Yield: 6-8 Portions INGREDIENTS Marinade for Shrimp 2 Lbs Shrimp, peeled & deveined 1 ½ Tsp Salt ½ Tsp Black Pepper 2 Minced Pimento/Jalapeno Peppers 2 Tbsp Chopped Chives 2 Tbsp Green Seasoning To Cook Shrimp 3 Tbsp of Vegetable Oil ½ Tsp Whole Geera/Cumin Seeds 2 Tbsp of Minced Garlic ¼ Cup of Julienned Onions 2 Tbsp Curry Powder ¾ Tbsp Geera/Cumin Powder ¾ Tbsp Saffron (Turmeric) Powder ½ Tbsp Garam Masala Powder 1 ½ Cups of Water ½ Cup Chopped Tomatoes 1 Tbsp Tamarind Chu

Yield: 8 Portions INGREDIENTS 3 Tbsp Vegetable Oil ½ Cup Chopped Onions 5 Cloves Garlic, minced 3 Pimento Peppers, minced 2 ½ Tbsp Curry Powder 2 Tsp Geera (Cumin) Powder 1 Tsp Garam Masala 1 Tsp Saffron (Turmeric) Powder 1 Cup Water 10 oz Potatoes, peeled and medium diced 2 ¼ Cups Water 1 Tsp Salt 1 ½ Lbs Canned Corned Beef (2 Tins) 2 Tbsp Green Seasoning ¼ Cup Chopped Tomatoes 3 Sprigs of Fine Thyme Leaves 1 Tsp Tamarind Sauce Salt and Black Pepper to taste METHOD Place a m

Yield: 4 Servings INGREDIENTS Crab - 1lb Vinegar - 1/4 cup Salt - 2 tsp Black Pepper - 1 tsp Fresh Green Seasoning - 1/2 cup Curry Powder - 2 tbsp + 2 tbsp Ground Masala - 1 1/2 tsp + 3/4 tsp Coconut Oil - 1/4 cup Onion - 1/4 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Pimento Pepper - 2 tbsp (finely chopped) Geera/Whole Cumin - 1 tsp Caripoulé Leaves - (5 - 6) young leaves Water - 1/2 cup + 1/3 cup Coconut Milk - 2 cups

#trinidadandtobago #caribbean #roti #curry

YIELD: 4-6 Servings INGREDIENTS Yard Fowl (Free-Range Chicken) - 2 1/2 lbs Salt - 1 tbsp Black Pepper - 1/2 tsp Minced Garlic - 1 tbsp Chive - 1/4 cup (finely chopped) Chadon Beni (Culantro) - 1/2 cup (finely chopped) Pimento Pepper - 1/4 cup (finely chopped) Green Seasoning - 1/4 cup Coconut Oil - 1/8 cup Brown Sugar - 1/2 cup Curry Powder - 1 tbsp Roasted Geera (Cumin Powder) - 1/2 tsp Water - 1/4 cup Fine Thyme - 10 sprigs Scotch Bonnet Pepper - 1 whole METHOD

This "Roti Strip" is usually active every day from 6:00 p.m. - 12:00 a.m. on the Western Main Road in St James, Port of Spain, Trinidad and Tobago. #trinidadandtobago #caribbean #streetfood #roti #curry #stjames

Yield: 10-12 Servings INGREDIENTS Long Mango - 4 Coconut Oil - 1 tbsp Garlic - 1 tbsp (finely chopped) Anchar Massala Powder - 2 1/2 tbsp Geera (Cumin) Powder - 1/2 tbsp Water - 1 cup Brown Sugar - 1/4 to 1/2 cup Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Salt - 1 tsp METHOD Wash mangoes and pat dry. Cut off stems, divide in half and remove the core. Do not confuse the seed with the core. Once core is removed, divide each half into 4 equal