Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition. Ramin Ganeshram

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Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition - Ramin Ganeshram


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DOUBLES

       MEAT PATTIES

       FRIED WONTONS

       ALOO PIES

       PASTELLES WITH EGGS

       KAREN FELICIAN’S PASTELLES

       SHARK & BAKE

       MÉLANGE CRAB AND DUMPLINGS

       OYSTER COCKTAIL

       COLETTE’S CILANTRO CHILI WINGS

       CHINESE FRIED CHICKEN WINGS

       MEATS, POULTRY & FISH

       BEEF STEW WITH DUMPLINGS

       BEEF CURRY

       PEPPERPOT

       BEEF PELAU

       CURRIED GOAT

       GARLIC PORK

       DASHEEN PORK

       BUCCANEER SMOKED CHICKEN

       DAD’S CURRIED CHICKEN

       MÉLANGE CURRIED CHICKEN

       STEWED CHICKEN

       CHAGUANAS-STYLE FRIED CHICKEN

       CURRIED DUCK

       CURRIED FISH

       SALTFISH & PROVISIONS

       FRIED FISH

       CURRIED CASCADURA/SWORDFISH

       KINGFISH CREOLE

       SPICY STUFFED RED SNAPPER

       TAMARIND FISH

       SWEET & SOUR FISH

       SOUSED LAMBIE (CONCH SALAD)

       CHOW HAR LOOK

       KASHIA CAVE’S SHRIMP CEVICHE

       SHRIMP CREOLE

       CURRIED SHRIMP

       CURRIED CRAB & DUMPLINGS

       VEGETABLES & RICE

       TRINI COLESLAW

       WATERCRESS SALAD

       ZABOCA CHOKHA TRINI-STYLE GUACAMOLE

       FRY ALOO

       ALOO TALKARI

       BAIGANI

       BAIGAN CHOKHA

       COCONUT CHOKHA

       BHAJI

       CACHAPAS

       BOLLITOS

       CORN PIE

       COOCOO

       CURRIED CHATAIGNE

       CHATAIGNE STUFFING

       BREADFRUIT OIL-DOWN

       SAUTÉED CARAILI

       CHRISTOPHENE AU GRATIN

       CURRIED POMME CYTHÈRE

       MANGO CURRY

       FRIED OKRO

       FOO FOO

       FRIED SWEET PLANTAINS

       GREEN “FIG” PIE

       GREEN “FIG” SOUSE

       GREEN “FIG” CURRY

       CHANNA ALOO

       TRINIDADIAN DAL

       STEWED PIGEON PEAS

       TRINI CHOW MEIN

       PLAIN RICE

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