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
I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!
Here’s the recipe
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
Gently stir all the ingredients together, add the salt and pepper just before serving.
When I moved to the United States, I was amazed at the variety of foods! Almost every country’s dishes could be found. Immediately I was drawn to Mexican food, my first experience was Taco Bell and needless to say I was sorely disappointed until I had the real deal at a small authentic Mexican restaurant that didn’t even serve cheese on their tacos! The little lady chef muttered “That’s for Americans! We no do that in Mexico!”
I was blown away, the intense flavors, the spiciness, the savoriness and the desserts Oh my goodness! Give me a coconut macaroon every day please! or maybe a cream filled churro dipped in a ton of cinnamon and sugar *drool* but I digress. Since Mexican food is quickly becoming a favorite, I’ve tried to make a few dishes myself. I found this black bean recipe on Food Network. It’s pretty basic, but very tasty and it goes great with tacos, burritos, carne asada, mexican grilled chicken or by itself! I just love the different shades of purple and navy you see after soaking, so pretty 🙂
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Queso fresco and fresh cilantro, for topping (optional)
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes.
- Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. (Usually takes about 90 mins but some beans are just difficult 🙂 )
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
I love love love salsa and this tropical spin is so fresh and perfect on grilled meats! I’m making this to go along with Jamaican jerk pork. My tummy is going to be happy tonight!
- 2 cups fresh pineapple, chopped
- 1 semi-ripe mango, chopped
- 1 kiwi, chopped
- 1⁄3 cup purple onion, chopped
- 1⁄4 cup fresh cilantro, chopped (or to taste)
- 1/2 tablespoon fresh ginger, chopped fine (or to taste)
- 1 tablespoon lime juice
- 1 tablespoon rum (or to taste)
- 1 tablespoon jalapenos (or to taste)
- 1/2 tsp salt (or to taste)
- Put all ingredients in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
My family had this salsa, with jerk pork and Jamaican rice and peas!
I’m bringing this dish to Fiesta Friday because every fiesta needs salsa! The party is hosted at blogFiestaFriday.net.Thanks to the new co-host Anna @Anna International! For having us!
SHHHHHH!!! You can’t tell anyone about this!..*comes closer*… Do you want to know why Caribbean food always tastes sooooo good??? Well I’m going to tell you but you must promise to never share! Ok?! Excellent!… I trust you!
It’s this! Green seasoning! We all make it, everyone has their own variation, there’s never an exact measurement, you know you’ve got the right amounts of ingredients by a certain smell! Once you know it, you’ll remember it forever! I just can’t explain it!
Green seasoning is used on meats, fish, vegetables and even for a body scrub *ok maybe not a body scrub…really don’t do that*.
My preferred blend includes;
- cilantro (shadow benny/ bandania is used in the Caribbean, cilantro is in the same family)
- spanish thyme
- congo/ scotch bonnet/habanero pepper
- pimento pepper
- lime or lemon juice
Then you blend it together until smooth and store in the fridge. Use this pesto looking mixture to marinate meats, fish and vegetables for incredible flavor! So go on! Grab an islander and have them tell you if you’re on the right track! 🙂