Trinidad Street Food- St James

This is a short video showcasing our creative culinary street vendors creating their scrumptious and magical delicacies. It was taped in the energetic and spirited city that never sleeps, St. James, located on the outskirts of the capital, Port of Spain.

Chowrai Bhaji with Roast Bake

As I child, I never quite enjoyed my vegetables especially Bhaji or Spinach. If fact, I never appreciated them. My mother would heap mounds of ‘green mush’ (that’s what I called it) on my plate and as any child would, I simply ate around it, cherry-picked what I wanted and ate slowly just to show my contempt for it. I cleverly strategize a plan to be full. I either drank and ate simultaneously or went towards the meat. As an adult, I’ve grown to tolerate and enjoy our local vegetables, especially Bhaji, which is our local name for Spinach. Bhaji is a robust, green leafy vegetable with smooth purple or burgundy stems and tiny white flower clusters.

Bhaji is an East Indian name for Spinach and is usually paired with salted meat and rice. Salt fish or pigtail is commonly used for this delicious and tasty one pot dish. The salted or smoked meat would usually give the Bhaji a distinct flavor. If not made properly it can be horrid and turn a simple meal into a disaster. Recently, I bought Roast Bake and Baigan for breakfast. To my surprise it was infused and had the delicate flavor of Bhaji. Soft, plumped and warm roast bake is our very own 'comfort food' and it is impossible to put down. Made of flour, baking powder and yeast, it is made by shaping the dough till it is thick, fat and round in shape. The dough is then roasted on a heated tawah (flat pan made of steel or cast iron) on stove top or in the oven. Usually eaten with tomato choka, roast melongene or bhaigan which is known as eggplant, melted butter and cheese, smoke herring and salt fish etc.

Inspired by our talented vendors, I attempted to recreate this staple with a twist. When I created the bake I doubled the ingredients to share with family and friends as they could not resist this tasty bake. I also made bread with the dough. But for you guys I down-scaled the recipe to make it easier.

Try It!!! I guarantee you will love it. 
For this recipe you will need:

1 Cup of Bhaji (Steamed)

4 1/2 Cups of All Purpose Flour

1 Sachet of Yeast

1 Table spoon of Baking Powder

1 Table spoon of Sugar
1/2 Teaspoon of Salt

1 Cup of melted Bread/ Pastry magarine (If you want to use a healthy & plant based fat, you can substitute Coconut Oil in baking. I use it too).  
1 1/4 Warm Water
1 Teaspoon of Oil

Choose the delicate stems or shoots, as well as the leaves, completely bypassing the flowers. Steam in double broiler for 5- 10 minutes.

Puree the steamed Bhaji in blender. Add a little water. You should get 1 1/2 cup of puree from 1 cup of steamed Bhaji.

Heat 1 1/4 water until warm (100°- 110F) and place in a large warm bowl. Add 1 tablespoon sugar and dry yeast, stir. Let sit 5- 10 minutes, until foamy on surface. 

Mix the dry ingredients  and then add the wet ingredients. Add warm water if mixture is dry or add flour if the mixture too sticky. Knead until smooth and elastic about 8 to 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm area for 45 to 60 minutes until double in size.

Punch down dough and divide in 2 equal pieces. Form dough into balls and roll in to 1 inch circle. Rest for 20 minutes.

Heat Tawah or deep pot if you do not possess one over a medium to high. Drizzle 1 teaspoon oil. Dough will rise and cook until golden brown. Turn over to other side to cook. 

Enjoy!!!

Trinidad Savory Pholourie

Image Courtesy www.wiwords.com

So with the end of the Hindu festival of lights one of the highlights happens to be the wide array of Indian sweets and treats readily available through friends and family members. But one such treat is accessible year-round, sold by the golden dozen. Paired with a steaming, spicy bag of curried semi-sweet mango, these globular snacks are cheap, easy to find and even easier to make. Made from seasoned 'dhal', which is simply split peas flour, it is then rolled into small, bite sized balls which are then dropped into searing hot oil, where they are deep fried till golden.

I grew up enjoying this delicacy. I remember as a child queuing up almost every break and lunch time, mouth dripping in anticipating the first bite of those honey-coloured treats, dripping in that tangy sauce. At only a couple of cents per dozen, sold in small brown paper bags, I fondly remember scampering across the courtyard in barely suppressed glee as I sought to enjoy them in my secret spot. And as I grew into adulthood I am still secretly tempted to run every time I get a waft of hot pholourie. You can get your hands on them fairly easy at schools, bazaars, parlours, roti shops and pholourie stands across the country. Feel free to check the main streets, of well known spots such as the Queen Park Savannah, along the length of St. James and between the vibrant streets of Port of Spain, Curepe, Chaguanas, Arouca, Tacarigua, Arima, San Juan and San Fernando. I personally like to eat Pholourie when it’s hot and it usually served with mango, chadon beni (bandhania) or tamarind chutney.

