Admittedly, jerk chicken and rice, and beans were all I thought Caribbean cooking was about until I visited Trinidad. I spent a week in Port of Spain, and as I walked through the markets, I came across the produce and spices I had read about all my life.
I was surrounded by scotch bonnet peppers and thyme, and I listened to vendors offering doubles. I was like a sponge, eating everything, taking notes, and focused on recreating the flavors.
1. Trinidadian Stew Chicken
Golden brown, chicken stewed to a steaming perfection, next to tender vegetables, and a rich, caramelized sauce all define Trinidadian comfort food.
But a deep and indescribably satisfying flavor comes from burning the sugar until it turns dark and bittersweet.
Having this over a side of fried plantain and fluffy white rice explains why it is a Sunday dinner staple in Trinidad.
Ingredients
For the Green Seasoning:
- 1 bunch fresh cilantro (about 1 cup packed)
- 1 bunch fresh chives or green onions
- 8-10 cloves of garlic
- 2-3 sprigs fresh thyme
- 1 scotch bonnet pepper, seeds removed
- 2 tablespoons fresh lime juice
- 1/4 cup water
For the Chicken:
- 3 pounds chicken pieces (thighs and drumsticks work best)
- 3 tablespoons green seasoning
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 medium carrots, cut into chunks
- 2 medium potatoes, cut into chunks
- 3-4 fresh thyme sprigs
Instructions
Step 1
Make the Green Seasoning
Combine all green seasoning ingredients in a food processor or blender.
Blend until smooth, scraping down the sides as needed.
This makes about 1 cup; you’ll use 3 tablespoons now and can store the rest in the fridge for up to 2 weeks or freeze in ice cube trays for up to 3 months.
Step 2
Marinate the Chicken
In a large bowl, combine the chicken pieces with 3 tablespoons of green seasoning, soy sauce, Worcestershire sauce, salt, and black pepper.
Get your hands in there and massage the seasoning into each piece of chicken.
This will help with the marination process.
For Chicken, the suggested time is 30 minutes minimum, at room temperature.
For a much more developed flavor, chicken, refrigerate it seasoned for a full 24 hours.
Step 3
Brown the Sugar
This is the magic step. In a large, heavy-bottomed pot or Dutch oven, over medium heat, sprinkle the brown sugar across the bottom of the pot.
Let your sugar melt completely before you start stirring.
This should take about 5 minutes. Once completely melted, start stirring to help the sugar caramelize.
Once it turns to a dark brown and smells slightly burnt, remove it from the heat.
You should be left with less than 5 minutes, sugar less characteristically burnt.
Step 4
Add the Chicken
Carefully add chicken pieces you seasoned previously that have similarly been split previously to the brown sugar and with the waxy sauce.
Sugar will caramelize violently, so relax at a distance, and try to coat every waxed chicken with the sugar for a bout 2 minutes, with gloopy syrup each time.
You should regularly stir. To brown the sugar for the chicken, you should take 5 to 8 minutes.
Step 5
Prepare the Stew
Put the pot over medium-high heat.
Add the sliced onion and minced garlic. Stir and cook for 2-3 minutes until the garlic is fragrant and the onion begins to soften.
Add the chicken broth and scrape the bottom of the pot for any brown bits.
Put the carrots, potatoes, and fresh thyme sprigs and stir everything.
Step 6
Simmer to Perfection
Bring the stew to a boil, and if it looks aggressive, turn down the heat to low.
Cover the pot and let it simmer for 35-40 minutes, stirring every 10-15 minutes.
The chicken should be fall-off-the-bone tender, the vegetables cooked through, and the sauce glossy, thick, and shiny.
If the sauce looks too thin, remove the lid for the last 10 minutes of cooking to let it reduce.
Step 8
Last Touches
A little salt will likely do the trick.
Try to remove the thyme sprigs and ladle the stew over white rice or rice and peas.
Make sure everyone gets plenty of the incredible sauce.
2. Pelau (Trinidadian One-Pot Rice)
Pelau is certainly the most popular dish that every Trinidadian get-together features.
