70 trinidad ponche Recipes

fresh chives, fresh french thyme, fresh celery top (stems and leaves ), leaves culantro, garlic cloves, white vinegar, fresh oregano, trinidad pimento pepper (optional)

chopped onions, low-fat chicken broth, garlic cloves, minced, caribbean curry powder ,, diced cooked chicken or 2 1/4 lbs turkey, peeled and sliced west indian pumpkin or 6 oz hubbard squash, peeled and diced eggplants, peeled and sliced chayotes (mirliton or vegetable pear), fresh hot chili pepper, seeded and chopped (or more ), lime juice, salt

green mangoes, trinidadian curry powder, water, vegetable oil, garlic cloves, shredded, salt, sugar, hot pepper (optional) or west indian pepper sauce (optional), massala mixed spice (preferably anchar massala but garam massala will work as well)

flour, salt, eggs, separated, sugar, lemon juice, lime zest, the grated peel, cold water

whole chickens, lime, garlic cloves (crushed or minced ), salt (to taste), scotch bonnet pepper (substitute habenero), vegetable oil, curry powder, garam masala (optional), water, chives, spanish thyme, french thyme, fresh culantro (substitute 2 bunches cilantro), fresh oregano, fresh parsley, pimento pepper (seeded )

pigs tail or 250 g chunked diced ham, if not available, pumpkin (i use butternut), onion , rough chopped, garlic , pegs crushed, vegetable stock or 500 ml chicken stock, bacon , stock cubes, water, brown lentils (or x2 400ml can for the quick version, drained)

flour, salt, sugar, evaporated milk, unsalted butter, melted and cooled, baking powder, fresh coconut, finely grated, egg, well beaten, vanilla, sugar

fizzy lemonade, lime , juice of, angostura bitters, glace cherries, wooden cocktail stick, paper, cocktail umbrella, ice, to serve