Buy and eat local

LET’S face it, 2020 was not an easy year, for anybody on any level. We all faced challenges, some more than others. For those of us who came out only slightly scathed by the events of this year let us all be grateful and approach 2021 with open arms and less apprehension.

Indicators point to higher prices for imported foods for next year, which should drive you even further in the direction of buying local and eating local. It’s quite a rewarding exercise if you do try on the eat local hat for at least a few days of the week. Check your nearby markets weekly for what’s seasonal and better prices too. I am always happy when I realise how much I save at my local local market, less overheads for market vendors mean better prices for you.

Here are some of my favourite local recipes for you to ring in 2021 with!

Flaky coconut pastry roll

Pastry:

3 cups all-purpose flour

1 cup shortening

1 tbs brown sugar

1 tbsp vinegar

⅓ cup cold water, approx.

Place flour in a large bowl.

Cut shortening into flour until it becomes like peas.

Combine vinegar with water. Sprinkle liquid evenly over flour mixture and gather together loosely. It will be very rough.

Turn dough out onto a floured surface and pat into a rough rectangle. Roll dough into a rectangle about 10x16-long

Fold long ends of dough into centre and then fold in half like a book.

With smooth end on your left, roll into another rectangle and fold again.

Turn dough as you did the first time, and roll and fold a third time. Refrigerate dough for about 30 minutes. Wrap until ready for use.

Coconut filling

2 cups freshly grated coconut

1 cup granulated sugar

⅓ cup water

4 pieces clove, ground

1 tsp cinnamon

Few drops red food colouring

1 egg white, beaten.

In a medium-sized saucepan, add coconut, sugar, and water cook on medium heat until mixture begins to bubble.

Add spices and continue cooking stirring frequently until mixture comes together, about 10 minutes. Mixture should be very moist with a bit of syrup in the pan. Remove coconut when it is cooked and still juicy. Do not dry your mixture out. Add a few drops food colouring to get a light pink colour,

Preheat oven to 375F

Roll pastry out to ¼-inch thickness or 12x20-inch rectangle

Brush with ¼ cup melted butter. Spread the cooled coconut mixture leaving a one inch border.

Beginning at long end, roll up jellyroll style, seal ends and place on a baking tray seam side down.

Brush with egg white and sprinkle with sugar.

Bake for 45-50 minutes until golden.

Remove, cool slightly, then slice the log diagonally into pieces about 11/2 inches in width.

Place back on baking tray and return to the oven for a further 5 minutes.

Remove and cool on racks. Makes 10-12 pie

Option: Replace the coconut with 2 cups currants

Trinidad cocoa tea/hot chocolate

2 tbs grated cocoa tea

1 cup water

Condensed milk to sweeten

Boil the grated cocoa in water for a few minutes, sweeten with milk and strain into cups and enjoy.

Cassava pops

1lb peeled cassava, cut into 2-inch pieces, centre vein removed

1 tbs baking powder

⅓ cup all- purpose flour

1 egg

1 tsp salt

¼ tsp all spice powder

¼ cup finely chopped chives

1 pimento pepper, seeded and finely chopped

4 blades chadon beni finely chopped

2 cloves garlic, minced

1 tsp pepper sauce

coconut oil to fry.

Place cassava, baking powder and flour into a food processor, process until mixture resembles a paste. Add the rest of the ingredients and process only until mixture is

Fully combined.

Heat oil in a wok or deep pan.

Spoon mixture by small spoonful’s into hot oil.

Fry until golden and puffed, a few minutes per side.

Remove and drain.

Serve with tamarind sauce or chilli sauce.

Serves 4 to 6 as a snack.

Braised goat shoulder chops with oregano and rosemary

Check your local meat shop for local goat, there is some awesome goat from Tobago!

6 goat shoulder chops, about 1 inch thick

2 medium onions, sliced

2 tbs good quality tomato paste

⅓ cup thinly-sliced chives

2-4 sprigs fresh rosemary

1/3 cup fresh oregano leaves or French thyme

2 tbs coconut oil

⅓ cup fresh parsley chopped

Sea salt

Marinade:

2 tbs minced garlic

⅓ cup yoghurt

2 tbs rum

1 tsp smoked paprika

2 tbs red wine vinegar

1 tsp freshly ground black pepper

The night before, combine all the ingredients for the marinade, spread onto goat chops, place into a plastic bag and refrigerate.

Remove chops from bag and place into a bowl.

Heat oil in a sauté pan, brown the chops taking care not to crowd the pan, as this will cause chops to spring water and not sear.

Remove chops and continue until all are browned on both sides.

Add onions to pan and cook until translucent, add chops back to pan, add fresh herbs and tomato paste.

Add salt ,stir and cook until goat begins to spring water, turn chops, add about 1/3 cup water and once this begins to come to a boil in the pan, cover and simmer, turning occasionally.

And basting, for about one hour, adding more water if necessary, a little at a time. Sauce should be thick. Garnish with chopped parsley and serve.

Serves 6