TRINIDADIAN FOOD NEAR ME RECIPES

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CARIBBEAN TRINIDAD ROTI RECIPE - FOOD.COM



Caribbean Trinidad Roti Recipe - Food.com image

These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 26

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
2 tablespoons butter, melted
3 garlic cloves, minced
1 small red onion, diced
1 large sweet potato, scrubbed and diced
1 1/4 cups water
2 tablespoons curry powder
1 teaspoon hot sauce (Caribbean style)
1/8 teaspoon salt
1 (16 ounce) can chickpeas, drained
2 tablespoons butter, melted
4 garlic cloves, minced
1/2 cup red onion, diced
1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
2 tablespoons curry powder
2 teaspoons hot sauce (Caribbean style)
1 teaspoon coriander, ground
1/2 teaspoon salt
4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
2 cups water
1 lb boneless chicken, cooked and diced

Steps:

  • Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
  • Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
  • Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
  • To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
  • Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
  • SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
  • CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

Nutrition Facts : Calories 772.7, FatContent 32.4, SaturatedFatContent 10.8, CholesterolContent 82.2, SodiumContent 1199.6, CarbohydrateContent 92.1, FiberContent 8.2, SugarContent 2.8, ProteinContent 28.1

HOT PEPPER SAUCE - A TRINIDADIAN STAPLE RECIPE | ALLRECIPES



Hot Pepper Sauce - A Trinidadian Staple Recipe | Allrecipes image

Trinidadians LOVE their 'peppa' sauce, and this one is full of flavour and heat! Sooooo easy to make -- no cooking, just your blender to create this taste of the islands. Try using different peppers to vary the flavour and heat. Use over meats, in sandwiches and stews. Trinis use it in anything savoury!

Provided by Trini

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 30 minutes

Prep Time 30 minutes

Yield 3 cups

Number Of Ingredients 12

15 habanero peppers
1 small mango - peeled, seeded, and cut into chunks
1 onion, roughly chopped
3 green onions, roughly chopped
2 cloves garlic, roughly chopped
1?½ cups distilled white vinegar
2 limes, juiced
2 tablespoons vegetable oil
4 tablespoons dry mustard powder
1 tablespoon salt
1 teaspoon curry powder
½ teaspoon grated lime zest

Steps:

  • Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

Nutrition Facts : Calories 7.1 calories, CarbohydrateContent 0.7 g, FatContent 0.4 g, FiberContent 0.1 g, ProteinContent 0.2 g, SodiumContent 70.1 mg, SugarContent 0.4 g

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