One of the most amazing aspects of growing up in Trinidad & Tobago (Trinbago) is the diversity of our people. This diversity permeates every aspect of our society: music, language, religion, cuisine & our festivals.
Throughout the month of October we will be celebrating one of the main influences on the cuisine of Trinidad & Tobago - that of our East Indian ancestors who arrived in the 19th century, bringing their traditions, religion & of course food! Through the years the flavors have evolved to become truly Trinbagonian in taste! In this box we celebrate the multiculturalism that is Trinidad & Tobago.
The Hindu festival of Lights, known as Diwali, is a public holiday in Trinidad & Tobago and will be celebrated this year on November 7th. Diwali celebrates the victory of light over darkness, knowledge over ignorance, good over evil and hope over despair.
The story of Diwali is such a universal one, regardless of one's beliefs. Let us all embrace the spirit of this festival as we wish everyone a Shubh Diwali!
GROUND SPLIT PEAS
Made simply by grounding yellow split peas. A vegan, gluten free source of protein, used to make Indian delicacies such as pholourie & saheena, as well as soups, pakora, dosas etc.
GARLIC INFUSED COCONUT OIL
A twist on the traditional coconut oil, this one is infused with natural garlic flavor. Use in curries, marinades, roasts, grilling, stir fry, sautes, sauces, dressings & pasta dishes.
Made simply by grounding chick peas (channa). Can be used in Indian delicacies, punches, hummus and any tasty vegetarian dish as well as in gravies as a thickener.
Kuchela is a chutney native to Trinidad & Tobago, spiced with amchar, garlic & hot peppers. Traditionally made with unripened mangoes, it can be made with any fruit. Pommecythere is lso known in the Caribbean as golden apple & june plum. In South-East Asia it's known as ambarella.
Turmeric has been used in Asia for thousands of years and is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods. Used when making two popular Trinidad & Tobago street foods - doubles & pholourie.
A blend of turmeric, coriander, cumin, salt & spices. Use with your choice of protein - beef, shrimp, fish. For vegetarian dishes - potato (aloo), chick peas (channa) or any choice of vegetable.
Mango pieces smothered in aromatic amchar masala, with spices, sugar, salt and mustard oil added to make a gooey dish. It is grounded in our East Indian heritage. It’s popularly paired with Indian vegetarian dishes, but it’s just as popular as a snack.
Spiced dough, fried and coated in a sugar glaze.
SPECIAL EDITION RECIPE CARD BY A TASTE OF THE CARIBBEAN
Using some of the ingredients from this month's box - learn to make scrumptious pholourie from scratch!