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Agedashi tofu
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Agedashi tofu

Fried tofu in warm broth

Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.

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Vegetable pattiesSpiced vegetable pastry pockets

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VinagreteTomato and onion salsa

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60 minJamaicanBaking
by KrazyBadal 0 views

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Trini callaloo soupDasheen leaf and okra soup

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by KrazyBadal 0 views

Heart of palm coxinhaHeart of palm croquettes

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by KrazyBadal 0 views

Sorrel drinkHibiscus drink

Sorrel is the drink of a Jamaican Christmas: in December the markets fill with the red flowers (the calyces of a hibiscus), and every home brews a big batch to share. They're steeped with lots of fresh ginger, pimento and cloves, then sweetened, giving a deep ruby drink that's tart, spicy and refreshing over ice. Many families add a splash of white or dark rum for the adults. Chef's tip: be generous with the ginger and let it steep overnight. A long, cool steep pulls out the colour and a fiery ginger bite without the bitterness of over-boiling.

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by KrazyBadal 0 views

Mango chowSpiced green mango

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by KrazyBadal 0 views

Vegetable pelauRice and pigeon pea one-pot

Pelau is the dish of the Trinidad beach lime and family gathering: rice and pigeon peas cooked in one big pot, coloured a deep brown by sugar caramelised in oil until almost burnt, then simmered with coconut milk, green seasoning and a whole hot pepper. It's usually made with chicken; here deeply browned mushrooms and chunks of pumpkin carry the savoury depth, so it's still rich, smoky-sweet and moreish. Serve with coleslaw, sliced cucumber and pepper sauce. Chef's tip: let the sugar go further than feels safe: it should melt, froth and turn the colour of dark chocolate, just starting to smoke, before anything goes in. Too pale and the pelau tastes sweet; too black and it's bitter.

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by KrazyBadal 0 views

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by KrazyBadal 0 views

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Gizzada (also called 'pinch-me-round') is a little Jamaican tart with a crisp, crimped crust and a chewy filling of grated coconut cooked with brown sugar, nutmeg and ginger. It's sold in bakeries and roadside stalls across Jamaica; the name is thought to come from the Portuguese 'queijada', brought by Portuguese Jewish settlers. Eat it with a cup of tea or as an afternoon treat. Chef's tip: cook the coconut filling until it's sticky and almost dry, with no syrup pooling in the pan. A wet filling soaks into the pastry and the crust goes soft instead of crisp.

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by KrazyBadal 0 views

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by KrazyBadal 0 views

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Pudim de leite condensadoCondensed milk flan

Pudim de leite condensado is the dessert of Brazilian Sunday lunch, served in every home and por-quilo restaurant from north to south. It's richer and denser than a French crème caramel: condensed milk, milk and eggs baked in a water bath in a ring tin, then turned out under a glossy layer of dark caramel. Chef's tip: bake it gently in a water bath and keep the water just below a simmer. Too much heat makes the bubbles that leave the pudim full of little holes; Brazilians prize a smooth, silky pudim lisinho.

75 minBrazilianDessertsGluten free
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Buss-up-shutTorn paratha roti

Buss-up-shut is the paratha roti of Trinidad, so called because the torn, flaky pieces look like a 'burst-up shirt'. A soft dough is spread with butter and oil, rolled into a coil to build layers, cooked on a hot tawa, then clapped and beaten with wooden paddles until it breaks into soft, buttery, flaky shreds. It's served in roti shops across Trinidad for scooping up curries, and is always at Hindu weddings and Divali feasts. Chef's tip: beat the roti while it's still scalding hot. The steam inside is what separates the layers, so the moment it leaves the tawa, clap it between your hands (in clean oven gloves) or bash it with two wooden spatulas until it shreds.

60 minTrinidadianBreads & Parathas
by KrazyBadal 0 views

FarofaToasted manioc meal

Farofa is on the table at almost every Brazilian meal, from feijoada to Sunday barbecue: coarse manioc (cassava) meal toasted in butter or olive oil with onion and garlic until golden, sandy and nutty. Sprinkle it over beans, stews and moqueca to soak up the juices and add crunch. Bacon is common in the South-East; this butter version is the classic everyday one (use olive oil for a vegan farofa). Chef's tip: toast the manioc over a medium-low heat, stirring constantly, and go by smell and sound. It's ready when it smells like toasted hazelnuts and sounds dry and sandy against the spoon; high heat scorches it in seconds.

17 minBrazilianSidesGluten free
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