Food Recipes

Salt Fish Fritters

½ lb of salt fish
2 cups of flour
2 tsp of baking powder
2 tsp of finely chopped green seasoning
1 tsp of minced garlic
1 tbsp of chopped onion, Hot pepper to taste
½ cup of water, salt to taste
1 cup of oil for deep frying

Method

1. Scald salt fish and remove bones, flake finely.

2. Combine flour, baking powder, green seasoning, garlic, and
onion.
3. Add flaked salt fish to flour
4. Add pepper and enough water to make a soft mixture and beat
until smooth, adjust salt
5. Drop by tea spoon in hot oil and deep fry until brown for about 3-
4 minutes
6. Drain on paper towel and serve hot with a dip.

1
 Pigeon peas fritters

1½ cup cooked pigeon peas or green peas

2 eggs beaten
½ tsp of minced garlic
½ tsp of salt
¼ cup of celery, finely chopped
½ cup of flour
1 tsp of baking powder
¼ cup of onion, finely chopped
¼ cup of water or liquid from peas
1 cup of oil for deep frying

Method

1. Crush peas with fork

2. Combine peas, eggs, garlic, salt, celery, baking powder, onion and
water blend well
3. Drop by tea spoon in hot oil and cook until brown

2
 Corned beef balls

1 egg
1 cup of corned beef
¼ cup of chopped onion
1 tbsp of chopped celery
½ cup of cooked mashed potato
½ tsp of salt
½ tsp of pepper
¼ cup of dry bread crumbs
1 cup of vegetable oil for deep frying

Method

1. Beat egg lightly

2. Combine corned beef, onion, celery, potato, salt and pepper
3. Form into balls dip in beaten egg and coat with bread crumbs
4. Deep- fry until nicely brown; drain on paper towel

3
 Beef pie

1 lb of ground beef
¼ cup of finely chopped chive
1 tsp of thyme
¼ cup of finely chopped onion
1 tsp of minced garlic
1 tsp of salt
½ tsp of black pepper, hot pepper (optional)
2 slice of whole wheat bread
2 recipes of short crust pastry
1 egg beaten

Method

1. Cook ground beef, chive, thyme ,onion, garlic, salt, black

pepper and hot pepper until tender, adding water if
necessary
2. Dice bread finely and add to meat to bind
3. Roll out pastry thinly and cut in 3’ rounds
4. Place a tea spoon of meat on the center of each round and
fold over, seal with a fork
5. Place on baking sheet, brush pies with beaten egg and prick
with a fork to let out stream.
6. Bake in a pre heated oven at 450 for 15-20 minutes

4
 Ham rolls

1 tsp of mustard
1 tsp of chopped chive
2 tbsp of pineapple or pumpkin jam
12 sliced of cooked ham

Method

1. In a small bowl combine mustard, chive and jam

2. Spread evenly on ham slices
3. Roll up jelly roll fashion
4. Cut each crosswise into 3 pieces
5. Secure with picks

5
 Sausage roll

1 tsp of mustard
½ cup of finely chopped onion
3 tins of Vienna sausages (beef or chicken)
1 egg, beaten

Method

1. Roll out pastry thinly and cut in to 2” strips

2. Spread with mustard and sprinkle with onion, place sausage
on pastry and roll to cover sausage
3. Cut off pastry and seal ends
4. Continue until all is done in this way
5. Arrange on baking sheet and brush with beaten egg
6. Bake in a pre heated oven at 425 for about 10 minutes.

6
 Pumpkin fritters

1 ½ cup of flour
2 tsp of baking powder
¾ tsp of salt
2 eggs
¼ tsp of chopped hot pepper
1 tbsp of melted butter or margarine
½ cup of milk
2 cup of pumpkin cooked and crushed coarsely
1 cup of oil for deep frying

Method

1. Sift flour and baking powder, add salt

2. Beat eggs until fluffy
3. Add beaten eggs, hot pepper, melted margarine and milk to
dry ingredients, beat with a fork until smooth
4. Stir in crushed pumpkin and add more milk if necessary batter
should be of a dropping consistency
5. Drop by tea spoon into pre heated deep pot at 375 and fry for
4-5 minutes

7
 Stuffed eggs

6 hard boiled eggs

1-2 tbsp of mayonnaise
½ tsp of salt and a dash of pepper

Method

1. Cut eggs in half lengthwise

2. Gently remove yolks and place in a small bowl, crush with a
fork
3. Blend in mayonnaise, salt and pepper with a spoon
4. Put or pipe mixture into egg whites, cover and refrigerate,
garnish with a piece of parsley or red sweet pepper

