Trini-style paratha roti

  I recently filmed my pal Ashton Whiteman as he was preparing paratha roti or ‘buss up shut’ for a party in London.   Trinidadians call this roti ‘buss up shut’ – meant to be a play on ‘burst up shirt’ – because of the torn appearance of the dough when it’s cooked.   Ashton [...]

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Being a Caribbean vegan

One Saturday morning in 2004, after 12 years as a vegetarian, I succumbed to the aroma of venison and bacon burgers at London’s Borough Market, and since then meat has remained on my agenda.   But I try as far as possible to source meat that was humanely raised and slaughtered. And I make sure [...]

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Eggplant and Seaweed Accras

  Saltfish accras are a popular Caribbean snack and in this version from Taymer Mason’s Caribbean Vegan, eggplant (aubergine/melongene) replaces the fish, seaweed gives the fritters their characteristic flavour, and the Scotch bonnet pepper gives it a spicy kick.   Serves 10 Ingredients 1 eggplant, peeled and cut into short, thin strips 2½ tsps salt [...]

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Rum cake or fab cookbook?

  There’s still time to grab some Christmas gifts and I’m going to recommend two – a yummy cake and a useful cookbook. Let’s talk edible gifts first. Rum cake or Black cake as it’s more commonly known in the Caribbean, is an essential part of Christmas but plenty people don’t have time or the [...]

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Trini Christmas Meal at Maltby Street

  Thank you to those who supported our first event, Trini Christmas at Maltby Street! From all indications, we succeeded in our mission of bringing out the sunshine in winter with our fantastic, festive Trini Christmas meal!   Can Cook, Must Cook and Chef Hasan de Four and the Maltby Street Lock In presented a [...]

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Split peas and ham soup

  My mother used to start preparing Sunday lunch from the day before, part of her Saturday evening ritual was soaking the peas. She would take a big plastic container full of legumes from the cupboard and rummage among the bags filled with black eyed peas, red beans, lima beans, black beans, lentils, yellow split [...]

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Soup basics: making stock

  The foundation of tasty soup is a good stock. In fact, the French refer to stock as fonds de cuisine, the foundations of cooking. Culinary bible The Professional Chef says stocks are made by “gently simmering meaty bones, trim and/or vegetables in a liquid to extract their flavour, aroma, colour, body and nutrititive value. [...]

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Soup, beautiful soup

  I’ll be doing an occasional series on soups of the Caribbean, and to introduce the series, I’ve reproduced the Caribbean CookUp column that I wrote on the subject for Caribbean Beat magazine in September 2009.   One sleepy Saturday, I changed my status on Facebook – the time-gobbling social-networking site – to “Franka Philip [...]

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Chilled curried carrot soup

Care for some chilled soup? Coconut milk makes this curried carrot soup absolutely moreish! This recipe is from Lindsey Bareham’s fabulous soup bible A Celebration of Soup.    Serves 6 450g carrots, peeled and chopped 900 ml chicken stock 15g butter 1 medium onion, finely chopped 1 tbsp curry powder 225 ml coconut milk 1 lemon, [...]

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Curry and tortilla bowls?

It’s never easy to cook for large groups but recently I had the pleasurable challenge of cooking for 20 discerning ladies at a baby shower. Mom-to-be Krista decided that she wanted curry and I thought, I’d do something different and not cook a typical Trinidad curry. I took my inspiration from Cook Sister’s blog, and [...]

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