Home-made pholourie

Home-made pholourie with tamarind sauce | H is for Home

When I published my recent post on Trinidad street food, the eagle-eyed ones of you would have noticed a glaring omission to the round up. Pholourie – fried balls made from spiced flour and served with either a mango or tamarind sauce.

For some reason, every Indian food stall I visited while I was in Trinidad either didn’t sell or had run out of the delicious snack. Now that I’m back in the UK, I’ve cooked my own home-made pholourie. I used the recipe from my Trini food bible, The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean: Naparima Girls’ High School Cookbook. I converted all the measurements from cups to metric and imperial as well as scaled it down so that the portions were right for two people. It made around 20 small balls. It would be simple enough to scale it back up again if needed.

Making split pea flour using an electric spice grinder | H is for Home

Where I live, it’s not easy to get hold of split pea flour without buying it off the internet, so I made my own. I have a little processor that’s for grinding spices so I used it to powder some dried split peas. It worked surprisingly well – I just sieved out the few residual lumps.

Pholourie ingredients in a clear glass bowl | H is for Home Wet pholourie mixture | H is for Home

Simply combine all the ingredients (except the water) into a large bowl, make a well in the centre, pour in the water, whisk and spoon teaspoonfuls into pre-heated oil. A useful tip: dip two teaspoons into the cooking oil before you heat it. Use these to drop the batter into the pan – it will just slip right off!

Frying pholourie in a small wok | H is for Home Removing excess oil from the cooked pholourie on kitchen paper | H is for Home

I looked for tamarind concentrate in the supermarket to make a sauce to accompany my home-made pholourie. Instead, I came across a bottle of imli pani, which I’d never heard of previously. Apparently, it’s served alongside panipuri.

Plate of pholourie with tamarind sauce | H is for Home

The imli pani ingredient list includes tamarind, sugar, cayenne, salt, chilli, mint, cumin coriander, mixed spices and black pepper. Not a million miles from a Trini ‘tambran’ sauce!

Plate of pholourie with a small bowl of imli pani | H is for Home

My pholourie was delicious – crisp on the outside, soft and spongy on the inside, with a lovely flavour. If I’d known how quick and easy they were to make… I might have set myself up with a street food stall – I’d clean up!

Click here to save the recipe to Pinterest

Home-made pholourie with tamarind sauce | H is for Home

Home-made pholourie with tamarind sauce | H is for Home

Home-made pholourie

The multi-cultural cuisine of Trinidad & Tobago and the Caribbean: Naparima Girls' High School cookbook
Prep Time 10 minutes
Cook Time 10 minutes
Course Snack
Cuisine Trinidadian
Servings 2 people

Ingredients
  

  • 250 ml/8¾fl oz vegetable oil for frying
  • 85 g/3oz split pea flour
  • 80 g/2¾oz plain flour
  • 1⅓ tsp baking powder
  • ¼ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper sauce
  • 1 clove garlic finely chopped
  • 125 ml/4½ fl oz water

Instructions
 

  • Fill a deep, heavy-bottomed pan with vegetable oil up to at least the 8cm / 3" mark
  • Dip two teaspoons into the oil and set them aside to use later
  • Preheat the pan of oil over a medium flame
  • In a large mixing bowl, combine the split pea flour, plain flour, baking powder, turmeric, salt, pepper sauce and garlic
  • Make a well in the centre and add the water
  • Whisk together to form a thick batter
  • Using the pair of oiled teaspoons, carefully drop a teaspoon of batter at a time into the hot oil. The size of my pan meant I could fit about 6 pholourie at a time
  • When the pholourie begin to float (less than a minute), turn them over using a metal skimmer or slotted spoon so they cook evenly
  • Remove from the pan onto some kitchen paper to absorb the excess oil
  • Repeat until all the batter has been used
  • Eat immediately
pholourie ingredients
Serve with tamarind sauce or pepper mango chutney on the side
Keyword Indian food, street food

5 things to do on your visit to Tobago

5 things to do on your visit to Tobagocredit

I grew up in Trinidad & Tobago, so feel well-qualified to offer some tips and recommendations for stays in Tobago. Justin and I have also holidayed there together, which we thoroughly enjoyed, and reminisce about often. It offers endless options, whether you like lounging on the beach with a book or prefer doing something more active. We did a combination of both.

Get back to nature

Glass bottom boat, TobagoGlass bottom boat

Tobago is a nature-lover’s Nirvana – the sea, the air and the earth are teeming with wildlife – get your cameras at the ready to snap away at all the gorgeous, exotic creatures you’ll encounter.

