFrA46znYl185NnIHeEiOLj7WNa_TsdBdCjPJv0_DgGsZ5U/s320/DSC01364.JPG" width="320" /></a></div>
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Mango season is here in the Caribbean. Most if not all trees are laden with mangoes of every different kind. In Trinidad there are quite a variety of mangoes but my favorite of course is the Julie mango. Their flesh is soft but juicy and sweet, some folks find it a little stringy however.</div>
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There are many ways to enjoy mangoes here. Of course the most popular is making mango chow. Ive decided to change that up a little and share a quick mango ice cream recipe I'm sure you'll love. 5 ingredients and minimal work, what can be better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTDfiDC4pJlornCO49Mpu0ccYdanLFqx7wZS6AoAzdUVEB2iH9EhqlXr8JUCoLCKkGkUpjNfSUhZjhXpcxzUi40u-SB0zgqXLOH6PlRwYrYUYl1epQmRO1uPcdSDXLBgDJZ7pGYMAYsI/s1600/DSC01345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTDfiDC4pJlornCO49Mpu0ccYdanLFqx7wZS6AoAzdUVEB2iH9EhqlXr8JUCoLCKkGkUpjNfSUhZjhXpcxzUi40u-SB0zgqXLOH6PlRwYrYUYl1epQmRO1uPcdSDXLBgDJZ7pGYMAYsI/s320/DSC01345.JPG" width="320" /></a></div>
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Ingredients</div>
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<li style="-webkit-touch-callout: none; outline: transparent solid 0px;">4 Ripe mangoes</li>
<li style="-webkit-touch-callout: none; outline: transparent solid 0px;">1/2 cup condensed milk</li>
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Steps:</div>
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<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; outline: transparent solid 0px;">Peel mangoes, chop into rough pieces and blend for a minute or so to create a mango purée. Pass the purée through a sieve or strainer to remove any stringy bits</li>
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; outline: transparent solid 0px;">Whip the whipping cream until you get stiff peaks. Pay attention otherwise the cream will become grainy. If it does get grainy add just a little more cream and fold.</li>
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; outline: transparent solid 0px;">Fold in the mango purée, lime juice, salt and condensed milk</li>
<li style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-touch-callout: none; outline: transparent solid 0px;">Freeze for 6-8hrs and enjoy.</li>
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Mango Purée:</div>
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Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-51360467923635444612017-06-01T12:03:00.001-07:002017-06-01T12:03:04.730-07:00Healthy EatingI do hope you've enjoyed our last few posts and sampled a few. Our goal is to share these mouth-watering Trinidadian delicacies. However, while being quite enjoyable, most of these were deep fried and not well balanced. It is our responsibility to make healthy choices when it comes to our diet. It is well known that diabetes and hypertension is rampant in the Caribbean. There are ways to reduce our risk or reduce the impact of these diseases on our lives, chief among them is having a healthy diet and being active.<br />
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Here are some tips highlighted by the Center for Nutrition Policy and Promotion:<br />
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1. Eat a variety of foods to get energy, protein, vitamins and minerals for good health.<br />
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2. Balance the food you eat with physical activity to maintain or improve your weight. This reduces the risk of other medical conditions such as diabetes.<br />
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3. Chose a diet with plenty of grain products, vegetables and fruits, these provide vitamins, minerals and carbohydrates.<br />
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4. Choose a diet low in fat, saturated fat and cholesterol, these reduce the risk of heart disease.<br />
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5. Choose a diet moderate in sugars, high sugar diets are high in calories contributing to weight gain and is associated complications.<br />
