Trini Ochro Rice

This is a traditional one pot dish that Trinis enjoy.  Ochro Rice can be made with salt fish, pigtail or vegetarian style but should always be made with coconut milk to give it that rich Trini flavour. 

It is a meal that can be eaten anytime of the week so remember this dish when next you are late from work and need something quick to prepare for dinner.

Restaurant Review #2: The Original Breakfast Shed

Femmes Du Chalez; The Original Breakfast Shed, came into existence in 1936 because of the efforts of Audrey Layne Jeffers, founder of the Coterie of Social Workers, women’s movement activist, and her supporter Capt. Arthur Andrew Cipriani. The latter was Mayor of Port-of-Spain in the 1930s.  

The idea behind the Breakfast Shed according to Jeffers was to improve the conditions under which workers on the wharf ate.  It eventually became the spot for dock workers and the blue collar set as it transitioned over the years from its charitable beginnings into a full-fledged enterprise.  It is now a cherished Trinidad and Tobago institution. 

Trini Style Saltfish Buljol

You know this was coming.  You must have the buljol for that coconut bake!

Trinis also enjoy and love this with dumplings, boiled green figs (green bananas), boiled breadfruit or some good blue food (dasheen and other provisions). Try them all, they are all incredible dishes.  Without further ado, here's my version of this classic!

You need:

Trinidad Coconut Bake

A Trini breakfast favourite is coconut bake with saltfish buljol.  My mother made this regularly when I was growing up (delicious). But nothing could compare to a piece of warm coconut bake cut into two and covered with only butter. Try it and you will see what I mean. 

It’s a basic bread recipe really but with the added goodness of grated coconut and coconut milk. Once again though, many Trinis today opt to purchase this bake in bakeries across the country to save time.  Homemade is always better and the kids will love it and you will save money.  I know my kids love it!

True Trinis use the milk extracted from the dry coconut rather than buying canned coconut milk so try not to substitute on this one.

Take a look at this video where Natasha shows you how to make Trini style coconut bake. The recipe is really good.  Enjoy!

https://www.youtube.com/watch?v=KDpR12Wniwg

Now, what do you think I will share in my next post?

Trinidad Cassava Pone

Trinidad is also known for many of its sweets and cakes because they are rich in flavour and has been made and enjoyed for generations.  Cassava Pone is an all time favourite among the young and young at heart.  It’s a sweet dish made mainly with cassava, coconut and pumpkin.

We spend money buying cassava pone these days as many feel intimidated by it but it is really simple and easy to make.  So try the recipe below and you will recognize your pone is just as good as the bakery around the corner.

You will need:

(Serves 16)

Food Tip#3: Freeze today, save tomorrow

Freezing food allows us to save money and use the foods we love at a later date, especially when they are not in season. Here’s a couple of Trini favourites you may not think can freeze well.
                                            

Pimento Peppers

Trinis love to use pimento peppers in their dishes but during the year these peppers become scarce and the cost goes up. Try freezing using this very simple process. It works for me. It freezes well and will save you money in the long run.

• Buy the amount of peppers you want to freeze.
• Wash them, dry them, leave them whole and place them in Ziploc bags. 

To use, take out the peppers needed, remove seeds, cut up as desired and apply to your dish.

Dumplings

The Dumpling is the side that makes the extremely popular Crab and Dumplings. They can be boiled, fried, or baked in a casserole.

However, in addition to having dumplings with curry, Trinis love it in Soups, with Salt-fish and even with Stew Chicken. 

This is the basic recipe if you’re making it for the first time. Once you’ve mastered the dumpling, try one of the variations below. 

Cassava dumplings are my favourite!

Ingredients

(Serves 4)