Recipes

    • Gluten Free

    Trinidadian Buljol

    by Amrit Madhoo

    This West Indian staple is best enjoyed as a tasty dinner with a cup of Trini "chocolate tea" - use our Chilli Drinking Chocolate as a close alternative!  Ingredients: 1 x pack of Saltfish (AKA Salted Cod or Bacalhau) Quarter x White Cabbage 1 x Carrot Half x Red Bell Pepper Half x Green Bell Pepper  1 x White Onion  2 x cloves Garlic 3 x Trinidad Pimento  Half x Orange Habanero (optional - or use a pinch of Trinidad Scorpion if you like it HOT!)   Preparation: Finely shred the cabbage and carrot to a coleslaw-style texture. You can grate the carrots on a large-hole grater. Finely dice the peppers into circa 1cm cubes. Finely dice the onion, garlic, Pimentos and Habaneros. Rinse the saltfish. Boil in water once if you like a strong salty taste. If not, pour out the water and boil a second time in fresh water. Pat the saltfish dry and flake into 1-2cm chunks.  Heat a non-stick pan and add 2-3 tablespoons of vegetable oil. Add the saltfish flakes and sauté for 2-3 minutes until lightly golden. Add the onion, garlic and chillies and cook for a further 2 minutes, stirring constantly. Then, add all the shredded/diced veggies at the same time. Cook the mixture until the veg is just cooked through but still crunchy.  Can be served hot or cold (we prefer it hot!) in soft, white bread rolls.   For the traditional Trini experience, serve in coconut rolls ("coconut bake") with a chocolate tea! 

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    Trinidadian Buljol
    • Gluten Free
    • Vegan

    Baigan Choka

    by Amrit Madhoo

    A traditional favourite of family cooking in Trinidad, West Indies... Ingredients: 2 x Aubergine ("baigan" in Trinidadian patois) 2 cloves Garlic 1/2 white onion  3 x tablespoons vegetable oil 3 x Trinidad Pimento Seasoning Peppers 1/4 - 1/2 Orange Habanero chilli - optional Salt & pepper to taste  Preparation: Chargrill the aubergines (baigan) over an open flame - you can use a gas BBQ or even just the rings on a gas hob to achieve this. Grill, turning frequently, until the outside is fully charred and the inside is completely soft & juice starts to run out. This will take 15+ minutes. Quickly char the garlic cloves and leave to cool. Dice the onion, Pimentos, charred garlic (and Habanero if you want it spicy).  Saute this mixture in oil, adding the garlic half way to avoid burning, until everything is golden brown and soft.  Cut open the baigan and scrape out the insides. Mince them up - you can make it completely smooth, or leave some small chunks if you prefer. Add the sauteed mixture to the baigan puree.  Season to taste. Serve hot, with roti/naan/pita bread. 

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    Baigan Choka
    • Gluten Free
    • Vegan

    Tomato salsa

    by Joe Allen

    A classic tomato salsa Ingredients:2 spring onions, thinly sliced1 clove garlic, crushed2 large tomatoes, cut into small pieces1 tablespoon chopped green chillies (Jalapeno or Serrano)1 tablespoon freshly squeezed lime or lemon juice1 tablespoon olive oil1 small bunch fresh coriander, finely chopped Preparation:Mix ingredients in a bowl and chill before serving.

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    Tomato salsa
    • Gluten Free
    • Vegan

    Thai Cucumber Sauce

    by Joe Allen

    Ingredients:½ cucumber, peeled and sliced thinly2oz sugar250 ml boiling water120 ml wine vinegar1 tsp salt2 shallots, finely chopped2 fresh red chillies, finely chopped (hot chilli) Use less if you don't want too much heat. Preparation:Arrange the cucumber slices in a bowl. Dissolve the sugar in the water. Mix in the wine vinegar, salt, shallots and chillies. Pour over the cucumber, cover and chill.

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    Thai Cucumber Sauce
    • Gluten Free
    • Vegan

    Guacamole

    by Joe Allen

    If you have lots of other hot dips, you can miss out the chillies in this one and use it as a cooling dip. Ingredients:1 ripe avocado, mashed with a fork1 or 2 cloves of garlic, crushed1 tomato, finely choppedfinely chopped fresh chilli such as 1 Sante Fe, 1/2 Hot Wax, 1 tsp Aji Limon (add enough to achieve heat level you prefer)Squeeze fresh lime juice (to taste)pinch sea salt (optional) Preparation:Mix everything together in a bowl. This dish is best eaten as soon as it is made. If you are keeping for later, stop it going brown by squeezing lime juice over the top and covering. Serve:Serve as a dip with tortilla chips, veg sticks, pitta bread Also good as a side to Chilli con carne, tacos or a filling for burritos, wraps or pitta sandwiches

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    Guacamole