If your hunt proves unsuccessful and the treat proves elusive, then below is a simple recipe for pholourie which will blow the minds of all who share this treat with you, including your nana, grandmother, godmother and several aunts...just be warned that you may find yourself envied at future family gatherings.  

Delicious and easy Pholourie recipe by Chris De La Rosa: 

My Thoughts

Transformation of Communication via Social Networking 

When given the challenge for this individual project, I approached it like any other assignment with trepidation and a degree of concern of possible failure if I did not complete the assignment, or the subsequent consequences that will follow thereafter. This assignment was not like other projects that I’ve encountered. The fact that this course incorporates Social Media as a medium in the classroom to successfully communicate was not just a new course overall, but one which I don’t have that much pragmatic experience with. Also in addition the course, which is laid out to encourage students to actively engage with a few common Social Networking sites is actually quite brilliant. Given the fact that many students like myself and other young people live and breathe on social media these days, the course explores the potential of social media as a business avenue, marketing resource and a virtual ‘corner soapbox’ to speak freely on a wide range of topics. 

      

The lecturer Kayode James suggested that we use Facebook, Blogger, Pinterest, Twitter, Youtube, Instagram and other social networks to embark on the assignment. In addition to incorporating my personal Twitter and Facebook accounts and balancing my other responsibilities, it was somewhat difficult to manage all the required social media in terms of either adding or monitoring regularly added content. I can strategically manage two additional Social Networking sites. And for this reason I’ve decided to create a Blog and Facebook page to discuss Trinidad and Tobago popular street food. To that same extent, I did not want my assignment to be a chore but more than a positive career transition. I used it as a platform to share my personal interest on food and more importantly use it to hone my skill as a freelance writer and include material as a portfolio for a prospective career in Media. Since this course is an online course, an online class ‘community’ was created and we were inspired to support and connect with each other. Given that I am a new comer within the blogging sphere, I was able to effectively connect with other online writers, bloggers and active social media users all over the world that shared the same interest. It is indeed quite fascinating to know that so many people can expressively read your work, share similar ideas or beliefs and even comment or provide feedback. This bolstered me to be even more creative and more willing to share my thoughts and ideas socially.  

One a Penny, Two a Penny, Hot, Hot Hops!

Image Courtesy www.caribbeanpot.com

So we’ve all had them at some point in our lives. ‘Hot hops’ or penny loaves, the history of golden treats are almost entwined with ours. Known for its hard golden crust and soft inside, they have been around for over a century here in Trinidad. Forget your traditional burger bun, your hot dog roll, French Croissants; wholesome bagels or even Panini bread, hops bread was the preferred bread by many as their choice of a basic meal and made a wide array of simple, tasty sandwiches as it was inexpensive. In an article from one of the daily newspapers, penny loaves derive their name from the way in which they were often sold; for a penny back in 1893, with day old bread being sold for half a penny and it was subsistence for the needy. In fact, long before Crix, this breakfast/dinner staple was considered the ‘original vital supply’. Originated from the French Creole, when baking became popular during the tail end of the 1700’s, hops bread, named for the fermenting of the male ‘hops’ flower to give the bread an earthy taste, was still only done by a few specialty bakers on the islands. It became mainstream during the mid-1800’s when bakers passes on the secret to making bread on to locals, who incorporated their unique spin on bread-making, either by substituting local materials into the baking process or producing them in mass quantities using rustic dirt ovens. 
Below are images of a Traditional Mud Oven, Castara, Tobago

Image Courtesy www.trinidadandtobagofilm.com

Image Courtesy Trinidad Express

Traditionally, the dough was often wrapped in Banana leaves, which added a thin, crisp crust as well as giving the bread that unusual ball shape which we have all grown to love. But the old methods are quickly becoming no more. Today you can find hops either sold separately; in various bakeries across the country or as a common roadside treat, laden with an assortment of treats like fried plantains, pudding, cheese, fish, sausages or eggs, I always advise eating hops fresh out of the oven. Nothing beats hot hops with melted cheese and butter for a simple fix to a monstrous craving. So whenever you next sink your teeth into this traditional staple, remember it has been regarded as the authentic ‘Trinbago’ bread and will be around for many, many years to come. 
Here is recipe for making Hops Bread by Chris De La Rosa of Caribbean Pot:

