Mofongo

Mofongo

"Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilón, with broth, garlic, olive oil, and pork cracklings or bits of bacon." Mention mofongo to any Puerto Rican and watch their eyes light up with joy.
















Recipe


http://www.epicurious.com/recipes/food/views/mofongo-puerto-rican-plantain-balls-358249

Sources
http://en.wikipedia.org/wiki/Mofongo

http://www.quericavida.com/wp-content/uploads/2013/06/mofongo-puertorrique%C3%B1o.jpg


https://lh5.googleusercontent.com/_-Fop5FXliHo/TXkB6oLd23I/AAAAAAAACxU/4HUG6NHBVRA/MortarPestle.jpeg

(I do not own the rights to these images)



Tembleque

Tembleque is a coconut dessert pudding/custard from Puerto Rico. This is a childhood favorite of many Puerto Ricans. It is made by cooking coconut milk, salt, cornstarch, and sugar with various spices. This dish does exist in other Latin American countries but it is a staple in Puerto Rico.

Recipe:

http://www.goya.com/english/recipes/tembleque-coconut-pudding


Sources:

http://www.elboricua.com/tembleque.html

(I do not own the rights of these images)

Peanut Punch

Peanut punch is a beverage popular in the Caribbean and it is made with peanut butter, milk, sugar and sometimes spices. It is also available commercially in supermarkets and grocery stores as well to cater those markets. In Trinidad and Tobago, peanut punch is a popular drink that is often sold on sidewalks or in established food stores. The drink is traditionally marketed as an energy drink and made with a variety of ingredients according to the vendor.

Recipe:

http://caribbeanpot.com/tag/trinidad-peanut-punch-recipe/




Sources:


http://www.mytrinigrocery.com/product_images/uploaded_images/pnutpun2.jpg


(I do not own the rights of these images)

Macaroni Pie

A macaroni pie mainly known as baked macaroni and cheese. This dish is a staple on sunday caribbean cooking. The more cheese, the better!

Recipe:

http://www.cookingwithria.com/2013/08/cheesy-and-creamy-trinidad-macaroni-pie.html




Sources :


http://www.stabroeknews.com/images/2008/10/20081004pie.jpg


(I do not own the rights to these images)

Fish Cakes

Fish Cakes. Salted cod has been eaten for hundreds of years in the Caribbean. During the period of slavery salted fish became a part of the slave’s diet. Today, salted cod fish is no longer inexpensive or easily available. However, it remains an important part of Bajan cuisine and salted cod fish cakes are readily available.

Recipe:

http://iamsimplytia.com/2011/11/14/saltfishcakes/



Sources:

http://www.myfudo.com/2012/02/tastily-touring-visiting-barbados-with-a-salted-cod-fish-cake-recipe/

http://www.simplyrecipes.com/photos/cod-fish-cakes.jpg

http://blog.mainefoodandlifestyle.com/wp-content/uploads/2010/05/haddock-fishcakes.jpg

(I do not own the rights of these images)

Oxtail

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Stewed oxtail with butter beans or as main dish (with rice) is popular in Jamaica, Trinidad, and other West Indian cultures.

Recipe:

http://caribbeanpot.com/the-ultimate-oxtail-stew/



Sources:

http://en.wikipedia.org/wiki/Oxtail

http://www.simplyrecipes.com/photos/oxtail-stew-b.jpg

http://img.foodnetwork.com/FOOD/2008/01/18/PA1203_Country_Oxtails_lg.jpg

(I do not own the rights of these images)

Mango Chow

Mango Chow. Trinidadians love mango chow and I am no different. This simple appetizer is great during hot evenings, with good company. It is seasoned green or half ripe mango with a little pepper (no cooking is required).

*You can also use other fruits, the second picture is pineapple used as a substitute.

