A yummy tropical drink from Trinidad/Tobago. Passionfruit in the Caribbean and Central America are yellow and are sweeter than the purple ones found in the U.S. The purple ones also yield more juice. You might need to add more sugar if using the purple ones.
This is a seasoning made from fresh herbs & vegetables. It is used to coat and soak into all meats–found in all homes throughout the Caribbean. It varies slightly from island to island. Can be kept in the fridge for up to 2 weeks ( if it lasts that long).
This is either for brekkie or after a good “lime” which means hanging out at night, often served by vendors as a midnight snack. Adapted from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram. prep time includes the hour for letting dough rest while you do other things. It does not including the extra rising time. You can make the filling while the dough rests
Entered for safe-keeping for ZWT5. From Sweet Hands: Island Cooking From Trinidad And Tobago. Green seasoning is used in many Caribbean dishes, and the recipe varies by country. Trinidad’s uses shado beni (Mexican cilantro), a local herb very much like cilantro. Fresh shado beni can sometimes be found in West Indian markets but, if not, fresh cilantro is a good substitution.
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
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