Banana Bread Done Simple

I remember growing up as a child my mother made homemade bread on a Sunday afternoons. She would make a wide variety of breads- Sweetbread, Whole Wheat Bread, White Bread, Roast Bake, Floats etc. The kitchen would always buzz with activity as she would flit to and from the stove; making masterpieces from common ingredients. She was always preparing something, whether it was homemade wine, brewed from fermenting the blossoms of the hibiscus plant. Jams and jellies from the boiled remained of the sorrel plant after boiling them’, more often she would substitute guava to make the most wonderful preserves. I fondly recall the fresh scrubbed jars, filled with the still-warm jam, resting in water baths to cool.

Nothing could beat the rich, inviting smell of freshly baked bread straight out of the oven. Warm loaves cut thin; add cheese, melted butter, homemade jam, all washed down with grated creole chocolate. Those memories would always live on, even though my mom is no longer with me.

Recently I came across an article in one of the daily newspapers concerning the history of banana bread, a traditional bread enjoyed not only in the Caribbean but globally as well. Originally a breakfast treat it became a popular loaf in the early part of the 1930’s, when baking soda and powder became available. During the renewed interest in baking during the 60’s as well as the availability of bananas year round means that you will find this treat almost anywhere, from grocery shelves to cooling on window stills…okay, so maybe not there.

Enjoy with nuts, chocolate, fruit or oatmeal. Try to get your hands on ripe or over-ripe bananas, even if it means that you store a hand or two away to ripen. The more ripe the bananas, the easier they can be mashed and incorporated into the dry ingredients. Also, they go a long way into adding aroma to the bread, letting you know long before they come out of the oven that they’re done. Here is my version of whole grain Banana bread.

2 Cups of Whole Wheat Flour

1/2 Cup of Wheat Germ
1/2 Cup of Bran
1 Cup of All Purpose Flour
1 1/2 Cup of Brown Sugar
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of salt
1 Teaspoon of Ground Cinnamon
2 Large Eggs lightly beaten
1 Cup of Unsalted butter, melted and cooled

6-7 Ripe bananas, mashed well

2 Teaspoons pure vanilla extract
1 Tablespoon of Honey (Optional)

Method

Preheat oven to 350 degrees. Combined bananas, sugar eggs, butter and vanilla extract in a separate bowl. Lightly fold dry ingredients to wet ingredients with a wooden spoon or spatula. The batter will be thick and chunky. Remember do not over mix batter. It is not intended to be a smooth consistency. Over mixing the dough will result in rubbery and tough bread. 

Butter and flour pan. Scrape batter in pan and drizzle honey on batter.  Bake until golden brown for 1 hour. Insert a wooden toothpick in the center about 55- 60minutes . Place on a wire rack to cool and then remove bread from the pan. (Now if you do not have wire rack like me, you can use a bread board). Serve warm.

Enjoy!

Seasoning Herbs

Image Courtesy www.pollonais.wordpress.com 

We here in the Caribbean are well known for our spicy and fiery foods. The region has many spices, both indigenous and imported; coming over wide expanses of ocean with our ancestors.  The pungent and aroma of our peppers with a hint of chadon beni and spices is a mouthwatering delight and creates an intense burning sensation in the back of the tongue. Our Scorpion Butch T pepper is the superior piquant pepper in the world and measures  at 1,463,700 Scoville Heat Units (SHUs) expressed by researcher, Dr. Herman Adams of Caribbean Agricultural Research and Development Institute (C.A.R.D.I). But if you cannot handle the ‘sting’ of a Scorpion Butch T pepper, the Habanero or Scotch Bonnet pepper weighs in at 100,000 to 250,000 Scoville Heat Units (SHUs).

Another popular and perennial herb in Trinidad and Tobago is Chadon Beni or Culantro. It originated from Patois or French Creole language which means ‘Blessed Herb’ and it is widely used in Creole, East Indian, Asian & Mediterranean dishes. In Hindi it is known as ‘Bhandhanya’. The scientific name is Eryngium Foetidum and it is derived from the Caribbean and South America. It grows in abundance & can be found in backyards of many homes.  Have you ever noticed Chadon Beni (Culantro) is often confused with Cilantro and Coriander?  The distinctive, pungent and lingering flavor of Chadon Beni (Culantro) is stronger and it is used to season or marinate food; flavoring especially in pepper sauce and are key in many chows (an appetizer for hot weather) and condiments in many popular dishes such as Doubles, Bake and Shark, Pholourie etc

For this recipe I used a remainder of my homemade Scotch Bonnet pepper sauce.   Chadon Beni and Tamarind Sauce recipe is very easy & quick to make. I advise that you use gloves when handling hot peppers as the aromatic oils can highly irritate the skin and ALWAYS WASH YOUR HANDS after dealing with any pepper…there’s a reason why pepper spray is used to deter potential threats and handle within well-ventilated surroundings.

