The recipe for this quintessential Trinidadian staple has been long overdue on this blog. Pelau is the perfect analogy to describe Trinidad. It is a mix of ingredients to make a one pot dish. Similarly, Trinis are a blend of races all living on our beautiful tropical isle. It is the caribbean version of Jambalaya except that I like pelau much, much better. It is a dish that starts off with caramelised sugar as its base and ends up as a savoury concoction instead, believe it or not.


  • 3 tablespoons canola oil
  • 5 tablespoons brown sugar
  • 2 pounds chicken cut into pieces and seasoned with 1 tablespoon Green Seasoning, 1 teaspoon salt, 1/2 teaspoon finely grated ginger
  • 2 cups rice – washed
  • 1 cup carrots – diced
  • 1 cup canned OR fresh pre-boiled pigeon peas
  • 4 pimiento peppers – sliced
  • 1 medium onion – sliced
  • 1 tablespoon fresh chopped chadon beni/culantro/cilantro
  • 3 cloves garlic – finely chopped
  • 1/4 cup water
  • 40 grams coconut milk powder (optional)
  • 5 to 6 cups water
  • salt to taste


  • In a big pot, add 3 tablespoons canola oil.
  • Turn on your stove to medium-high heat.
  • Wait for about 2 minutes or until the oil is hot and add 5 tablespoons brown sugar.
  • Allow your sugar to caramelise and become a shade 0r 2 darker than golden brown. Stir your sugar throughout this process to ensure an even distribution of heat so that your sugar doesn’t burn.
  • It should look like this when ready:


  • Carefully add your chicken at this stage and stir.
  • Turn your heat down to medium low and allow your chicken to stew in its own juices for about 10 minutes or so.
  • After about 10 minutes, add your rice and stir. Cook for about a minute.
  • Add your peas, carrots, onions, pimientos, chadon beni and garlic, stir and cook for another minute.
  • Add a 1/4 cup water and 40 grams coconut milk powder and stir.
  • Cook until the water has evaporated so that  the flavour is better infused into your dish.
  • Add 5 to 6 cups of water and cook until your rice is tender and the liquid has evaporated.
  • Adjust seasonings.
  • Enjoy.





Dhal (Split Peas Soup)


Dhal is a Trinidadian household staple. Everyone in my house loves this stuff…everyone except for yours truly that is. I am not gonna lie to you, I am not a fan. I do eat it from time to time, I just do not love it. However, since the needs of the many outweigh the needs of the one…and yes I did quote Spock, who seemed to have lived by utilitarian principles, go figure…I will give you the recipe.

Dhal is a split peas soup of sorts…that is if you like bite sized pieces of cumin in your soup. It is mainly used as a side dish, in the same manner you would use peas with your rice or roti or whatever. I personally love it with fried caraille (bitter gourd) and rice. Yes I can see you cringing your face from behind your screen but I loveee caraille.

Btw, before I forget, The Makeshift Chef is now on Instagram so feel free to follow me there!



  • 1 cup split peas (washed)
  • 6 cups water
  • 1 medium sized onion – sliced
  • 1/2 teaspoon turmeric powder
  • 3 cloves garlic (whole)
  • 2 cloves garlic (sliced)
  • 1 teaspoon whole cumin (geera)
  • 3 tablespoons canola oil
  • 3 pimiento peppers (sliced)
  • Hot pepper to taste (optional)
  • Salt to taste


