One of the huge advantages of travel is the opportunity to sample the cuisine of the country you are visiting. Travel allows us to explore and discover different tastes and somehow gain a better understanding of the history and culture of that country.
A country with a diverse ethnic population will of course have a colourful, spicy, and tasty cuisine and this is so with countries that enjoy a hot, tropical climate. Of course T&T falls into both categories mentioned above.
Throughout the Caribbean, ours is the cuisine that is the most diverse, reflecting the different ethnic cultures present here. It's a cuisine that is the most colourful, spicy, and hot compared to other islands.
Visitors to our shores will always remember our mouthwatering curries and flaky rotis–both have become part of our culinary history. But the true fans of Trini cuisine are none other than Trinidadians ourselves. When we've been away from our island in the sun for too long a period one of the first things we crave is a tasty roti and curry.
Here are some traditional and new tastes for you to experiment with, so the next time you crave a good curry and roti dish if you're far from home and there are no corner roti shops for you to run to, you can prepare your very own taste of T&T and indulge.
DOSTI ROTI
4 cups flour
4 tsps baking powder
1 tbsp butter, softened
1 tsp salt
1/2 cup ghee
Method
�2 Combine flour with one tbs butter, salt and baking powder.
�2 Add water to knead to a soft dough, cover and rest for 30 mins.
�2 Divide dough into eight pieces, form each piece into a ball.
�2 Let rest 15 minutes, then divide each loya into two and flatten slightly, paste some ghee onto four pieces, then cover with another flattened loya, like a sandwich.
�2 Press together, cover and let rest for 30 minutes.
�2 Melt the remaining ghee.
�2 Lightly flour a surface, roll each piece of prepared dough into an eight to ten inch circle and cook on a hot baking stone, turn, brush with ghee, turn again brush with ghee, cook until it balloons then remove.
�2 Split the dosti into two and wrap in a tea towel. Repeat.
�2 Serve with any curried dishes. �2 Makes eight to ten
COCONUT CHUTNEY
1 coconut, cracked and meat removed in large pieces
1 hot pepper, seeded
4 cloves garlic
1 small onion
2 blades chadon beni
Method
�2 Wash and dry coconut meat roast oven an open flame until browned all around.
�2 Grate or blend in a blender with pepper, onion, chadon beni and garlic. �2 Add salt to taste.
CURRIED POTATOES AND VEGETABLES
4 cups assorted vegetables cut into one inch pieces
2 large potatoes cubed
2 tbsp veg oil
2 tbsp curry powder
1 onion, chopped
2 cloves garlic, chopped
1 tbsp chopped ginger
1/3 cup evaporated milk
1 tbsp chopped chadon beni
Method
�2 Heat oil, add onion, ginger and garlic, cook until fragrant. �2 Mix curry with 1/4 cup water and add oil, cook until almost dry. �2 Add vegetables and combine, add about 1/2 cup water to cook vegetables, salt and pepper. �2 Cover and simmer stirring to prevent sticking and adding more water if necessary. �2 When vegetables are tender, about 15 minutes, add milk and chadon beni, stir and cook for a few minute more. �2 Serve hot
CURRIED FISH WITH COCONUT CHUTNEY
2 lbs fresh fish fillets
1/2 tbsp green herb seasoning
2 cloves minced garlic
2 tbsp vegetable oil
1 onion, thinly sliced
1/2 hot pepper
2 tbsp light curry powder mixed with 1/4 cup water
1/2 lime
Method
�2 Season fish with seasoning, and salt and pepper. �2 Heat oil in a saut� pan add onions and cook until transparent, add curry mixture and cook until dry almost.�2 Now, gently add the fish, and cook for a few minutes, then turn, cover and simmer, fish should water a little, just add water to prevent sticking. �2 Cook and basting frequently, until fish is ready, about 20 minutes. �2 Squeeze lime over and serve hot. �2 Serves four
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