Nylon Pool, TobagoNylon Pool credit

Glass bottom boat trips – A visit to Buccoo Reef and the Nylon Pool is an essential. Gaze down at the shoals of colourful fish and coral without even getting your feet wet!

World's largest brain coral, Kelleston Drain, TobagoWorld’s largest brain coral, Kelleston Drain, Tobago credit

Diving – Scuba dive or snorkel at Kelleston Drain off the island of Little Tobago, where you’ll find world’s largest brain coral colony. You may even come across a manta ray or two!


Leatherback turtle laying eggs credit
Turtle watching – Leatherbacks, Hawksbills and Green turtles visit Tobago to lay their eggs. All three of these species are endangered and protected. Leatherbacks are the largest surviving turtle species on earth. Their nesting season lasts from April to July when they lay eggs on the beach – usually the same beach where they themselves were born. There are specialist guided tours available to experience this wonder of nature.

Some of the huge range of species of birds in TobagoClockwise from top left: white-tailed sabrewing, white-naped jacobin, blue-backed manakin, tropical kingbird credit

Nature tours – Tobago boasts the oldest, legally protected rainforest in the world – the Main Ridge Forest Reserve. Here you’ll find (if you’re lucky to spot one) the Ocellated Gecko, Gonatodes Ocellatus, which isn’t found anywhere else in the world. For such a tiny island, there’s an abundance of rare species of birds and butterflies. Local people hang feeders containing sugar syrup in their gardens to attract the hummingbirds.

The jetty at Pigeon Point, TobagoPigeon Point, Tobago credit

Hit the beach

You’re spoilt for choice with pristine, white sandy beaches and calm, turquoise sea in Tobago. Visit Pigeon Point to sit on the edge of the jetty with your legs dangling over the edge and experience the sunset. It’s one of the prettiest and most popular beaches on the island. Saying that, it’s surprisingly never crowded.

Tobago Jazz Experience 2018

Enjoy the culture & nightlife

No matter what time of year you visit, there’s usually something lively going on. Amongst other events, Tobago Jazz Experience (April), the Heritage Festival (July) and the Great Fête Weekend – (actually 5 nights) live music on Pigeon Point beach (also July).

Food stalls at Store Bay, TobagoFood stalls at Store Bay credit

Indulge in the wining and dining

Local dishes – There’s a plethora of restaurants and street food on the island serving delicious T&T specialities. Trinidad & Tobago is a food-obsessed, multi-cultural nation and its cuisine reflects this enthusiasm and diversity. Dishes such as pelau, goat curry, crab & dumplings and crab & callaloo are hugely popular. Some of my favourites include buss-up-shut, doubles, pholourie, fried bake, boiled corn-on-the-cob and macaroni pie.

A pile of red snapper on Grafton BeachRed snapper credit

Seafood – Being a small island, all the hotels & restaurants all serve freshly-caught seafood & shellfish such as lobster, crab, shrimps, conch, red snapper and tuna. If you’re self-catering, you can buy it from the fishermen, straight off the boats!

Fruit & veg – If you’re vegetarian, there’s the widest, freshest selection of tropical fruit from which to choose. Coconuts, bananas, watermelon, pineapples, mangos, citrus, papaya (called paw-paw). Fresh vegetables and salad are also, unsurprisingly, in abundance (yes, some of these are actually fruits!); avocados (called zaboca), breadfruit, tomatoes, plantain, pumpkin, aubergine (called melongene), okra (called ochro) and fiery chilli peppers!

Stag beer Carib beer
credit / credit

Alcohol & soft drinks – Nothing quenches the thirst on a hot day more than a cold bottle of one of the local beers – Stag or Carib. There’s also Trinidad-produced rum – mix it with cola, ginger ale or coconut water or make a fruity rum punch. For non-alcoholic options try coconut water, sorrel (if you’re there around Christmas), mauby, soursop, peanut punch and the cocktail, Bentley.

Foodie events – 2018 is the 20th anniversary of the Blue Food Festival. It’s held in October on the north east coast of the island in Bloody Bay, L’Anse Fourmi, and Parlatuvier. The festival gets its name from dasheen, a root vegetable or ‘ground provision’ whose flesh takes on a blue hue when cooked.

Buccoo Goat Race Festival, TobagoBuccoo Goat Race credit

Get involved in sport

Racing – No, not horses or dogs – but goats and crabs! Goat and crab racing happens at Easter in the villages of Buccoo and Mount Pleasant. Get your bets on!

Mount Irvine Bay Golf Course, TobagoMount Irvine Bay Golf Course credit

Golf – Mt Irvine golf course is a top quality, well maintained course which has hosted many high profile tournaments. Justin had a very memorable day here, enjoying playing golf amongst the palm trees, then relaxing after his round with a cold beer, looking out over a sparkling blue sea.