  • In a pot add your split peas, hot pepper, onion, pimientos, water, 3 cloves of whole garlic and about a teaspoon of salt. (At this stage you can’t taste anything so you can always adjust your salt content later on.)
  • Bring to a boil.
  • Reduce heat to medium low and boil for about an hour or until the split peas grains are tender.
  • Turn off the stove.
  • Using an immersion blender, pulverise your dhal concoction. When you are finished, it should be a smooth soup-like consistency…like a thin-medium thickness soup i.e. not too thin where it is watery or not too thick where it is like porridge. If it is too thick, add some water, turn on the stove, bring to a boil and turn the stove back off.
  • You can also adjust your salt at this stage.
  • In a very small pot, add your canola oil, whole cumin and 2 cloves sliced garlic.
  • Heat on medium heat until the garlic is golden brown and your cumin is fragrant.
  • Here comes the tricky part so be careful. You have the add the hot oil, garlic and cumin to the pot of dhal.
  • Get a pot lid. This is going to act as your shield. Just pretend you’re playing Legend of Zelda or something. Using one hand, hover the lid about a foot over the pot with the dhal.
  • With your free hand, hold the pot with the hot oil and pour it SLOWLY into the dhal mixture using your “shield” to protect you. Don’t you feel like a hero!
  • Mix well.
  • Enjoy while I go make something I actually want to eat. 😛

Until next time,


Chocolate Mousse Chocolate Cake


TIP: When working with chocolate, make sure all of your utensils/hands/anything that is going to come into contact with the chocolate, are bone dry
This reason for this is because if your chocolate comes into contact with water, it is going to make the chocolate seize up. So in order to avoid tears, frustration, time wastage and chocolate wastage, please follow my one tip, even if you listen to nothing else I say.

So this particular cake is one of my mom’s favourites. Her birthday is coming up…which is not the reason I made it lol. A few days ago there was a slice of super yummy looking chocolate mousse chocolate cake in the fridge, which no one (not naming names) thought about sharing with me. Anyway, by the time I went to sneak some out of the refrigerator, it was all gone. All of it! 😥 I have been craving it ever since.

This cake is made up of 2 layers, a cake layer and a mousse layer. It is super easy to make as long as you follow the instructions. Oh and you are talking to the girl who once made brownies with the texture of chewing gum. I also once tried to make red velvet cake and I had no clue that you were supposed to cream butter and sugar. I just dumped all the ingredients in and stirred. I never lived that one down. But enough of my shenanigans and mishaps, to the cake:

For the chocolate layer (the first layer)

This is the heavier layer so it goes to the bottom of the pan:


  • 7 ounces OR .44 pounds OR 198.45 grams semi-sweet or bitter sweet chocolate chips. I used Hersheys in mine because they were the only ones in grocery.
  • 6 tablespoons OR 85 grams butter
  • 1.5 teaspoons vanilla essence/extract
  • 4 eggs separated into whites and yolks
  • 1 pinch cream of tatar (optional)
  • 1/3 cup brown sugar


  • Combine your chocolate and butter in a DRY microwavable bowl.
  • Set your microwave at 50% power level.
  • Microwave in one minute intervals until the chocolate/butter combo has melted into a very thick but liquid consistency. You are going to stir the mixture with a DRY spatula after each one minute interval. The entire process takes like 2 minutes. Set aside to cool.
  • When it has been cooled, add your egg yolks and vanilla to it and combine well and set aside.
  • Now for the egg whites. You want soft peaks as your final product, however, because you have to combine it with the sugar there is a process…an easy peasy one however so don’t worry.
  • Beat your egg whites and when they have started to become frothy, add half the sugar and the cream of tatar. Beat for about 45 seconds or so again and then add the remaining sugar. As I mentioned before, you want soft peaks so your mixture should look like this:


  • It should be firm enough to coat your whisk but soft enough that the peak flips over when you hold the whisk up. If the mixture is  any way runny, that means you haven’t beaten it enough so go back and whisk until you achieve the look of the one in the pic.
  • Take 1/3 of your egg white/sugar combo and fold (not mix) it into the chocolate mixture. If you mix it all the air comes out and you defeat the purpose of the previous step.
  • Once you have folded that in, add the rest of your egg whites and fold it until everything is combined.
  • Add the mixture into a 9 inch greased baking pan and bake for 20 to 25 minutes on 325 degrees F.
  • Allow the cake to cool completely. I stuck mine in the freezer and went and had dinner.

The mousse layer

Once your cake is sufficiently cooled it is ready for the mousse layer.

  • 1.5 cups whipping cream. I used to be a stickler for the Elle y Vire brand until I realised the Emborg brand (which annoyed me at first) does a better job of holding up, but you use whatever brand your little heart desires and don’t mind me.
  • Btw, once my first layer was done, I washed my whisk and bowl and dried them off and stuck them in the freezer together with my whipping cream to get even better end results.
  • 1 tablespoon sugar
  • 7 ounces OR .44 pounds OR 198.45 grams semi-sweet or bitter sweet chocolate chips.
  • 5 tablespoons hot water
  • 2 tablespoons cocoa powder
  • 1 heaping pinch of salt
  • 1 tablespoon granulated sugar


  • Put your chocolate into a DRY microwavable bowl.
  • Set your microwave at 50% power level.
  • Microwave for one minute intervals until the chocolate has melted into a very thick but liquid consistency. You are going to stir the mixture with a DRY spatula after each one minute interval. The entire process takes like 2 minutes. Set aside to cool.
  • Mix your hot water and hot chocolate together and allow it to cool.
  • Take your whipping cream, your bowl and your whisk out of the freezer.
  • Add your whipping cream, sugar and salt to your frozen bowl and whisk until you have peaks that are in between soft and stiff peaks…kinda like the look for the egg white ones only slightly less soft.
  • Add your cocoa powder and water mixture to your chocolate and combine. If it starts to look a little coagulated, relax, you haven’t done anything wrong, it is supposed to look that way as water is supposed to make chocolate seize up.
  •  Take 1/3 of your whip cream/sugar/salt combo and fold (not mix) it into the chocolate mixture. If you mix it all the air comes out and you defeat the purpose of the previous step.
  • Once you have folded that in, add the rest of your whipped cream mixture and fold it until everything is combined.
  • Layer the whipped cream mixture onto your baked layer. Make sure you do it nice and evenly and level it off at the top. No one wants an ugly cake.
  • Chill for a few hours until set.
  • Serve

Until next time.




DIY Rainbow Bagels!



Above : All the steps from beginning to end.


Above: Dough before and after boiling.


Above: Dough shaped into equal sized balls and funfetti cream cheese.

Hey folks. This blog entry was only ever meant to be an Instagram post hence the IG look. I tried my hand at making rainbow bagels and funfetti cream cheese.  As you may or may not be aware #rainbowbagels are the new craze…well not that new but you get where I am coming from. Anyway, so naturally I have been wanting to try to make these since I discovered them. They turned out soooo pretty!


  • 6 and 2/3 cups all purpose flour
  • 2 1/4 to 2 1/2 cups warm water
  • 2 teaspoons of salt
  • 1 teaspoon white sugar
  • 4 teaspoons (1 packet) of instant yeast
  • Food Colour Gels (any amount of colours you wish. I used 6 colours in mine.)

To boil the Bagels

  • A whole lot of water (at least 6 cups)
  • 2 teaspoons of salt


  1. Sift the flour into a bowl.
  2. Add salt, sugar and yeast. Avoiding putting the salt near the yeast as salt tends to counteract the effect of yeast.
  3. Add 2 1/4  cups water.
  4. Mix together for about 4 to 5 minutes. You want a dough that is not sticky to the touch but not too dry. If you need more water, please feel free to add it.
  5. Remove from the bowl.
  6. Divide into 6 EQUAL pieces. (Or equal pieces per colour, depending on how many colours you used)
  7. Cover any dough that you are not using with a damp paper towel.
  8. Take one piece of dough and add a few drops of food colour gel.
  9. Knead the gel food colouring into the dough. This is going to require some patience as it is the most time consuming step. Don’t worry though, it is like working with play dough…though I am not too sure if that might be your thing.
  10. You want to knead in the colouring until the dough is a solid colour, void of any streaks from the colouring agent.
  11. Place the dough in a warm area, under a damp napkin and repeat steps 8 to 11 until all your colours are dunzo.
  12. When the dough has doubled in size, take your first colour and pound the crap out of it. This is so that you get rid of all the air bubbles.
  13. Using a rolling pin, form a rectangle that is approximately 12 inches in length and 5 inches in width.
  14. Repeat for all the colours, stacking them evenly on top of each other, spritzing each layer with water before you place your new layer on top. Tip – If you do not own a spray bottle, use a clean, damp paper towel.

You want to end up with a stack that looks like this:


In the meantime:

Preheat the oven to 375F.

  1. Use a sharp knife to cut a 2 inch (lengthwise) strip off the stacked dough.
  2. Twist the strip you have just cut off to make the colours look all twisty and pretty.
  3. Cut the strip in half.
  4. Wrap the dough around your hand to make a bagel shape and seal the edges by rolling it on the counter top. 
  5. Repeat steps 1 to 4 until all your dough is used up.
  6. This makes about 8 bagels.
  7. Place your 6 cups of water and 2 teaspoons of salt in a pan and boil, then turn down to a simmer.
  8. Boil your bagels for 30 seconds on each side.
  9. Place onto a baking tray lined with parchment paper.
  10. Bake for 20 minutes.


Funfetti Cream Cheese

  • 8 oz cream cheese
  • 1 teaspoon almond extract
  • 1/4 cup icing sugar
  • All the sprinkles your heart desires
  • Food colour gel (optional)

Mix together with a mixer, spread on your rainbow bagel and enjoy!



Salmon En Croute


Salmon en Croute is salmon that is baked inside pastry dough. This is something that I wanted to try for a while now but never really got around to it, mostly because I suck at baking and this recipe involves pastry dough. Baking is such a precise art form and I am more of a – throw ingredients together haphazardly and hope they turn out right– type of gal. In other words, baking and I are polar opposites.

So if you can find store bought puff pastry dough, I SO RECOMMEND THAT YOU USE IT! If not my young padawan, fear not because this lazy girl made the pastry dough from scratch. That’s right, you read correctly!  Now it is not puff pastry dough by a long shot, because that has far too much butter for my taste, but it came out pretty decently anyway.



For the dough

  • 3 to 3.5 cups flour
  • 180 grams butter (Grated. Yes you read right. Whip out that cheese grater and work those muscles.)
  • 1 cup cold water
  • 1 pinch of salt
  • 1 egg beaten

For the salmon:

  • 4 pieces boneless salmon – approximately 4 inches x 3 inches – Washed.
  • 1/2 teaspoon salt.
  • 1 teaspoon grated garlic
  • 8 oz cream cheese.
  • 1/2 teaspoon lime zest
  • 1/4 cup dill – finely chopped.



For the Salmon

  • Season the salmon with garlic and salt and set aside before making the dough.

For the Dough

  • Combine flour, salt and butter together. Mix until the butter is properly integrated into the flour.
  • Add the water and knead into a dough. The dough must be firm, but not tough. If it is too tough, add more water. Conversely, if it is too sticky, add more flour.
  • Wrap in plastic wrap and refrigerate for 20 minutes.
  • After 20 minutes, remove from the fridge and, using a rolling pin, roll it out on a floured surface.
  • Roll out until you have formed a rectangle approximately 15 inches x 13 inches, or the entire dough is about 1/8 of an inch in thickness.
  • Now this is where my explanation skills are going to come in handy because the dough needs to be folded.
  • Step 1 – Fold one side of the rectangle to meet the middle of the dough. Now do the same thing to the other side.
  • Step 2 – Fold your folded dough over in half. Oh boy!
  • Step 3 – See diagram.


  • Refrigerate for another 20 minutes.
  • After 20 minutes, on a floured surface, roll out the dough to 1/8 of an inch thick rectangle.
  • Cut into four equal pieces.

Combining all ingredients

  • Mix the cream cheese, lime zest and dill together.
  • Paste 1.5 tablespoons of the mixture onto one side of the salmon.
  • Put the side with the cream cheese face down onto one piece of the dough you have just cut out.
  • Fold one end of the pastry over the exposed side of salmon, then bring the other end over to completely enclose the salmon.
  • Fold both remaining pastry ends over as neatly as you can. Think of it as gift wrapping.
  • Repeat for the other 3 pieces.
  • Place on a greased baking sheet seam side down.
  • Brush the top of the pastry with the beaten egg.
  • Preheat the oven to 400°F.
  • Bake for approximately 20 to 25 minutes or until your crust is golden brown.
  • Serve!





Trinidad Corn Soup


Corn soup is a hearty soup, beloved by the locals and sought after by those who come to visit our twin islands. This triple threat is filling, good for you and tastes amazing too!

Confession time! I had not made this soup for a long, long time prior to this, so I basically tossed the ingredients together without measuring a thing. While I had a pretty good average of most of the ingredients, the measurement of water for this dish escapes me. I did my best to put in an average amount for you, so please bear with me. Thanks much! Xoxo!


For the soup

  • 3/4 cup split peas/dhal
  • 1 medium carrot peeled and sliced into 1/2 inch pieces
  • 2 ears of corn on the cob sliced into 2 inch pieces
  • 3/4  cup whole kernel corn
  • 1 medium onion diced
  • 1 stalk celery  – diced (This is the kind that you get with your buffalo wings.)
  • 3 pimiento peppers – diced
  • 3/4 cup pumpkin – diced
  • 1 whole garlic clove
  • 3 cloves garlic – grated
  • 1 teaspoon ginger – grated
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon bouillon powder
  • 1 tablespoon chadon beni or cilantro- finely chopped
  • 1 tablespoon chives – finely chopped
  • 3 sprigs of thyme
  • salt to taste
  • black pepper to taste
  • 10 cups water (approximately)
  • 1 cup coconut milk
  • 1 tablespoon canola oil

For the dumplings

  • 1/2 cup corn meal
  • 1/2 cup flour
  • 1 heaping teaspoon baking powder
  • 1/3 cup water


  • In a separate pot, add 3 cups of water, split peas, turmeric, a teaspoon of salt and one clove of garlic and bring to a boil.
  • Cover the pot and boil the split peas on medium heat for roughly 40 minutes or so, adding more water if necessary.
  • After your split peas has been cooking for 35 minutes, in another pot, on low heat, add 1 tablespoon canola oil, 3 tablespoons garlic, 1 teaspoon of ginger and sauté for 1 minute.
  • Add the onions and sauté for an additional minute.
  • Add the carrots, pumpkin, pimientos, whole kernel corn, celery, chadon beni, chives and thyme and sauté for 2 more minutes.
  • Add the pre-boiled split peas.
  • Add the 6 cups of water, bouillon powder, and coconut milk.
  • Turn up the heat and bring to a boil.
  • Turn the heat to low once it comes to a boil, and allow the ingredients to simmer.
  • After about 25 minutes, add the sliced corn on the cob and allow the soup to simmer for about 20 more minutes. Add more water if necessary.
  • In the meantime, mix together your dumpling mixture to form a soft dough by combining the water, baking powder, flour and corn meal. Set aside.
  • Fish out the corn cobs and the thyme sprigs after the 20 minutes of cooking. Set the corn aside and discard the thyme.
  • Blend the remaining liquid and ingredients with an immersion blender until you have achieved a puree.
  • Using a spoon, drop 1 inch pieces of the dumpling mixture into the soup.
  • Simmer for 5 minutes.
  • Add the corn, salt and pepper to taste.
  • Simmer for 5 more minutes.
  • Enjoy!



Coq Au Vin


Coq Au Vin is a French recipe that translates to cock in wine. And since I did not exactly have a cock lying around handy for this dish lol, I used chicken thighs instead. It is a pretty easy dish to make. Tried this for the first time and the sauce was amazing! I think next time I will try it on the stove top instead of the oven, as I find that the flavours did not infuse in the chicken itself as much I would have like it to. Anyway, here is the recipe:



  • 7 chicken thighs – with the bones and skin intact.
  • 1 cup flour (for lightly coating the chicken)
  • 6 strips bacon
  • 1 teaspoon extra virgin olive oil
  • 5 sprigs of thyme
  • 1 cup red wine of your choice – I used merlot for this recipe but the next time I think I will try a Port. A dry red wine is usually recommended for this dish but I say screw it! Use any red wine you would like to drink. You are the one who has to eat it after all.
  • 1 cup to 1. 5 cups chicken stock
  • 2 teaspoons butter
  • 1 teaspoons flour
  • 1 clove garlic
  • Salt to taste
  • Black pepper to taste
  • 1 medium onion – diced
  • 1.5 cups fresh mushroom cut in halves



