family | foodie-nation

Jun 7, 2019

How To Make Trini Sawine

Yield: 40 Ounces (About 10 Portions) INGREDIENTS 200 Grams of Vermicelli 1 Cup Full Cream Milk 1 ¾ Cup Evaporated Milk ¾ Cup Water 7 oz...

RECENT POSTS

Barfi, Rasgula, Gulab Jamun & Kurma by Chelsea in Rio Claro, Trinidad & Tobago 🇹🇹 Foodie Nation

Master the Art of this deliciously spiced Trini Parsad!

3 Generations of Buss Up Shut/Paratha Roti Makers in Trinidad & Tobago 🇹🇹 Foodie Nation