8
 Souse

4 lb of pig feet cut in small pieces

4 cup of water, juice of 2 limes
½ tsp of sugar
3 tsp of salt
½ tsp of black pepper, chopped hot pepper to taste
2 tsp of minced garlic
1 cup of sliced cucumbers
1 cup of onion, thinly sliced

Method

1. Boil or pressure cook pig’s feet in salted water until

tender
2. Drain well and rinse in water
3. In a large bowl combine 4 cup of water, lime juice, sugar,
salt, black pepper, hot pepper and garlic
4. Add pig’s feet, sliced cucumber and onion, marinate in
the refrigerator for a few hours
5. Adjust salt, pepper and lime juices.

9
 Chicken Soup

2 chicken breasts
2 tsp green seasoning
½ tsp salt, pinch of black pepper
½ tsp minced garlic
1 cup cubed carrots
1 cup cubed potatoes
4 cup water
1/3 cup finely chopped onion
½ cup finely chopped sweet pepper
½ cup shredded cabbage
¼ cup finely chopped tomato
1 chicken bouillon cube

Method

1. Remove bone from chicken and cut chicken in bite size

2. Season chicken with green seasoning, salt, black pepper and
garlic
3. In a skillet put chicken, carrots, potatoes and 4 cups of
water to boil for 6-8 minutes
4. Add onion, sweet pepper, cabbage and tomato and continue
to cook for 5 minutes
5. Add chicken bouillon cube and more water if necessary to
make desired amount of liquid
6. Continue to cook until meat and vegetables are tender,
adjust salt and pepper

10
 Lentil soup

1 ½ cup of dried lentil peas

1 lb of spinach (leaves only)
¼ cup of olive oil
¾ cup of chopped onion
2 tsp of minced garlic
½ cup of sliced celery
¾ cup of lemon juice
1 tsp of flour
1 tsp of salt to taste, pepper to taste chopped chive

Method

1. Clean and wash lentils

2. Cover with water and cook in a covered sauce pan until
tender
3. Wash spinach leaves and chop finely
4. Add these and one cup of water to the lentils
5. Continue cooking until the spinach is done, adding more
water if necessary
6. Heat the olive oil and add onion, cook for a few seconds
7. Add garlic and celery to the onion, continue cooking
until mixture is tender
8. Add these to the lentil mixture
9. Mix lemon juice and flour, stir into soup
10.Add salt and pepper and cook gently while stirring

11
 Vegetable Soup

1 small onion, thinly sliced

1 tsp of minced garlic
2 tbsp of margarine
1 tomato chopped (1/4 cup)
1 small sweet pepper, chopped (1/2 cup)
½ cup of diced carrots
½ cup of diced potatoes
½ cup of pumpkin
4 leave patchoi chopped (spinach)
2 cups of vegetables broth or stock
½ tsp of salt
¼ tsp of black pepper or fresh, hot pepper

Method

1. Sauté onion and garlic in margarine over low heat in

a skillet or iron pot until brown
2. Add tomato, sweet pepper, carrots, potatoes,
pumpkin and patchoi and sauté for 5 minutes
3. Add broth, salt and pepper, cover and cook on
medium heat until vegetables are tender. Add more
liquid if necessary
4. Adjust salt and pepper

12
 Chicken salad

2 cups of shredded or diced cooked chicken

1/3 cup of finely sliced celery
½ cup of finely sliced sweet pepper
¼ cup finely chopped chive or spring onion
2 hard boiled eggs, chopped
1/3 cup of mayonnaise or more
1 tsp of vinegar
1 tsp of salt to taste, hot pepper to taste
¼ tsp of white pepper
1 tsp of sugar

Method

1. Combine chicken, celery, sweet pepper, chive and eggs in

a large dish
2. Blend mayonnaise, vinegar, salt, pepper and sugar
3. Combine thoroughly with chicken mixture.
4. Add a little milk to moisten mixture if necessary. Adjust
seasoning

13
 Tomato and onion salad

3 tbsp olive oil

2 tbsp lime juice
2 tsp finely chopped parsley
1 tsp salt
1 tsp sugar
1 tsp black pepper
1 lb firm ripe tomatoes, thinly sliced
¾ cup onion, thinly sliced

Method

Blend oil, lime juice, parsley, salt, sugar, and black pepper
well to make dressing
Place a layer of sliced tomatoes in a dish, then a layer of
onion and a teaspoon of dressing
Repeat layer until all ingredients are used up. Chill until
ready to use

14
 Tamarind dip

2/3 cup shelled tamarind

1 ½ cup of water
1/3 cup granulated sugar
1 ½ tsp salt
1 tsp minced garlic
1 tsp chopped chadon Beni (cilantro)
1 ½ tsp hot pepper, finely chopped

Method

1. Combine tamarind and water and bring to boil

remove from heat and allow to cool slightly
2. Crush tamarind mixture to release pulp, seeds, and
covering of seeds. Discard seeds and fiber from seeds
3. Return tamarind mixture to heat and add sugar, salt,
garlic, chadon beni and hot pepper until sugar and
salt are dissolved.

