Trinidad Pumpkin Bread
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.
Trinidad Pepper Sauce Hot! Hot! Hot!
More heat than you can stand? Cut the recipe in half. 😉 Can be refrigerated for up too one year or can per processing instructions.
Sponge Cake from Trinidad
From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls’ High School Cookbook. This is dairy free and has lemon juice and lime rind…Mmmm. Recipe doesn’t say how long to bake so I guessed the time. Also, not sure what “cut with a knife to remove air bubbles” means!
Authentic Trinidad Pepperpot
Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like – bung everything in the pan and see what happens! Don’t be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible.
Caribbean Trinidad Roti
These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.
