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….
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.)
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 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.
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