trini recipe

trini stew chicken recipe (14)

This dish takes me back to when I first moved to Canada and would hang out with my cousin and her husband. He’s the one who got me into lifting weights way back when. After work they would pick me up and head over to their place where we’d work out in their home gym and my cousin usually had this simmering on the stove for us after we were done working out. Our evenings consisted of working out, having dinner and playing a bootleg copy of Tetris. Good ole days!

You’ll Need…

4 lbs chicken – cut into serving size pieces
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon brown sugar
3/4cup water
dash of black pepper
1/4 hot pepper (I used Habanero)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1/2 teaspoon green seasoning
1 can chickpeas (Channa) 540 ml/194 fl oz

* I used chicken legs since I love the flavor you get from dark meat. If using chicken breast, I would sill toss in a couple pieces of dark meat just to balance things a bit.

In a large bowl place the cut pieces of chicken and pour the vinegar/lime or lemon juice and work between all the pieces of chicken. Rinse with cool water and drain. Then add all the ingredients, except the oil, sugar, chick peas and water. Allow this to marinate in the fridge for at least 30 minutes or 2 hours to get best results.

trini stew chicken recipe

trini stew chicken recipe (2)

In a large heavy pot – I used an enameled cast iron pot, as I didn’t want to dig for the iron pot I got in Trinidad a few years back. A heavy pot enables better distribution of heat and makes stewing the meat much easier. Heat the oil on high heat, then add the brown sugar and stir. This is a bit of a tricky process and it’s important you get it right. No worries, I have faith in you. You want the sugar to completely dissolve, then start going frothy and finally it will go to a rich dark brown colour. DON”T let it go black or really dark brown or it will give the dish a bitter taste. Follow with the pics below.

As soon as you get the rich dark brown colour, add the pieces of seasoned chicken and stir so every piece gets colored with the caramel we just made. Use a spoon with a long handle when putting the seasoned chicken into the pot, as the hot oil/sugar combo can cause some splattering. Bring to a boil, then reduce the heat to medium/low, cover the pot and allow that to cook for 15 minutes (stir occasionally).

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If there’s any marinade left in the bowl – keep it. While this cooks, open and rinse the can of channa (chick peas). I like to rinse any canned beans I use as I don’t care for the liquid it’s packed in, plus it’s usually loaded in sodium. After a good rinse, empty it into to bowl with the left over marinade.

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By this time the chicken should have a nice rich brown colour. Remove the lid and turn up the heat to cook off all the liquid which developed as the lid was on. The key is to burn off ALL that liquid.

trini stew chicken recipe (9)

trini stew chicken recipe (10)

As soon as the liquid burns off, add the leftover marinade and chick peas to the pot. Give it a good stir and add the 3/4 cup of water. Bring this up to a boil, cover the pot and reduce the heat to a simmer. Allow this to cook for about 12 minutes. Stir a couple times during this cooking period. After 10-12 minutes, check to see if the gravy is runny or thick. If you find that it’s too thin, turn up the heat and cook off some of the liquid. For me,, the perfect consistency is like a stew or thick soup as I usually eat this on a bed of rice and love thick gravy.

trini stew chicken recipe (12)

trini stew chicken recipe (13)

Give this one a try – it’s loaded with flavour and I’m sure it will be a hit with your family and friends! Please leave me your comments or questions below as it’s always appreciated. Even if it’s just to say hello. And don’t forget to check out the links at the side for the Cooking Videos, connect with me on Twitter and to join our select group on Facebook. See the images on the right side of the page to get started. And before I go I’d like to invite you to check out our new store, stocked with everyday cooking items. Including the cast iron pot I used in making this recipe. Browse The Caribbean Store. Do check out the huge selection of pepper sauces (Hot sauces) while you’re there!

The Ultimate Pepper Sauce Recipe.

May 28, 2025October 5, 2010260 Comments

trinidad grind peppersauce recipe (10)

With the abundance of hot peppers I had in my garden this summer, you may have noticed that there are several recipes recently dedicated to the most classic of Caribbean condiments… pepper sauce (hot sauce). If you look at the very bottom of this post, there should be some links to some of the spicy sauces I’ve shared recently that I encourage you to try. As I’ve pointed out in the past, just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used or overall flavor. Here’s one that follows most of the common principles of making a good pepper sauce, with a few personal ingredients I like to add. Be warned that this is very HOT!

You’ll Need…

15-20 hot peppers (scotch bonnet or habanero)
1 teaspoon salt
1 1/2 cups vinegar
10 leaves of Shado Beni or 1 cup cilantro
6 cloves of garlic
1/4 small green papaya
1 small bitter melon (caraili)
1 lemon or 2 ripe limes
Juice of 4 limes
8 pimento peppers – optional
1 carrot – optional (helps to balance heat from peppers)

Some notes:

a. u include the seeds of the pepper for added heat
b. add more vinegar if you like it less thick.
c. remember to remove the seeds from the lemon after cubing.