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6. If you drink alcoholic beverages, do so in moderation, these supply calories but little nutrients. Alcohol has been associated with stomach and heart conditions as well as accidents.<br />
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Here's a food pyramid that shows us what a healthy diet looks like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9a97aVYKZ9ZbVxx0XG-ycM04x8Na-PYassUAE8s2rirRUq9nFTkGREKrq67s_LKB711dZNYAbiR-1kUUwZVWq5MPMuEXLJrSq0bOa9Ka-3C8-B_yunYLJ8EdcmIh07g34o05o6I_mLU/s1600/Food_pyramid_transp_landscape_640.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="640" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9a97aVYKZ9ZbVxx0XG-ycM04x8Na-PYassUAE8s2rirRUq9nFTkGREKrq67s_LKB711dZNYAbiR-1kUUwZVWq5MPMuEXLJrSq0bOa9Ka-3C8-B_yunYLJ8EdcmIh07g34o05o6I_mLU/s320/Food_pyramid_transp_landscape_640.gif" width="320" /></a></div>
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<br />Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-51100809126077684532017-05-28T09:34:00.000-07:002017-06-01T09:33:35.503-07:00Saheena<div class="separator" style="clear: both; text-align: center;">
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Saheena<br />
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A staple of the Trinidadian diet however, with the month of Ramadan upon us, its even more popular. These can be found anywhere but even more fun is it make it yourself.</div>
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There are 2 types of saheena that you would see, either rolled dasheen/bhaji leaves or cut pieces of the leaves mixed in with the batter (as above). This method is much easier and pretty much tastes the same.</div>
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They can be quite filling especially when stuffed with curried/doubles Channa (Garbanzo beans). </div>
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Try them with simple mango chutney for a delicious snack.</div>
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Ingredients:</div>
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Makes about 6</div>
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2 Dasheen leaves </div>
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1 cup of Chickpea flour (Garbanzo bean)</div>
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1/4 cup of all purpose flour</div>
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1 clove of garlic minced</div>
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1 tablespoon of finely chopped/grated onion</div>
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1 teaspoon of turmeric</div>
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Finely minced hot pepper, to taste</div>
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1 teaspoon chopped green onion</div>
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1 teaspoon chopped chadon beni </div>
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Salt and pepper to taste</div>
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Oil</div>
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1/2 cup of water</div>
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Method:</div>
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1. Wash and chop dasheen leaves into bite sized ribbon pieces (chiffonade). Soak in water for about an hour, drain and pat dry.</div>
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2. Combine chickpea flour, all purpose flour, garlic, onion, turmeric, hot pepper, onion and chadon beni with salt and pepper. Add water slowly to make a thick batter, similar to our Accra recipe. Combine with dasheen leaves. Let rest. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgsGfubd7Ppa4lc-Q3ufPmAsNLGNajXcFAhfPybRqWAnE2Pz2vA1NiRio5nNrFBi_J_j5ggd8kgeyTl4QVt15QjmVzOPCO6aOQ8cJROHgN2UAgKF3FP41Mf_fKEFJo_b5ngO7UhNIQL0/s1600/DSC01293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgsGfubd7Ppa4lc-Q3ufPmAsNLGNajXcFAhfPybRqWAnE2Pz2vA1NiRio5nNrFBi_J_j5ggd8kgeyTl4QVt15QjmVzOPCO6aOQ8cJROHgN2UAgKF3FP41Mf_fKEFJo_b5ngO7UhNIQL0/s320/DSC01293.JPG" width="320" /></a></div>