Recipe:

http://www.foodnetwork.ca/recipe/mango-chow/10937/



Sources:

http://www.simplytrinicooking.com/2008/08/mango-chow.html#axzz1z7OJ829T

http://s1.hubimg.com/u/2251868_f520.jpg

http://caribbeanpot.com/wp-content/uploads/2010/01/trini-pineapple-chow-recipe-300x199.jpg

(I do not own the rights to these images)

Sorrel

Sorrel is synonymous with Christmas in Trinidad and Tobago. In every home you can find this drink being made in preparation for invited guests or parranderos during the Christmas season. The drink is made from the bright, red sepals of the sorrel plant (Hibiscus Sabdariffa) that is sour in taste.

Recipe:

http://www.food.com/recipe/sorrel-drink-trinidad-197234


Sources:

http://www.simplytrinicooking.com/2008/12/sorrel-drink.html#axzz1z7OJ829T

http://searchdominica.com/wp-content/uploads/2010/11/sorrel_drink.jpg

http://grenadabluehorizons.files.wordpress.com/2010/12/sorrel-flower.jpg

(I do not own the right to these images)

Coconut Bread or Sweet Bread

Coconut bread, better known in the caribbean as ‘sweet bread’, is extremely popular as it has a great, unique taste.

Recipe:

http://caribbeanpot.com/how-to-make-coconut-sweet-bread/


Sources:

http://cakecentral.com/recipe/caribbean-coconut-loaf

http://asymptotia.com/wp-images/2008/01/mums_coconut_bread.jpg

(I do not own the rights to these images)

Pelau or Cook up

Pelau or Cook up is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Recipe:

http://www.cookingwithria.com/2011/07/trinidad-pelau.html




Sources:

http://allrecipes.com/recipe/trinidad-pelau/

http://www.trinigourmet.com/wp-content/uploads/bertiestrinidadpelau/trinidadpelau.jpg

http://caribbeanfoodrecipes.net/wp-content/uploads/2011/11/pelau.jpg

(I do not own the rights to these images)

Callaloo

Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants in across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji), taro or Xanthosoma. Both are known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush. Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans and Guyanese use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice'). It should be understood that the 'callaloo' made in Jamaica is different from the 'callaloo' made in Trinidad and Tobago in terms of main ingredient (the leaf used) and other ingredients included (for example, Jamaicans tend to use only callaloo leaf, salt, onions, escallion and simply steam the vegetable, while Trinidadians use okra and coconut milk to make an entirely different dish with a different taste and consistency).

Recipe:

http://latinfood.about.com/od/maindishes/r/Callaloo-Recipe.htm




Sources:

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlhHf3j42MhJuvk-diHLY5ez-HFrf-E1H21xYVlx-uJcWQdeIqzCHS5eRTy3FPJjsFuraULDo0KIi3-2FiXVodPKyaZGNrlB7jfcI4VoAjfDi_kZqME6emkzk5hKdbXxU1Q4WIzBBElY/s320/IM000846.jpg

(I do not own the rights to these images)

Jamaican Festival

Jamaican Festival slightly sweet cornmeal fried ‘dumplings’, they are traditionally served alongside spicy meat dishes, such as Jamaica’s infamous ‘jerk’. The sweetness offsets the meat, pepper and spices most sublimely, and the doughy texture is ideal for soaking up gravy and sauces.

Recipe:

http://leitesculinaria.com/78182/recipes-festival-jamaican-fried-dough.html


Sources:

http://www.trinigourmet.com/index.php/jamaican-festival-recipe/

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvWKfgBY9sYoh3h6AQ-Yil9gLmoxItRehurURyaQobAvCIk1SjGFcDwJKyGdoPQyOUw8EFJGKHa8qdBWwhtqdZ3Jc54x_RZeyeVcI2ywvGMylpS7QloqvZZHb0zVgcCvwU3lJYvN2pyrO/s400/DSC03049-12.jpg

(I do not own the rights of these images)

Saheena

Saheena is a wonderful East Indian delicacy that is suitable for all occasions. The filling consists of lots of chopped spinach and stirred in a split pea flour base and then fried. Lots of spices and peppers go into the filling as well including cumin, minced garlic, curry powder, and onions. The product is filling and delicious.