The Great Race – An annual 84-mile power boat race from the Yacht Club in Trinidad to Store Bay in Tobago.

Cycling – Going since 1986, Tobago International Cycling Classic is a 5-day, 5-stage event held in October.

Holiday Gems offers low cost trips to Tobago and lots of other European and international destinations.

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Caribbean hot pepper sauce

'Caribbean hot pepper sauce' blog post banner

Jar of Caribbean hot pepper sauce with teaspoonful on a work surface | @hisforhome

Do you have the constitution that can handle Caribbean hot pepper sauce? I certainly haven’t!

Caribbean hot pepper sauce ingredients | @hisforhome

When I was growing up in Trinidad, my dad added a dollop on his plate with almost every meal. It’s like the tomato ketchup of the Caribbean! It’s a de rigueur accompaniment with most (West Indian) Indian dishes such as roti, buss up shut, doubles and pholourie as well as pelau (Google for the recipes!) and fried chicken (see Royal Castle below).

Caribbean hot pepper sauce ingredients in mini food processor | @hisforhome

I saw a couple of bags of Scotch bonnet peppers on the discount table in Morrisons – 19p per bag, with 3 or 4 to a bag. I can’t resist a bargain and this type of chilli isn’t always available.

Caribbean hot pepper sauce being decanted into jars | @hisforhome

Even though I’m a lightweight and don’t much like pepper sauce, Justin has acquired the taste. My sister even brought a bottle of the famous Royal Castle hot sauce back for him on her last trip back.

Jar of Caribbean hot pepper sauce | @hisforhome

It takes a mere 5 minutes to make, but leave it in its jar for at least a week before you use it to allow the flavours to infuse and develop. But beware, it’s VERY hot so you only need the tiniest amount to get a massive kick!

Caribbean hot pepper sauce

The multi-cultural cuisine of Trinidad & Tobago and the Caribbean: Naparima Girls' High School cookbook
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine Caribbean
Servings 2 small jars

Ingredients
  

Instructions
 

  • Remove only the stalks from the peppers
  • Put all the ingredients into a mini food processor and pulse for about 10 seconds
  • Decant into small, sterilised glass jars
  • That's it!
Caribbean hot pepper sauce ingredients
Keyword chilli, chilli sauce, pepper sauce, sauce

Cakes & Bakes: Paratha

'Cakes & Bakes' blog post banner

Paratha with curry & rice | H is for Home #recipe #paratha #flatbread

When we order an Indian takeaway we always include a portion of breads to go with our curries. Our favourite is paratha – an unleavened, fried flatbread made with wholemeal flour. The name originates from the words ‘parat’ and ‘atta’ which means layers of cooked dough.

They can sometimes be made stuffed with vegetables, paneer or potatoes (aloo). We prefer them plain – and this time I’ve made half the batch studded with pan fried cumin seeds (geera).

Traditionally they’re cooked on a tawa but a large, cast iron frying pan will do. If you don’t want to eat all the parathas in one go, you can prepare the dough up to stage 10 and freeze the extra. Just place each circle between 2 pieces of parchment paper, stack them one on top of the other, wrap in cling film or zip-lock bag and store flat.

Paratha

Ingredients
  

  • 450 g plain flour I used an equal amount of chapatti flour + a little extra for dusting
  • 4 tsp baking powder
  • 1 tsp salt
  • 350 ml water approx
  • 45 g ghee clarified butter or vegetable oil
  • 1 tsp cumin seeds geera
  • 55 g vegetable oil for brushing
  •  
  •  

Instructions
 

  • Sift together the flour, baking powder & salt
  • Add enough of the water to form a smooth, soft dough
  • Knead well and leave to relax for ½ hour covered with a damp cloth
  • In a small frying pan over a medium heat, dry fry the cumin seeds for about 3 minutes, shaking continuously to stop burning. Set aside
  • After the dough has relaxed, re-knead and divide into four balls (loyah)
  • Flour surface and roll out each dough ball into 20-23cm/8-9inch circle
  • Sprinkle half the dough with the cumin seeds
  • Spread with some ghee and sprinkle with a little flour
  • Cut rolled dough circles from centre to edge. Roll each tightly into a cone. Press the peak of the cone into the centre and flatten. Leave to rest for 30 minutes
  • Flour the surface again and roll out the dough very thinly with a rolling pin
  • Cook on a moderately hot, greased tawa/frying pan for 1 minute
  • Turn over, brush with ghee/oil and cook for another minute
  • As each one is cooked, stack on top of each other, wrap them in a clean tea towel and move on to the next
  • Eat immediately