Featured recipe

Vanilla ice cream

The book's basic no-churn ice cream: whipped cream and whisked frozen evaporated milk, sweetened and flavoured with vanilla, then frozen. It's smooth, light and needs no machine. Serve it with chocolate sauce and roasted chopped nuts, or try one of the variations.

What to eat today?

Around the world

Today's trip: Paraguayan

A new country every day, from every cuisine on the site.

Paraguayan

Capeletis a la Caruso

Stuffed pasta in cream sauce 35 minMore from Paraguayan (27) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Mushroom croquetas

Croquetas are the pride of Spanish home cooking and tapas bars alike: a thick, silky béchamel full of flavour, chilled, rolled in egg and breadcrumbs and fried until crisp. Every family has its own; ham and chicken are classic, but croquetas de setas, made with wild or chestnut mushrooms, are found all over the country and are especially loved in the mushroom-picking regions of Castile and Catalonia. A good croqueta is creamy, almost liquid, inside, with a thin shell. Make a big batch: they freeze beautifully raw. Chef's tip: cook the flour in the butter and oil for a full 2 minutes and then beat the milk in slowly over a low heat for 10–15 minutes; this long cooking takes away the raw taste of flour and gives the creamy centre that makes Spanish croquetas special.

120 min

Spanish Snacks & Starters

by KrazyBadal 0 views

Empanada gallega de verdurasPepper and onion pie

Empanada gallega is the great pie of Galicia, baked in big trays and sold by the slice at every fiesta, market and bakery, and carried on picnics and pilgrimages to Santiago. A thin, crisp, bread-like crust (made with the olive oil from cooking the filling, so it's golden and full of flavour) encloses a moist filling based on a slow-cooked 'zaragallada' of onions and peppers with sweet pimentón. Tuna and pork are the usual fillings; this vegetarian version keeps the classic sofrito and adds hard-boiled eggs and green olives. Serve warm or cold, with a green salad. Chef's tip: drain the filling well and use some of its paprika-coloured oil in the dough; that is the Galician secret that makes the crust golden and savoury and ties the pie together.

90 min

Spanish Baking

by KrazyBadal 0 views

Berenjenas con miel de cañaFried aubergine with molasses

Berenjenas con miel are a classic tapa in Andalusia, especially in Córdoba, Málaga and Granada: thin batons or slices of aubergine, lightly floured and fried until crisp, then drizzled with dark, treacly miel de caña. Despite the name, miel de caña is not bee honey but sugarcane molasses, made in the last cane mill in Europe at Frigiliana on the Málaga coast, so the dish is naturally vegan. The contrast of salty, crunchy aubergine and bittersweet syrup is irresistible; serve it the moment it leaves the pan with a cold drink. Chef's tip: soak the aubergine in salted water (or milk, as many Andalusian cooks do) for 15 minutes and pat dry; it seasons the flesh, softens any bitterness and helps the flour cling so the coating stays thin and crisp.

30 min

Spanish Snacks & Starters

by KrazyBadal 0 views

Crema catalanaBurnt cream custard

Crema catalana is the classic dessert of Catalonia, served in shallow round earthenware dishes with a glassy layer of burnt sugar on top. Traditionally it was made for Saint Joseph's Day on 19 March, which is why it is also called crema de Sant Josep. It is older than French crème brûlée and different in style: made with milk rather than cream, lightly thickened with cornflour and flavoured with lemon zest and cinnamon, so it is lighter and fresher. Catalans caramelise the top with a hot iron disc called a 'cremador'; a cook's blowtorch does the same job. Chef's tip: burn the sugar just before serving, not earlier; the crust stays crisp only for about 20–30 minutes before the moisture of the custard softens it.

30 min

Spanish Desserts

by KrazyBadal 0 views

Lemongrass tofu banh mi

Bánh mì is Saigon's favourite street food: an airy, thin-crusted baguette split and stuffed with pickled carrot and daikon (đồ chua), cucumber, coriander and chilli. At vegetarian stalls near the city's pagodas the meat is swapped for sticky, caramelised lemongrass tofu, as in this version. Eat it for breakfast or lunch, warm, with a glass of iced coffee. Chef's tip: warm the baguette in a hot oven until the crust crackles when you squeeze it, and pull out a little of the soft crumb, so every bite is crisp shell, juicy filling and herbs in balance.

30 min

Vietnamese Fast Food

by KrazyBadal 0 views

Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 min

Vietnamese Drinks

by KrazyBadal 0 views

Espinacas con garbanzosSpinach and chickpeas

Espinacas con garbanzos is one of the great tapas of Seville, served in little earthenware dishes in the bars around the cathedral and the Triana market. It carries the city's Moorish past in its spices: cumin, smoked paprika and a little vinegar, with a sauce thickened by a paste of garlic and bread fried in olive oil, the old Andalusian trick called a majado. Earthy chickpeas, soft spinach and a sauce rich enough to mop up with bread make it a filling vegan supper too. It is traditional in Seville during Lent. Chef's tip: pound the fried bread and garlic with the spices and vinegar into a thick paste before it goes into the pan; this majado is what gives the dish its smoky, velvety sauce, so don't skip it.

