Yield: 8 - 10 Servings INGREDIENTS Caraili/Bitter Melon - 1 lb Coconut Oil - 1/8 cup Garlic - 1 tbsp (finely minced) Scotch Bonnet Pepper/Hot Pepper - to taste (finely minced) Onion - 1/3 cup (finely minced) Pimento Pepper - 1/3 cup (finely minced) Chive - 1/8 cup (finely minced) Chadon Beni/Culantro - 1/8 cup (finely minced) Salt - 1 tsp or to taste METHOD Wash and pat dry Caraili. Slice each one open down the middle and remove core. Slice into thin pieces. Set aside. Heat p

Yield: 8 - 10 Servings INGREDIENTS Ochro/Okra - 1 lb Coconut Oil - 1/8 cup Garlic - 1 tbsp (finely minced) Scotch Bonnet Pepper/Hot Pepper - to taste (finely minced) Onion - 1/3 cup (finely minced) Pimento Pepper - 1/3 cup (finely minced) Chive - 1/8 cup (finely minced) Chadon Beni/Culantro - 1/8 cup (finely minced) Salt - 1 tsp or to taste METHOD Wash and pat dry ochro/okra. Slice into thin rondelles (small round pieces). Heat pot over medium heat. Once heated, add oil and a

Yield: 4 - 6 Servings INGREDIENTS Channa/Chickpeas - 1 (15oz) can Water - 2 tbsp + 2 tbsp Coconut Oil - 2 tbsp Lemon Juice - 1 tbsp Garlic - 1 tsp (finely chopped) Ground Geera/Cumin - 1/2 tsp Salt - 1/2 tsp or to taste Chadon Beni/Culantro - 2 tbsp (finely chopped) METHOD Strain and wash channa under cold water. Let drain. Add channa, 2 tbsp of water, oil, lemon juice, garlic, geera and salt to your food processor. Process into a thick paste. Add the remaining water and cont

#trinidadandtobago #caribbean #streetfood #doubles #breakfast #vegan #vegetarian

YIELD: 6-8 Servings INGREDIENTS Uncooked Rice - 2 cups Sesame Oil - 1/8 to 1/4 cup Minced Ginger - 1 tbsp Minced Garlic - 1 tbsp Diced Carrots - 1 cup Chopped Chive - 1/4 cup Chopped Celery - 1 cup Green Peas - 1 cup Soy Sauce - 1/8 cup or more if desired Salt - 2 tsp or To Taste METHOD Heat medium size pot over high heat. Pour in 6 cups of water, cover and bring to a rolling boil. Add rice to boiling water and allow to cook. Once cooked, strain and cool with cold wa

INGREDIENTS Multicolored Quinoa - 1 cup Bell Pepper - 1 cup (finely chopped) Dried Cranberries - 1/4 cup Golden Raisins - 1/4 cup Chopped Parsley - 1/4 cup Fresh Orange Juice - 1/2 cup Honey - 2 tsp ANGOSTURA® orange bitters - 4 dashes ANGOSTURA® aromatic bitters - 2 dashes Light Olive Oil - 1 tbsp Salt - 1/2 tsp Black Pepper - 1/4 tsp METHOD Cook quinoa to the packages specifications. Once cooked, add bell pepper, cranberries, raisins and parsley. Set aside. In a

Yield: 10-12 Servings INGREDIENTS Green Banana - 2 lbs Water Lime Juice - 3 to 4 tbsp Garlic - 1 tbsp (finely chopped) Onion - 1 cup (thinly sliced) Chadon Beni - 2 tbsp (finely chopped) Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Salt - 2 to 3 tsp Black Pepper - 1/4 tsp Cucumber - 1 cup (thinly sliced) METHOD Remove ends from green bananas. Wash and boil until tender (about 25 minutes). Drain and allow to cool. Once cooled, peel and slice i