Recipes - 42

Sticky Jerk Salmon with Mango Slaw

That's it!

42 fantastic recipes and you don't even have to buy this rubbish book!

The REASON I say it is rubbish is because it says:

"Most Wanted Trinidad Cooking Recipes" and yet:

a. no pictures
b. nothing about Trinidad
c. who says they're the most wanted?
d. SIX POUNDS for these 42 pages!


Recipes - 41

Kale and Salmon Kedgeree


  1. Cook the rice following pack instructions. Meanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.
  2. Heat the oil in a large frying pan or wok, add the onion and cook for 5 mins. Throw in the kale and cook, stirring, for 5 mins. Add the garlic, curry powder, turmeric and rice, season and stir until heated through.
  3. Peel and quarter the eggs. Flake the salmon and gently fold through the rice, then divide between plates and top with the eggs. Sprinkle over the lemon zest and squeeze over a little juice before serving.

Recipes - 40

Why 40?

Because in a rubbish recipe book there are 42 pages - and I just bought the book!

So here is the 40th recipe! My recipes are FREE!


Caribbean beef patties!


  1. Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool.
  2. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a £1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.

    What Yuh Need!

    • drizzle of oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, crushed
    • 250g beef mince
    • 1 potato, cut into 1cm/½ in cubes
    • 2 tsp turmeric
    • 2 tbsp tomato purée
    • few thyme sprigs
    • 2 tbsp hot pepper sauce
    • 500g block shortcrust pastry
    • 1 egg, beaten
    • green salad, to serve

Recipes - 26 - 39!!!!!

Jerk chicken with rice and peas

Fried Channa

Jerk sweet potato and black bean curry

Goat curry

Jerk beefburger with pineapple relish and chips

Spiced glazed pineapple with cinnamon

Tropical breakfast smoothie

Jerk chicken kebabs with mango salsa

Spicy jerk prawn with mango tacos

Reggae reggae tacos

Sticky jerk and brown sugar ribs

Simple coconut and bean soup

Natalie's Trinidadian fish stew

Recipes 17 - 25

Hot and spicy sweet potatoes

Pippa's perfect plantains

Jerk pork with rice and beans

Sizzling spare ribs with b-b-q sauce!

Exotic avocado salad

Vegetable samosas

Jerk pulled pork with banana salsa

Homemade Hummus Trinistyle

Trinidadian Corn Soup!

Corn soup is a hearty soup, beloved by the locals and sought after by those who come to visit our twin islands. This triple threat is filling, good for you and tastes amazing too!
Confession time! I had not made this soup for a long, long time prior to this, so I basically tossed the ingredients together without measuring a thing. While I had a pretty good average of most of the ingredients, the measurement of water for this dish escapes me. I did my best to put in an average amount for you, so please bear with me. Thanks much! Xoxo!
For the soup
  • 3/4 cup split peas/dhal
  • 1 medium carrot peeled and sliced into 1/2 inch pieces
  • 2 ears of corn on the cob sliced into 2 inch pieces
  • 3/4  cup whole kernel corn
  • 1 medium onion diced
  • 1 stalk celery  – diced (This is the kind that you get with your buffalo wings.)
  • 3 pimiento peppers – diced
  • 3/4 cup pumpkin – diced
  • 1 whole garlic clove
  • 3 cloves garlic – grated
  • 1 teaspoon ginger – grated
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon bouillon powder
  • 1 tablespoon chadon beni or cilantro- finely chopped
  • 1 tablespoon chives – finely chopped
  • 3 sprigs of thyme
  • salt to taste
  • black pepper to taste
  • 10 cups water (approximately)
  • 1 cup coconut milk
  • 1 tablespoon canola oil
For the dumplings
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 1 heaping teaspoon baking powder
  • 1/3 cup water
  • In a separate pot, add 3 cups of water, split peas, turmeric, a teaspoon of salt and one clove of garlic and bring to a boil.
  • Cover the pot and boil the split peas on medium heat for roughly 40 minutes or so, adding more water if necessary.
  • After your split peas has been cooking for 35 minutes, in another pot, on low heat, add 1 tablespoon canola oil, 3 tablespoons garlic, 1 teaspoon of ginger and sauté for 1 minute.
  • Add the onions and sauté for an additional minute.
  • Add the carrots, pumpkin, pimientos, whole kernel corn, celery, chadon beni, chives and thyme and sauté for 2 more minutes.
  • Add the pre-boiled split peas.
  • Add the 6 cups of water, bouillon powder, and coconut milk.
  • Turn up the heat and bring to a boil.
  • Turn the heat to low once it comes to a boil, and allow the ingredients to simmer.
  • After about 25 minutes, add the sliced corn on the cob and allow the soup to simmer for about 20 more minutes. Add more water if necessary.
  • In the meantime, mix together your dumpling mixture to form a soft dough by combining the water, baking powder, flour and corn meal. Set aside.
  • Fish out the corn cobs and the thyme sprigs after the 20 minutes of cooking. Set the corn aside and discard the thyme.
  • Blend the remaining liquid and ingredients with an immersion blender until you have achieved a puree.
  • Using a spoon, drop 1 inch pieces of the dumpling mixture into the soup.
  • Simmer for 5 minutes.
  • Add the corn, salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Enjoy!

