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