Hawaiian Coleslaw
I love to serve this unusual and sweet coleslaw in fresh pineapple halves for individual servings at a dinner party. It’s also a hit at a large gathering just put in a big bowl and garnished with greens.
Callaloo (Trinidad)
Substitute chard or kale and spinach if you don’t have access to a West Indian market and can’t access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini’s have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.
Macaroni Pie from Trinidad
From The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, Naparima Girls’ High School Cookbook which I borrowed. The recipe doesn’t say what kind of cheese so you choose your favorite. For a variation, you can add grated onions or carrots, chopped herbs and tomato.
Curried Mango – Trinidad
Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.
Red Beans (Trinidad)
A typical Trinidadian side dish that is quick and easy to prepare for those busy week nights. You can’t mess this up it’s so easy. The measurements given are just guidelines, adjust to your preference.