Recipes 16

Home-made Bread!


Recipes 15

Trinidad Pelau

Recipes 6-14

Jerk spice mix

Pineapple pub jub

Home-made cheese crackers

Lentil peas pastelle

Curried meatballs

Tandoori fried fish

Topi Tambo Souse

Deviled potatoes

Easy holiday fruitcake

I bought a recipe book!

I am stupid, really stupid.

I bought a rubbish recipe book - £6 for 42 pages!

So what I am going to do is post 42 recipes this evening - and you can then have your own recipe book!


You can make crab noodle salad if you wish!

But there will be plenty of other recipes - and the method!

If yuh can't be bothered to go through my blog then visit this site where there are plenty of recipes!

Or even watch this PRESERVED MANGO RECIPE!

Recipes - 5

Mango Chicken Bean and Rice Bake

Recipes - 4

Raisin Almond Muffins

Recipes - 3

Spiced cucumber and coriander salad

Recipes - 2


Recipes - 1



Eating in Trinidad

Now I have done SIX recipes maybe I should tell you all where to eat!


Don't miss the opportunity to taste some freshly caught and reasonably priced lobster while on the island. An ideal spot is The Watermill, which reopened in May this year under the management of Santos Dillon, who previously ran Dillon's Seafood Restaurant. The food is elegantly presented, with a diverse menu that reflects co-owner and chef Kevin Pariag's training in the UK. Be sure to try the grilled lobster tail, but save room for guava cheesecake or creme brulée for dessert.
Where: The Watermill restaurant, Shirvan Road, (+1868 639 0000)


A perfect snack or savoury breakfast, doubles are "chana" (curried chickpeas) sandwiched between two "bara" (lightly fried bread). They may include a spoonful of cucumber, mango or tamarind sauce – and ask for slight pepper.
Where: look out in the morning for vendors who set up outside Penny Savers in Carnbee on the Auchenskeoch-Buccoo Bay Road; Crown Point airport; Lowlands Mall and Scarborough

Creole lunch

Store Bay is an ideal spot to taste traditional Creole dishes. Here you'll find stewed pigeon peas, macaroni pie, pelau (a one-pot rice dish), callaloo (dasheen bush, which is similar to spinach, with okra and coconut), oxtail, cowheel soup, stewed chicken, pork or beef, and a variety of "provision" – starchy crops such as plantain or cassav 


This is fresh fruit with a twist: chopped pineapple, mango or pomme cythere is marinated in lime juice, pepper, garlic and chadon beni (also known as Mexican coriander). Buy and eat it on the beach. Chow can be addictive and it may be hard to resist the temptation to spice up seemingly boring fruit when you return home.
Where: roadside stalls and beach vendors, in particular Peggy's at Store Bay

