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Trinidad & Tobago Recipes

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Recipes on this page:

Breadfruit Oil-Down

Ingredients:

4 cups of coconut milk
1 tablespoon vegetable oil
1 minced large onion
2 seasoning peppers or 2 Yellow
-Wax Hots, remove seeds and stems,
-chopped fine
1 minced clove garlic
-half Congo pepper (Habanero),
-seeds and stem removed
1 bunch of finely chopped green
-onions, including the tops
1 teaspoon dried or 2 teaspoons
-fresh minced thyme
1 Peeled large breadfruit or canned
-bread fruit cut into 8 sections
-Pepper and Salt for flavor
-half pound diced smoked ham

Directions:

Place the ham in a sauce pan cover with water and
bring to a boil. Reduce the heat and for 20 to 30
minutes simmer, until the ham is tender, skimming
off any foam that rises at the top, pour off the
excess water from the ham and set it aside

Add peppers, garlic, onions, congo pepper, thyme
the and green onions to the hot oil and for about
5 minutes saute stirring constantly.

Heat the coconut milk and then add the breadfruit
sections, along with the ham, pepper and the salt.

Cover and simmer for at least 30 minutes or until
the breadfruit has absorbed all the coconut milk.
Serve warm.

 Peanut Punch

Ingredients: 2 teaspoons of sugar
1 teaspoon of essence
1/2 teaspoon of nutmeg
2 1/2 teaspoons peanut butter

Directions:

Blend together the milk, with the peanut
butter along with sugar for about 3 to 4
minutes.

Next add the nutmeg and essence to taste
Place the punch into the frige chill and
serve. Enjoy!

Sweetbread

Ingredients:

4 beaten eggs
1 cup of raisins
4 1/2 cups of sugar
1 cup of evaporated milk
9 cups of all-purpose flour
6 cups of coconut (shredded)
1 teaspoon of ground cinnamon
1/2 pound of butter, softened
2 teaspoons of almond extract
9 tablespoons of baking powder
1 cup dried mixed fruit(chopped)

Directions:

First preheat the oven to 350 degrees
(175 degrees C). Set aside two greased
5 x 9 inch loaf pans.

Next blend together the butter, sugar,
and eggs with the almond extract along
with the evaporated milk.

Now sift the flour, baking powder and
cinnamon. Add to wet ingredients and
stir

Add the coconut, dried mixed fruit and
the raisins. Mix well and pour in the
prepared loaf pans.

For at least 30 - 35 min. bake until a
toothpick inserted in the middle comes
out clean. Remove breads from the pans
and place them on a wire rack to cool.

 Pelau

Ingredients:

-salt to taste
1 pound of chicken
1 cup of pigeon peas
1 cup of coconut milk
1 tablespoon of ginger
1/4 cup of butter or margarine
-brown sugar to brown chicken/browning
-black pepper/hot pepper
3 to 4 cups of rice
-tomato ketchup
-tomatoes diced -scallions
-garlic
-thyme

Instructions For Preparation:

Before cooking the rice, wash rice until water
looks clear and then put aside for later. Soak
chicken in lime and water or flour (for 5 to 7
minutes) to release fat from chicken, and wash
the chicken until it is no longer slimy.

Season with the salt & black pepper, tomatoes,
garlic, scallions, thyme, ginger (and chicken
marinade, if you so desire but this is really
not necessary).

Now brown the sugar in a heated pot until the
sugar begins to bubble. Note: Do not burn so
that it sticks to the pot or the spoon brown
the chicken alone.

When this is done, add remainder of seasoning
from the bowl onto the chicken, cover and let
cook for 7 to 10 minutes. Add pigeon peas and
the coconut milk and cook for another 10 min.

After this is done, add the rice, making sure
there is enough liquid in the pot to cover the
rice Add margarine, salt to taste and let rice
cook for 10 minute.

Before it is 1/2 way done add ketchup and cook
until done, you will know if rice is done when
the liquid has evaporated and the rice is soft
to touch. Add some mango chutney or greens and
sliced tomatoes along with cucumbers.

Serves 8 to 10 People

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