Trinidad’s most iconic one-pot dish is also the most delicious: the chicken, pigeon peas, rice, and vegetables all fuse together in a pot with caramelized sugar and rich coconut milk.
Ingredients
- Two pounds of chicken pieces (cut into bite-sized pieces)
- Three tablespoons Green seasoning (See recipe in Stew Chicken)
- Two tablespoons of soy sauce
- One teaspoon of salt
- Two tablespoons of brown sugar
- Three tablespoons of vegetable oil
- One large chopped onion
- Four minced garlic cloves
- One can (15 oz) drained and rinsed pigeon peas
- Two and a half cups of long-grain white rice
- One can (14 oz) of coconut milk
- Two cups of chicken broth
- Two medium-diced carrots
- One chopped bell pepper (any color)
- Three to four sprigs of fresh thyme
- One to two whole unbroken scotch bonnet peppers
- Salt and black pepper to taste
- Two tablespoons chopped fresh cilantro (for garnish)
Instructions
Step 1
Season the Chicken
In a large bowl, toss the chicken chunks with green seasoning, soy sauce, and salt.
Mix well so every piece is coated.
While the chicken is being seasoned, prep the other ingredients. This should sit for 15-20 minutes.
Step 2
Caramelize the Sugar
In a large, heavy-bottomed pot or Dutch oven, heat the brown sugar over medium heat.
Stir constantly until it melts and dark brown in color for about 3-5 minutes.
This creates the color and flavor of pelau.
Step 3
Brown the Chicken
Add the marinated chicken to the caramelized sugar and ensure all pieces are adequately coated.
For the chicken to brown on all sides and to form a sugar coating, let it cook for 8-10 minutes while stirring occasionally.
Step 4
Add Aromatics
Add the chopped onion, minced garlic, and diced bell pepper.
For 3 to 4 minutes of stirring frequently, the aromatics will soften and become fragrant.
Step 5
Add Everything Else
Add the pigeon peas, rice, diced carrots, and the rest of the coconut milk and chicken broth.
Add the thyme sprigs and whole scotch bonnets. Salt and pepper to taste.
After stirring, ensure the rice is under the broth.
Step 6
Cook the Rice
With boiling broth, and once it reaches a steady boil, reduce the heat to a 25-30 minute lid on simmer.
No need to peek. The rice will cook perfectly fluffy and won’t need stirring.
Step 7
Make the “Bun Bun”
Now we check to see if the rice is done.
If it is tender and has absorbed all the liquid, increase the heat to medium-high.
Consciously create the “bun bun,” the crispy, caramelized bottom layer.
This is the best part and the most exciting.
You will hear it crackling and smell it toasting.
Remove it from the heat and enjoy the smell when it begins to burn.
Step 8
Let It Rest
After the rice is done, cover the pot, and let the pelau rest for 5 minutes.
This will help to steam the pelau, finish cooking, and let the rice hold its form.
Once the rice is done, it can be fluffed with a fork, and the whole scotch bonnet peppers and thyme sprigs can be removed.
The pelau can then be garnished with fresh cilantro and served with a simple green salad or coleslaw.
3. Curry Chicken
Curry chicken is a staple dish in Trinidad. Using the boldest and most fragrant seasonings will gain the beautiful golden yellow color.
Trinidad curry is unique because the curry powder is “burnt” before it is put into the pot.
Ingredients
- 2 1/2 pounds chicken (I like thighs and drumsticks, but whatever chicken you like works too!)
- 4 tablespoons curry powder (I recommend Trinidad curry powder, if you have it)
- 2 tablespoons green seasoning
- 1 tablespoon chopped fresh ginger
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2
medium tomatoes, chopped
- 1-2 scotch bonnet peppers (whole if you want it less spicy, chopped if you want it more spicy)
- 3 tablespoons fresh cilantro, chopped
- 4-5 sprigs fresh thyme
- 2 large potatoes, cut into chunks
- 2 1/2 cups water or chicken broth
- 2 tablespoons fresh lime juice
Instructions
Step 1
Season the Chicken
In a large bowl, put together the chicken, the rest of the curry powder (2 tablespoons), green seasoning, ginger and garlic, salt, and pepper.