Coconut water 

Forget images of William Hague sipping out of a coconut with a straw at Notting Hill Carnival or the latest trend at your yoga centre, the best way to enjoy coconut water is unflavoured and ice cold. At one of the many coconut stalls, get a plastic bottle (it's cheapest if you bring your own) filled from fresh coconuts while you wait and put it in the fridge for a refreshing drink. Even better, order it in a bar as a mixer for rum or whisky, with plenty of ice. 

Where: look out for coconuts piled high on stalls by the side of the road and a vendor with a cutlass 

Barbecued pigtail 

Like chicken-foot curry and souse (marinated trotters), pigtail is part of the tradition of not wasting any part of the animal and turning cheap cuts into delicious meals. Put the image of a curly tail out of your mind and enjoy it grilled, served with barbecue sauce and rice.
Where: there may not be much else for tourists in Hope, but this village has the best barbecue pigtail on the island, particularly D'Coals Spot restaurant, Windward Road (+1868 736 6918)

Curried crab and dumplings 

This is Tobago's signature dish – when Trinidadians mention their sister isle, they'll talk about the quiet life, the relaxed beaches, and argue about where to get the best crab 'n' dumplin'. Try any of the kiosks at Store Bay beach. Locals have their favourite, but, at busy lunchtimes, it may be a case of picking the stall with the biggest queue – or the one with food left – from Miss Esmies, Sylvia's, Alma's, Miss Joycie's, Miss Trim's or Miss Jean's. If you're there in the morning, try bake and shark, or bake and buljol (shredded saltfish and vegetable salad) for breakfast, and watch the beach spring into life. 

Where: Store Bay beach 


For the best burgers on the island, head east to Kings Bay Cafe, on Kings Bay, a roadside eatery that offers a spectacular view. Try the freshly grilled tuna-steak burger or homemade beef burger with chips and coleslaw. If you have room, wash it down with a cup of coffee and a chocolate brownie.
Where: Kings Bay Cafe, Delaford/King's Bay (+1868 771 2716, closed Wednesday and Thursday)


The first Syrian-Lebanese immigrants to Trinidad and Tobago arrived at the turn of the 20th century, but businessman Mouner Nassar proudly told me he was the first person to bring gyros – meat roasted on a vertical spit – to Tobago, in 2006. Spit-roasted meat served in a wrap is now a staple on the islands, as recent years have seen more Middle Eastern restaurants and takeaways springing up around Tobago. Try a lamb gyros, or a shrimp kebab with salad and (very) garlicky potatoes from Andre's Gyros, Pigeon Point – and wash that down with a Carib beer from Illusions bar next door.
Where: Andre's Gyros Arabian Restaurant & Bar, Milford Road, Pigeon Point


Roti, an east Indian dish meaning "bread", is a national staple. While you might find sada (normally served for breakfast) or paratha (also known as "buss up shut"), you're most likely to be served dhalpuri if you ask for a roti in Tobago. This roti has a thin layer of ground split peas and is normally served in a wrap to mop up curried goat, chicken or vegetables. Head to the fishing village of Charlotteville in northern Tobago, where Jabba's bar on the waterfront serves the roti with curried pumpkin. Watch the man-o'-war birds that gave the bay here its name circling and swooping for fish while you eat. Customers will also be supporting the owner's one-man legal battle to save the soul of the village. The rest of the vendors, save Irwin "Jabba" Hercules – many of whom had been there since the 60s – have been evicted to make way for a controversial project to build a huge glass-and-steel mall on the beachfront.
Where: Jabba's bar, Charlotteville beachfront

A stupid recipe book!

I very very stupidly bought this recipe book

What a total waste of money!

42 pages!!

My next few blogs will post FANTASTIC recipes for all you Trinidadian-food-lovers everywhere!