Taste of Trini

"A lil spoonful of Trinidad and Tobago in New York"



Buss-up-Shut and Malida

Hi everyone! Since Eid is quickly approaching, I decided to do a simple and quick dessert that is usually enjoyed at this time. This has to be my most favorite Eid dessert other than Sawine. This is made by pounding or flaking buss-up-shut or paratha roti and mixing it with condensed milk, coconut and spices. It’s so yummy!!

Here are the ingredients:

This recipe will yield 50 Malidas.

For the Buss-up-Shut:
3 1/2 cups of flour
3 1/2 tsps of baking powder
1 tbsp of ghee to knead the dough and more for cooking the roti
1 1/2 tbsp crisco or cookeen and more for cooking the roti
1 1/2 tbsp of full cream milk powder
1 1/2 tbsp of brown sugar
1 tsp salt
water to knead a soft dough

For the Malida:
3 Buss-up-Shut/Paratha roti
1 whole dry coconut, grated finely
1/4 cup of condensed milk or more if you want
1 1/2 tsp ground cinnamon
2 tsps vanilla essence
1 tbsp butter
raisins, cherries or nuts (optional)


Here’s my video showing how I made the Malidas:



With Love and a Taste of TriniTrinidad-and-Tobago-Flag-Heart



Breadfruit Chips

Hi everyone! Sorry about being away from my blog for so long. Today’s recipe is one of my  most loved childhood snacks, breadfruit chips. Breadfruit is used in Trinidad and Tobago, the other Caribbean Islands and is also grown in Africa, Southeast Asia, Central America and the Pacific Ocean. It can be cooked in many ways (Oil down, roasted, fried etc). Here’s one of my favorite ways to use breadfruit. These chips are well seasoned and flavorful and yet it’s so simple to make. Here’s what you’ll need.


2 Mature-Ripe Breadfruits
2 tsps salt
10-12 leaves of shadon beni/bhandanya
10 cloves/ 1 head of garlic
1 hot pepper
oil to fry


Step 1:

Pick or buy a Mature to Ripe Breadfruit.



Step 2:

Use right away or submerge in water overnight to decline the ripening process. When ready to use, cut in half and then quarters.


pic 1


Step 3:

Carve out the core of the breadfruit where you see the minute black seeds and peel the skin off.


Step 4:

Now cut into strips, to the thickness that you want ( I prefer mine crispy so I cut it very thin).



Step 5:

Blend shadon beni/bhandanya, garlic, hot pepper and a little bit of water in a blender or food processor (no need to add water). Season the breadfruit slices with salt and the green seasoning that you blended. Mix well to coat each piece of the breadfruit. Leave it to soak in the seasonings for about 45 mins to an hour.



Step 5:

After it’s marinated for a while, put some oil to heat up in a frying pan and fry these babies for about 12 minutes, 6 minutes on each side ( on medium high heat) until it’s a nice golden brown color.



Step 5:

Drain on papers towels, and eat like a glutton (well atleast that’s what I do).





Here’s the video which shows step by step what I did:

With love and a spoonful of Trini,



Trinidad Pholourie

This amazing Trinidadian street snack/appetizer will have you dribbling for more!

If you remember the days when you could go by de parlour down de road and buy 10 of these for a dollar then you’re true Trini! I remember it used to be soaked in chutney and that’s all I used to spend my money on in school.

One of my really good friends back in Trini shared this recipe with me and I practiced many times until I was good at it.
Try it and tell me what you think!




5 cups of all purpose flour 

1/2 cup of ground dhal or split peas powder

2 tbsps tumeric or saffron powder

5 tsps of yeast

5 tsps green seasoning 

1 tbsp salt

3-4 cups of water 

6 cups of oil for frying

Continue reading “Trinidad Pholourie”

Tofu and Spinach in Coconut Milk

This extremely delicious and flavorful Spinach and Tofu (Bean curd) dish, is great for Vegetarians. It’s high in nutrients and really easy on the taste buds. This is a recipe I created and I gave it a lil’ Trini kick (bandanya/shadon beni). It’s my Trini version of the East Indian dish- Saag Paneer.
Hope you enjoy it!


6-8 cups of canola oil (for frying the tofu)

1 tbsp coconut oil

2 Packs of Firm or Extra Firm Tofu

2 packets of Sazon Goya con culantro y achiote (or salt, ground black pepper, granulated garlic or garlic powder, dried ground coriander seed, cumin, oregano and ground annatto seeds)

1/2 of an onion chopped finely

1 head of garlic chopped finely

1/2 of a hot pepper, chopped

4 leaves of shadon beni/bandanya/recao/culantro (or cilantro if you can’t find this) chopped. 

1 big bag of Spinach

1 tbsp of plain yogurt

1/2 can of coconut milk

salt and pepper to taste 


Wash and dry tofu. Chop into small bite size cubes. Season with the Sazon and leave it to marinate for about 30 minutes. Then fry it until it shrinks to half its size and develops a nice crisp on the outside. Set aside into a well lined plate or bowl to drain the excess oil.

Wash spinach thoroughly and let it drain until you’re ready to use it.

  1. Add the coconut oil to your pan, which is placed on low heat. Add the onion, pepper and garlic and saute it for about 2 minutes. After 2 minutes, place spinach into the pan and add about 1 tsp of salt and a dash of black pepper. Add the half can of coconut milk at this point. Cover the pan and let it simmer for 20 mins.
  2. At this point, the spinach will reduce significantly. Use your potato masher and mash the spinach to break it down further. Add 1/2 cup of water to the pan now and the yogurt. Stir well and then add the chopped shadon beni. Now, add the fried tofu. Stir it, cover the pan and raise the heat to high.
  3. When it comes to a rapid boil, take the cover off and let it simmer and reduce. When it has reduced and becomes thick, turn off and Enjoy!

This can be enjoyed with Rice, Roti or by itself.

Check out my YouTube video where this is much easier to understand:

With love and a spoonful of honey,

Taste of Trini ❤

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