Tyrico Cook Up: Fireside Smoked Fish, Pot Bake & Chicken Pelau on the Beach in T&T 🇹🇹 Foodie Nation
Once again we’re cooking up on the North Coast, this time on Tyrico Beach! Joining Shaun and Rhett for this beach lime are their friends @tmariecw, @miss_tk_zurich, @badgyal_maja, @msfitleannj, @_.jew.el, @hotfootharmony, @amareprobioticsltd, @theguthealthboss.
Of course, the chulha was fired up for some hearty pot bake (made right on the tawa), smoked tuna fish (from Tobago), chicken and turkey pelau with cole slaw. There was also a selection of local drinks ranging from fireside brewed coffee to bush tea, a homestyle energy drink and rum punch! Check out the full recipes below.
Our friend, Dominique, from Amare Probiotics, brought some samples of her kombucha and kefir drinks as well as her new sauerkraut product, which was a hit with the pelau!
Bush Tea
Ingredients
Water - 3 to 4 cups
Ginger - 1/4 cup
Garlic Cloves - 6 to 8 cloves (crushed)
Zebapique - 2 leaves
Lemon Grass - 4 leaves
Method
1. Bring water to a boil.
2. Once boiling, remove from heat, add remaining ingredients.
3. Cover and allow to steep for 10 to 15 minutes.
4. Enjoy!
Pot Bake
Ingredients
AP Flour - 2 1/2 cups
Baking Powder - 2 tsp
Salt - 1 tsp
Instant Yeast - 1 1/2 tsp
unsalted Butter - 6 tbsp
Honey - 1/4 cup
Warm Water - 5 fl. oz.
Coconut Oil - 1/2 cup
Method
1. Add flour, baking powder, salt and yeast to a mixing bowl.
2. Cut butter into dry ingredients.
3. Make a well in the middle before adding honey and water.
4. Knead into a smooth ball of dough (about 5 minutes).
5. Lightly cover with coconut oil before allowing it to rest for 30 minutes.
6. Heat your Tawa or flattop to medium heat.
7. Make an indentation in the middle, fill with coconut oil and transfer to tawa.
8. Use dough to spread coconut oil to prevent sticking.
9. Allow to cook until golden brown before turning.
10. Allow the other side to fully cook before removing from tawa.
11. Enjoy!
Smoked (Tuna) Fish
Ingredients
Smoked Fish - 1/2 lb
Coconut Oil - 1/8 cup
Minced Onion - 1/2 cup
Crushed Garlic - 1/4 cup
Fermented Pimento Sauce - 1/4 cup
Fermented Pepper Sauce - 1 to 2 tsp
Diced Tomatoes - 1 cup
Chadon Beni - 1/4 cup (finely chopped)
Method
1. Flake and soak fish in water for 30 minutes to an hour (depending on the amount of salt in the fish, you may have to boil it to remove the desired amount of salt).
2. Heat your saute pan over medium heat.
3. Once heated, add your oil.
4. Once your oil is heated, add onion and cook until translucent (about 3 minutes).
5. Add Garlic and cook until it begins to turn brown in color.
6. Add fish, pimento and pepper sauce.
7. Once combined, add remaining ingredients.
8. Taste and adjust salt levels.
9. Enjoy!
Rum Punch
Ingredients
Fruit Punch - 24 oz
White Rum - 6 to 9 oz
Lime Juice - 8 oz
Aromatic Bitters - 1 tbsp
Grated Nutmeg - Garnish
Natural Energy Drink
Ingredients
Coconut Water - 2 liters
Lemon Juice - 1/2 cup
Honey - 1/4 cup
Sea Salt - 1 tsp
ColeSlaw
Ingredients
Cabbage - 6 cups
Purple Cabbage - 3 cups
Grated Carrots - 2 cups
Salt - 1 tsp
White/Black Pepper - 1/4 tsp
Mayonnaise - 1 cup
Evaporated Milk - 1/4 cup
Sourcream - 1/4 cup
Brown Sugar - 1 tbsp
Chicken Pelau
Ingredients
Chicken - 8 lbs (cut into 2 to 3 inches pieces)
Salt - 2 tsp + more
Black Pepper - 1/2 tsp
Green Seasoning - 2 to 3 cups
Smoked Bones - 1 lb (turkey/pork/beef)
Coconut Oil - 1/4 cup
Brown Sugar - 1/2 cup
Pigeon Peas - 4 cups
Minced Onion - 4 cups
Rice - 3 lbs (washed and strained)
Fermented Pimento Sauce - 1/2 cup
Fermented Pepper Sauce - 2 tbsp or to taste
Crushed Garlic - 1/2 cup
Fine Thyme - 10 sprigs
Cubed Pumpkin - 2 lb
Cubed Carrots - 4 cups
Water - 6 to 8 cups
Chopped Chive - 1/2 cup
Chopped Chadon Beni - 1/2 cup
Method
1. Season chicken with 2 tsp salt, black pepper and green seasoning (for best results, season overnight).
2. Wash smoked bones in water and lemon juice. Strain off excess liquid and set aside.
3. Heat your large pot over high heat.
4. Once heated, add coconut oil.
5. Once oil is heated, add brown sugar.
6. Allow sugar to melt and caramelize.
7. Once caramelized and frothy, add chicken and smoked bones.
8. Cover and allow meat to develop a rich dark brown color (about 5 minutes).
9. Turn meat and allow the other side to get color (about 5 minutes).
10. Add peas, onion, rice, pimento, pepper sauce, crushed garlic and fine thyme.
11. Allow ingredients to cook for about 5 to 10 minutes over medium heat.
12. Add pumpkin, carrots and water.
13. Cover and allow to cook until rice is fully cooked (about 20 minutes).
14. Remove from heat, taste and adjust salt levels, add chadon beni & chive.
15. Enjoy!!
