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1. Papa’s Coconut Bake

HEART RECIPE 1 | PAPA’S COCONUT BAKE

You’ll know the Coconut Bake is done from the good smells and the nice golden, light-medium brown colour the top of de bake gets.

ISLAND PROVERB 1 | “Water more than flour.”

Pronunciation: n/a
Translation: n/a

In reference to falling on or going through hard times. Literally translated to: having too much water and not enough flour tuh knead yuh dough and mek yuh bread.

Coconut bake served with a savoury fish mixture, onions, peppers, herbs, and seasoning.

A warm, soft coconut bake paired with rich island flavours for a classic Trini kitchen meal.’ in between brown colour the top of de bake gets.
{Coconut bake served with a savoury fish mixture, onions, peppers, herbs, and seasoning.

A warm, soft coconut bake paired with rich island flavours for a classic Trini kitchen meal.}
ISLAND PROVERB 1 | “Water more than flour.”

WHAT IS LIMING?

“Liming” has a laidback, vibes to it that is a carefree way of thinking and being present in many island cultures. And in sweet, sweet T&T (Trinidad & Tobago) we does take doing nothing to another level. Liming is an actual activity where the art of doing nothing while sharing good food, drink, conversation, laughing and dancing is an important part of the country’s culture. It is inherently social, requiring two or more people with the welcoming option of others joining in at any time. As such, it is not at all uncommon for people to say, “Laetah we bussin’ ah lime” meaning. “We chillin’ or hanging out.”

In Trinidad & Tobago, liming is something the locals take pride in. Class and status play no part in this cultural experience. Everyone from the poor to the rich partake in it. And wherever Trinibagonians’ ‘foot touch ground’ and make home, liming is sure to follow.

Luk nah (trans: look here), once I was up hiking to de top of Palo Seco² and on our way down we met some locals in the area that the organizer of our hiking crew knew….and just so ah lime buss out (trans: started). Music was already playing. And in no time, we join de vibesin’ with de beers and rum, and some kind of cooked sweet food that was being offered. Time does fly when yuh having fun! And before we knew it, we were saying our goodbyes with doggy bags of sweet bread, fudge and mangoes for de road. Continuing our trek downhill, our Palo Seco folks continued with de lime.

A liming intention is always one of just hanging out and being social with your people dem. You can lime anywhere: in yuh front or backyard, de veranda, or in de streets.. Public spaces are sweet liming spots, too: rum shops, restaurants, street corners, oh. gwardoe ah block-o-rama and beaches.

So, we ready, now. Even if you by yuhself (trans: yourself), yuh cyan buss ah lime (trans: you can start a lime). Bun some incense, put on yuh music tuh get in de groove. And conversate even with yuhself, to yuhself, by yuhself.
…Let’s Create Magic and Play!

2 Palo Seco: Is a region located southwest of the towns of Siparia and northeast of Erin, Trinidad and Tobago facing the Venezuelan side of the Island. It is accessible by way of the San Fermando-Siparia-Erin Road. Mud volcanoes can be found along the coastline south of Palo Seco between Anglais Point and Palo Seco Bay.
Liming is always sweeter with beers: iced cold where the outside of bottle starts to frost some rum, Rum Punch and Punch-ah-Creme (See Recipe #30 Punch Ah Creme, Being of Service). Or, my Aunty Petra’s homemade sorrel wine or sorrel liquor (See Recipe #33 Sorrel Wine, Being of Service). With maybe ah little Geera Chicken or turkey neck (See Recipe #29 Geera Chicken), some peppah shrimps or bbą pigtail to temper de spirits whilst drinking.
*Block-o-rama: A village, community or neighbourhood get together with various streets cordoned off to ensure safety and fun is had by all. It is a great way tuh know yuh neighbours true liming and ting.)
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2. Gaga’s Callaloo

HEART RECIPE 5 | GAGA’S CALLALOO

Preparation Time: 40-50 minutes
Serving Size: 8-10 people
Spiciness Level: 🌶🌶🌶

I grew up getting a whole coconut from the land; cracking and grating them. And then extracting the coconut milk to use. Today we use the powdered coconut milk and it tastes just as good!

For a vegetarian or non-pork option, simply omit the Pig Tail and skip to Cleaning & Preparing the Callaloo.

