Corn SoupTrinidad Recipe

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Here's what you'll need 

1 tbsps browning 

1 hot pepper

1 cup yellow split peas2 potatoes 

2 cups coconut milk

2 cups chopped carrots 

2 fresh or frozen whole corn chopped into big pieces 

3 cups chopped pumpkin

4 cups fresh corn kernel

4 cups water or veggie stock

Seasonings 

1/2 tsp black pepper1 onion chopped

1 cup chopped chive

1tsp salt or to taste

2 stalks small leaf thyme

3 broad leaf cilantro 

2tbsp of Butter 

4 clove chopped garlic

Dumplings 

1/4 water as needed1 cup flour

1tsp salt

 Directions 

kneed flour with water and salt 

add water gradually 

make a ball and cut into pieces 

Directions 

1. Heat your pot add 1 2 tbsp of butter

Seasonings, cook for 2 mins 

2. Add pumpkin, potatoes, split peas and water or veggie stock

and cook until the peas have melted 

3. Add potatoes,  corn & carrots cook until soft

about 5 mins after add dumplings, cook until soft

Enjoy 😊  Follow My step by step visual below🆓♨️👇

Here's what you'll need 

3 cups grated cassava (yuca)

2 cups grated coconut

1 cup grated pumpkin 

2 cups brown sugar

1/2 tsp black pepper 

2 tsp cinnamon 

3 cups coconut milk

1/2 tsp all spice

Directions 

1. Mix Cassava Coconut & pumpkin in a large bowl

2 Add sugar, cinnamon, vanilla all spice and black pepper

3. add coconut milk to ingredients and mix well

4. pour in a greased pan

5. Preheat oven at 350 degrees 

6. Bake 1 1/2 hrs

Enjoy 😊 

Here's what you'll need 

1 cup  Lentils

2 cups grated carrots

1 tbsp  salt

1/2 tsp black pepper 

1/2 tsp paprika 

1 cup chives

2 tbsp butter or vegetable oil

1  half ripe mango grated or 1 green apple 

1tbsp time

1 tomato 

1 cup of sweet pepper

1 hot pepper optional 

1 tbsp minced garlic 

1 onion

2-3 cups of bread crumbs

Directions 

1. Cook lentils, tomatoes, garlic, onion, salt, butter, pepper, hot pepper and condiments paprika etc until soft and all the water has drained  

2.Grease a loaf pan with butter and add lentil mix, finely chopped chives and bread crumbs

3. Place pan in the oven, bake at 350 for 45 minutes or until firm

Here's what you'll need 

2 Cups Coconut Milk

10-15 Okra

1 tsp salt

1/2 tsp black pepper 

1/2 tsp paprika 

1/2 cup chives

1 tsp butter

Directions 

1. In sauce pan bring 2 cups of coconut milk to boil with okras 15-20 minutes on low heat.

2. Add 1 tsp of butter gradually add cornmeal and coconut milk with okra. keep the heat low stir continuously until thicken.

3. Season with  salt, paprika, chives okra, and  black pepper.

4. Grease a pan and spread the cornmeal mix let it sit and allow to cool 

Enjoy with callaloo, lentils or alone.

see my step by step visual. on Youtube

Here's what you'll need 

Here's what you'll need 

1 Bundle Dasheen Bush or Try spinach chopped

2 -3 cups coconut milk

1  small  Kaboca Pumkin chopped

3 cups Okra 

1onion 

5 cloves garlic

1 chive

Thyme

salt to taste

1 tsp butter Golden ray or regular butter

2 cups vegan butter

Directions 

Chop Dasheen bush,  pumkin, onion, gloves okra and chive

add all ingredients into a large pot and boil for 40-60 mins

Add pepper  and let steam for about 15 mins 

Place callaloo in a blender and blend 30sec  

serve with rice and soy protein.  

see my step by step visual. on Youtube

Here's what you'll need 

Here's what you'll need 

1/2 lb prunes Chopped in at least 4 

1/2 lb Rasins

1lb currents

1lb cherries cut in halves

1lb mix peal

1/2 lb of chopped almonds

2 cups of 100% grape Juice  Or (Optional cherry brandy)

2 cups rum (optional)

2 cups vegan butter

2 cups of brown sugar

2 tbsp of lime zest

2 tsp vanilla extract 

2 tsp mixed essence 

4 tsp baking powder

4 cups of flour

2 tsp cinnamon 

1/4 cup browning or