  • Wash chicken, pat dry and season with salt and black pepper.
  • Dice your bacon strips.
  • In a large oven-safe pan, add your bacon and olive oil. Turn on the heat on medium, and sauté until the bacon is crisp.
  •  Remove the bacon and set aside, retaining the bacon fat in the skillet.
  • Turning your heat up to high, lightly dust your chicken in the flour and add it to the pot, skin side down.
  • You are pan searing the chicken, not cooking it, so leave it about two minutes per side, or until the skin is brown/crisp.
  • Remove the chicken and set aside.
  • Turn your heat to low (do not wash the pot). Add your mushrooms and onions.
  • Add a pinch of salt and allow both ingredients to cook until brown.
  • Once the both ingredients are cooked, add the butter and 1 teaspoon flour. Stir and cook for 2 more minutes to allow the flour to cook.
  • Add your wine and cook for about 3 more minutes.
  • Add your chicken stock, thyme, garlic and bacon to the pot and cook for 2 minutes or until the liquid is simmering.
  • Add your chicken to the pot.
  • Preheat your oven to 350 degrees fahrenheit.
  • Place your skillet in the oven.
  • Bake for 45 minutes.
  • Have fun eating.


Baigan (Eggplant) Choka


Much like the tomatoes choka dish that  I made last time, baigan choka is made with eggplant that is roasted either over an open flame, or in the oven. If you are eggplant lover, this dish is a must for you.

It is a similar dish to baba ghanoush, in that they are both roasted eggplant dishes, however the way they are seasoned is where the similarity stops. Whereas with baba ghanoush one would use tahini paste and parsley for its beautiful, distinct flavours, our Caribbean dish uses hot oil, peppers and onions to give it its wonderfully unique flavours.


1 large eggplant
1 clove of garlic(peeled)
1 small onion (peeled)
2 tablespoons canola oil
hot pepper to taste
salt to taste.


You can either roast your eggplant on a (gas) stove top or in the oven. Firstly however, you are going to make a slit in your eggplant and place your clove of garlic snugly inside it, so that the garlic is no longer visible.

Stove Top Method

1. Cut a piece of foil, (roughly 14 inches), fold it in half and place it on your stove top.

2. Place the eggplant on it and turn your stove on the highest setting.

3. Starting at one end, let the eggplant roast for about 5 minutes before shifting the eggplant ever so slightly to the next uncooked part. Be careful not to burn yourself. You may want to turn the stove off during shifting.

4. Repeat the process for each uncooked part until the entire side is cooked.

5. CAREFULLY flip the eggplant over, so that the other side can be roasted as well, using  the same technique as described above.

Oven Method

1. Set your oven to broil – 500 degrees fahrenheit.

2. Place the eggplant on a roasting tray.

3. Place the tray in the oven.

4. Broil until the eggplant is tender.

5. Remove from the oven and turn the eggplant over.

6. Place the tray back into the oven and continue broiling until the entire eggplant is tender/fully cooked. You can use a fork to test this.

Now that your eggplant is roasted:

1. Cut the eggplant open, scoop out all of the flesh and the garlic and discard the skin.

2. Add salt to taste and set aside.

3. Using a fork, mash the eggplant and the garlic together and set aside.

4. Thinly slice the onion and hot pepper.

5. In a pan, place the onion, pepper and oil.

6. Turn your stove on a low heat setting and place the pan over the it.

7. Cook until the onions are translucent and have lost their harsh bite.

8. Add all of the contents of the pan, including the oil, carefully to the eggplant, while it is still hot.

9. Mix all the ingredients together and enjoy!



Tomatoes Choka


Tomatoes choka is a dish in its own right but if I had to describe it to a non-Trini, I would say that it is akin to a roasted tomato salsa. This stuff is amazing as a side dish to your roti or curries. It is a really simple dish using basic everyday ingredients that you find in your fridge, but the end result is super yummy! Tomatoes are also rich in lycopene (a powerful antioxidant) so this proves great tasting isn’t always all that bad for you!

In the traditional version of tomatoes choka, you heat up about a tablespoon of oil at the very end and add it to the dish. Now, you can most certainly do that if you wish to, but come on, do you really need that extra bit of oil? I don’t!


8 medium tomatoes
2 cloves of garlic (unpeeled)
1 medium onion (unpeeled)
1 hot pepper
1 tablespoon chadon beni/culantro/cilantro finely chopped
salt to taste.


So this is the lazy girl’s method for easy-peasy cleanup, because I guarantee you that if you go the really old fashioned route, you will be scrubbing your stove top for a while later, and frankly, who needs that kind of work?

You can either roast your ingredients on a (gas) stove top or in the oven.

Stove Top Method

1. Cut a piece of foil, (roughly 14 inches), fold it in half and place it on your stove top.

2. Place 4 of the tomatoes on the foil and turn on the stove to a medium-low setting.

3. Let the tomatoes slowly roast, turning as you go. The slower you go, the sweeter the payoff. 😉 Charring on the outside is good. Of course you don’t want burnt tomatoes, so please monitor as you go. You want to roast them until the tomatoes are nice and tender.

4. Repeat the process for the rest of the ingredients with the exception of the chadon beni/cilantro.

Oven Method

1. Set your oven to broil – 500 degrees fahrenheit.

2. Place all the ingredients – with the exception of the chadon beni/cilantro – on a roasting tray.

3. Place the tray in the oven.

4. Broil until the top of the tomatoes are a medium brown colour.

5. Remove from the oven and flip over all ingredients.

6. Place the tray back into the oven and continue broiling until the tomatoes are tender.

Now that your ingredients are all roasted:

1. Remove the skins from your onion and garlic.

2. Add ALL the ingredients to a blender and pulse a few time.

3. Empty into a bowl, add salt to taste and enjoy.


If you don’t like the blender method, get out your pestle or whatever poundy thing you own!

1. Cut your onion into thin slices (after you’ve peeled it of course.)

2. Toss the onion, chandon beni, pepper and cilantro into a bowl and give it a bit of a pounding. Did I mention that this is a great stress reliever?

3. In a separate bowl, pound the daylights out of each tomato, one at a time, until you have the consistency of a puree. As you have finished each one, add it to the bowl with the onions and garlic and move on to the next until you have finished the last tomato.

4. Add salt, mix everything up and have fun eating it!




Love Bites

So this recipe was never intended to make it on here, as I made this dish in a hurry last night for dinner. Anyway I took a pic of it nonetheless and well, here it is.

In case you were wondering what it is, it is a fusion of sorts. The love child of a potato (aloo) pie and a pholourie, if you may. This bright idea came to me one day when I had a hankering for both pholourie and potato pie. And, being the lazy gal that I am and not wanting to do both, the idea for love bites was born.


For the pholourie portion 

First, you need the link to my Pholourie Mixture Recipe <<< Click, click, click. Great! Now make half the recipe there. 🙂

For ze potato filling:

  • 4 medium potatoes – peeled, washed and cubed
  • 2 cloves of garlic (not to be confused with an entire head of garlic, por favor mi amor)
  • .5 (half) teaspoon of ground cumin (geera)
  • Salt to taste
  1. Boil the potato and garlic together in a pot, until tender enough to make mashed potatoes.
  2. Drain and transfer to a bowl.
  3. Smash the living daylights out of the potato and garlic until you have something resembling mashed potatoes.
  4. Add cumin and salt to taste. Set aside and allow to cool.

Final steps:

  • These are going to be deep fried, so you want to heat your oil to approximately 350 degrees/medium heat.
  • Take your potato mixture and form them into  balls approximately 3 inches in diameter.
  • Coat them in the pholourie mixture.
  • Add them CAREFULLY to the oil.
  • Fry until a golden yellow.
  • Enjoy. 🙂