Many a good thing requires we throw our all into it. Swimming, for example. If we don’t swim with our all, well… we sink. Fast. When it comes to food from Trinidad and Tobago, adding a ton of flavor goes a long way to making unctuous and irresistible stew chicken. And when I say a “ton of flavor”, I mean, we’re going to throw our all into it. Just about everything your market (and your herb planter) has to offer goes into stew chicken. The basis of Stew Chicken is Green Seasoning. We made green seasoning back when we cooked Guyana. There are hundreds (thousands!) of recipes for green seasoning, so I thought it’d be fun to make up a second batch with this recipe. I used a different mix of herbs and aromatics, like ginger, garlic, tomato, green onion, and thyme. These flavors speak to Trinidad and Tobago’s preferences… and go wonderfully with this chicken. For this recipe, I used four whole chicken legs, which weighed about 2 lbs total. This sauce is enough to serve with 4 lbs …
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Keith and I just celebrated five years of marriage. There’s an old saying from Trinidad and Tobago that sums up the depths to which I love this man: There’s more in the mortar than the pestle. In other words, there’s more to this man than meets the eye. He’s not just a pair of jaw dropping hazel eyes. He’s not just the funny one. He’s sure. Stable. All things committed. And I’m so lucky to have him. What better way to celebrate my husband than two of his favorite things? Spicy food and orange juice. Sweet and hot. Please and thank you. These recipes will be posted throughout the week along with the meal review. Orange Juice Rice [Recipe] Take ordinary rice on a tropical spin; cook it up with orange juice! This pale orange, fruity dish is a must-have on the side of any spicy food. Caribbean Stew Chicken [Recipe] Stew chicken is a celebration of the Caribbean. There are so many seasonings in here – a true melting pot of flavor characteristic of the West …
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If you’d like to dig into a melting pot, try visiting Trinidad and Tobago via stovetop travel. These Caribbean islands, right off the coast of Venezuela, are known for having absorbed a bit of Spain, Portugal, France, Dutch, China, Africa, Creole, and Indian cooking… and spat it back out in their own, lovely cooking style. From what I can tell, the food is spicy, bold, and – like a brilliant tapestry – layered with infinite threads from the many influences… which weave an intricate flavor portrait. Curry is probably Trinidad and Tobago’s most popular food, often seasoned with an incredibly hot batch of Green Seasoning, or some variation thereof. This could be fish curry, chicken curry, long bean curry, or pretty much whatever your heart desires. The ever popular Stew Chicken is a great example of a curry-like dish made more robust with bits of ketchup and Worcestershire sauce [Recipe]. Some even add ginger and soy sauce. Hot peppers (a.k.a. Scotch Bonnet or Habenero pepper) and seasoning peppers, which are a lot like scotch bonnet peppers with …
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My family almost didn’t get to try the Sweet Potatoes this week. Twice I screwed up the caramel. Once, Ava was too tired to eat. When she was better rested, I was out of sweet potatoes. It was a comedy of errors. Except I wasn’t laughing, To blow off some steam, Ava and I decided to wash the car. We got on our bathing suits and began to scrub. Dust and bird gunk (and so much more) gradually peeled off the car. As the car cleaned up, something curious began to happen. I began to feel better. Cleansed, even. Ava laughed – no squealed – as she got caught in the spray. And I found myself joining in her joyous refrain. When we were done, we had the watermelon ‘Otai. It was just hot enough, and we were more than thirsty. Ava wasn’t crazy about the chunks of watermelon (although I loved chewing them)… but that wasn’t the point. It never really is. The point is to try it. And to have a little fun in the process. …
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Sun. Sweat. Waves. If lemonade is the go-to poolside drink in the United States, ‘Otai is the go-to ocean-side drink of Tonga. Our recipe for ‘Otai takes us way out into the southwest Pacific, where the tropical days lull a person into putting away their smartphone. Can you imagine? Oh, please, someone take my cellphone from me!! My heart is there already. I promise you won’t need your phone to enjoy this drink. What you do need? A watermelon, a can of coconut milk, and some shredded coconut. If you want to get fancy, you can add things like crushed pineapple or papaya, too. A squeeze of lime juice brightens up the flavors (and looks fancy schmancy) TIP: The watermelon and coconut milk should be very cold. Refrigerate them overnight.. or you could make the drink ahead, and refrigerate it for several hours, or overnight. While you wait, paint your toenails watermelon pink (or is it red?). Use three coats. No biggie. Makes about 1 1/2 quarts Ingredients: 1/2 seedless watermelon (about 5 cups mashed) …
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I love necklaces. The bright stones add a splash of color and fun to my generally plain-Jane outfits. Seeing as I don’t general have time to put on makeup, necklaces are the one and only way to brighten up my look. To make it look like I tried. Well, today, we’re getting a taste of how the islanders in Tonga dress up dinner. In short? Sweet potatoes meet coconut caramel sauce – a vivid display of orange, white, and golden brown. Sweet potatoes and coconut grow easily in the Pacific, making this dish ubiquitous in Tonga. In fact, from what I read, this coconut caramel sauce is on everything in Tonga, from dumplings to taro. Instant goodness. The caramel is just sugar and coconut milk (yay, for an accidentally vegan caramel sauce!). The coconut milk gives the caramel a depth of flavor butter can’t touch. It’s just so tropical. So dressed up. TIP: You can substitute boiled taro, or even boiled dumplings, for the sweet potato in this recipe. Ingredients: 2 lbs sweet potatoes (about 2-3) …
