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Ingredients.

4 cups of sour cherries.

2 bay leaves.

3 cups of sugar.

2 and a half cups of water.

Directions.

Wash the sour cherries and the bay leaves.

Place in a deep pot then add sugar and water.

Boil for forty five minutes under a medium heat stirring occasionally to prevent sticking.

When it achieves a reddish brown colour and is syrupy, turn off stove and leave to cool.

Place in a sterilised bottle and refrigerate when cool.

Well how did you like them cherries?

Thats it for another simple yet extraordinary dish.

Ah gone!

Ingredients.

One half a pound of saltfish.

1 medium sized onion, chopped.

2 tablespoons of hot pepper sauce or half a hot pepper.

1 sprig of chive, chopped.

One half of a lemon or 1 lime.

2 tablespoons of olive oil.

3 medium sized tomatoes.

Directions.

1. Boil, clean and debone the saltfish.
2. Break into small pieces and wash to take out excessive salt.
3. Take up handfuls of saltfish and squeeze out water.
4. In a separate bowl, add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

My mouth did burn me a little and it went well with some hops bread.  Now I have to go look for something to drink.  See you soon.

Ah gone!  That’s it for another simple but extraordinary dish.  Enjoy!

Ingredients.

1 pound of chicken foot.

3 lemons.

4 cloves of garlic.

1 large onion.

20 leaves of chadon beni.

1 cucumber.

Salt to taste.

2 pimento peppers. 1 hot pepper.

Directions.

Cut up the onion, chadon beni and pimento and set aside.

Wash and cut the chicken foot, removing the toenails.  Use 1 lemon to wash.  Add salt and two cloves of garlic.  Boil chicken foot until tender.

Pour out the water when done and wash the feet again with water.  Do this about three times.

In the mean time puree the chadon beni and pimento in a blender.

Add the sliced onions and cucumber to the chicken feet.

Add a little water to the pureed chadon beni.

Add juice of the remaining two lemons.  Cut up a scotch bonnet hot pepper.

Mix the ingredients and allow to marinate for about three hours.  Adjust salt according to taste.

Ah gone!

Thats it for another simple but extraordinary dish.

Enjoy!

Ingredients.

Saltfish.

Half a pound of Salt fish.

Three cloves of garlic, crushed.

One small onion, chopped finely.

Three small tomatoes, chopped.

Half a teaspoon of chives, chopped.

Half a teaspoon of thyme, chopped.

Two pimento peppers.

Three leaves of chadon beni, chopped.

Two tablespoons of olive oil or coconut oil to fry the salt fish.

One small hot pepper, finely chopped (optional).

Dumpling.

Two cups of all purpose flour.

One teaspoon of salt.

Five leaves of chadon beni.

One sprig of chive.

One quarter cup of water or coconut milk.

Two litres of water for boiling the dumplings.

Directions.

In a deep bowl, sift the flour and add the salt and herbs.  Combine well, then add the water a little at a time.  Mix until a soft dough is formed.

Leave the dough to rest for fifteen minutes before you proceed to the next step.

Make little balls 2 to 3 inches in diameter, then flatten out and add to boiling water.  When the dumpling floats to the top it is done.  To make sure you can test by cutting one with the side of a spoon.  Set aside.

Boil the salt fish.  Wash and clean the saltfish and break it up into smaller pieces.  The saltfish is sometimes very salty so you may need to wash if about three times to remove the extra salt.

Cut up the tomatoes and seasoning.  Saute the garlic and onion.

Then add the pimento pepper and add the tomatoes and cook for about one minute.

Then add the saltfish and stir.  Add a little water to prevent sticking.  Simmer for about two more minutes. Serve over the dumpling.

That’s it for another simple yet extraordinary dish.  Enjoy!

Ingredients.

1 pound of shrimp.

1 teaspoon of soy sauce.

1 tablespoon of grated ginger.

1 small carrot.

1 hot pepper.

2 pimento peppers.

2 cloves of garlic, grated.

4 leaves of chadon beni, chopped.

1 small onion.

1 teaspoon of salt.

Half a teaspoon of black pepper.

1 teaspoon of lime juice.

2 chives, chopped.

Half a cup of ketchup.

Water.

Directions.

Devein the shrimp leaving the shell on.

Wash and drain.

Chop the herbs.

Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt.

Take a fork and scour the sides of the carrot.  Cut the carrot into small slices.

Cut the onion into four.  Then cut each piece in half.  Separate the onion layers.

Cut up the hot pepper and chive.

Heat the oil in a wok on a medium flame and then add the hot pepper and fry for 1 minute.

Add the shrimp and stir fry for 1 minute.  Ad about one quarter cup of ketchup, soy sauce and a little water.

Then add the onion, chive, sweet pepper and carrots.

Add one quarter cup ketchup and one quarter cup water.  Stir.

Cover and simmer for 2 minutes.

Garnish with a sprig of chive.

Well thats it for another simple but extraordinary dish.

Enjoy!

Ingredients.

1 can of whole kernel corn.

Half a teaspoon of salt.

Quarter of a cup of butter.

Half a teaspoon of black pepper or white pepper.

Eight tablespoons of Promasa Cornmeal.

2 pimento peppers, chopped.

2 medium sized onions, chopped.

1 large sweet pepper, diced.

