![]() ![]() It is a common ingredient in many dishes in Trinidad and adds not only a beautiful color but a subtle unique flavor as well. ![]() ![]() The now vibrant red/orange liquid has salt added as a preservative, the seeds are strained out, and the liquid is refrigerated to use as needed. The seeds are placed in water, then soaked and agitated (wear gloves!) to release the coloring. The spiky capsules are harvested when ripe, split open, and the seeds are removed. In Trinidad, it is common to grow roucou in your yard. The color comes from the waxy coating that covers the seeds. It is more widely known by the common names annatto and achiote and is used as red/orange dye and food coloring and flavoring. Roucou (pronounced roo’-koo) refers to the fruit of Bixa orellano, a shrub or small tree native to Mexico, Central America, and parts of South America and is cultivated in many countries. This pepper seems relatively unknown outside of Caribbean circles, but you may find seeds marketed as Capsicum ‘Trinidad Pimento’ or ‘Trinidad Seasoning Pepper.’ The taste is described as the flavor of very hot peppers without any of the heat, and they are an essential ingredient in many dishes. They are a completely mild Capsicum chinense (the species known for blazing hot peppers like habaneros) and are easily found in most Caribbean markets here in the U.S., as well as most backyards in Trinidad, according to Ann. Pimento peppers are ubiquitous in Trinidad cooking, but they are NOT the same pepper we call pimento here in the United States they do not look or taste the same other than both being non-spicy. It is the flavorings that really make them special, and the usual additions include onion, garlic, tomato paste or ketchup, Worcestershire sauce, Trinidad pimento peppers, and roucou. There are also versions made with fish or shrimp, and vegetarian versions made with soy products, lentils, or mushrooms. Every island has their own version, and in Trinidad, it is traditionally cornmeal stuffed with beef, chicken, or pork (or a mixture) with olives, capers, and raisins and steamed in banana leaves. This is part of what makes them such a Christmas treat. Making pastelles can be labor intensive, and according to Ann, many families make the work fun by turning it into a party and making large quantities assembly-line style. Pastelles are the West Indian version of tamales and reflect the Mexican/Aztec heritage in the Caribbean. And you have to have black cake, of course….Everything is homemade, nobody buys anything.” And, of course, sorrel drink and ponché de crème. “Dinner is ham, of course, pastelles, baked chicken, fried rice, pelau, callaloo, macaroni pie…and everybody makes homemade bread. So what is on the menu in Trinidad for Christmas? Here is what Ann told me. Now let’s talk about some of the foods and the special ingredients needed to make them. Last week we looked at some of the beverages important to a Trinidad Christmas. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |