This is basically the same concept as the potato salad but uses boiled green bananas instead of potatoes.
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If you are fedup of rice as a side dish, then you need to try this! It literally takes 30 minutes max! to make.
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This fried rice recipe is for those of you who loves fried rice but doesn’t love all the carbs. It has equal parts cauliflower and brown rice and is packed with delicious Asian flavours that will not make you miss the pure rice version at all.
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Pepper roti is a delicious take on a stuffed roti, made by sandwiching a well seasoned spicy potato filling between 2 flaky rotis, and cooking it on a hot tawa or griddle until crisp and cooked through.
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Basmati rice is special on its own, but it can be amplified even further with some simple ingredients. Tumeric (also known in Trinidad as saffron) and coconut milk adds so much richness to the rice, and at the end, I add some fresh basil to brighten the flavours even more.
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Roasting beets is an excellent way to concentrate the flavours and sweetness of the beets while keeping them moist.
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I’m always looking for new ways to jazz up my fried rice, and as a lamb lover as well, this is one of the most flavourful. I added minced lamb, eggs and vegetables that I like to create this wonderful side dish that’s filled with gorgeous colours and flavours alike!
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Fried rice plays an important part in any Trinidadian’s Sunday lunch routine. It is quite common and can be made using any vegetables you like. With this recipe I used a LOCAL rice which acts perfectly as a blank canvas to absorb all flavours of the simple ingredients which I chose to use.
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