15
 Barbecue sauce

1 ½ cups of tomato ketchup

½ cups of tomato paste
1 ½ cup of water
1 tsp of mustard
½ cup of chilly sauce
¼ cup of grated onion
1 tsp of salt
½ tsp of hot pepper
1/3 rum or beer
1 tbsp of brown sugar

Method

1. Combine ketchup, tomato paste, water, mustard,

chilli sauce, onion, salt, pepper, and rum or beer
cook on medium heat, stirring constantly for 5-7
minutes until thickened.

16
 Brown sauce

2 tbsp of butter or margarine

½ cup of sliced onion
2 tbsp of flour
½ tsp of salt
1/8 tsp of black pepper
½ tsp of brown sugar
1 cup of brown stock

Method

1. Melt butter or margarine over low heat

2. Add onion and cook until lightly brown
3. Add flour, salt, pepper and sugar stir well
4. Slowly add 1 cup of brown stock, stirring
continuously until mixture is smooth
5. Continue to cook until thickened stirring
occasionally for 8-10 minutes.

17
 Sorrel sauce

1 lb of sorrel
1 cup of hot water
1 cup of granulated sugar

Method

1. Remove sorrel petals from blossoms, wash and

break into pieces
2. Pour hot water over sorrel just enough to cover
leaves boil for 10 minutes
3. Measure sorrel and use ½ cup of sugar to a cup of
pulp
4. Cook until jam stage, about 10-15 minutes. Pour in
sterilized jar, cover and allow to cool

18
 Stuffed bake fish (whole)

1 whole fish (5lb) red snapper

1 tsp of salt, black pepper to taste
2 tbsp of green seasoning
1 tsp of minced garlic
1 tsp of lime or lemon juice
1 cup of bread crumbs
1 tbsp of chopped chive
1 tbsp of chopped parsley
1 tsp of thyme
¼ of finely chopped pimentos or sweet pepper
½ cup of finely chopped onion
2 oz / 4 tbsp of softened margarine
1 tbsp of lemon juice or 1 tsp of lime juice
3/4 tsp of celery salt

Method

1. Wash fish thoroughly and drain well

2. Season with salt, black pepper, green seasoning,
garlic and lime juice, rub some seasoning inside
the cavity as well
3. Combine bread crumbs, chive, parsley, thyme,
pimentos, onion, 2 tbsp of margarine, lime juice
and celery salt
4. Stuff fish and brush with remaining 2 tbsp of
margarine
5. Place in a greased baking dish, cover lightly
with foil and bake in a pre heated oven at 425
for 10-15 minutes
6. Remove foil, reduce heat to 375 bake for a
further 25-30 minutes or until fish flakes easily.

19
 Baked fish with tomatoes

2 lbs of fish sliced 1” thick

½ tsp of salt
¼ tbsp of black pepper
1 tbsp of lime juice
1 tbsp of minced green seasoning
½ tsp of minced garlic
1 tbsp of butter or margarine
½ cup of chopped onion
¾ cup of finely chopped tomatoes
½ cup of tomato sauce
1 sweet pepper, 4 pimentos chopped
1 tsp of salt or hot pepper to taste

Method

1. Wash and season fish with salt, black

pepper, lime juice, green seasoning and
garlic
2. Place in a greased baking dish
3. Melt butter in a small sauce pan, fry onion
until golden
4. Add chopped tomatoes, tomato sauce, sweet
pepper, salt and pepper, cook until soft
5. Spread over fish and bake in a pre heated
oven at 375 for 15-20 minutes

20
Fish and chips

2 lbs of fish fillet, juice of 1 lime, salt and hot

pepper to taste
1 tsp of minced garlic
1 tbsp of minced green seasoning
½ cup of flour seasoned with salt and black
pepper
2 eggs beaten
½ cup of dry bread crumbs
1 ½ cups of vegetables oil
4 large potatoes

Method

1. Cut fish in serving pieces, add lime

juice and seasoning with salt, pepper,
garlic and green seasoning
2. Leave in refrigerator for ½ hour to
marinate
3. Coat fish pieces in seasoned flour, dip
in beaten egg, and then roll in bread
crumbs.
4. Fry a few pieces at a time in ½ cup of
hot oil until brown.
5. Drain on kitchen towel and keep hot.
6. Peel potatoes, cut in finger length and
dry
7. Deep fry potatoes in remaining oil
until golden brown and cooked. Drain
on kitchen paper and serve, as you
like.

