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Trinidad And Tobago Cuisine
Trinidad and Tobago cuisine is influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary styles. Main meals Breakfast dishes Popular breakfast foods include doubles, made with two '' baras'' (flat fried dough) and curried ''channa'' (chickpeas). They are usually served with toppings such as pepper sauce, kuchela, tamarind, mango, pommecythere, cucumber, and bandhaniya chutneys. Doubles are one of the most popular breakfast foods eaten on the islands, but are commonly consumed throughout the day. A traditional Indo-Trinidadian and Tobagonian breakfast consists of ''sada roti'', a type of unleavened bread made with flour, baking powder and water. The dough is rolled out and cooked on flat, cast-iron skillet called a '' tawa''. The cooked dough is cut into quarters and served with a variety of fried vegetables, tarkaris or chokhas. Sada rotis are usually eaten with ''baigan chokha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein (nutrient), protein. The chickpea is a key ingredient in Mediterranean cuisine, Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baingan Bharta
Baigan bharta, also spelled ''baingan'' ''bharta'' or ''baigan chokha'' (mashed eggplant) is an Indian dish prepared by mashing or mincing grilled eggplant (''baigan'') with tomato, onion, herbs and spices, with variations being common from chef to chef. Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared. Baigan bharta is most often grilled, minced eggplant stewed with chopped tomato, browned onion or shallots, ginger, garlic, cumin, and topped with lime or lemon juice, fresh cilantro (coriander leaves) and sliced fresh green chili pepper. Depending on region and personal tastes, ghee (clarified butter) may be used in preparation of the dish. In some regions where mustard oil is popular, this may be used, though it possesses a powerful flavour and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarkari
Tarkaris is a name given to a wide range of side vegetable dishes found commonly in the Indian subcontinent; notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. Some of these dishes are also sometimes called curries and are made from vegetables that are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and the Caribbean. Gallery File:Garden cress curry.jpg, Nepalese garden cress ''tarkari'' File:Dal Bhat Tarkari,Nepal.JPG, Nepalese ''dal bhat tarkari'' See also * List of vegetable dishes References Bangladeshi cuisine Bengali cuisine Bihari cuisine Indian curries Nepalese curries North Indian cuisine Pakistani curries Vegetable dishes Indo-Caribbean cuisine {{pakistan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tava
A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas. The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, or carbon steel. It may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Caucasus and the Balkans. The tawa is also used in Indo-Caribbean cuisine. Names by region Taaba, Tava, tawa In Iran, the Persian word ''tāve'' () is used which is derived from the Persian word taaba which means something that is curved or tempered. The root word ''taab'' in Persian is a verb which means to bend or temper or curve (but see here-below for the use of ''saj'' in Iran). It is cognate with '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as '' atta'', combined into a dough with added water. Its defining characteristic is that it is unleavened. '' Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is '' kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word ''roṭikā'', meaning "bread". Types # ''Makki roti'': corn flour roti served with sarson ka saag, a classic dish of Punjab. # Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. # Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. # Missi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the ''Times'' serves as one of the country's Newspaper of record, newspapers of record. , ''The New York Times'' had 9.13 million total and 8.83 million online subscribers, both by significant margins the List of newspapers in the United States, highest numbers for any newspaper in the United States; the total also included 296,330 print subscribers, making the ''Times'' the second-largest newspaper by print circulation in the United States, following ''The Wall Street Journal'', also based in New York City. ''The New York Times'' is published by the New York Times Company; since 1896, the company has been chaired by the Ochs-Sulzberger family, whose current chairman and the paper's publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney () is a spread typically associated with 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. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culantro
''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro (Costa Rica and Panama) ( or ), cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, Shadow Beni (Trinidad and Tobago), and ngò gai (Vietnam). 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, Haiti, Puerto Rico, and Trinidad and Toba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several |
Spondias Dulcis
''Spondias dulcis'' ( syn. ''Spondias cytherea''), known commonly as Polynesian plum or Tahiti apple, is a tropical fruit tree native to Melanesia, with edible fruit containing a fibrous pit. The tree was spread to neighboring regions as canoe plants in Island Southeast Asia and Polynesia in prehistoric times by seafaring Austronesians during the Austronesian expansion. It remains widely cultivated in Polynesia, where it is generally known under the names vī or wī, and variants thereof. It has also been introduced to other areas of the world in colonial times. In the English-speaking Caribbean it is typically known as golden apple and elsewhere in the Caribbean as pommecythere, April plum or June plum, or cythere. Description This fast-growing tree can reach up to in its native range of Southeast Asia, Melanesia and Polynesia; however, it usually averages in other areas. ''Spondias dulcis'' has deciduous, pinnate leaves, in length, composed of 9 to 25 glossy, elliptic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango
A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the "Southeast Asian type". Other species in the genus '' Mangifera'' also produce edible fruits that are also called "mangoes", the majority of which are found in the Malesian ecoregion. Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color, which may be pale yellow, gold, green, or orange. Mango is the national fruit of India, Pakistan and the Philippines, while the mango tree is the national tree of Bangladesh. Etymology The English word ''mango'' (plural ''mangoes'' or ''mangos'') originated in the 16th century from the Portuguese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
