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 everyone! So as most of you know I’m from the beautiful islands of Trinidad and Tobago and cooking is near and dear to my heart! I use a wide array of spices and seasonings, a lot of which I can only get in Trinidad. Since I’ve moved to California 12+ years ago, I’ve searched and searched for Caribbean stores where I can purchase the items I need, but with no success. I’ve only found one place and it’s 3 hours away and that’s so inconvenient!
Then CALLALOO BOX came into my life and made everything better! Callaloo box is a new U.S. based subscription box service featuring seasonings, marinades & hot sauces from the Caribbean twin-islands of Trinidad & Tobago. The founders are 3 girlfriends who are all immigrants from Trinidad currently living in the U.S. and Canada. Each month the box will contain different products considered to be cornerstones of Caribbean cooking.
Their aim is to get these products into the hands of anyone interested in Caribbean cooking that live in the U.S. and don’t have easy access to them, or anyone who simply loves food, cooking and experimenting.
A special discount code NATASHA5 is available to my followers for $5 off of their 1st box when signing up for a month-to-month subscription!!
They currently only offer U.S. deliveries but are actively working towards launching deliveries to Canada next year.
When you receive the box, you will see that it includes an info sheet describing the main ingredients in each product along with some uses and helpful tips.
You can check them out and subscribe on their website at www.callaloobox.com or follow across social media (IG, FB & Twitter) at the handle callaloobox.
Here’s my dinner of bodi *Chinese long beans*, cucumbers and kuchela, which I received from the callaloo box!! It’s a spicy mango condiment that adds so much flavor to your meal!
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.
Sunday is the day that families get together for the biggest meal of the week! Its carb loaded, rich, devastatingly delicious and sure to put you into a coma for at least 3 hours.
The typical Trinidadian Sunday lunch includes, rice (fried or plain), potatoes (baked, mashed, stuffed), vegetables (steamed, fried, stewed or baked), meat or fish (stewed, baked, fried, steamed), callaloo, coo coo, peas or beans and some sweet drink (soda) or juice or punch and of course, a salad, because…well you know.. we eat healthy *rolls eyes* HA!
Here’s a couple of pics of my Sunday lunch, I didn’t make all the regulars, but I did make my favorites 🙂
Oven BBQ chicken
I forgot the macaroni pie!