There are many visitors to our sunny shores these days who will fast become mesmerised by our local cuisine. When I say that Trinidad and Tobago's cuisine is the finest in the Caribbean, it's true! We've got the diversity and richness of our culture to thank for that. During their stay they'll experience the glory of doubles, the tantalising richness of our Creole cuisine, pelau, fish and coo-coo, oiled-down and callaloo just to name a few.
The irresistible, Maracas shark and bake with chadon beni sauce of course; addictive Indian delicacies and rotis; tropical ice creams, an array of local sweets; and succulent juicy local fruits. It's no wonder that Trini ex-pats, upon departing, cram their suitcases full of condiments and food: Trini black cake; pastelles; frozen dhalpouri roti, local sweets and preserves, and bottles of local rum, rum punch and ponche de crème. Here are some new but equally irresistible local recipes for you to tantalise your friends and family with this weekend.
CURRIED SHRIMPWITH LEMON GRASS
1 1/2 lbs large shrimp; peeled and deveined
2 tsp minced garlic
1 tbs vegetable oil
1/2 cup coconut milk
1 heaped tbs. curry powder
1/2 hot pepper, seeded and
chopped
1 stalk lemon grass, thinly sliced
salt and freshly ground black pepper
2 tbs chopped chadon beni or cilantro
• Combine shrimp with garlic, set aside.
• Heat oil in sauté pan, combine curry powder with coconut milk.
• Add lemongrass to pan with hot pepper, sauté until fragrant.
• Add curry powder mixture, cook until thick, add shrimp and cook until pink and curled, adding only small amounts of water to prevent sticking.
• Sprinkle with chadon beni and serve.
• Serves four.
CARROT COCONUT LOAF
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp grated nutmeg
4 large eggs
2 cups brown sugar
1/2 cup vegetable oil
1 cup finely grated coconut
1 tsp vanilla
1 1/2 cups grated carrots
1 cup orange juice
2 tsp grated orange zest
• Preheat oven to 375ºF.
• In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg.
• In a separate bowl, beat eggs with sugar until thick, add oil, coconut, vanilla, carrots, orange juice and
zest.
• Pour wet mixture into dry ingredients and stir to combine.
• Spoon mixture into two greased loaf tins and bake for 45 minutes until a wooden pick inserted into the center comes out clean.
• Makes two loaves.
GRILLED CASSAVA WITHLIME GARLIC SAUCE
2 lbs cassava, boiled and drained
1 tbs chopped garlic
1/3 cup olive oil or vegetable
oil
2 tbs lime juice
salt and pepper to taste
2 tbs chopped chadon
beni
• Remove inner vein from cassava cut into two-inch lengths and place in a shallow baking dish.
• Heat oil in a small sauce pan, add garlic and lime, add salt and pepper. • Sauté for a few minutes more, do not brown garlic.
• Add chadon beni, stir and pour mixture onto cassava, covering all the cassava with the pieces.
• Preheat broiler and place cassava under broiler.
Broil until hot and edges are browned.
• Serves four to six.