T & T Local Fruits And Vegetable Recipes

Who feeling for some mango chow?? Or what about our infamous corn soup?? And if its Sunday lunch you know is a hot pot of yummy callaloo :D 
Check out the recipes below for some of Trinidad and Tobago's yummy dishes... 


1) Mango Chow

So being a Trini you know you got to lovee pepper in any dish like pelau, crab and dumpling or a doubles with heavy pepper... Mangoes are one of T&T's favorite sweet fruit enjoyed by all but what better way to enjoy this delicious fruit than a chow with different herbs and spices... Letsss go!! 

You’ll need…

 - 3 half riped mangoes (because one does not simply make chow with one mango) 

 - 1/2 teaspoon of salt

 - dash of black pepper

- 1 tablespoon shado beni/bandania finely chopped

- 2-3 cloves of garlic (depends how much you like garlic)

- 2 pimentos peppers 

- 1/2 Seven Pot pepper (or your favorite hot pepper)

Let’s get started. In a bowl, place the pimentos, 1/2 seven pot pepper and garlic and crush it using a pestle.

Wash and peel the mango using a pairing knife or potato peeler. Then slice into wedges and place in the bowl. Remember that the mango will have a hard core (seed) so you won’t be able to slice all the way through. Now add the garlic and pepper mixture together with the shado beni and black pepper.

Basically the only ingredient left is the salt. When this is added, mix the chow so that the ingredients infuses and blends into the yummy mangoes. 

2) Callaloo 

Dasheen bush bhagi leaves is loaded with vitamins and minerals and is a Trini favourite dish which can be enjoyed independently or with crab and dumpling. Here is the Trini style recipe for Callaloo.... do enjoy! 

- 1 medium onion, chopped
- 1 tbsp. minced garlic
- 2 tbsp. oil
- 1 bundle callaloo bush, washed & chopped
- 2 cups coconut milk
- 6 medium ochroes, chopped
- ½ cup finely chopped pimento
- ½ cup finely chopped carrots
- 1 tbsp. green seasoning
- Salt, to taste
- Hot pepper, to taste

Preparation:

1. Sauté onion, garlic & pepper in heated  oil.

2. Add ochro, pimento, carrot, green seasoning, salt, callaloo leaves & coconut milk, mixing together.

3. Bring to a boil, lower heat & cook covered for about half an hour, stirring occasionally.

4. When all ingredients are soft, swizzle to make a smoothe pulp.

5. Adjust salt & pepper. 

3) Corn Soup 

Corn soup is real liming food in Trinidad, on Friday evening my coworkers and I would organize and fire cracker and put up a nice pot of corn soup. But this dish is not only considered a street food since the ingredients combined together such as dumplings and ground provision provide a whole full meal with lots of nutrients. So, take look at what I've put together for you and do enjoy! 

Ingredients for Corn Soup: 

- 1 Onion 
- 3 Garlic cloves
- 1 celery stalk Celery Stalk
- 1/2 cup Corn kernels 
- 1/2 cup Creamed Corn
- 1/4 cup Diced Carrots
- 1/4 cup Diced red pepper
- 1/4 cup Diced green pepper
- 1/3 cup Yellow split peas
- 6-8 Ears of corn
- 4 tbsp Salted butter
- 1 tsp salt Salt
- 1 tsp black pepper Black pepper

Ingredients for Dumplings

 - 1 cup Flour
 - 1/2 cup Water
 - 1/2 tsp Salt

Instructions

Finely chop onion, garlic, celery stalk, carrot, red pepper and green pepper, set aside. 

Melt butter in a deep pot, add all finely chopped vegetables and corn.

Add salt, black pepper, parsley, and thyme, saute for 1-2 minutes

Add 3 cups water, bring to a low boil for 35-40 minutes.

Add more water 1/2 cup at a time if split peas still need to cook more.

Once split peas are completely soft, use a blender to puree soup.

Add coconut milk, 4 cups water, salt or bouillon cube, black pepper, and scotch bonnet if using.

Stir and bring to a low boil, about 20-25 minutes.

Make dumplings, set aside.

If using fresh corn on the cob, chop into 4 inch pieces.

Add corn kernels, corn ears, diced carrots, and plantains to soup.

Break dumpling dough into pieces and drop into soup.

Let dumplings cook

Remove from heat and adjust salt and black pepper to taste.

For Dumplings

Combine flour, water and salt. Mixture should be soft enough to be dropped from spoon. (Add more water or more flour if needed)

4) Tomato Choka 

Who doesn't love tomatoes??? I mean they are pretty and sweet and adds flavor to any dish.. Growing up tomato choka with dhal, bhagi and rice was always a treat for me and I always feel in a good mood after having this dish since its packed with so many nutrients... So I chose tomato choka recipe to share with you and its so simple, you can do it with you eyes closed ( but don't! lol) .... do enjoy! 

Ingredients: 

- 4 fresh red tomatoes 
- 2 glove of garlic 
-  1 large finely chopped pimento
- pinch of salt 
-  1/4 Seven Pot pepper (optional - any pepper of your choice)
- dash of black pepper 

Method: 

Wash and put to roast the 4 tomatoes on the stove fire burner on slow heat. You can put 2 tomatoes per burner and turn it frequently to make sure it is well cooked inside. You can also use a grill. 

You can put the tomatoes in aluminum foil paper to avoid the juice from the tomato from spilling on your stove. 

While that is roasting, peel the garlic and chop the pimento. 

Place the garlic, pimento, seven pot pepper (optional - any pepper of your choice) and salt in a bowl and use a pestle to mash down all the ingredients and make it into a fine paste. 

When the tomatoes is finish roasting, place them into the bowl and mix everything. Add the black pepper and taste to ensure enough salt is added. 

Serve hot with sada roti or dhal and rice. :)