21
 Fish pie

1 can of cream mushroom soup

2 ½ lbs of flaked cooked fish (steamed or poached)
¼ cup of finely chopped onion
2 lbs of finely chopped celery
½ tsp garlic salt
½ tsp hot pepper
½ cup of sliced mushrooms
¼ of chopped pimentos
1 cup of soft bread crumbs
¼ cup of grated cheese
¼ cup of fine dry bread crumbs

Method

1. Mix soup, fish, onion, celery, garlic, salt, hot pepper, mushrooms,
pimentos and soft bread crumbs
2. Blend well and pack in a greased baking dish
3. Combine cheese and dry bread crumbs, sprinkle on top of pie
4. Bake in a pre heated oven at 350 for 25 minutes until firm

22
 Salt fish cakes

½ lb of salt fish
3 ½ cups of mash potatoes
2 beaten eggs
1 tbsp of melted margarine
½ cup of finely chopped onion
¼ cup of chopped chive
½ tsp of thyme
¼ tsp of pepper or pepper sauce
1 cup of dry bread crumbs
1 cup of oil for deep frying

Method

1. Boil salt fish for 15 minutes. Drain, remove bones, skin and
shred finely
2. Combine fish and mash potatoes. Add eggs, margarine, onion,
chive, thyme, pepper and mix thoroughly
3. Adjust salt, shape into cakes and coat with bread crumbs.
4. Deep- fry until golden brown for 3-5 minutes drain on kitchen
paper until dried.
5. Served with tomato ketchup or mustard

23
 Salt fish and tomatoes

½ lb of salt fish
1 lb of poils
½ lb of tomatoes chopped, a few drops of lime juice
½ cup of sliced onion
1 tsp of minced garlic
2 tbsp of chopped chive
1tbsp of thyme
½ tsp of chopped pepper
2 hard boiled eggs sliced

Method

1. Break salt fish into pieces and boiled for 10-15 minutes. Drain
2. Remove skin and bones and break into pieces
3. Fry salt fish into hot oil for 4-5 minutes
4. Add tomatoes, lime juice, onion, garlic, chive, thyme and hot
pepper cook for 10 minutes
5. Add water if mixture is dry and cook for a few minutes more until
tomatoes are soft
6. Pour into a dish garnish with sliced egg

24
 Shepherd’s pie

2 lbs of potatoes
1/3 cup of hot milk
1 lb of ground beef
1 tbsp of green seasoning
1 tsp of salt
½ tsp of pepper (black)
1 tsp of oil
½ cup of chopped onion
½ tsp of minced garlic
½ cup of beef stock
1 tbsp of tomato paste
½ tsp of dry or prepare mustard
1 cup of slice mushrooms
1 cup of red and yellow sweet pepper thinly
¼ cup of grated cheese

Method

1. Cook potatoes in salted water until tender, crush with milk and
set aside
2. Season beef with green seasoning, salt, and black pepper.
3. Heat oil in skillet, add onion and garlic and cook until softened
4. Add beef and cook for 10 minutes stirring occasionally
5. Add beef stock, tomato paste, mustard, mushrooms, and sweet
pepper cook for 10 minutes. Adjust seasoning and cool
6. In a greased dish spread half of the mash potatoes, all of the beef
mixture and cover with remaining potatoes
7. Sprinkle cheese on top.
8. Bake at 350 for 25-30 minutes

25
 Oven barbeque chicken

3 ½ lb of chicken, cut into pieces

1 tsp of salt
½ tsp of black pepper
1 tsp of minced garlic
2 tbsp of green seasoning
1 cup of barbeque sauce

Method

1. Season chicken with salt, black pepper, garlic and green seasoning
2. Place skin side up in a greased baking dish and bake for 35-40
minutes
3. Remove from oven and drain
4. Coat with barbeque sauce and return to oven
5. Bake for 15 minutes more to brown or place on the grill

26
 Trinidad stewed Chicken

1 chicken, cut into serving pieces

3 tbsp of minced green seasoning
1 tsp of minced garlic
½ tsp of black pepper
1 tbsp of oil
3 tbsp of brown sugar
1 cup of water
1 tsp of hot pepper
½ cup of chopped onion

Method

1. Season chicken with green seasoning, garlic, salt and black pepper
and leave to marinate.
2. Heat oil in a heavy pot, add sugar and allow to brown
3. Add chicken and allow to brown all over, turning continuously
until dries up
4. Add 1 cup of water, hot pepper, and onion, cover pot, and cook on
medium heat until chicken is tender. Add more water for gravy
and adjust salt and pepper.

