Bonus Recipe

Baigan Choka

Much like the tomatoes choka dish that  I made last time, baigan choka is made with eggplant that is roasted either over an open flame, or in the oven. If you are eggplant lover, this dish is a must for you.
It is a similar dish to baba ghanoush, in that they are both roasted eggplant dishes, however the way they are seasoned is where the similarity stops. Whereas with baba ghanoush one would use tahini paste and parsley for its beautiful, distinct flavours, our Caribbean dish uses hot oil, peppers and onions to give it its wonderfully unique flavours.

1 large eggplant
1 clove of garlic(peeled)
1 small onion (peeled)
2 tablespoons canola oil
hot pepper to taste
salt to taste.

You can either roast your eggplant on a (gas) stove top or in the oven. Firstly however, you are going to make a slit in your eggplant and place your clove of garlic snugly inside it, so that the garlic is no longer visible.

Stove Top Method

1. Cut a piece of foil, (roughly 14 inches), fold it in half and place it on your stove top.

2. Place the eggplant on it and turn your stove on the highest setting.
3. Starting at one end, let the eggplant roast for about 5 minutes before shifting the eggplant ever so slightly to the next uncooked part. Be careful not to burn yourself. You may want to turn the stove off during shifting.
4. Repeat the process for each uncooked part until the entire side is cooked.
5. CAREFULLY flip the eggplant over, so that the other side can be roasted as well, using  the same technique as described above.

Oven Method

1. Set your oven to broil – 500 degrees fahrenheit.
2. Place the eggplant on a roasting tray.
3. Place the tray in the oven.
4. Broil until the eggplant is tender.
5. Remove from the oven and turn the eggplant over.
6. Place the tray back into the oven and continue broiling until the entire eggplant is tender/fully cooked. You can use a fork to test this.

Now that your eggplant is roasted:

1. Cut the eggplant open, scoop out all of the flesh and the garlic and discard the skin.
2. Add salt to taste and set aside.
3. Using a fork, mash the eggplant and the garlic together and set aside.
4. Thinly slice the onion and hot pepper.
5. In a pan, place the onion, pepper and oil.
6. Turn your stove on a low heat setting and place the pan over the it.
7. Cook until the onions are translucent and have lost their harsh bite.
8. Add all of the contents of the pan, including the oil, carefully to the eggplant, while it is still hot.
9. Mix all the ingredients together and enjoy!

Beautiful Trinidad!

To help you thru' Yur Life!

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