1 cup of evaporated milk.

Directions.

Add one egg to the liquid from one can of whole kernel corn.  If there is a little liquid add water to bring it up to about one cup liquid.  Beat well then add salt and black or white pepper.  Stir in cornmeal to a smooth paste and set aside.

Melt the butter and sauté the onion, pimento peppers and sweet pepper.

Add evaporated milk and bring to the boil.

Add the cornmeal mixture and heat on a low heat to a consistent paste.

Stir in the whole kernel corn.  Continue stirring until it leaves the sides of the pot.

Remove from heat and pour onto a greased dish.  Smooth the surface with the back of a spoon.

Bake at three hundred and fifty degrees farenheit for approximately thirty minutes until golden brown.

Well thats it for another simple but extraordinary recipe.  Enjoy!

Ingredients.

One cup of white rice, uncooked.

Half a teaspoon of cardamom powder.

1 tablespoon of ghee.

Half a cup of water.

One and a half cups of white sugar.

One cuarter of a teaspoon of grated ginger.

Half a cup of full cream milk powder.

Directions.

1.  Soak the rice for thirty minutes and drain.
2. Grind the rice into a fine powder.

Note:  I used my magic bullet and it came out right first time.

• Parch the ground rice on a low fire.

Note.  You are just heating the ground rice to dry it out.

• Then sift.  Note.  When sifting some larger particles may remain.  Just grind it again in the magic bullet.  Nice and easy.
• Add the cardamom powder and powdered milk.
• Add the ghee and set aside.
• Put the sugar to boil and add the grated ginger.
• Boil until the sugar forms thin threads when dropped from a spoon.
• Quickly pour the sugar into the rice mixture and stir.
• Quickly pour into a greased dish before it completely hardens then cut into squares.

Note.  Timing here is paramount.  Everything must be done quickly because the sugar crystallizes very quickly.  Make sure to do this quickly or you will have peera lumps lol! Ah gone!  That’s it for another simple yet extraordinary recipe!

Ingredients.

One chicken.

Two eggs.

Two packs of chief eleven herbs and spices.

Two teaspoons of paprika.

Two teaspoons of cayenne pepper.

One teaspoon of lemon pepper.

Coconut for frying.

Directions.

Begin by washing the chicken properly with lime to remove the freshness and then cut it into suitable pieces.  Then season with one pack of eleven herbs and spices, one teaspoon of paprika, one teaspoon of cayenne pepper and leave to marinate for one hour.

Next in a large bowl, beat the eggs in a shallow dish or bowl.  In another bowl combine the half pack of eleven herbs and spices.  (store away the remaining half pack for another day).  Add the herbs and spices, one teaspoon of paprika, one teaspoon of cayenne pepper and one teaspoon of lemon pepper and then add the flour to the bowl of spices and combine well.

Dip each piece of chicken into the beaten egg and drag it through the flour mixture until well coated.  Repeat the action once more.

Fill a large pot or deep fryer half full with oil and heat to 350 degrees farenheit.  Cook in batches.  Gently place the chicken parts in and fry until dark and crisp.  Fry on one side is golden brown, then turn and brown the other side until the chicken is no longer pink inside and its juices run clear.

Note: the thighs and legs will take longer to cook.  About 15 minutes – than the breast and wings which will take about 10 minutes.

Remove from heat, drain on paper towels and serve!

We Trinis like our chicken HOT.  Serve with some crispy potato fries and your favourite dips like ketchup and mustard.

Ah gone!

Well that’s it for another simple but extraordinary recipe.

Ingredients.

1 pack of lasagne sheets.

1 pound of minced beef (seasoned).

2 cloves of garlic, finely chopped.

1 small finely chopped onion.

1 and a half pounds of cheddar cheese, grated.

2 tablespoons of butter.

2 tablespoons of all purpose flour.

1 cup of milk.

1 dash of black pepper.

2 tablespoons of tomato paste.

Directions.

Boil the lasagne sheets and set aside.

Heat pot over a medium flame and add the seasoned minced beef.  Make sure the beef is well done.

Note:  We did not add any oil to the pot.

Make the white sauce.  Over a low flame, melt the butter, stir in the flour and add the milk and black pepper.  Mix, preferabley with a fork to insure that the flour doesn’t lump together.  Continue to boil until the milk gets thick.  Remove immediately from the flame.

Put a layer of meat, then cheese, then add the lasagne.  Add a layer of white sauce and continue in the same manner for about three layers.

On the top layer, add some more grated cheese.  Bake for 40 minutes at 250 degrees farenheit.

Allow to cool before serving.

Ah gone!

Well that’s it for another simple yet extraordinary dish.  Enjoy!

Ingredients.

One coconut.

Ten leaves of chadon beni.

Twelves cloves of garlic.

Two hot peppers.

One tablespoon of salt.

Water.

Directions.

On a high flame put the coconut to roast.  Make sure to turn it on the other side as well.

Scrape the coconut under running water.

Grate the coconut using the large side of a grater.

Cut up the hot peppers.

In a separate bowl, peel the garlic and chop the chadon beni.  Add a few handfuls of the grated coconut and a little water and blend.  Then add the pepper, garlic and chadon beni.

Add the salt and the rest of the grated coconut.  Blend to a smooth paste and regrigerate.

Ah gone!