This is a traditional West Indian recipe, which will vary slightly from island to island………this version is from Trinidad. Don’t be put off by the look–it tastes delicious. (I don’t cook with salt, so some may need to be added for personal taste.)
Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don’t imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964
In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!
This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I’m always on the lookout for new ways to fix it.
This is a hearty soup that is always found in the kitchen of a coastal Belizen fishing village at least three times per week. Its easy to make and comes out great!
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