Before I went on my trip back home to Trinidad in April, my doctor told me that my cholesterol was too high, even though I am underweight for my height (or perhaps that is exactly why I have high cholesterol?) Anyway, I was supposed to go back to the doctor after I had..ahem..modified my diet. Well, if you look at the pictures of the food I ate while in Trinidad, you'll understand why I haven't been back. (Thanks to Teddy, my brother, for finally sending me the pictures.) I'm not sure how long the strategy of not going back to the doctor will work, but so far, I've been doing well using that approach.
A
nd here we have the very versatile doubles - good for breakfast, lunch and dinner; which is how often I tried to eat them. Made from flour that is fried with curried channa (garbanzo beans) inside and some pepper.
What it looks like on the inside, revealing said channa and pepper. A bit of trivia - it used to be two separate baras making the doubles, now some vendors make only one because it makes it easier to fold over. (Down with the singles I say!) Note the glistening oil..I could taste it now...yummy! (Pictures of the doubles vendor were on a prior post back in May.) Recipe available from www.Trinigourmet.com
The good ole alloo (potato) pie at right. Basically, it is mashed and seasoned potato, wrapped in flour and fried..yes, can't do without the frying.That's what makes it sooo good. And if you want to try your hand at making alloo pie, check out Trinigourmet again.
And finally the saheena. This is split pea flour with a type of spinach inside. This may have the highest oil retention quotient of the "foods" on display. Sweet, sweet, Trini food. Saheena recipe
Enjoy!
A
nd here we have the very versatile doubles - good for breakfast, lunch and dinner; which is how often I tried to eat them. Made from flour that is fried with curried channa (garbanzo beans) inside and some pepper.
What it looks like on the inside, revealing said channa and pepper. A bit of trivia - it used to be two separate baras making the doubles, now some vendors make only one because it makes it easier to fold over. (Down with the singles I say!) Note the glistening oil..I could taste it now...yummy! (Pictures of the doubles vendor were on a prior post back in May.) Recipe available from www.Trinigourmet.com
The good ole alloo (potato) pie at right. Basically, it is mashed and seasoned potato, wrapped in flour and fried..yes, can't do without the frying.That's what makes it sooo good. And if you want to try your hand at making alloo pie, check out Trinigourmet again.
And finally the saheena. This is split pea flour with a type of spinach inside. This may have the highest oil retention quotient of the "foods" on display. Sweet, sweet, Trini food. Saheena recipe
Enjoy!
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