Trinidadian recipes

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J Moore

the cover of trimdad saheea recipe, with two images of stuffed eggplant

Tasty Trinidad Saheena Recipe You Can Make at Home

Saheena, a Trinidadian savory vegetable snack, is made with Dahl split pea flour and dasheen leaves from Taro root, known for its crispy, earthy fritter.

two white plates filled with fried chicken and garnished with parsley

Chinese Fried Chicken

How to make Trini-Chinese Style Fried Chicken

Trini-Chinese Style Chicken is another example of the multicultural evolution of Trinidad Cuisine. This deep-fried chicken dish is known for its dark crispy or "crispy," as we say in Trinidad, skin that crunches with every bite. A mixture of five Chinese spices, garlic, ginger, and soy sauce used as a marinade gives the chicken a deep rich flavor that is trapped within the moist layers of meat.

a bowl filled with fried food on top of a table

A Crunchy, Flaky Kurma -

powdered sugar coated pastries in a blue bowl on a purple and yellow cloth

Guyanese Mithai Recipe

Soft Mithai - Alica's Pepperpot

this is an image of a dish with meat and vegetables on the side that says, trimidad geera pork

Pork Seasoning

Caribbean Cuisine

Spicy Dishes

Christmas Food Dinner

Cuban Recipes

How to make Trinidad Geera Pork

Tropical recipies

Easy To Make Desserts

Popular Desserts

Roll Recipe

Rolls Recipe

Trinidad Coconut Roll Recipe

Trinidad Coconut roll recipe is a absolutely delightful dessert. Made with a butter crust, it is a keeper.

some food that is sitting on top of a napkin in the middle of a table

Busupshut Roti

Bus Up Shut Roti

Buss Up Shut Roti Recipe

Buss Up Shut Paratha Roti

a blue and white plate topped with food next to a bowl of meatballs, tortillas and pita bread

