Trinidad and Tobago Islands (North America) 9 May 2021

Trinidad and Tobago are located in the continent of North America. They have Puerto Rico to the far north, the Atlantic Ocean to the north and east, Suriname and Guyana to the southeast, Venezuela to the south, the Caribbean Sea to the west and the Dominican Republic and Haiti to the far northwest.

The capital is Port of Spain.

The official language is English.

The climate is high relative humidity, with the coolest months being from January and February, and the warmest months April, May, and October. The staples are chickpeas, eggplant, tomatoes, spinach, sardines, herring, plantains, corned beef, bacon, cassava, onions, sweet potatoes, and much, much more (https://lifeintrinidadandtobago.com/our-food/).

https://www.britannica.com/place/Trinidad-and-Tobago

TRINIDAD MACARONI PIE (https://www.africanbites.com/trinidad-macaroni-pie/):

  • 8oz uncooked Macaroni
  • 2 TBSP unsalted butter
  • 1-2 TBSP jalapenos pepper, minced and seeded
  • 1 tsp minced garlic
  • ½ tsp smoked paprika
  • 1 tsp thyme
  • ½ C onion, finely diced
  • 1 TBSP flour
  • 1 C evaporated milk
  • 1 egg
  • 4oz mozzarella cheese, grated
  • 4oz sharp cheddar cheese, grated
  • 1 tsp salt (creole salt)
  • ½ tsp white pepper
  • ½ tsp dry mustard (optional)
  1. Cook macaroni according to package direction. Be sure to salt water before cooking.
  2. Meanwhile, in a saucepan, saute the garlic, thyme, jalapeno pepper, smoked paprika for about 1 minute in 2 TBSP butter.
  3. Then add onions and continue cooking for about a minute more.
  4. Proceed by adding the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until mixture thickens. Remove about ¼ C of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan and mix to incorporate all ingredients.
  5. Stir in more than half of the cheese (leave the rest to sprinkle on top).
  6. Drain macaroni and add to sauce; stir until coated. Add mustard and white pepper. Adjust seasonings. Transfer to a greased 2-quart baking dish or 13-in.X9-in. baking dish. Sprinkle remaining cheese on top. Bake, uncovered, at 350F for 20-30 minutes or until heated through.

Tip: If you would like super creamy, add an extra ½ C of whole milk. This recipe is not too firm or too creamy. It is just right. Gooey enough when it comes out of the oven and firm enough to slice when it cools down.

The Trinidad Macaroni Pie. It was very good!!!

SALT AND VINEGAR CUCUMBERS (https://www.thekitchn.com/recipe-salt-and-vinegar-cucumbers-258309):

  • ¼ C white wine vinegar
  • 2 TBSP olive oil
  • 2 tsp granulated sugar
  • 1-1/4 tsp flaky sea salt, plus more if needed
  • Freshly ground black pepper
  • 2 lbs cucumber (about 4 medium)
  • ¼ C chopped fresh dill
  1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
  2. Slice the cucumbers into 1/8-inch-think rounds. Place them in the bowl, and add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together. Taste and season with more salt and pepper as needed before serving.
Here are the Salt and Vinegar Cucumbers. I really love salt and vinegar, and also cucumbers. This is the first time I tried them together. Absolutely a keeper!!

LIGHT & EASY BROCCOLI SALAD (https://www.thekitchn.com/recipe-light-easy-broccoli-salad-83866):

  • 1/3 C dried currants
  • ½ C boiling water
  • ½ C mayonnaise
  • 2 TBSP freshly squeeze lemon juice
  • 2 TBSP rice vinegar
  • ¼ tsp granulated sugar
  • ½ tsp kosher salt, plus more as needed
  • Freshly ground pepper
  • 2 lbs broccoli (about 1 large head), cut into large florets
  • 4oz red onion (1/2 small onion), finely chopped
  • ¾ C sliced almonds, toasted
  1. Place the currants in a small heatproof bowl. Pour boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.
  2. Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.
This Light and Easy Broccoli Salad was really easy and very good!!

BISCUIT CAKE (https://www.simplytrinicooking.com/biscuit-cake/):

  • 2-3/4 C flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ C evaporated milk
  • ½ C granulated sugar
  • ¼ C butter
  • ¼ tsp salt
  • Sugar to dip
  1. Preheat the oven to 300F.
  2. Sift the flour, salt, baking soda and baking powder together.
  3. In a small pot heat together the evaporated milk, sugar, and butter on a low flame, until the butter melts.
  4. Add liquid to the flour, mix until you get a soft dough.
  5. Separate the dough into four equal balls.
  6. Press down on a well-greased sheet until it is about ½” thick. Sprinkle sugar over each flattened dough.
  7. Bake for about 10 minutes.

Remove and allow to cool.

This Biscuit Cake was something I had never heard of before, but I would for sure make it again!! It was really good!!!

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