Spicy Chadon Beni with Tamarind Sauce

4 Chadon Beni Leaves (Use leaves according to size)

1 Cup Pepper sauce (I use leftover pepper sauce)

5 Cloves of Garlic

Honey or Sugar (Add to your own taste)

1/4 Cup Tamarind (I used Matouks Tamarind Chutney)

1/4 Pineapple Juice

Method

Blend all ingredients in blender. Store in a clean container and refrigerate. 

Doubles: Breakfast never tasted so GOOD!!

So picture this….

You’re late for work or school on mornings and you rush out of the house, nary a meal on your stomach. Fresh out of the traffic hell, you’re now even more anxious looking for something to get you through till lunchtime…

And then you raise your head, ever so slightly…

The breakfast of the masses, the savior of late mornings, the cheapest meal one can buy without going beyond your means. Yes, I’m talking about doubles. You can buy this very common roadside treat almost anywhere…from Independence Square, around the Savannah, try along the Avenue or along the main thorough fare of bustling St. James. If you’re eastbound, stop off in Curepe or St. Augustine for some piping hot doubles, complete with either kuchela or sweet tamarind sauce. Travel southwards and you’re sure to come across this roadside fare, whether Chaguanas, Couva, Debe, Point (doesn’t matter which one!) San Fernando…where ever there’s a long line queuing at some random corner, just peek over the heads and you’re sure to stumble across the source.

Typically made by deep frying two or more ‘bara’, which is essentially flattened bread, made from baking powder, flour, salt and a dash of ground turmeric which adds the golden colour of the bara. Then they are filled to overflowing with steamy channa (chickpeas). Some take it plain, while the more adventurous ask for added pepper; your choice of “slight” or “heavy”. Incorporate some chadon beni, mango, cucumber, coconut, tamarind and you’ll bite into more than your doubles, it’s outright heavenly!

Now, according to gourmet connoisseurs, this food originated from India but only became popular during the mid 1900’s. Based in South, this delicacy, traveled steadily northwards as it became more and more of a consumer delight, with many people buying doubles at any given time of day. Often considered to be the ‘poster child’ of street dining here in Trinidad and Tobago, this is one meal that gives you bang for your buck and almost always leaves you satisfied. Of course, as an advocate for street food health, I do advise that you buy from reputable vendors who operate from hygienic surroundings, paying very close attention to where they are based. Also, observe the rules of the doubles line…wait patiently, make your order clear and either enjoy at your own leisure or pull to the side and chow down on golden nirvana.

So whether you opt to buy just one (really, who can?) or you buy for the crew, as far as street fare goes, doubles truly deserve their iconic status as the champion of breakfasts as your wallets’ greatest friend. Enjoy with gusto, readers and don’t forget to ‘big up’ your favorite doubles vendor, regardless of their location.     

Image Courtesy www.amazing-trinidad-vacations.com 

       

Caribbean Market Day

Well, the weekend is behind us and here we are again, another week of school, work and whatever else call our attention. As usual, I do hope you all had a great weekend and stand ready for the new week. Today I'd thought that I'd share this GORGEOUS painting by Trinidadian Artist Karin Dawn Kelshall- Best, entitled 'Caribbean Market Day.' It caught my eye as the picture entails a woman plying her trade on the side of the road. Food fans all agree that when it comes to food that 'fresh is always best' and this picture shows just that. Roadside vending, like street food is quite common throughout Trinidad. Produce from gardens both large and small often find their way to our homes to be made into wonderful meals. So, when next you rummage through your pantry or even refrigerated bins, don't throw them into the sink or pot....remember, before they turned into meals, they were one lovingly cared by someone who dedicated a lot of time before they caught your eye. Eat heartily, friends.....

Soups & Broths

A staple in many West Indian homes, Soup or Fish Broth is quite easy and simple to make. Vegetables and ground provisions can be added into the dish, to give body to the meal. You can go straight vegetarian...sans meat or for variety you could incorporate either fish or corn (not usually at the same time!). For meat lovers, throw in some Chicken, Cow Heel or Ox Tail; beef for sturdier eating or fish. Whether as a simple remedy for all those sick & rainy days or simply part of your Saturday rituals, bubbling ah soup is as tantric as it's filling. 

Here is a simple recipe courtesy www.westindianculture.com

Image Courtesy http://dontheapron.wordpress.com/

'Trini' Chicken Soup

2lbs chicken

fresh green seasoning

1tsp salt

1/2 tsp black pepper

3 tbs finely chopped onions

3 cloves garlic finely chopped

1 cup diced carrots

1 cup diced potato

1/2 cup chopped sweet pepper

1/4 cup chopped tomato

1 maggie chicken soup

1 cup flour

1 hot pepper

2tbsp golden ray cooking butter

Method

Chop and season chicken with green seasoning add sea salt, black pepper and garlic. Mix flour with water and knead, let it sit for 15 minutes, put 4 cups water in pot to boil, cut kneaded flour into two inch squares to make dumplings. Add onions, sweet pepper, tomatoes and carrots and chicken to boiling pot, add dumplings and maggie chicken soup to pot and more water if needed. Let it cook until chicken and vegetables are cooked.

Serve hot

Stew Fish, Herb Cornmeal Dumpling and Callaloo

Hmmm, I love fish. One of the good things about living on a tropical island is that fresh fish is readily available year round, although it goes up around the Lenten season. Here in the Caribbean there are many species of fish often found on our tables, prepared in a very wide array of styles. Fried, stew, baked, curried, mixed in soups and other palatable dishes. Now, here the fish is paired with another perennial household favorite, dumplings made out of cornmeal, and Callaloo, which is essentially spinach which is steamed down with ochroes, pumpkin and coconut milk with the option of additional protein incorporated into the dish. After, the steamed leaves are further blended until smooth, almost like a puree. Stew Fish goes well with chadon beni and tamarind. This yummy dish is garnished with chopped chadon beni and a sauce made from the reduced flesh of the tamarind, which came to our shores with the arrival of the indentured labourers from India in the mid 1800's.

And to believe, this is simply street fare, found by taking a casual stroll through Port of Spain! But in case you decide to try this dish on your own, without the searching, here is my recipe I want to share with you....enjoy!

Trinidad Stew Fish Recipe

2lbs Fish (I used Carite)

1 Tablespoon of Green Seasoning (Mixture of blended herbs)

Sea Salt to taste (Add salt depending on you taste)

2-3 Medium Tomatoes

1 Large Onion

2 Sprigs of Chive

3 Garlic Cloves

1 Pimento Pepper

1/2 Cup of flour (For Frying)

1/2 Cup of Oil (I use coconut oil because it’s healthier, slower to oxidize and safe to use at high heat)

1 Tablespoon of Tomato Ketchup

Chopped all ingredients and add Green Seasoning (except Tomato Ketchup) to fish. I prefer to marinate fish overnight. However, it can marinate for 30 minutes or so. Heat pan to medium to high heat and add oil. In the meantime coat Fish with flour and set aside. When oil is hot add fish. Fry until golden brown. Using the same pan, add onions, tomatoes and garlic. Sautéed for a few minutes then add tomato ketchup and the remainder of marinate from Fish. Add 3/4 cups of water and gently add the fried fish. Allow to simmer for 5 minutes to thicken gravy.

Enjoy!

Bubble Ah Pot

The purpose of this blog is highlight Trinidad ever popular and easily recognizable street fare. Based in religion and steeped in our rich multicultural history, many of these easy too make and even easier to obtain meals are as much a part of our local culture and tradition as stick- fighting, Jouvert and Calypso. From the hidden wonders of the Orient and India, to the spicy delicacies from the Mediterranean and the Middle East, our original 'fast foods' are as unique, tasty and easily prepared by skillful food vendors. Every meal is a journey, every bite is a story. It's a food lover's guide to authentic Creole, Mediterranean & Oriental cuisine. But expect also tp fins a few modern modern takes on burgers, candy and other treats such as Corn Soup, Doubles Roti, Bake and Shake, Saheena and Phlouri. And, I will will also share a few recipes if you desire to attempt a few of these meals on the go for yourself, so you'll need to keep checking in for updates and tips. So bring your appetites and check out these scrumptious, easy to make cultural delicacies with me, Coreen as we 'Bubble ah Pot!'

Image Courtesy http://www.travelandescape