|
Kuchela (relish)
Kuchela, also spelled kucheela, occasionally also kuchila, is a hot relish of the Trinidadian cuisine. Main ingredient of kuchela is the pulp of unripe mangoes that has been grated and thoroughly strained, if necessary by drying. Afterwards it is mixed with amchar massala and various additional spices. Amchar massala is a blend of spices containing cilantro seeds, cumin, fennel seeds, fenugreek seeds, brown mustard seeds, and peppercorns. The hotness level is regulated by adding either fresh peppers (scotch bonnets and "congo peppers" (habaneros) being common) or a hot sauce. The relish is then seasoned to tasted with salt, sugar and garlic; vinegar is also common. By adding oil, usually mustard oil, the texture can be adjusted. As a relish, kuchela is used in a lot of ways, for example as a side dish to curries or pelau (a rice dish similar to pilaf) or as a topping for doubles. Kuchela, as well as the contained spice blend amchar masala, has Indian roots.{{cite web , url= ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad And Tobago
Trinidad and Tobago (, ), officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago, and numerous much smaller islands, it is situated south of Grenada and off the coast of northeastern Venezuela. It shares maritime boundaries with Barbados to the northeast, Grenada to the northwest and Venezuela to the south and west. Trinidad and Tobago is generally considered to be part of the West Indies. The island country's capital is Port of Spain, while its largest and most populous city is San Fernando. The island of Trinidad was inhabited for centuries by Indigenous peoples before becoming a colony in the Spanish Empire, following the arrival of Christopher Columbus, in 1498. Spanish governor José María Chacón surrendered the island to a British fleet under the command of Sir Ralph Abercromby in 1797. Trinidad and Tobago were ceded to Britain in 1802 under the Treaty of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Habanero
The habanero (; ) is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods. Name The habanero is named after the Cuban city of ''La Habana'', known in English as Havana, because it used to feature heavily in trading there. (Despite the name, habaneros and other spicy-hot ingredients are rarely ever used in traditional Cuban cooking.) In English, it is sometimes incorrectly spelled ''habañero'' and pronounced , the tilde being added as a hyperforeignism patterned after jalapeño. Origin and use The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Today, the largest producer of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickled or preserved foods, but has shifted in meaning over time to include other small packaged goods such as coffee and tea. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate - umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Mashed Potatoes * * * * * * * * * * ** ** ** ** ** ** ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guyana
Guyana ( or ), officially the Cooperative Republic of Guyana, is a country on the northern mainland of South America. Guyana is an indigenous word which means "Land of Many Waters". The capital city is Georgetown. Guyana is bordered by the Atlantic Ocean to the north, Brazil to the south and southwest, Venezuela to the west, and Suriname to the east. With , Guyana is the third-smallest sovereign state by area in mainland South America after Uruguay and Suriname, and is the second-least populous sovereign state in South America after Suriname; it is also one of the least densely populated countries on Earth. It has a wide variety of natural habitats and very high biodiversity. The region known as " the Guianas" consists of the large shield landmass north of the Amazon River and east of the Orinoco River known as the "land of many waters". Nine indigenous tribes reside in Guyana: the Wai Wai, Macushi, Patamona, Lokono, Kalina, Wapishana, Pemon, Akawaio and Warao. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doubles (food)
Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles is made with two '' baras'' (flat fried dough) and filled with ''curry channa'' (curried chickpeas) and various chutneys. Origins Doubles as a dish was created in Princes Town, by Emamool Deen (a.k.a. Mamoodeen) and his wife Raheman Rasulan Deen in 1936. It has been speculated that it was inspired by a northern Indian dish called ''chole bhature'' (or sometimes ''channa bhatura''). ''Chole bhature'' is made by combining ''channa masala'' and ''bhature'' (''poori''), which is a fried bread made with ''maida'' flour, a common flour in Indian baking. Mamoodeen used to sell curried channa (chickpeas) over single baras (fried flatbread) with chutneys. When his customers began requesting to double the bara in their orders the name “ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish '' paella'', and the South Asian ''pilau'' or ''pulao'', and '' biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelau
Pelau is a traditional rice dish of the West Indies ( Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada, Barbados and Saint Vincent and the Grenadines). Main ingredients are meat (usually chicken or beef, rice, pigeon peas or cowpeas, coconut milk and sugar; various vegetables and spices are optional ingredients. Spices used in the dish include cardamom, cloves, cumin and coriander. The meat is caramelised and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven. Side dishes are optional; coleslaw is a typical one. Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Oil
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of erucic acid. Varieties of mustard seed also exist that are low in erucic acid. Pressed oil Oil makes up about 30% of mustard seeds. It can be produced from black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), and white mustard ('' B. alba''). Having a distinctive pungent taste, the oil is used for cooking in India, Pakistan, Nepal and Bangladesh. Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi). Mustard oil has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Bonnet
Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa as well as the Caribbean. Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands. Scotch bonnets are used to flavor many dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Scotch bonnets are mostly used in Sri Lankan, Maldivian, West African, Antiguan, Kittitian/Nevisian, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinidad And Tobago Cuisine
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen (taro root), sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago. Main meals Breakfast dishes Popular breakfast foods include doubles; roti (usually ''sada roti'') served with a variety of curried, roasted or fried vegetable dishes; fried bake served with saltfish, meat, or vegetable dishes; and coconut bake (coconut bread) served with a range of fillings. Doubles is made with two '' baras'' (flat fried dough) and curried ''channa'' (chickpeas) and is served with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard ('' Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