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3. Heat oil to 350. Apply oil to hands, scoop 1 tablespoon of mixture and gently place into hot oil. Alternatively use a tablespoon to place into the hot oil. Fry until golden brown 3-4mins</div>
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4. Drain on paper towel, serve with hot mango chutney or slice open and stuff with Channa and mango and enjoy.</div>
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Find Garbanzo bean flour:</div>
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<br />Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-10382810710569955812017-05-23T08:30:00.000-07:002017-05-29T12:00:39.280-07:00Saltfish Accra<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bqW08ShGI1hBUV9nNNNB9PamkUVNGqIPZ73NcNbpvC7Ve2p-OargYl3GnjJiFsEJnPFG-heZ-yHC4gTspWKkDrYmZWIMd4DVc2LNKsU4EPOF-1dINrcjA0HqssrMv_2XUK2RC3roXGg/s1600/DSC01199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bqW08ShGI1hBUV9nNNNB9PamkUVNGqIPZ73NcNbpvC7Ve2p-OargYl3GnjJiFsEJnPFG-heZ-yHC4gTspWKkDrYmZWIMd4DVc2LNKsU4EPOF-1dINrcjA0HqssrMv_2XUK2RC3roXGg/s320/DSC01199.JPG" width="320" /></a></div>
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Here's another personal favorite. It's a typical Trinidadian delicacy, deep fried and delicious. I don't see these being sold anywhere to be honest unlike most local dishes.<br />
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They are crispy on the outside but soft and fluffy on the inside with salty and meaty tasty from the sailfish. Served with mango chutney on the side, it makes a wonderful snack<br />
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Again these bring back childhood memories, this time watching my grandmother make these when we would visit, way back when.<br />
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Ingredients<br />
1/4 cup of saltfish/pollock soaked and washed<br />
1 cup of All purpose flour<br />
1 teaspoon baking powder<br />
1 clove of garlic minced/grated<br />
1 tablespoon of minced/grated onion<br />
1 teaspoon of finely chopped Chadon beni/cilantro/culantro<br />
1 teaspoon of finely chopped green onion<br />
1 egg<br />
1/4 cup of water<br />
Scotch bonnet pepper minced or any hot sauce (optional, amount to your taste)<br />
Salt to taste<br />
Black pepper to taste<br />
Oil for frying<br />
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Method<br />
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1. After soaking the saltfish preferably for 4hrs, wash, remove the bones and flake.<br />
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2. Mix flour, baking powder, garlic, onion, chadon beni, green onion, salt and pepper with saltfish. Add egg and small amounts of water to make a soft batter, similar to a pancake batter. Let rest for an hour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlxvpnIo4Nm2icjif8enic4STVK8-Jn3VNEg_3yPVt2P-3tqyTvBWhnRAfEJPGT4dXBeYbOf6g1-976UlBIe3Se3Xy9N2LtArwWITcF05JvHBCRqY-UAJWZcocEdc0jhDyhmbugXcQYU/s1600/DSC01178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlxvpnIo4Nm2icjif8enic4STVK8-Jn3VNEg_3yPVt2P-3tqyTvBWhnRAfEJPGT4dXBeYbOf6g1-976UlBIe3Se3Xy9N2LtArwWITcF05JvHBCRqY-UAJWZcocEdc0jhDyhmbugXcQYU/s320/DSC01178.JPG" width="320" /></a></div>
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3. Heat oil to 350F in Dutch oven/frying pan. Apply some oil to your hands, scoop about 1 tablespoon of mixture and gently place into the oil (be very careful not to burn yourself). Alternatively use a tablespoon and once mixture is in the oil press to get the desired shape. Fry until golden brown (4mins)<br />
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4. Drain on paper towel and serve with mango chutney.<br />
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Useful Items:<br />
I do recommend using a Thermometer<br />
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<br />Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-17975279797160712042017-05-21T15:49:00.000-07:002017-05-21T15:59:04.405-07:00<div class="separator" style="clear: both; text-align: center;">
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Please enjoy this quick recipe for cherry tomatoes, I surely did. Takes less than 20mins.<br />
