Photo compliments of SAJPICS
Hibiscus in Granny’s garden.
Photo compliments of SAJPICS – for note – there are no mountains in Barbados, only hills:)
Following on from the last post, here’s the recipe for Trini style red beans –
red kidney beans (dark red preferably)
garlic (finely chopped or minced)
green seasoning (ha! got you there)
pumpkin (I have not yet gleaned the reason for this ingredient)
hot pepper (scotchbonnet, or habanero or any other hot pepper)
(I might add coconut milk & spinach)
I am adding two links to two chefs whom I find invaluable when I’m looking for a Trini recipe:
Unfortunately no photo. But that may be intentional – I have sort of decided to refrain from snapping photos of food for a bit.
Last Saturday, we joined brothers and sisters at Masjid e Quba, in Barbados, to share in the breaking of the fast. A centipede or two also joined us! Masjid e Quba is set along the base of a hillside and amongst cultivated gardens of vegetables. There are few trees, if any, and the …. easterly seaborn breezes (I wanted to use zephyr but apparently that is a westerly wind) sweep across those fields (pastures would be a more Barbadian colloquialism albeit rooted in Her Majesty’s English) with pure majesty to perpetually cool the masjid. Well, the brothers’ section and the L shaped patio at any rate. We have adequate sisters’ space (almost equal to the brothers’) but the partitions are to be modified to give us more air:). At this time, we are less green but adequately compensated by whirling fans electric.
While in the past, we have sat at dustakhans (sheets of newsprint unfurled in long lengths and set on the floor) of the masjid to share in the breaking of bread, this Ramadan we have utilised tables set along that L shaped patio.
So, you remember the mixture of ethnicities and nationalities in my family. What type of menu emanates from that melting pot of persons? (I have a non-Muslim friend who was horrified that the menu was not ‘Indian’ and I had to laugh – Islam and Ramadan span across all races). I had a Muslim friend who was looking forward to Trini roti and red beans. And we had a brother and sister who were allergic to milk (I have not quite classified their allergy – evaporated milk and coconut milk but not mayonnaise or cheddar cheese). You see the dilemma.
So, dinner yielded:
- Pholorie & cocktail aloo pies with tamarind chutney
- homemade Chai
- Pleasant surprises of watermelon, strawberries & sweet cherries
Post-maghrib, we had:
- the ubiquitous macaroni pie
- potato salad using mayonnaise & apple cider vinegar (elicited from a you tube video on recipes over the weekend)
- chicken pelau without coconut milk
- red beans Trini style (with some red stalk spinach thrown in)
- grilled fish
- orange cranberry cake (store bought by BH who dislikes store bought cake)
- mint cheesecake brownies (this was delicious and made by BD but totally offset me by its fully chocolate appearance – I expected swirls)
- homemade sorrel
- homemade ginger beer
- home mixed mauby
This really sounds like a lot, but really, portion sizes were reasonable, variety was good, and there were enough leftovers to share.
Photo compliments SAJPICS
Photo compliments of me – Long Bay, Christ Church, Barbados – you can just make out the kitesurfing.
I am 4th generation Trinidadian of East Indian extract, married to a Barbadian who at some time in his genealogy must have had Caucasian interspersed with his African heritage. We are Caribbean.
Persons who see me expect me to know how to make dhalpuri & curry. (I can hear my children snickering in the background). I can talk the talk but I don’t always do the walk.
Because of the majority of visible Muslims in Barbados being of Gujrati descent, the cuisine with which we have become familiar is theirs. Hence, gohst. A most delightful disturbance of the palate and olfactory senses. BD has tried making it, as have I. BD rewrites recipes, I do some times. We have captured the scent, but not quite the taste. We believe the missing ‘ingredients’ are the quality and perhaps quantity of spices which we are using. (I have to teach my nose how to know the difference between the spices, and to discern freshness or strength).
Below is a recipe for Punjabi gohst (from daring gourmet) which I have used (minus the spinach as BH is known for his anti-vegetables stance, and I was not cooking 2 pots, and minus the yogurt as BD insisted (rather emphatically) that none of the recipes which she has gotten from her local culinary Gujrati-extract experts show yogurt).
- 1½ pounds beef chuck (or lamb), cut into ½ inch cubes, patted dry and sprinkled with salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee (or butter) (paleo: use grass fed or substitute more oil)
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 cloves garlic, minced
- 1 tablespoons fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- ½ teaspoon garam masala
- 1 tablespoon tomato paste
- 2 roma tomatoes, chopped
- 2 tablespoons plain whole fat yogurt (paleo: omit)
- 2 cups beef stock
- 5 green cardamom pods
- 1 bay leaf
- ½ teaspoon salt
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained
- Heat the oil and butter in a Dutch oven or heavy pot. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
- Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes.
- Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.
- Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.
- Add salt to taste. Serve with steamed Basmati rice.