Are You A WINNER? Before we get to the recipe, I’d like to invite you to participate in this month’s contest immediately after the recipe.

trinidad grind peppersauce recipe

I start off by rough chopping the shado beni, papaya and bitter melon to make it easier to puree in the food processor (remember to peel and remove the seeds from the papaya as well as the bitter melon – you don’t have to peel the bitter melon). I remove the skin off the garlic as well to have it prepped.

trinidad grind peppersauce recipe (2)

I then slice and cube the lemon and remove any seeds that I see.

trinidad grind peppersauce recipe (3)

I highly suggest you wear gloves for the next few steps, as the peppers can cause some pain if you handle them with your bare hands. I then remove the stems off the peppers and give them a rough chop. I retain all the seeds, but if want a milder sauce, do remove the seeds.

trinidad grind peppersauce recipe (4)

trinidad grind peppersauce recipe (5)

Now that I have everything prepped, it’s time to bring out the vintage (old) blender and put it to use. Basically all you’re doing is adding everything listed in the ingredients list to the blender or food processor and puree it until it’s a smooth consistency.You may need to add more vinegar as I pointed out above.

trinidad grind peppersauce recipe (6)

trinidad grind peppersauce recipe (7)

trinidad grind peppersauce recipe (8)

IMPORTANT : the amount of ingredients you’re seeing in the pictures above is not what I mentioned in the ingredient list. I’m making a bigger batch, but follow along with the ingredients I listed and you’ll be set. You’ll also notice that due to the big batch I’m making that I have a lot of bottles of finished sauce. You’ll have enough for one bottle when done.

trinidad grind peppersauce recipe (9)

Pour into a clean, dry bottle and store. It should be fine outside the fridge since we used vinegar, but you can certainly keep it in the fridge so it will last longer. Bear in mind that by placing it in the fridge, it will loose some of it’s heat. This is the batch I got when I was done. I have some lucky friends who’ll have their hands on the Ultimate Pepper Sauce when I see them next.

trinidad grind peppersauce recipe (11)

The CONTEST!

Win a copy of Hot and Spicy Kitchen Handbook: 200 Sizzling Step-by-Step Recipes for Cuisine and Fiery Local Dishes from India, Mexico, Thailand and Every Spicy Corner of the World

As with other contests I’ve posted on the site before, it’s free to participate. Here’s how…

1. Post a response in the comment section below and your name will be automatically entered into the draw.

2. For an added chance to win (get your name in the pool two times). Head over to the Cooking channel and leave a comment on the “The Ultimate Fried Chicken Recipe” and I will then add your name a 2nd time and give you an extra chance at winning. Say whatever you like (even hello) and that will qualify you for a 2nd time (providing you’ve already left a comment here). Here again is the direct link to the >>>> cooking channel.

The contest is open from today (Oct 5) to October 31, 2010. Then all the names will be entered into a pot and 1 winner chosen. I will then contact that winner so I can send them the prize ( I will also cover all shipping expenses). So good luck and do give the pepper sauce recipe posted above, a try.

Don’t forget to join us on facebook by clicking on the image below.

Vegetarian

Stewed Lentils Caribbean Style.

March 5, 2012June 30, 201035 Comments

trinidad stew lentils recipe (13) This recipe is very similar to the Red Kidney Beans one I did a couple weeks ago, except we’re using dried lentils. Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. I usually make lentils in batches, so I could enjoy some that day and freeze the rest for later use, especially since it takes a while to cook if you don’t have a pressure cooker. I’ve had frozen stewed lentils last up to 3 months in the freezer and once reheated it tastes the same as the day it was first cooked.

Now don’t get “tie-up” (confused) by this being a vegetarian dish and think it lacks flavour… trust me this one will be a hit for one and all. I love this so much, I even have it as a soup… but that’s when I add salted meats to it while cooking 🙂

You’ll Need…

2 cups of lentils (I used the small brown/green ones)
3 cloves garlic
2 sprigs thyme
3/4 teaspoon salt
dash black pepper
hot pepper (as much as you like) I used a small habanero
1 tablespoon vegetable oil
1 onion sliced
water (see in directions)
1/2 teaspoon Caribbean style “browning”
2 table spoon chopped shado beni or cilantro
1 scallion (diced thin)
1/2 tablespoon Golden Ray butter (optional, but adds that true island flavour so I could not leave this out)

You can also add the following ingredients during the slow cooking process to add a bit more body and flavour to the dish.

2 carrots diced
1 bell pepper diced
1 tomato diced

Get started by going through the lentils to ensure that there’s nothing foreign between it (I’ve seen little pebbles and twigs at times). Then pour the lentils into a bowl and wash with cool water (drain), after which I add enough water to the bowl to cover the lentils and allow to soak for a couple hours (overnight is best).

trinidad stew lentils recipe

The next step is to pour the lentils and water into a deep pot and add additional water so everything is covered by at least 2 inches of water. Place the pot onto a medium heat, add the garlic, hot pepper, salt, thyme and if you’re using the additional ingredients, now is the time to add them. Don’t forget to add the black pepper as well. Bring this to a boil, then cover and reduce to heat to low so it simmers. Allow this to cook for about 45 minutes or until the lentils are tender.

trinidad stew lentils recipe (2)

After the lentils are tender (pay attention to the water level as you don’t want it to get too thick or all the water to burn off…. add a cup is you find that it’s starting to get overly thick) Get another pot and add the oil to it under medium heat, then add the sliced onions and cook for a couple minutes. Basically until it’s soft and start getting golden edges. Then (gently – we’re adding liquid to hot oil) add the cooked lentils to the pot (pour in everything).

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Get a whisk or as I did with a swizzle stick, whisk everything to break down the lentils a bit… then add the browning, scallions, shado beni or cilantro and Goldenray butter and stir around. Allow this to cook for a couple minutes and then you’re done. Don’t forget to fish out the twig from the thyme before serving. You’re looking for a thick, soup-like consistency.

trinidad stew lentils recipe (10)

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trinidad stew lentils recipe (4)

trinidad stew lentils recipe (12)

trinidad stew lentils recipe (13)

trinidad stew lentils recipe (14)

This is awesome as a side for rice dishes (must have stew chicken, beef or pork as well) and I also like scoping with pita bread or roti as well.. plus as I mentioned earlier, it’s good as a simple soup as well. Don’t forget to leave me your comments below and remember to connect with us on facebook by clicking on the image below.

Vegetarian

Making bhaji with tender baby spinach and coconut cream.

December 7, 2016January 30, 201036 Comments

One of my favorite side dishes to eat with sada roti as a kid growing up on the islands was dasheen bush bhaji. But living in North America in the early years meant that we had to improvise in the ingredients we used in many of our normal dishes. Dasheen bush (leaves form the dasheen plant) was not readily available, we started using any other type of “greens” we could find. Like spinach and swiss chard to fill the need for some traditional food. Over the years things have changed a bit and we can now get dahseen bush and many of the other ingredients we couldn’t before. However they’re usually quite expensive and the quality lacks a bit. The long voyage from the Caribbean and the Far East takes it’s toll on the fruits and vegetables (even though there’s overnight shipping).

Here’s my version of bhaji made with baby spinach and cooked gently in coconut cream.

You’ll Need…

11 oz baby spinach (pre washed)
1 medium onion sliced thin
3 cloves garlic sliced
1/4 hot pepper (optional) I used habanero
dash of black pepper
salt to taste (I used a little less than 1/4 teaspoon)
3 tablespoon olive oil (I like using extra virgin – love the additional flavour)
1 can coconut milk (5.6 fl oz)

Even though I purchased the pre-washed spinach (please get baby spinach for best results) I still wash it before cooking. Blame our mom for that.. she believes in washing just about everything. Then in a wide sauce pan heat the olive oil on medium heat. When the oil is hot, add the sliced garlic and allow to cook for a few minutes to infuse the oil with the flavours of the garlic.

bhaji recipe

spincah cooked in coconut

how to cook spinach

If you look closely at the edges of the garlic you’ll notice that it’s starting to go golden in color, this is a good indication that it’s time to add the spinach. Since we washed the spinach, make sure to drain it well before adding to the pan with the hot oil and garlic. At first you’ll doubt that the entire batch of spinach will fit in the pan, but as it wilts… everything will fit. Just keep adding as needed.

trini bhaji recipe

how to cok bhaji

The next step is to add the black pepper, sliced onion, hot pepper and salt. As mentioned I used a little less than 1/4 teaspoon of salt, so I suggest you add a similar amount and at the end add additional if needed. TIP BTW, if you have a heavy hand and add more salt than necessary, feel free to add a sliced tomato to the pot to try and diffuse some of that salty taste. I then pour in the coconut milk into the pan, cover, turn down the heat to low and allow to simmer for about 20 minutes. You’ll notice that the spinach released a lot of it’s own liquid. No worries.. we’ll burn all that off later.

caribbean spinach

how to cook trinidad bhaji

bhaji from trinidad

After 20 minutes cooking with the cover on the pan, you’ll notice that there’s still a bit of liquid left in the pot. After-all we added coconut milk as well to the natural juices of the spinach itself. Remove the cover and turn the heat up to medium/high to cook off all that liquid. Keep a close eye.. if you notice the spinach starts to stick to the bottom of the pan, turn down the heat. It must cook off the liquid evenly.

trinidad bhaji recipe

bhaji with coconut

Note: I like my spinach cooked as we do with dasheen bush bhaji.. melted to a sort of smooth paste. But if you prefer, you can cook this much faster with the lid off the pan for about 7-10 minutes (instead of 20) or until the liquid (coconut) milk dries off. On a higher heat setting. This way you’ll have a finished dish with more texture.

As the liquid dries off, you’re done. It will look a bit mushy, but trust me.. this is packed with flavour and healthy goodness.

I was cooking stew chicken with rice for our daughters, so I added the spinach bhaji to my plate. Still trying to get them to eat bhaji.

spinach recipe