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Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-78602655487427326392017-05-18T17:18:00.002-07:002017-05-18T17:59:38.938-07:00Shrimp Wantons<br />
Fried Wantons<br />
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Its taken quite some time to finally post the recipe however, I know you will enjoy it<br />
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Wantons literally mean, 'swallowing clouds,' in Cantonese. These fried, crunchy bits of perfection are irresistible. In Trinidad you can find these anywhere but homemade are the best as you can add whatever you like<br />
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Personally these have been my favourite since childhood, I would sit at the kitchen and watch my father fold these and drool as he fried them. He would make this lovely but basic sauce of ketchup and soy sauce and I'd be in heaven. Please enjoy the recipe...<br />
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Ingredients:<br />
2oz of shrimp, peeled, deveined and chopped into small pieces<br />
1 finely chopped green onion<br />
1/2 teaspoon of dark soy sauce<br />
1/4 teaspoon of sesame oil<br />
1/2 teaspoon of MSG (Optional)<br />
1/8 teaspoon of cornstarch<br />
Pinch of salt<br />
Pinch of black pepper<br />
Pinch of sugar<br />
24 Wanton wrappers<br />
Peanut oil for frying<br />
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Method:<br />
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1. Combine shrimp, green onion, soy sauce, sesame oil, salt, pepper and sugar in a bowl and allow to marinate for 30mins to overnight.<br />
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2. To make wanton skins a little more pliable, place them under a damp cloth for a few minutes. Place 1 teaspoon of filling in centre of the wanton skin and fold into a triangle, seal edges with water. Then fold back the ends to make a boat shape and seal with water. These can be covered and kept refrigerated for 24hrs if needed.<br />
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3. Heat oil in wok or dutch oven to 325F. If you don't have a thermometer you can use a bamboo toothpick or chopstick and place into deepest part of the oil and watch for bubbles. Fry wantons in hot oil until golden brown and delicious<br />
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4. Serve with your favourite condiments, ketchup, soy sauce, sweet and sour sauce or plum sauce<br />
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<tr><td class="tr-caption" style="text-align: center;">Sorry Couldn't help but take a bite<br />
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Included a link for Wok:<br />
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<br />Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0tag:blogger.com,1999:blog-4506687913481852142.post-14318806566890045482009-01-08T12:16:00.000-08:002009-01-08T12:37:15.758-08:00How to eat doubles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH0g12VKTdCocO7tYNg8PRWVbs-MaQlEgZcbeKUxd4ON6afTrkg2lNX1boeEMyTWhCWEXD3r2vkpcwD7rXs7iX7lB5PML90_EXkd4WhmH7lSL01XcnX2g-ZsqbrWAGMSyRABDRXd0Inc/s1600-h/IMG_0813.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH0g12VKTdCocO7tYNg8PRWVbs-MaQlEgZcbeKUxd4ON6afTrkg2lNX1boeEMyTWhCWEXD3r2vkpcwD7rXs7iX7lB5PML90_EXkd4WhmH7lSL01XcnX2g-ZsqbrWAGMSyRABDRXd0Inc/s200/IMG_0813.JPG" alt="" id="BLOGGER_PHOTO_ID_5289021559829745762" border="0" /></a><br />There are NO right ways to eat a doubles. Just do what you feel comfortable doing and you'll be fine.<br /><br />At the top we see our prized parcel neatly wrapped. Here are two ways to safely enjoy this treat:<br /><br />A: The sandwich method<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8ZCpLM8076sVQrhyhW45qGt2bqkDosRBpeLOBg2HLTHzo7Nd4SKi0ERi5f0DQCLI8osfQjO4hJDWhgrg4aJd8nvf53VimUjFEbQ6NTGBkaBFhm3oWNKYmsTD7_WKlRiYqYp_MENpxLI/s1600-h/IMG_0814.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8ZCpLM8076sVQrhyhW45qGt2bqkDosRBpeLOBg2HLTHzo7Nd4SKi0ERi5f0DQCLI8osfQjO4hJDWhgrg4aJd8nvf53VimUjFEbQ6NTGBkaBFhm3oWNKYmsTD7_WKlRiYqYp_MENpxLI/s200/IMG_0814.JPG" alt="" id="BLOGGER_PHOTO_ID_5289022299521477378" border="0" /></a>Here we fold the doubles over, one on top the other while having the paper wrapping securing the bottom.