Spiced Farine Recipe by Chef Shaun 🇹🇹 Foodie Nation Farine is made by removing all the moisture from grated cassava before parching it in a traditional copper kettle over an open flame until it turns light brown in color. You end up with a healthier version of cream of wheat. We were privileged to visit the producer of the Farine I used for this recipe where we were able to document the entire process. Here in Trinidad and Tobago, we typically have this in the morning, but this can be eaten at
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🇹🇹 Mango Chutney Recipe by Chef Shaun We make and enjoy a lot of chutneys in T&T, and with mango so readily abundant, it was a no-brainer. We typically use this as a condiment for pholourie, saheena, and many other Indian-inspired snack-sized foods. Yield – 24 to 32 oz Ingredients Rose Mango - 5 Full (peeled, core removed, cubed) Water - 1/2 cup Granulated Sugar - 1/3 cup to 1/2 cup Chadon Beni/Culantro – 6 leaves / 1/8 cup Garlic - 10 whole cloves Hot Pepper – 1 tsp or to taste Salt - 1 tbsp
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Michelle and Shaun whip up a comforting cheesy Potato Pie, a perfect accompaniment to your Christmas dinner: Yield – 12 to 15 Servings Ingredients Potato – 5 lbs (2-inch cubes) Margarine – 8 oz French Margarine – 2 oz Onion – 1 ½ cups (finely chopped) Pimento – 1 cup (finely chopped) Flour – 1/3 cup Evaporated Milk – 24 fl. Oz. Salt – 1 tbsp Black Pepper – 1 tsp Onion Powder – 1 tsp Garlic Powder – 1 tsp Paprika – 1 tsp Cheese – 1 ½ lbs (shredded) Method 1. Add your potato to simmering water and
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Classic Coo Coo Recipe by Chef Shaun 🇹🇹 Trinbagonian Coo Coo is a traditional dish from Trinidad and Tobago, made primarily from cornmeal and okra. It's a staple in Trinidadian cuisine and often served as a side dish, especially with fish & ground provisions. Ingredients Unsalted Butter – 2 tbsp Onion – 1 cup (finely chopped) Pimento – ¼ cup (finely chopped) Carrot – ½ cup (grated) Pumpkin – ½ cup (grated) ?? Ochro – 2 cups (thinly sliced) Garlic – ¼ cup (finely chopped) Salt – 1 tsp or to tas
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