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Apparently the fine people of Tonga have quite the sweet tooth. Whether it’s the coconut caramel sauce (which they put on everything from boiled taro to dumplings), or the watermelon chiller, Tonga serves up sweetness in all they do. I for one can appreciate the natural sweetness, especially in the drink. Try the sweet potatoes as a snack or on the side of grilled meats. The drink is great any time of day, but is a perfect alternative to punch or lemonade at your next gathering. Oh, and, yay for an accidentally vegan menu. Because… why not? All recipes and the meal review will be posted throughout the week. Sweet Potatoes in Coconut Caramel Sauce [Recipe] Gussy up your candied sweet potatoes like they do in Tonga -with a totally vegan coconut caramel sauce and a dusting of shredded coconut. Pretty and easy! Coconut Watermelon Refresher | ‘Otai [Recipe] Mashed watermelon blended with coconut milk and shredded coconut. Don’t forget the twist of lime! P.S. As you enjoy your meal, consider sharing the Tongan greeting, which is …
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If you’d like to make some friends, you might want to head over to the “Friendly Islands,” a.k.a. Tonga. There are 170 of these islands to choose from, all dotted through the Southwest Pacific, in Oceania. They got their nickname because they were so kind to Captain Cook when he came there to visit in 1773. Even with all these islands, the CIA World Factbook claims its total area is just four times that of Washington D.C. In this scattered tropical country, vanilla, banana, coconut, and pumpkins grow with ease, despite the tough soil. The soil is best used, perhaps, for underground ovens, where entire pigs can be roasted, along with root vegetables. Once you arrive, stay a while. You can dine on all manner of seafood, along with boiled Taro, Sweet Potatoes [Recipe] or even dumplings… Many Tongans pour on a coconut caramel sauce, to make things even richer. The one with Taro is called Faikakai Topai. As with most of Oceania, Spam is a “thing” – you can find it baked in banana leaves …
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“How many bites do I have to take?” “Do they have to be big bites?” “Does this count as a big bite?” The questions kept coming from Miss Emma, one of the most picky eaters to grace our Global Table. She showed us her spoon, topped with Djenkoume (a.k.a. cornmeal cakes). This is what her big bite looked like: Thus far. Emma has spent the majority of her childhood “losing her lunch” when faced with new textures and flavors. She couldn’t keep mash potatoes down until she was five… hers isn’t your ordinary finickiness. We were on very tenuous ground. I wanted to keep my furniture and rugs clean 😉 It was hard for me to relate to what Emma goes through when faced with new foods. Only rarely have I been physically affected by the thought of trying something new. There’s old Togolese proverb which reads: “It is impossible to go and look into the stomach of another.” How true. Even though I couldn’t put myself in Emma’s shoes, I was able to create …
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What brings a smile to your face? The sunshine? The taste of the ocean? What about security… that lovely feeling, when you know you can feed your family, without depending on someone else. Mrs. Essowedeou, from Togo, agrees. “I never knew how chickens could bring a smile to our faces,” she says. Mrs. Essowedeou raises chickens as part of the “Plan Togo” program. These chickens are her smile because they are her (and her family’s) ticket to security. Independence. Food. She sells the chickens and the eggs to raise money for her family. This week, let’s smile with Togo in our hearts. And, in Kpetou’s honor, let’s do it with chicken. Because, sometimes, it’s that simple. Chicken recipes are plentiful in Togo, but Grilled Togo Chicken is probably the simplest, most straight forward way to enjoy the meat. All you need to do is marinate your favorite cut of chicken with ginger, garlic, and onion. Use a dash of cayenne if you’re feeling spicy, and be sure to rub on a hit of …
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Even grownups need to build sandcastles from time to time. The urge comes from deep within our hearts – some far away love for fantasy, perhaps formed in childhood. Today, we’re listening to our inner child; we’re making edible sandcastles… from Togo. At least, that’s what I’m calling them. If you want to be a serious adult, you can call them cornmeal cakes. In Togo, corn is everything, ever. Sometimes it is served as porridge. And sometimes it’s served as Djenkoume, a.k.a. cornmeal cakes, a.k.a. edible sand castles. Djenkoume is a cornmeal, tomato, and red palm oil corn cake, rather like polenta. But there’s so much more about the dish… there’s onion, garlic, and ginger in the mix. And a mound of homemade, spiced tomato sauce. Hello. How could that not be wonderful? Friends, sometimes, I wonder if I’m really going to be able to find a dish I like in every country in the world. So far, I’ve had 100% success rate, and it’s not just because I’m fairly open minded. It’s also because there …
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The last three people I’ve told that I’m cooking Togo have asked me what kind of food Togo is, not realizing Togo is a small west African country. So, friends, let’s learn together. Let’s put the Togolese spirit on our tables… along with a bit of their food. We’ll get to the menu we selected in a moment. First, let’s discuss the ‘spirit’ part of the meal. This week, I sought out some inspirational words from Togo. I had no choice. I’ve been feeling overwhelmed lately. For starters, I’ll be speaking in front of 3,000 people at the World Domination Summit in Portland, Oregon. No biggie (total biggie!!). Second, I’m about to turn in the next 1/3 of my memoir (I foresee a few all-nighters to finish the pages up). Third, my daughter is about to turn four (when on earth did that happen?). Fourth, I’m about to celebrate my fifth year of marriage (seriously, where has the time gone?). Fifth, I just spent the weekend visiting with my BFF from high school. It’s been …
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