<br /><br />Hold the paper wrapping at the bottom ( left of image) and take a bit from the top. Simple!<br /><br />Folding the wrapping allows a neat hold and prevents loss of any drippings.<br /><br /><br /><br />B: The fold and enjoy<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXBejM7TMwU9TZyNlXvALk4N-1p5CFdeiH-d46_bXqd0WM-j2oJTlcPzj5XKchwIm7czEYaQUjhrvLYpPf4-1oupqJx7DFH1dbHl5cCbREV01_ub_bqGzmYx6Cur5kV0D_IOw20mPKHE/s1600-h/IMG_0815.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXBejM7TMwU9TZyNlXvALk4N-1p5CFdeiH-d46_bXqd0WM-j2oJTlcPzj5XKchwIm7czEYaQUjhrvLYpPf4-1oupqJx7DFH1dbHl5cCbREV01_ub_bqGzmYx6Cur5kV0D_IOw20mPKHE/s200/IMG_0815.JPG" alt="" id="BLOGGER_PHOTO_ID_5289023514647722386" border="0" /></a>Simple and easy. Unfold the wrapper, rest on one hand, on bara with the other hand and head straight for the mouth.<br /><br />The resting hand can be used to catch fallen goodness.<br /><br /><br /><br /><br /><br /><br />These are two simple methods, if there are others or modifications please share.<br /><br />Next we'll discover the wonders of the WANTON!Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com1tag:blogger.com,1999:blog-4506687913481852142.post-9470180812030527962008-11-23T16:26:00.000-08:002008-11-23T16:54:12.536-08:00Recipe for DoublesWho doesn't love a piping hot doubles? However these days its hard to really enjoy having these wonders <meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CUsers%5CRayhaan%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CUsers%5CRayhaan%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CUsers%5CRayhaan%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> 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mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> Delectables . These fried treats, almost like a taco definitly brings a smile to any Trini's face.The solution, make them yourself, add as much pepper as you want, channa, alter the size of the bara, no sickness afterwards,the list is endless.
<br />
<br />What you'll need
<br />
<br />2 Cups All purpose flou
<br />1tsp Tumeric
<br />1tsp Cumin
<br />1tsp Instant Yeast
<br />0.5lb Channa/Garbanzo Beans soaked overnight
<br />1tbsp Vegetable Oil
<br />2 Cloves of Garlic
<br />1 Onion Diced
<br />2tbsp Curry Powder
<br />1.25 Cups of water
<br />1 Cup Oil for frying
<br />Salt as desired
<br />pinch of Sugar
<br />Pepper Sauce as desired
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<br />What you need to do:
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<br />1. In a large bowl mix sugar, yeast, salt, tumeric cumin and flour.
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<br />2. Add water to make a soft dough, mix and let sit for 2 hrs.
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<br />3. Boil Soaked Channa in water until tender with garlic, onion, curry powder, cumin, salt and pepper if desired. Stir often till channa is tender and liquid is reduced.
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<br />4. When dough has finished resting punch down and allow to relax for 10-15 mins. Take 1 tbps of dough pat with both hands to flatten into a 4-5inch circle. Moisten hands with some oil to prevent sticking.
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<br />5. Fry the flattend circles in oil at about 350.
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<br />6 The assembly, sligtly overlap 2 of the fried dough (bara) and place the cooked channa in the middle. Add some hot sauce or chutney to the delight.
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<br />Next time we'll discuss the way to eat a doubles.
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<br />Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com1tag:blogger.com,1999:blog-4506687913481852142.post-78172034229810664972008-11-22T16:46:00.001-08:002008-11-22T16:48:30.096-08:00Trini SpiceTrinidad & Tobago is by far the most unique melting pot of Caribbean. The food, the people the environment, lovely. Have a taste of the trini lifestyle here.Rayhttp://www.blogger.com/profile/06353554294043342216noreply@blogger.com0