27
 Barbeque spare ribs

3 tbsp of brown sugar

3 tbsp of honey
1 tsp of salt
3 tbsp of tomato ketchup
3 tbsp of soy sauce
1 cup of hot chicken broth
4 lbs of spare ribs cut in pieces

Method

1. Combine sugar, honey, salt, ketchup, soy sauce and chicken

broth, stir until tender
2. Marinate spare ribs in the mixture for 2 hours or more
3. Remove spare ribs from marinade and bake in a preheated
oven at 325 for 60-70 minutes, basting occasionally until
cooked for a special flavour cook ribs oven barbeque pit

28
 Curry Eggs and potato

6 hard boiled eggs, shelled

2 tbsp of vegetable oil
½ cup of sliced onion
1 tsp of minced garlic
2 tbsp of curry powder
1 lb of potatoes peeled and chopped
½ cup of chopped tomatoes
1 tsp of salt
¼ black pepper or hot pepper
1 cup of water

Method

1. Fry eggs in hot oil until brown, remove from oil and set
aside
2. Add onion and garlic to oil and sauté for a minute
3. Mix curry powder with ¼ cup of water and add to pot stir
for a minute
4. Add potato, tomato, salt, pepper, and water.
5. Bring to a boil, cover and simmer until potato is tender
6. Return eggs to pot and cook for 1 minutes

29
 Fried Rice (Shrimp)

2 eggs
¾ tsp of salt
4 tbsp of vegetable oil
½ cup of finely chopped chive
1 cup of small shrimp
½ cup of green peas
4 cups of cooked long grain rice
2 tbsp of soy sauce

Method

1. Beat eggs with ¼ tsp of salt

2. Heat 1 tbsp of oil, and chive and stir fry for about 30
seconds, add egg, stir and cook curds form.
3. Remove from pan and set aside
4. Heat another 1 tbsp of oil, add shrimp and peas, stir fry for
about 2 minutes and remove from pan
5. Heat rest of oil, add rice and stir fry for about 2 minutes to
heat through
6. Add soy sauce and shrimp mixture to rice, stir well
7. Add eggs and fold in until they are in small pieces, adjust
salt

30
 Corn pudding

1 can of cream style corn

1 can of whole kernel corn drained
1 cup of evaporated milk
½ cup of finely chopped onion
¼ cup of chopped pimento or sweet pepper
½ tsp of salt
½ tsp of hot pepper
2 eggs beaten

Method

1. Combine cream style corn, kernel corn, milk, onion,

pimento pepper, salt, hot pepper and eggs
2. Pour in a greases dish
3. Put dish in a pan of hot water and bake at 350 for 30
minutes or until knife comes out clean when tested.

31
 Cheese Cake

2 cup of finely crushed sweet crackers

4 tbsp of 2oz butter or margarine melted
1 LD of cream cheese
1 cup of granulated sugar
2 tbsp of flour
1/3-1/2 cup of milk
4 eggs, separated
1 tsp of vanilla essence
2 tbsp of granulated sugar
1 can of cherry pie filling (19 oz)

Method

1. Combine sweet crackers and melted butter

2. Line the bottom of pie plate or dish with crumbs mixture
3. Mix together cheese, 1 cup of sugar, flour, milk, egg York and
vanilla, and blend well.
4. Beat egg white until firm then gradually beat in remaining 2 tsp of
sugar until mixture is stiff and shiny.
5. Fold into the cheese mixture
6. Pour into cracker- lined dish and bake for ½ hours at 350 or until
tester came out clean
7. Cool and chill
8. Spread with pie filling and serve

32
 Short crust pastry

2 cups of flour
½ tsp of salt
4 tbsp of ½ oz cold shortening
4 tbsp of ½ oz margarine
1/3 cup of ice cold water
½ tsp of lime juice

Method

1. Combine flour and salt cut in fat with pastry blender or 2 knives
until fat is the size of peas
2. Add cold water and lime juice gradually and toss with a fork to
mix, add just enough water to bind the mixture.
3. Form into 2 balls and chill, roll out as desired.

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