Spicy Pineapple Fritters

These are savory fritters filled with pineapples, habanaro, chives, garlic, turmeric and are very addictive. Serve as an appetizer, top some grilled meats, seafood or a side to a salad. Diced red pepper mix along the pineapple would be very good in this as well.

Chicken, Mango, and Rice Salad

This is an awesome summer salad. The mix of the ingredients may seem odd, but I promise you everyone I have served it to has loved it. Hopefully you will, too. The Mango gives just enough sweetness to the dish, and the many textures and flavors work well together. You may adjust the amounts to your liking. I tend to like more fruit and cilantro with less rice.

Trinidad Black Cake

The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it’s of course not active working time 😉 and the cake is not difficult to make at all, so don’t let the length of the instructions scare you! The most tedious part is chopping the fruit – try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.

Coconut Bread (Trinidad and Tobago)

Here’s a bread that I made for one of our themed, carry-in work lunches. It is from Paul Grimes and was in Gourmet (May 2003). It’s a sweet bread with a grainy texture similar to cornbread. We served it with a curried/fruity chicken salad and iced tea but it would also be nice with butter or marmalade and a cup of hot tea….or maybe toasted….

Callaloo (Trinidad)

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.)

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