4.5M views · 2.5K comments | Clean/ Wash / Cut/ Marinate/ Curry Yes let’s start the recipe Curry Duck | Clean/ Wash / Cut/ Marinate/ Curry !! Yes let’s start the recipe Curry Duck Curry Duck has always been my family favorite dish enjoyed with Rice & Dal... | By Jenny’s Wok | Hi foodies. Jenny here. Look what my daughter brought. She brought me a seven and a half pound duck from the farm. Yes it's halal, it's roast, and it's cut in half. Exactly how I like it. So put this newspaper in there. Get that meat cutting board and let's get started. So what I like to do is to drop some flour all purpose flour and get a fallpaper. Crumb it together in your hands and scrub this duck. Scrub the skin under the wings and try to pull out all those feathers that got left back. Pull out all the ones that is there. What got roasted and got stuck inside and couldn't come out. This is what this will do. The foil will also clean the skin from whatever it may have in it because you know duck you know where they are. Although this is a farm duck I still don't play. I scrub it up really nicely. Both of them inside the sink. Get another foil and clean it. Now look at that look. Really good. So before I wash it in lime and lemon I soak it with with coffee. That will help take away that gaming scent from it. Give it a good rinse and now rinse it with fresh lime juice and salt. Now for all my kitchen police wants to know what's going on salmonella, whatever. This is my culture to wash my duck very well with lime and lemon and scrub it and clean it. So, I am cleaning my kitchen sink, our utensils, and everywhere. Counter everything with bleach. Now, my duck is all drained well. Time to mine it. Here's some lovely spices I'm using. I'm using some masala and I will be also using some herbs. In goes my coriander, my cumin, and a little bit of guru masala to add that little spice back into a duck. Here is my fresh herbs and you all know the bandana, the podina, marjoram, cilantro, everybody, cilantro, everybody is in there. My foodies who follow me, you all know very well how I make that. Sofrito ordered green seasoning. So we just put that in there. Give that a good mix and we going to let marinate for two hours. In here I have some matey and two cardamom cod. The green cardamon. Here is some black mustard seed. And in here is a cumin seeds. So, what I want to do, I want that to infuse and parch really nicely and release its flavors out. In goes two pieces of cinnamon and here I have bay leaf. Just break that up nicely and two dried chilies. Let that come up to a nice toast. Ow. That's infusing very nicely. So, here I have some curry leaves. I just want to break that and drop it in there also and let all of that come up nicely. Two more minutes. In goes one whole white onion and I'm going to give that a good mix. And I'm going to cook this for 5 minutes. Wow, the kitchen smells nice and this is flavoring up really nicely. So, in goes my ginger, garlic, fresh cut. I'm going to give this one more minutes. Now, let's back all these all these flavors on the side. Now, in goes some goat and duck curry powder from that beautiful island of Trinidad and Tobago and this is turmeric and some chili powder and I just want to toast this very gently on the side right here very very low heat just for a quick 30 seconds and now I want to add one tablespoon full of water to wake the curry up Wow. Everything smells so lovely. So this is that hot and spicy goat under curry powder. For some of you wondering what is it? That is what it look like. So now I want to add some salt for flavor. In goes that. And we're going to cook this until we see the oils. You see all you see in there is just oils floating. So you know this is ready. Everything is all waking up. And it's time to add our Here's that marinated meat overnight, fresh duckrecipe and let's give this a good mix. Wow. Making me cook. So we're going to infuse all those flavors down. Give that a good mix in there. And infuse all the meat. Coat all the pieces with that curry. Let me finish up. There you go. Everything is coated well. I did not do a very high herb seasoning so I went to add some fresh herb seasoning to the top. Now I'm going to put my lid on Let's cover this pot for a good 12 minutes on medium low. So let's take a look now. You see all that water my dear foodies? That just released all on its own. So what I like to do you may not like this but I do. I like to add one ripe tomato in there. And now I'm going to just give this a little mix and I'm going to leave the pot open. We need this water to burn off. This is what you will call the fresh water. Granny will say burn that fresh water off. Or else the meat will taste fresh. So that is exactly what we're going to do. So leave that pot open. With all seasoning back in there. And here's some fresh fine thyme. Just drop that in there and let that continue cooking off. The kitchen smells divine. I am hungry and all this oil is bubbling up here and this is ready to cook to boil. So there you go foodies. This is what I'm talking about. You see all that oil there? It really fry that meat up very well. You don't want to rush this. You want to do it low and slow so you could acquire all that lovely flavors from the herbs and the spices. So in goes boiling water to continue the process of cooking. I don't think this duck need a lot of water to boil because it's very soft. Just a soft young duck. The meat was very pink. So what we're going to do we're just going to mix and turn around all these pieces of meat. Clean up that pot a little bit. Get all those flavors inside. And I'm going to put this on medium. Medium low and let it slowly cook. Lovely curryduck here from Jenny's Walk. Don't forget to like and share this lovely vid with your friends and family. Follow me on Facebook, Instagram, and YouTube channel. Let's take a look now. Let's see what's going on in there. Wow. That's a lot of noise going on in there and this looks marvelous. So my dear foodies, my kids want this with some gravy because we want to eat some Dal Curry Roti with this. So now let's turn that heat off. This looks marvelous. And I always show to you my little secret. Some cardamom sorry some cinnamon powder and some clove. You in more cinnamon and less clove because you know clove is much more stronger. And you just going to sprinkle it at an about there you go. I'm going to close that pot and don't open it for 5 minutes. Let that infuse in there. It's going to take this meat to a different level. Now here is my dal and my flaws. I have my lawyer here. I'm going to sprinkle some flour then. Add that filling in there. You could add as much as you want. Little as you want. Make the roti big or small. Make it brown, dark, light, whatever you want. So stuff that in very nicely. I don't like too much filling in my roti because I don't like it all over my plate. Fill that up and then let's get rolling now. So now let's roll our roti out. So you add some flour on the table and you're going to open it out slowly. No pressure. Just open as much as it can with your fingers. And you can see it's opening out really nicely. Now you could take your rolling pin. And finish up. You could make it as big as you like. Thin as you like. And with as much peas or less peas as you like. There's no limitation. It's all about you. So this is thin and nice. This is what I like. Now I'm going to remove all the flour from it. We're going to cook this. So let's start now. Our pan is hot. Our tower is hot. Just drop that protein there. And you could make it as brown as you want, as light as you want. So, as soon as we start seeing the color start having those little bumps coming up and the color will start getting translute loosen. We know it's about time to flip our rochi. See, it's already start getting that color I'm talking about and those are the bubbles are already coming up. I'm just going to flip that roti over now. Now, this is where we're going on the edge. We're going to end off the rochi. We're going to add our ghee oil or butter whatever you're using. Let's get it. Let's keep that ends there tight. Squeeze the ends down. Another clip. And again, a little bit of that oil or butter on this side. We don't want it too oily. If you want it oily, you could put a lot. I do not want it too much oil. Throw up really nicely. Angry with me. Could flip that again. There you go. Let it finish. Look at that puff. How beautiful. And this roti is all done. There you go. Just try for when it's deflating. Be careful. Because it you could get burned. And that's your Dalpori roti here from Jenny's Wok. Here you go my foodies. That lovely curryduck. Infused with all those spices and herbs. Just sprinkle a little bit of Daniel leaf over it and just enjoy. Divine delicious curryduck here. And what goes well with curryduck. Yep that's right. We going to get some dalpari roti. And then you go. Let's add some more meat to that. Have that lovely gravy already in there. Delightful curryduck here from Jenny's Walk. Don't forget to like and share this lovely recipe with your friends and family. Follow me on Facebook and there you go that lovely Dal Puri Roti to enjoy. Divine Disha Anytime Meal, weekday, weekend, beach lime, whatever have you. Curry Duck here with Dal Puri Roti from Jenny's Walk. Enjoy.

a bowl filled with stew and vegetables on top of a table

98K views · 1.8K reactions | Massala Mango/Mango Takari! Who eating Divali leftovers today?! #MangoTakari #MassalaMango #TriniFood #TrinidadandTobago #TriniFoodinTexas #TriniFoodinHouston | Taste of Trinbago