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Saheena
Saheena (also spelled sahina or sahiena) are a street-food and snack of Indo-Trinidadian, Indian origin in Trinidad and Tobago cuisine, Trinidadian cuisine. History and etymology The dish traces back to Indentured servitude, indentured labourers from India. After the end of slavery in Trinidad in 1840, the plantations (that dominated Trinidad's economy at that time) needed a cheap substitute for the slaves' labour power. It was found in contract workers from British India. From 1840 on workers were recruited in large numbers who had to commit themselves for five years minimum and were promised five acres of land as a reward. Until World War I 145.000 mainly East Indian workers migrated to Trinidad, adopting their recipes to the supply of ingredients found in their new home. According to the ''Dictionary of the English/Creole of Trinidad & Tobago'' the term ''saheena'' derives from the Bihari languages, Bihari family of languages and means ''delicious'' or ''savoury''. The term ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrode
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also adapted in the Himachal Pradesh region, UP & Bihar as "Rikvach" and some other names in other parts of India. It is known as ,"Patrodé" in 'Tulunadu' region, Patra in Gujarat, Chembila Appam in Kerala , Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Tulu Nadu & Patrodu in Himachal Pradesh. Patra in Sanskrit & its derivative languages means leaf & vade/vado means dumpling. It is also known aRikvachin UP and Bihar and Saina in Fiji. It is made from colocasia leaves (''chevu'' in Tulu, taro, ''kesuve'' or ''arbi'') stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). In July 2021, it has been identified as one of the ''traditional food recipes'' from the AYUSH system of medicine by the Union Ministry of AYUSH. according ministry of AYUSH, Iron-rich colocasia leaves help in improving the hemoglobin level. The leaves contain phenols, tanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indo-Trinidadian
Indo-Trinidadians and Tobagonians or Indian-Trinidadians and Tobagonians, are people of Indian origin who are nationals of Trinidad and Tobago whose ancestors came from India and the wider subcontinent beginning in 1845. Indo-Trinidadians and Tobagonians are a subgroup of Indo-Caribbeans, which is a subgroup of the wider Indian diaspora. Generally, most Indians in Trinidad and Tobago can trace their ancestry back to northern India, especially the Bhojpur and Awadh region of the Hindi Belt, which lies in the Gangetic plains, a plain that is located between the Ganga and Yamuna rivers and faces the mountain ranges of the Himalayas and the Vindhyas. However, some Indians may trace their ancestry to other parts of South Asia, notably southern India. Indians first arrived in Trinidad and Tobago as indentured laborers from India through the Indian indenture system from 1845 till 1917, and some Indians and other South Asians, along with their families, later came as entrepreneurs, bus ... [...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] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of Annual rainfall in india, annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a food coloring#Natural food dyes, coloring and flavoring agent in many Asian cuisines, especially for Curry, curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard plant, mustard-like aroma. Curcumin, a bright yellow chemical produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Food
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out/take-away. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers. In 2018, the fast food industry was worth an estimated $570 billion globally. The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast food outlets, primarily hamburger outlets such as McDonald's, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are prewashed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order". Fast food restaurants are traditionally distinguished by the drive-through. Outlets may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collard (plant)
Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica oleracea''. American collard cultivars are more correctly placed in the Viridis cultivar group due to a high genetic similarity with cabbage, although older publications often include them within the Acephala group (kale). The name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops). The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables, mainly in Zambia, Kashmir, Brazil, Portugal, Zimbabwe, South Africa, the American South, Tanzania, Uganda, Kenya, the Balkans, and northern Spain. Collard greens have been eaten for at least 2,000 years, with evidence showing that the ancient Greeks cultivated several types of the plant. Description ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and Tamarind#Tamarind seed oil and kernel powder, tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian cuisine, Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in Tropical zone, tropical and Subtropics, subtropical zones. Description The tamarind is a long-lived, medium-growth tree, which attains a maximum crown (botany), crown height of . The crown has an irregular, vase-shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pholourie
Pholourie (), also spelled ''phulourie'' or ''phoulourie'', is a snack food of Indo-Caribbean origin that is commonly eaten in Trinidad and Tobago as well as in Guyana, Suriname and other parts of the Caribbean. It consists of fried, spiced spilt pea and flour dough balls that are served with a chutney. Overview The dough is made up of flour, ground split peas, water, and spices. Depending on the recipe, green seasoning, garlic, pepper, turmeric, onions and/or cumin are used. Then dough balls the size of golf balls are formed and fried afterwards. The fried balls are usually served with a chutney to dip them in, usually tamarind or mango. They are also added to karhi. Pholourie is a popular street food in Guyana and Trinidad and Tobago and widely available from food carts and takeaways. It is famous in Debe. The dish was brought to Guyana, Trinidad and Tobago, and Suriname by migrants from India. These Indians were recruited as indentured laborers after slavery had been aboli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roulade
A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''rouler'', meaning "to roll". Meat A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braising, braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is sliced into rounds and served. Of this common form, there are several notable dishes: *Paupiette, French cuisine, French veal roulade filled with vegetables, fruits or sweetmeats *Rinderroulade, German cuisine, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Cabbage roll, Kohlrouladen, cabbage filled with minced meat. *Španělské ptáčky (Spanish b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dasheen
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eryngium Foetidum
''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In the United States, the common name ''culantro'' sometimes causes confusion with ''cilantro'', a common name for the leaves of ''Coriandrum sativum'' (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. Uses Culinary ''Eryngium foetidum'' is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, the Dominican Republic, Puerto Rico, Trinidad and Tobago, El Salvador, Panama, Costa Rica, Guyana, Suriname, Ecuador, Brazil's and Peru's Amazon regions. It is also used e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