With your hands, combine everything until it’s all uniformly mixed.
For the best results, let the chicken sit and marinate for 30 minutes at room temperature or, for a more intense flavor, refrigerate for 24 hours.
Cover the bowl.
Step 2
Burn the Curry
This is the most important part for authentic Trinidadian curry.
Place your large, heavy-bottom pots on medium-high heat. Add the oil.
Add the other 2 tablespoons of curry powder and, for 30-45 seconds, stirring it constantly, until it becomes fragrant and a little darkened.
Do not over-toast. Some cayenne pepper will not burn the curry.
Step 3
Add the Chicken
After you are done with the burning of the curry, put all of your marinated chicken into the pot.
Drizzle some of the curry oil on the chicken, it should coat and see that it gold.
Do not let it stick for too long, or it will burn.
Once the curry powder thickens, you will know the chicken has started to brown. Let it sit for 5 to 7 minutes.
Step 4
Add Aromatics and Vegetables
Now it is time to add onions, tomatoes, scotch bonnet, cilantro, and thyme sprigs.
Mix everything and let it cook for 3 to 4 minutes until the onions become translucent and the tomatoes soften and release some of their juices.
Step 5
Add Liquid and Potatoes
Now add the water or chicken broth and the diced potatoes to the pot.
Mix everything and scrape the bottom of the pot to release the golden-brown bits into the broth.
The liquid should almost cover the chicken; add a little more water or broth if it does not.
Step 6
Simmer
Bring the contents of the pot to a rolling boil, then lower the heat to medium-low.
Cover the pot and let it simmer for 30 to 35 minutes, stirring occasionally.
The chicken should be fully cooked, the potatoes should be fork-tender, and you should have a nice, thick gravy.
If it looks too thin, then simmer the last 10 minutes uncovered to thicken it.
Step 7
Add the Final Touches
Add the juice of the fresh lime, and adjust the seasoning to your liking, adding salt if necessary.
If you placed the scotch bonnet whole, you can remove it now.
The thyme sprigs can be removed, too, if you can. It is best served hot over rice, with roti, or with rice and dhal.
4. Stewed Red Beans (with or without Pig Tail)
Traditionally, a pig tail was added for a smoky, meaty depth, but it is just as delicious without for a vegetarian option.
Thanks to the coconut milk, the beans are rich and silky, and the warming spices combine beautifully.
Ingredients
- 1 pound dried red kidney beans (or 3 cans, 15 oz each, drained and rinsed)
- 1/2 pound pig tail, cut into pieces (optional)
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 4-6 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 can (14 oz) coconut milk
- 2-3 cups water or vegetable broth
- 4-5 sprigs fresh thyme
- 2 green onions (scallions), chopped
- 1 whole scotch bonnet pepper
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Step 1
Prepare the Beans (if using dried)
If using dried beans, soak them overnight in plenty of cold water.
Drain and rinse thoroughly before using. If you’re using canned beans, you can skip straight to step 3.
Step 2
Prepare the Pig Tail (if using)
If using pig pigtail, place it in a pot, cover completely with water, and bring to a boil.
Let it boil for 15 minutes to remove excess salt. Drain, rinse well, and set aside.
Step 3
Sauté the Aromatics
In a large pot, the oil should be heated over medium heat.
When oil is heated, toss in the chopped onion, bell pepper, and minced garlic, and then sauté for 5-6 minutes while stirring frequently.
Vegetables are complete when softened and aromatic.
Step 4
Add Tomatoes and Spices
Now, add in the chopped tomatoes along with the tomato paste, and then add the ground cumin and smoked paprika.
Cook for 3 to 4 minutes while stirring frequently, and enjoy the aroma while the tomatoes break down.
Step 5
Add Beans and Liquid
This is the stage where you add the drained beans (dried or canned) along with the prepared pig tail (if using), coconut milk, and water
Or broth, fresh thyme sprigs, chopped green onions, and the whole scotch bonnet pepper.
Blend gently, and ensure beans are evenly spread.
