Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack 🙂
- 6 cups flour
- 2 cups split peas powder
- 2 packs yeast
- 2 tsps salt (or to taste)
- 2 tsps saffron powder
- 4 tsps minced bandania (or cilantro)
- 2 tsps minced garlic
- minced hot pepper (to taste)
- warm water
- vegetable or canola oil for frying
1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough
2.Then cup your hand and beat air into the dough
3. Let rest for 30 mins
4. Heat about 1 inch of oil over medium high heat
5. Drop rounded dough by the tbsp into oil and fry until golden
6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.
TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
We had a lot of berries so we made a mixed berry compote.
Dhal, a staple in Trinidadian cooking. We make this dish alongside curries or to be eaten alone like a soup or with roti *flat bread*. It’s healthy, flavorful and filling.
So funny story, when I was a teenager I was a bit rebellious *What? Really?! No way!*… I know, hard to believe right!? Anyway, my mom was forcing me to learn how to cook and I wanted no part of it, so I was throwing a hissy fit about cooking dhal and deliberately doing it wrong so she would just get mad at me and shoo me away. Well….she didn’t and I got a pot spoon thrown at me and she made me count each grain of dhal *split peas* in the package! Ever since then I’ve hated dhal and refused to make it! *Yeah! I’ll show her!!*
Years later, I’m pregnant and craving dhal and I didn’t know how to make it! According to Caribbean superstition, when you get pregnancy cravings and you don’t satisfy it, your child will be born with a birthmark shaped like what you were craving! And I was not about to have a child with a dhal birthmark on his head! 😁
Luckily my sister Giselle was visiting me and she is the best dhal maker I know *Yeah! Take that mom!!*, so I paid close attention and wrote down this recipe. I like my dhal not too thick and not too runny, just in the middle.
1 cup yellow split peas
2 1/2 cups water
7 grains garlic
1/2 onion chopped (medium)
1/2 habanero pepper ( keep whole if you want the flavor and not the heat)
1/4 tsp saffron powder
2 pimento peppers finely chopped (or you can use jalapeños)
1/4 cup vegetable oil
1 tsp whole geera (cumin)
1. Soak split peas for a couple hours and drain.
2. Boil 2 1/2 cups of water and then add the peas.
3. Add the 5 garlic grains, onion, peppers and saffron powder.
4. Let boil until peas are very soft and tender.
5. In a small pan, heat oil and add 2 grains garlic and geera, let it brown over low heat.When the garlic is brown, carefully pour the oil mixture into your split peas. (This process is called chunkaying)
6. Whisk the mixture or puree until smooth and add salt to taste (about a tsp)
TIP: If your dhal is too thick you can add hot water until you get to your desired texture.
Sometimes the best dishes have the fewest ingredients, and it’s certainly the case with this dish! After working all day in the cane fields, this is what my grandfather always wanted to eat. At first I despised that smoky fishy smell, but as I grew older *and was forced to eat it enough times*, I started to appreciate that smoky fish smell and the pungent long-lasting flavor.
Imagine my surprise when my 4 year old walked into the kitchen when I was cooking this and said ” MMMMMM what’s that deliciousssss smell?!?.” He has to be out of his little mind!
When I bake cookies, he says nothing, cakes, nothing, pies, nothing…smoked herring and he goes crazy! Maybe he has some of my Caribbean roots after all!
All you need for this dish is some left over rice, sliced onions, habanero pepper *if you’re feisty*, and some smoked herring that’s been soaked to remove some of the salt and chopped into little pieces.
Heat a little oil in your frying pan and saute onions, pepper and smoked herring. Toss in your rice and let it warm through. Easy peasy right?
Give it a try!