It’s been far too long.
Over the past week I’ve been a bit under the weather. I’m sick & voiceless. Losing my voice is better than having to put others through the croaky voice that I had a couple days ago- but it’s also really annoying since I can’t vocalize to my little baby 😦
Anyway, I’ve been busy thinking about, well, really, obsessing about what stuff I’m going to do next on the blog and I’m very excited. Have a few ideas of recipes I’d like to try out and share so be sure to check back in.
I just need to clear this yucky feeling and get myself back up and running and then all will be well 🙂
Wishing you all a wonderful week a head!
Made this baked salmon this week- it was delicious! I used portugal juice to steam the mustard encrusted salmon and complemented it with sauteed spinach and mushrooms. The brightly coloured garlic roasted sweet peppers and capers were both fabulous additions to this simple meal.
So today we ventured back to Marabella market to pick up a few essentials. It’s a bit unusual for us to go during the week since we typically go on Sundays, but I had a craving for some fresh citrus and some sweet, ripe plantains.
I’m sure there is a lot of information out there about plantains and indeed I’ve come across many people from Europe and the US who enjoy their unique taste especially when fried as many islanders do. Plantains can really jazz up the most boring dishes by adding that touch of sweetness to counter the savory dishes we prepare, providing a sort of ‘dessert’ like feel to any dish. It’s particularly good when fried in a small bit of oil and eaten with plain white bread or sada roti. When we lived abroad and couldn’t always get access to the sweetest kinds I’d have to settle for half ripe ones or try to artificially ‘ripe’ them by leaving them in black plastic bags-sometimes it worked! But preparation for the ripe vs the green plantains are a bit different. The ripe ones are easily fried (with or without a batter) while the green ones are preferable when making salted plantain chips – similar to potato chips. It really just depends on what you’d like to try and what you’re feeling for. Also, one thing to note about plantains is that of the color of their skin: the ripe ones are yellow with black marks- the riper the plantain the darker and more abundant the marks- the green ones are well, just that, green.
The other item in my market haul that may be unfamiliar to non-west Indians is the portugal (puttigal). It belongs to the citrus family and is eaten in a similar way to oranges and grapefruits- the skin is exceedingly easy to remove and the pegs are removed and enjoyed. I’m sure at some point I’ll have to do a ‘spotlight’ on the portugal or as we say here in Trinidad- the puttigal. It’s sweetness and distinct scent and flavor makes it easy to differentiate from grapefruits and oranges and in the US/Europe can be likened to mandarins and tangerines. We use it to make ‘saga boy’ mojitos down here in Trinidad and believe me when I tell you, it makes the best tasting mojito you will ever have!
I also purchased some lemons today since I’m planning on making some more fish this week. The lemons here are roughed skin and not that typical ‘lemon-y’ color associated with lemons in the US say. Likewise, oranges in the Caribbean aren’t orange! Their color is very similar to that of a portugal or even a white grapefruit, but their sweetness isn’t dependent on the color of their skins.
The mango is large- as you can see from the photos! It’s called a ‘red mango’ (not to be confused with one of Trinidad’s many roadside snacks ‘red mango preserve’. This mango is so sweet and tasty, I myself was a bit skeptical since it was quite firm to the touch. I paid $TT20 for 3 of them- that’s actually a lot in terms of mangos considering half of us on the island have mango trees in our back yards! But I wanted to try it, especially in my smoothies. I don’t regret it!
Of course, my kymit (cayemite) and pawpaw are starring as usual- two of my favorite fruits!
So with some of the market goods I made another detoxifying smoothie- this time with cilantro, parsley, pineapples and chia seeds. It was really refreshing and I must say I really enjoy the taste of these herbs in a drink form! I find them fresh and clean and the smoothies are always so satisfying- which surprises me!
I hope this market haul serves to inform about some of the delicious fruits and vegetables we have here in Trinidad and that when you come to the islands you wouldn’t be hesitant to try any or all of them