Step 6
Cook Until Tender
This is the stage where you will want to bring the mix to a boil, then lower the heat and cover. Simmer and stir every so often.
If using dried beans, it will take 1.5 to 2 hours; If using canned beans, it will take 30-40 minutes.
You want a thick, stew-like consistency. Beans should be back to sauce, not dry.
Step 7
Season and Finish
When the beans reach a soft and creamy consistency, taste and add more salt and black pepper, if needed.
Remove the entire scotch bonnet pepper and the sprigs of thyme.
If the pig tail was included, you can either keep it and the rest of the pig tail as is, or remove the pieces, shred the meat, and stir it back into the beans.
Step 8
Serve
Spoon the stewed beans over a portion of white rice, warmly fleeced, and top with a cilantro sprinkle.
This can be completed with fried plantains or a side of plantains and accompanied by coleslaw or a simple green salad.
5. Callaloo
Callaloo is Trinidad’s favorite green stew. Consider it the island’s more exciting variation on creamed spinach.
While traditionally made with dasheen bush, it is frequently made with spinach or other robust leafy greens.
Ingredients
- 2 bunches fresh callaloo leaves or dasheen bush (or 2 pounds fresh spinach)
- 1/4 pound salt pork or bacon, diced (optional, omit for vegetarian)
- 1 tablespoon vegetable oil (if not using meat)
- 1 large onion, chopped
- 6-8 cloves garlic, minced
- 1-2 scotch bonnet peppers, whole or chopped
- 6-8 okra, sliced into rounds
- 1 can (14 oz) coconut milk
- 1-2 cups vegetable or chicken broth
- 4-5 sprigs fresh thyme
- 2 green onions (scallions), chopped
- 1/2 pound pumpkin or butternut squash, diced (optional)
- Salt and black pepper to taste
- 1 tablespoon butter (optional, for extra richness)
Instructions
Step 1
Prepare the Greens
Wash the callaloo leaves or spinach thoroughly in several changes of water.
Remove any tough stems and roughly chop the leaves.
If using dasheen bush, wear gloves as the raw leaves can irritate your skin.
Step 2
Cook the Meat (if using)
In a large pot over medium heat, cook the diced salt pork or bacon until crispy and the fat has rendered, about 5-7 minutes.
Remove the crispy pieces and set aside, leaving the rendered fat in the pot.
If not using meat, simply heat the vegetable oil instead.
Step 3
Sauté Aromatics
The next step is to add the onion and garlic to the pot.
Sauté these for 4 to 5 minutes while mixing and watching for them to soften and become fragrant.
Step 4
Add Okra and Peppers
Now add sliced okra and chopped Scotch bonnets.
I like to do this step for 4 minutes and make sure to exercise the
okra.
Step 5
Add the Greens
Now add the chopped callaloo or spinach.
It is best to do this in batches and add more after the previous batch has wilted to make it easier to fit all the greens into the pot.
Once the greens have all wilted and reduced in volume, add the diced pumpkin (if using), fresh thyme sprigs, and chopped green onions.
Step 6
Add Liquid
Add the coconut milk and enough broth to cover the greens.
Over high heat, bring to a boil, then reduce to a mild simmer for 20- 25 minutes, stirring occasionally.
Step 7
Blending and Swizzling
To make callaloo, traditionally, a wooden swizzle stick, a local tool, is used to swizzle the callaloo and ‘break down’ the greens to a thick, creamy consistency.
For this, an immersion blender can also be used and pulsed a few times for a chunkier and textured result, and not a smooth puree.
A more traditional method is to use a potato masher and break down some of the greens while leaving plenty of texture.
Step 8
Seasoning and Finishing
Add more richness, and if the callaloo is finished, to the butter.
If you cooked salt pork or bacon, now is the time to add the crispy pieces.
It should be thick and creamy callaloo, but still pourable, so add a little more broth to it if it is too thick.
Step 9
Serving
To serve, callaloo can be enjoyed hot with rice, and a protein is the main side dish.
Alternatively, it can be a full meal with boiled provisions, dumplings, or root vegetables.
