trinidad

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Trinidad Black Cake Recipe By Tasty

raisin

currant

prune, pitted

cherry

cherry brandy

dark rum

cinnamon

star anise

candied citrus peel, mixed

sugar

water

all-purpose flour

¼ teaspoon nutmeg, freshly grated

allspice

baking powder

unsalted butter, softened

dark brown sugar, packed

eggs

vanilla extract

angostura bitters

almond

dry sherry

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Trinidad Black Cake Recipe by Tasty

Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.

About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.

Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.

Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.

Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.

In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.

With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.

Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn’t harden.

Transfer the batter to the prepared baking pan(s).

Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.

While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.

Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.

You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.

Brush with more of the soaking liquid before slicing and serving.

https://vid.tasty.co/output/121122/landscape_480/1545433074

A great West Indian curry chicken recipe. Chicken with curry paste made from onions, garlic, ginger, cilantro scotch bonnet and curry powder.

Trinidad-Style Curry Chicken

chicken drumsticks

onion

ginger (peeled)

garlic

cilantro

curry powder

salt

pepper

tbsp oil

Wash the chicken drumsticks and peel the skin up to the knob.

Using a cleaver, or any good solid knife, chop the top part off the drumstick. Check to see if there are any little chipped pieces of bone hanging around. Remove them, if there are, and wash them one more time.

Pulse the onion, garlic, ginger, 1/2 cup cilantro and hot pepper in the food processor until finely chopped. Remove the seeds of the pepper if you do not like it really hot.

Add the curry powder and pulse it again until a curry paste is formed.

Rub the curry paste all over the chicken drumsticks and place in the fridge for at least an hour to marinate. Heat the oil in a skillet and add the marinated chicken. Brown on all sides and then add the water to create a sauce. Let the chicken simmer about 45 minutes longer. Add a little more water if the sauce gets too dry.

Remove from the heat and stir in the chopped cilantro. Serve with rice or roti (if you can get them).

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

thyme

fresh parsley, chopped

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.

Trinidadian Roti Recipe by Tasty

flour

baking soda

butter

oil,

In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.

Slowly add the water until the mixture forms a dough.

Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.

Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.

Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.

Press the peak and flatten the center of the cone. Let rest for another 30 minutes.

On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.

Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.

Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.

Break up the cooked roti with your hands or serve whole.

Trini Pepper Sauce

Scotch bonnet peppers (various colours)

seasoning pepper

chadon beni

tsp ginger (grated)

thyme (leaves removed)

white vinegar

Tbsp salt

Tbsp mustard

Tbsp lime juice

Remove stems from peppers. Peel garlic cloves.

Place garlic, chadon beni, ginger, thyme, and 1/2 cup vinegar in a blender or food processor. Blend til mostly smooth.

Pour out into a bowl and set aside.

Place the peppers and remaining 1/2 cup vinegar in the blender. Blend til mostly smooth (you might want to wear goggles to protect your eyes!).

Pour the blended peppers into the bowl with the garlic paste. Add salt, mustard, and lime juice. Stir well.

Pour the pepper sauce into small jars and store in the fridge.

My son and I grew a couple of Scotch Bonnet plants, and we used this recipe for the first batch of sauce.

It is lovely, and we are going to let it rest for a couple of weeks before we cook bus up shut for dinner with this sauce on the side.

Thanks a lot!

Chadon beni is also called culantro (that's culantro with a "u"). If you can wait, age your sauce a couple months in the refrigerator, strain out solids with a mesh strainer. Dilute one half with vinegar. Results are excellent.

I’m not sure if I missed reading it in the description, but what is a seasoning pepper? Thanks!

Top 6 trinidad recipes from across the web

The most viewed trinidad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trinidad Black Cake Recipe By Tasty

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Coconut Chicken Curry Recipe by Tas...

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Trini Green Seasoning

Top 6 trinidad recipes from across the web

The most viewed trinidad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trinidad Black Cake Recipe By Tasty

Trinidad-Style Curry Chicken

Coconut Chicken Curry Recipe by Tas...

Trinidadian Roti Recipe by Tasty

Trini Pepper Sauce

Trini Green Seasoning

The most viewed trinidad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine