When our foreign-living local Trinbagonians land on the island, many run to the beach for bake and shark. But Natasha Laggan, the lady behind the YouTube channel Trini Cooking with Natasha created this recipe, taking inspiration from a local pork street food dish called "Wallap". If this is your first time hearing of wallap, you’re not alone. Wallap is Trinidad’s best kept secret, it is a toss up of chicken and french fries sautéed with onions, bell peppers and chives tossed in French’s condiments.
Whether you’re eating this straight from the wok late at night or making a quick and easy dinner, wallap is the way to go.
2 pounds chicken breast boneless
2 tablespoons Chinese seasoning
2 teaspoons light soy sauce
1 large onion, sliced
1 bell pepper, sliced
4 pimento peppers, sliced
1 habanero pepper, chopped
3 scallions, chopped
1/2 cup French’s Sweet & Smoky Barbecue Mustard
1/4 cup French’s Tomato Ketchup
Salt to taste
1 pound fries, pre-cooked
Garlic sauce to garnish
Clean and cut your boneless chicken breasts into strips and season with Chinese seasoning and soy sauce. Leave it to marinate for 15 minutes.
Heat oil to a large wok over medium-high heat. Add onion, bell pepper, hot pepper and sauté.
Stir-fry quickly until the vegetables begin to soften.
Place the chicken in the pan and brown 4 minutes on each side.
Toss in the pre-cooked fries and pour in both French’s sauces.
Add salt and taste to see what works best for you.
Serve immediately and sauce it up!