6. Macaroni Pie
When baked, the ‘pie’ holds its form like a real slice, with a firm, custardy, creamy interior and a beautifully golden, crisped top.
Easily affectionately dubbed the “star” at every Trini plate lunch, Macaroni Pie is a wonderful accompaniment to stewed chicken, salad, and rice.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 3 cups sharp cheddar cheese, shredded (divided)
- 1 cup mozzarella cheese, shredded
- 2 tablespoons Dijon mustard
- 1 tablespoon ketchup (trust me on this one!)
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- Salt to taste
- 4 large eggs, beaten
- 1/2 cup breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
- Fresh thyme leaves (optional garnish)
Instructions
Step 1
Prep and Cook the Macaroni
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish generously with butter or cooking spray.
Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 1-2 minutes less than the package directions suggest.
Drain well and set aside.
Step 2
Make the Cheese Sauce Base
In a large pot, melt the butter over medium heat.
Add the finely chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
Sprinkle in the flour and whisk constantly for 2 minutes to create a roux.
It should be golden and smell slightly nutty, not raw.
Step 3
Pour in the Milk
Add warm milk slowly while whisking constantly.
Cook for 5-7 minutes while frequently stirring until the sauce is smooth and velvety and will coat the back of the spoon when thickened.
Step 4
Add the Cheese and Seasonings
Lower the heat and add the 2 1/2 cups of shredded cheddar and all the mozzarella cheese.
Stir until all the cheese is melted, and the sauce is smooth and glossy.
Add Dijon mustard, ketchup, mustard powder, smoked paprika, white pepper, and salt to taste, and mix. Remove from heat.
Step 5
Slowly Add the Eggs
To prevent scrambled eggs, let the cheese sauce cool for 5 minutes before slowly whisking the eggs into the sauce and constantly stirring to smooth out the sauce.
Step 6
Add to Macaroni
Add the macaroni to the cheese sauce and stir to combine, ensuring each piece of macaroni is well coated.
The mixture is creamy and loose, which is completely fine because it will set beautifully in the oven.
Step 7
Assemble The Pie
Spread the macaroni mixture evenly in your baking dish, using a spatula to make sure it is level.
Then, take the leftover 1/2 cup of cheddar cheese and sprinkle it on the top.
Step 8
Add The Topping
In a separate bowl, combine the breadcrumbs with the melted butter, mixing until the butter has coated the breadcrumbs.
Evenly distribute this buttered crumb mixture over the cheese layer.
Step 9
Bake
For the next 35-40 minutes, it is best to keep an eye on the casserole until it appears golden and crisp to your liking.
If possible, the center should be set enough to jiggle only slightly.
If the top of the casserole is overcooking, simply cover it with foil loosely.
Step 10
Rest and Serve
It is important to allow the macaroni pie to set for 10-15 minutes before serving.
This resting time ensures it holds its shape well and will make cutting the pie into clean, square slices so much easier.
Serve warm with your favorite Trinidadian dishes.
7. Bake and Saltfish
When it comes to Trinidadian weekend breakfasts, Bake and Saltfish reigns supreme, though it also works as a fulfilling dinner any day of the week.
It is delicious, a bit of a mess, and definitely worth the effort to make it from scratch.
Ingredients
- For the Bake:
3 cups all-purpose flour - 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 cup warm water (plus more if needed),
- Vegetable oil for frying
For the Saltfish:
- 1 pound salted cod (saltfish)
- 3 tablespoons vegetable oil
- 1 large onion, sliced 1 bell pepper, sliced
- 4 cloves garlic, minced
- 2-3 medium tomatoes, chopped
- 2 green onions (scallions), chopped
- 1-2 scotch bonnet peppers, finely chopped (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 2 sprigs fresh)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
Step 1
Desalt the Fish
This needs to be done the night before or at least 4-6 hours ahead.
Place the salted cod in a large bowl, cover completely with cold water, and refrigerate.
Change the water 2 to 3 times during the soaking process to remove as much salt as possible.
When ready to cook, drain the fish.
Step 2
Boil and Prepare the Saltfish
Put the desalted fish into a pot and cover it with fresh water, and bring it to a boil.
Cook it for 15-20 minutes until the fish is tender and flakes easily.
After cooking, drain well and allow your fish to cool slightly.
Once it’s cool enough, fish into small pieces. Be sure to remove any bones and skin. Flake and set aside.
Step 3
Make the Bake Dough
Put the flour, baking powder, salt, and sugar into a large mixing bowl as well.
Then add your softened butter, and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs.
With warm water, add it slowly and mix with your hands to form a soft, smooth dough.
You may need slightly more or less water.
Knead the dough for 3-4 minutes until it’s smooth and elastic.
Cover with a damp kitchen towel and set aside for 30 minutes.
Step 4
Preparing the Saltfish
When the dough is resting, take a skillet, pour some oil, and heat it over a medium flame.
Toss in the sliced onion, bell pepper, and minced garlic.
For 4-5 minutes, and remember to stir, until the vegetables soften and blend in odor.
Then, add the chopped tomatoes and let the mixture cook another 3 to 4 minutes until they soften and are juicy enough to capture the other ingredients.
Step 5
Include the Fish and the Spices
Incorporate the shredded saltfish, green onions, scotch bonnet peppers (if they were added), black pepper, and thyme.
For 8-10 minutes, and remember to often stir, until the mixture evenly combines and achieves a moist, heated, and cohesive state, but not watery.
Add the cilantro and lime juice.
You might need to adjust it, but it probably wouldn’t need salt.
You can feel free to salt it. It should be warm while you cook the bake.
Step 6
Shape and Fry the Bake
Once the dough has rested, it can be divided into 6-8 equal pieces.
Shape each piece into a ball and flatten each ball into a circle that is about 6 inches in diameter and 1/4-inch thick.
Pour about 2 inches of vegetable oil into a deep, heavy pan and heat to 350°F (you can test this temperature by dropping a small piece of dough into the oil and watching to see if it sizzles and rises to the surface immediately).
Step 7
Fry Until Golden
Gently place one piece into the oil.
For 2-3 minutes, fry the dough in the oil, turning it until it is a rich golden brown on each side and has puffed up.
You’ll know the bake is done if the outside is crispy and the inside is soft and fluffy.
For best results, do not fry more than two batches at a time and allow each to drain on paper towels in a warm place while you fry the rest.
Step 8
Assemble and Serve
Warm bakes can be sliced open like a pita pocket (or completely in half) and stuffed with the hot saltfish mixture.
Serving it immediately with hot pepper sauce is recommended, especially for spice lovers.
Tips For Success
- Master the Browning Technique: Whether it is stew chicken or pelau, for real Trinidadian flavor, sugar must be properly caramelized. Watch it. You want a dark brown, not a burnt black.
- Make Green Seasoning in a Large Batch: Green seasoning is a versatile, aromatic herb paste used in almost every recipe. Make a large batch and freeze it in ice cube trays for easy access.
- Do not be Afraid of the Scotch Bonnet: Scotch bonnets provide wonderful flavors to the dishes. They will be mild if kept whole, but spicy if chopped. Seeds are to be removed to control the heat.
- Bone-In Chicken is the Best: For stew chicken, curry chicken, and pelau, the bone-in pieces (especially thighs and drumsticks) will provide more flavor and moisture in the cooking.
- Let Your Food Rest: Macaroni pie needs to rest in order to set before it is sliced. Pelau benefits from resting to firm up, and more stews taste wonderful the next day.
- Get Quality Curry Powder: Caribbean curry powder is very different from Indian curry powder. Caribbean curry powder must be sought in international markets. You can also find it online for authentic results.
- Create a harmonious ‘sound’ in your cooking by layering different ‘notes’: The art of Trinidian cooking is in the building.
- To develop your dishes, allow enough time to marinate, properly toast your spices, and add aromatics like garlic and onions.
- Trinidian cooking is about balance: Your scaling is poorly executed, and thus throw your dish out of balance. If you are heat sensitive and the dish calls for scotch bonnet peppers, use less of the hot peppers initially. The ‘heat’ can easily be adjusted. Sauces can be provided at the table for a hot add-in.