Ingredients:
1 bush Callaloo
8-12 medium-small Okras
1 Scotch Bonnet Pepper
1 medium-large Onion
2 Pimento Peppers
2 cloves Garlic
1/2 – 3/4 cup Pumpkin
1 medium-large Tomato
8-12 pieces of Pig’s Tail
1½ tablespoons Ketchup
1 tablespoon Vegetable Oil, Ghee, Palm Oil, or Butter
½ fresh Lime or Lemon
1 cup Coconut Milk or 1 package Powdered Coconut Milk
1 cup Water

Supplies & Utensils:
Measuring Spoon & Cup
Large Pot with Lid
Knife
Cutting Board
Fine-holed Colander
Medium-Large Mixing Bowl
Blender

Instructions:

Boiling the Pig’s Tail:

  1. Place 8-12 pieces of Pig’s Tail into a large pot full of water and bring to a boil.
  2. Leave boiling until water in the pot is below the halfway mark.
  3. Taste the water to see if it is still too salty.
  4. If the water is too salty, empty out the boiled water, refill the pot, and boil again.
  5. If the water has enough salt to taste and the Pig’s Tail is tender enough, turn off the heat.

Cleaning & Preparing the Callaloo:

  1. From the base of the Callaloo, cut off the ends of the stems and compost Callaloo cuttings.
  2. To avoid your fingers from blackening, rub the tips of your fingers with fresh Lime or Lemon.
  3. Break the leafy part off the stem. Remove the stringy part by pulling it away.
  4. Using your hands, shred all the leaves from the Callaloo bush and break the stem into small pieces.
  5. Wash and rinse the Callaloo bush with cold water, drain excess liquid and set aside.

Cooking Up De Pot:

  1. Place the Pig’s Tail on the bottom of a large pot.
  2. Add a layer of half of the chopped Callaloo and Okras pieces to the pot.
  3. Add diced vegetables and top with remaining Callaloo and Okras.
  4. Mix powdered Coconut Milk in 1 cup of Water and add to the pot.
  5. Add 1 whole Scotch Bonnet Pepper.
  6. Partially cover and cook on medium-high heat.
  7. After 20 minutes, add ketchup and oil, ghee, palm oil, or butter.
  8. After 30 minutes, remove Scotch Bonnet Pepper from pot.
  9. Tear open the Scotch Bonnet Pepper and allow its juices to mix with the pot’s other ingredients.
  10. Add a piece of Scotch Bonnet Pepper and cook for another 20 minutes.
  11. Cover pot with lid and cook for another 20 minutes, then turn off heat.

Cool & Puree:

  1. Allow Callaloo to cool.
  2. Remove Pig’s Tail and place in a bowl.
  3. Pour Callaloo into blender and purée for 5-8 seconds, until smooth and evenly blended.

Mix & Plate:
Pour the pureed Callaloo into your dish and add the Pig’s Tail.

Food Pairings:
This is a wonderfully nutritious meal. It is great as a side dish with fish, poultry or beef. It also makes an amazing soup. To turn into a soup just add cassava or cornmeal dumplings.

Dumplings Recipe

HEART RECIPE 5A | DUMPLINGS

Ingredients:
1 cup Flour
½ cup Cassava or Fine Cut Cornmeal
Salt
½ cup Water

Supplies & Utensils You Will Need:
Grater
Measuring Cup
Large Mixing Bowl
Knife

Instructions:

  1. Mix 1 cup of Flour with ½ cup of grated Cassava fresh or dry with a pinch of Salt.
  2. Add ½ cup of Water.
  3. Roll or fold into a manageable ball of dough.
  4. Cut dough into small chunks.
  5. Add dough chunks to soup and cook on medium heat for about 20 minutes, or until the cassava or cornmeal dumplings are cooked in the Callaloo Soup.

ISLAND PROVERB 5 | “God doe like ugly.”

Pronunciation: Doe (dough)
Translation: Doe (Though) … “Nothing goes unnoticed.”

Some of us support wrongdoings in ourselves. And when called upon to give an account of our actions we continue to hold a stance of “we didn’t do nothin’ wrong”; a belief/mindset that excuses our behaviour and requires no making amends. However, others who may be involved are not as ignorant to the misdeeds of the wrongdoer.