Recipe:

http://www.trinigourmet.com/index.php/trinidad-saheena-recipe/


Sources:

http://www.travelingted.tv/2012/04/05/seven-delicious-street-foods-in-trinidad-tobago/

http://www.trinigourmet.com/wp-content/uploads/saheena/trinidadsaheena.jpg

http://caribbeanpot.com/wp-content/uploads/2010/11/saheena-recipe-trinidad.jpg

(I do not own the rights of these images)

Bake and Shark

Bake and Shark is a very popular street food sold in Trinidad and Tobago. It is one of those must-try items for visitors to the twin-island Republic and for locals, a week without eating Bake and Shark would just seem unnatural.

Bake refers to fried dough. It is a dough made of all purpose flour, baking powder, a pinch of salt, a little grease (preferably butter) and brought together with water. Once rested, the dough is then divided into 3-inch balls, rolled into flat discs and fried until it puffs up. The inside of the bake is hallow and therefore, it is the perfect vehicle for stuffing or sandwiching things.

Shark is shark. Well, not the huge ones we see in movies and on television, these are much smaller shark. They are skinned, deboned, and sold filleted. The shark is seasoned with green seasoning, along with salt and pepper, breaded and pan fried.

Recipe:

http://www.simplytrinicooking.com/2009/02/bake-and-shark.html#axzz3BAH3jDrv



Sources:

http://latinfood.about.com/od/maindishes/a/bake-and-shark.htm

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirh3A28Nv4J6VgNMPFTtJxqhmepRiZ1qXKvz8lkrqeaPIyCS05e7xWWyVrXW4oB-J4U_6BvZoyw9QRz971V4wvQSL_8hBN6yckZY0awsdTfnW0zrVpWXJNzlONH8vnagAtBeji-PVdB_o/s1600/bs3.jpg

http://photos.igougo.com/images/p363252-Trinidad_and_Tobago-Shark_Sandwich.jpg

(I do not own the rights to these images)

Ackee and Salt Fish

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora.
The ackee fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. It is also known as blighia sapida. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, there are shipping restrictions when being imported.
To prepare the dish, salt cod (packet salt fish may need to be boiled down and should be free of 'pink' mould) is sautéed with boiled ackee, onions, Scotch Bonnet peppers (optional), tomatoes, and spices, such as black pepper and pimiento. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas.

Recipe:

http://cooklikeajamaican.com/ackee-and-saltfish/


Sources:

http://en.wikipedia.org/wiki/Ackee_and_saltfish

http://upload.wikimedia.org/wikipedia/commons/7/75/Ackee_and_Saltfish.jpg

http://caribbeanpot.com/wp-content/uploads/2011/04/jamaican-ackee-and-saltfish-300x199.jpg

(I do not own the rights of these images)

Aloo Pie

An aloo pie is a variant of the samosa popular in Trinidad and Tobago.^[1] It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being a romanization of the Hindi word for "potato") and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).

Recipe:

http://caribbeanpot.com/trinbago-aloo-pie-recipe/


Sources:

http://en.wikipedia.org/wiki/Aloo_pie

http://upload.wikimedia.org/wikipedia/commons/4/49/Aloo_Pie.jpg

http://caribbeanpot.com/wp-content/uploads/2010/09/aloo-pie.jpg

(I do not own the rights to these images)

Jamaican Patty

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savoury. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as Costa Rica's Caribbean coast. In Haiti, the pastry is thick and crisp, making it essentially a turnover. It is traditionally filled with seasoned ground beef, but fillings can include chicken, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese.

Recipe:

http://eatjamaican.com/recipes/beefpatty-recipe.html



Sources:

http://en.wikipedia.org/wiki/Beef_Patties

http://upload.wikimedia.org/wikipedia/commons/e/ef/Jamaican_patties_and_redstripe.jpg

http://www.nextuplocal.com/CMSFiles/548/jamaican_patties.jpg

(I do not own the right to these images)