Ingredient Swaps For Trinidadian Dinner Recipes
Proteins
In most recipes, chicken can be switched out for beef, goat, pork, or lamb.
For vegetarian ones, use chickpeas or mixed veggies.
Smoked turkey or ham hocks can be used instead of pig tail in beans.
Scotch Bonnet Peppers
Habanero peppers are the closest substitute.
Jalapeños work but provide less heat and a different flavor.
Use cayenne powder or hot sauce for similar heat without the pepper.
Green Seasoning
Store-bought sofrito or recaito works in a pinch.
Use whatever fresh herbs you have to make a personal blend.
In a real emergency, a combination of garlic powder, dried herbs, and a splash of lime juice will do.
Coconut Milk
Full-fat is best, but light coconut milk works.
In some recipes (not traditional), evaporated milk can be substituted in some recipes.
Pigeon Peas
Black-eyed peas are a great substitute for pelau.
Red kidney beans or gungo peas work well.
Frozen pigeon peas can replace canned pigeon peas.
Rice For Trinidadian Dinner Recipes
Long-grain white rice is traditional, but jasmine and basmati work beautifully too.
Brown rice can be used, but it needs additional liquid and cooking time.
For a different twist, try rice and peas (rice cooked with beans).
Fresh Herbs For Trinidadian Dinner Recipes
If you can’t find fresh thyme, dried thyme can be used instead (1 teaspoon dried = 1 tablespoon fresh).
If you do not like cilantro, you can use parsley.
Green onions can be used in place of scallions and vice versa.
Vegetables
There is no problem with sweet potatoes instead of regular potatoes.
Use any color bell pepper; any color works.
Pumpkin, butternut, and kabocha squashes can be used interchangeably.
Completing Plate Presentations
For a Trini “plate”, serve stew chicken or curry chicken with white rice, macaroni pie, and a simple green salad.
Pelau is a complete meal, but it is great with coleslaw and fried plantains.
Callaloo is a side but can be served as a main with boiled provisions (cassava, sweet potato, yams) or dumplings.
Bread and Roti Pairings
All the stewed and curried dishes are great with warm roti or naan to scoop.
Bake not only works with saltfish, but also with stew chicken and curry.
Spicy callaloo is great with crusty bread for dipping.
Fresh Accompaniments
Rich dishes are balanced with a simple salad of tomato, cucumber, and lime.
Bright pickled vegetables (escabeche) are a nice touch.
Tangy dressing coleslaw is a Trinidad favorite served with almost everything.
Creamy and fresh sliced avocado is great in a meal.
Fried plantains are a perfect accompaniment to any of the meals.
Fried bakes can go with just about anything, not just saltfish.
For a more modern approach, try dasheen or sweet potato fries!
Hot Sauce:
Trinidadian hot pepper sauce should always be served on the side.
You can easily make some by blending scotch bonnets, garlic, lime, and mustard!
Let guests have control over how spicy they want their sauce.
Drink Pairings:
A sorrel (hibiscus) drink is a wonderful and traditional pairing.
For a nice complement to the spices, serve ginger beer or ginger ale.
Fresh lime or passion fruit juice is great, too.
For a more adult option, serve a nice cold beer or rum punch.
How To Store Trinidadian Dinner Recipes
Refrigerating
In the fridge, these meals are fine for 4-5 days in airtight containers.
Stewed chicken, curry chicken, and pelau keep well and taste even better the next day
It’s best to keep baked saltfish separate until the last minute.
Cold macaroni pie slices are easy to store and can be eaten cold or reheated.
Callaloo and stewed beans are both great options, just be sure to add a bit of water or broth to loosen them when reheating.
How to Freeze
Freezing stewed chicken, curry chicken, and stewed beans is a great option.
You can freeze pelau, too, but the texture of the rice may change.
Prepare portions of frozen saltfish mixtures for convenient, fast meals, and make fresh bakes on demand.
Callaloo can be frozen for up to two months.
Macaroni pie can be frozen for two months and should be thawed in the fridge overnight before reheating.
Use appropriately sized and labeled freezer-safe containers to avoid freezer burn.
