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Buljol
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into ''buljol''. The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper. In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake. From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits. Varieties of salad Unsorted * Bionico * Blunkett salad * Broccoli slaw * Buljol * Candle salad * Carrot salad * Dessert salad * Esgarrat * Esqueixada * Frogeye salad * Goma-ae * Hummus salad * Israeli eggplant salad * Kısır * Koi * Kuluban * Kung chae nampla * Malfouf salad * Maple slaw * Masmouta salad * Matbukha * Mechouia salad * Mizeria * Nam khao * Nam tok * Nan gyi thohk * Nộm * Nopalito * Olive salad * Pantesca salad * Rubiyan salad * Sabzi khordan * Salade cauchoise * Salată de boeuf * Salmagundi * Seafoam salad * Shalgam * Shʿifurah * Sicilian orange salad * Snow white salad * Sōmen salad * Spinach salad * Strawberry Delight – a dessert salad * Sweet potato salad * Taktouka * Ulam * Urnebes * ... [...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 Amiens as se ... [...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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atlantic Cod
The Atlantic cod (''Gadus morhua'') is a benthopelagic fish of the family Gadidae, widely consumed by humans. It is also commercially known as cod or codling.''Atlantic Cod'' . Seafood Portal. Dry cod may be prepared as unsalted stockfish,''Oxford English Dictionary'', 3rd ed. "milwell, ''n.''" Oxford University Press (Oxford), 2002.''Oxford English Dictionary'', 1st ed. "stock-fish , 'stockfish, ''n.''" Oxford University Press (Oxford), 1917. and as cured |
Dried And Salted Cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antillean Creole French
Antillean Creole (Antillean French Creole, Kreyol, Kwéyòl, Patois) is a French-based creole that is primarily spoken in the Lesser Antilles. Its grammar and vocabulary include elements of Carib, English, and African languages. Antillean Creole is related to Haitian Creole but has a number of distinctive features. Antillean Creole is spoken natively, to varying degrees, in Dominica, Grenada, Guadeloupe, Îles des Saintes, Martinique, Saint-Barthélemy (St. Barts), Saint Lucia, French Guiana, Trinidad and Tobago, and Venezuela (mainly in Macuro, Güiria and El Callao Municipality). It is also spoken in various Creole-speaking immigrant communities in the United States Virgin Islands, British Virgin Islands, and the Collectivity of Saint Martin. Antillean Creole has approximately 1 million speakers and is a means of communication for migrant populations traveling between neighbouring English- and French-speaking territories. In a number of countries (including Dominica, Gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Bake
Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables. TriniInXisle.com See also * * * Cuisine of Dominica * '' |
Barbados
Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of and has a population of about 287,000 (2019 estimate). Its capital and largest city is Bridgetown. Inhabited by Island Caribs, Kalinago people since the 13th century, and prior to that by other Indigenous peoples of the Americas, Amerindians, Spanish navigators took possession of Barbados in the late 15th century, claiming it for the Crown of Castile. It first appeared on a Spanish map in 1511. The Portuguese Empire claimed the island between 1532 and 1536, but abandoned it in 1620 with their only remnants being an introduction of wild boars for a good supply of meat whenever the island was visited. An Kingdom of England, English ship, the ''Olive Blossom'', arrived in Barbados on 14 May 1625; its men took possession of the island in the name of James VI and I, King James I. In 1627, the first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingdom, while ''Pollachius virens'' is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). Other names for ''P. pollachius'' include the Atlantic pollock, European pollock, ''lieu jaune'', and lythe; while ''P. virens'' is also known as Boston blue (distinct from bluefish), silver bill, or saithe. Species The recognized species in this genus are: * ''Pollachius pollachius'' (Linnaeus, 1758) (pollack) * ''Pollachius virens'' (Linnaeus, 1758) (coalfish) Description Both species can grow to and can weigh up to . ''P. virens'' has a strongly defined, silvery lateral line running down the sides. Above the lateral line, the colour is a greenish black. The belly is white, while '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hake
The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gadiformes) as cod and haddock. It is a medium-to-large fish averaging from 0.5 to 3.6 kg (1 to 8 pounds) in weight, with specimens as large as 27kg (60lb). The fish can grow up to in length with a lifespan of as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from deep. The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, preferring depths of less than . A tot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacalhau
() is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as (fresh cod). Portuguese and other cuisines dishes are common in Portugal, and also in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (curiously one of the few species not consumed fresh in this fish-loving country, boasting the highest per capita fish consumption within the European Union). It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal. Similar recipes can be found across Europe. It is also found in the cuisines of other territories and regions like Dominican Republic, Puerto Rico, Jamaica and Suriname. In Norway commonly refers to a specific Spanish-style dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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