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Callaloo is often served with cornmeal coo coo, [9] plantain, cassava, sweet potatoes, dumplings, rice, and curried crab. [10] However Trinbagonian callaloo isn't prepared or served the same as Jamaican callaloo. [11] Pelau is a very popular rice-based dish in Trinidad and Tobago. As well as dhal and rice, rice and stewed chicken, pork, ox-tail ...
Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada and the Virgin Islands. Its main ingredients typically include meat (usually chicken or beef), [1] rice, pigeon peas or cowpeas, coconut milk [2] and sugar. Various vegetables and optional spices can be added.
The Trinidad Scorpion Butch T pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago . It was named by Neil Smith from The Hippy Seed Company, after he got the seeds originally from Butch Taylor (the owner of Zydeco Farms in Woodville/ Crosby, Mississippi , and a hot ...
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The fusion of basmati rice with tomatoes, peppers, onions, garlic, curry, thyme, bay leaves and other herbs/spices makes this party Jollof absolutely flavorful and tasty!
Dessert gruel made from sweet corn and glutinous rice in coconut milk Ginataang manok: Chicken in coconut milk and spices Ginataang munggo: Dessert gruel made from glutinous rice and mung beans Ginisang munggo sa gata: A variant of ginisang munggo with coconut milk added, usually eaten with dried fish or pork. Sometimes also called "ginataang ...
Yasmin Fahr adds bold, exciting flavor to meatballs and pasta with fresh herbs, veggies and aromatics.
Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. [1] In south India, coconut and curry leaves are also common ingredients. [2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk. [3]