To Reheat
Use the stove for curries, stews, beans, and callaloo. Add a splash of water or broth and heat on low to medium, covered, and stirred occasionally.
Use the microwave for individual servings. Cover with a damp paper towel, heat for 1 minute, and stir to remix it.
Macaroni pie should be reheated in the oven at 325°F for 20-25 minutes. Cover with foil, then take it off for the last 5 minutes to crisp.
Pelau can be reheated on the stove with water, covered, and stirred.
Bakes should be reheated in a 350°F oven for 5-7 minutes. However, they taste best fresh.
Advance Steps for Meals
You can make green seasoning, then refrigerate it for 2 weeks or freeze it for up to 3 months.
To maximize flavor, the chicken for stew or curry can be marinated the night before.
Dried beans can be soaked, cooked, and then refrigerated for up to 3 days.
Macaroni pie can be unbaked, assembled, and refrigerated overnight; add anywhere between 5 to 10 minutes to the baking time.
You can prepare and desalt saltfish up to 24 hours and keep it in the fridge.
Meal Prep Strategy
You can easily prepare and freeze half a double batch of pelau or curry chicken for easy weeknight meals.
For an instant flavor, prepare green seasoning and freeze it in ice cube trays.
You can prepare a large pot of stewed beans and keep it in portions for the week.
You can make the dough, freeze it, and keep it for baking; just make sure to defrost it and let it sit at room temperature before frying.
Frequently Asked Questions
What is green seasoning, and can I buy it ready-made?
Green seasoning is a fresh herb paste that is a base in Trinidadian cooking.
It consists of cilantro, garlic, green onions, thyme, and hot peppers.
You can buy bottled green seasoning in Caribbean markets or online.
Latin American sofrito or recaito can also be substituted, but the flavor will be diminished.
Where do I find Trinidad-specific ingredients?
Most Caribbean markets will have Trinidad curry powder, scotch bonnet peppers, and green seasoning.
Online, check Amazon, Walmart, or specialty Caribbean food websites.
Don’t worry if you don’t find the exact ingredients.
There are plenty of alternatives you can use that will still taste great, just not quite as authentic as Trinidad.
How spicy are these dishes really?
How spicy you want it is up to you! Most of the heat in the dish comes from the scotch bonnet.
If you want to make your dish mild, keep the scotch bonnet whole and don’t pierce it.
For medium heat, chop it (without seeds, ideally).
For lots of heat, keep the seeds in or use multiple peppers.
There’s also hot sauce on the side to cater to the spice level to your taste.
Can I make these recipes vegetarian or vegan?
For vegetarians, curry chicken can be substituted for curry chickpeas or mixed vegetables.
For the bean dish, skip the pig’s tail. If you want to make it even more vegetarian, callaloo is fine as is, and just omit the salt pork.
For pelau, you can use just vegetables and more beans.
For the vegan versions of the recipes, just remove the butter and use vegetable broth or oil and coconut oil instead.
Macaroni pie is a bit more challenging to veganize, but there are decent cheese alternatives you can use.
What distinguishes Trinidadian curry from Indian curry?
Each Trinidadian curry develops its unique character from British influence and local adaptations.
When making a Trinidadian curry, “burnt” curry powder offers a smoky and aromatic base.
Trinidadian curry is also sweeter, has more ketchup and tomatoes, and is bright yellow relative to Indian curry, which has a deeper color.
Trinidadian curry also has different spices compared to Indian curry.
Why is caramelized/burnt sugar used in numerous recipes?
Browning or caramelizing sugar is a signature technique used in Trinidadian cooking to add rich, deep flavors and a dark color to a dish.
The unique taste of dishes like stew chicken and pelau comes from the balance of slightly bitter caramelized sugar and other flavors.
This technique is not meant to add sweetness; it’s about richness and that particular island taste.
Conclusion
Ingredients or methods that are new to you should not intimidate you. This type of cooking is meant to excite the senses.
You only need to begin with one recipe. Once you master that, you can work on the next.
You will quickly learn to adjust and blend spices and brown sugar masterfully.