30 min

Spanish Vegetarian

by KrazyBadal 0 views

Baião de doisRice and beans with cheese

Baião de dois ('a dance for two') is the pride of Ceará and the Northeast sertão: rice cooked in the broth of feijão-de-corda (a small cowpea; black-eyed peas are the closest match), then folded with cubes of squeaky queijo coalho until they just start to melt. It's usually made with dried beef and bacon; this version keeps the smoky note with paprika and finishes with nutty clarified butter (manteiga de garrafa). It's a one-pot meal on its own, or great with vinagrete. Chef's tip: cook the rice in the bean cooking water, not fresh water. That's what gives baião its brownish colour and deep bean flavour.

50 min

Brazilian Rice & Grains

by KrazyBadal 0 views

Aloo pieFried potato pastry pockets

Aloo pie is a Trinidadian street snack: a soft, chewy fried dough shaped like a big half-moon, filled with mashed potato seasoned with roasted geera, garlic, pepper and shado beni. It's sold at doubles stands, roti shops and school canteens all over the island, and the classic way to eat it is split open and loaded with curry channa, tamarind sauce and pepper. It's softer and breadier than an Indian samosa. Chef's tip: roast the geera seeds yourself until they're dark brown and fragrant, then grind them. That deep, smoky cumin flavour is what makes Trini aloo pie taste the way it should.

60 min

Trinidadian Snacks & Starters

by KrazyBadal 0 views

Steamed cabbage

Steamed cabbage is the everyday side dish of Jamaican home cooking, served at breakfast with fried dumplings and at dinner beside rice and peas or stew peas. Shredded cabbage and carrot are cooked with very little water, so they steam in their own juices and turn sweet, peppery and glossy rather than soggy. Chef's tip: use only a splash of water and keep the lid on. The cabbage should be tender-crisp and still pale green, never boiled limp, so take it off the heat while it still has a little bite.

15 min

Jamaican Sides

by KrazyBadal 0 views

Bolo de cenoura com cobertura de chocolateCarrot cake with chocolate topping

Bolo de cenoura is the most loved homemade cake in Brazil, served with coffee at the afternoon lanche all over the country. It's nothing like the spiced, nutty carrot cake of the UK and US: raw carrots are blended smooth with eggs and oil, giving a bright orange, light and moist sponge, finished with a thick chocolate topping that sets with a thin crust. Chef's tip: blend the carrots with the eggs and oil until completely smooth, with no visible bits, and pour the chocolate topping over while the cake is still warm. The topping soaks in a little and sets with the shiny, crackly casquinha (crust) Brazilians love.

60 min

Brazilian Baking

by KrazyBadal 0 views

Acarajé with vegan vatapáBlack-eyed pea fritters with coconut paste

Acarajé is the street food of Salvador da Bahia, fried to order by the baianas de acarajé in their white lace dresses; the craft is protected as part of Brazil's cultural heritage. Peeled black-eyed peas are ground with onion, whipped until light and fried in dendê into crisp, airy fritters, then split and filled with vatapá, a rich paste of coconut, peanuts, cashews and ginger. Street versions add dried shrimp; this one leaves it out and leans on dendê and toasted nuts for depth. Add vinagrete and pepper sauce as they do in Salvador. Chef's tip: beat the bean paste until it's pale and fluffy, and test a little in a glass of water: when it floats, it's ready. That trapped air is what makes acarajé light inside.

120 min

Brazilian Snacks & Starters

by KrazyBadal 0 views

Dhalpuri rotiSplit pea filled flatbread

Dhalpuri is the pride of Trinidad's Indo-Caribbean kitchens and roti shops, from Chaguanas to San Fernando: a large, soft, thin roti with a hidden layer of finely ground, seasoned yellow split peas. It's wrapped around curry channa and aloo, curry pumpkin or curry mango to make a 'roti', or torn and eaten alongside. It came with Indian indentured workers in the 1800s and became something distinctly Trini: thinner and softer than an Indian dal paratha, cooked on a flat iron 'tawa'. Chef's tip: the split peas must be boiled only until just tender, drained, then dried and ground into a fine, dry powder. Any dampness and the roti will burst when you roll it out.

90 min

Trinidadian Breads & Parathas

by KrazyBadal 0 views

Cheese and heart of palm pastelFried cheese and palm heart pastries

Pastel is the taste of the São Paulo street market: big rectangles of thin dough fried to order until they blister and puff, eaten hot from paper with a glass of caldo de cana (sugar-cane juice). Cheese and palmito (heart of palm) are two of the most popular meat-free fillings. Chef's tip: add a spoon of cachaça (or vodka) to the dough and fry in properly hot oil. The alcohol evaporates fast and makes the crust puff into the light, bubbly blisters that market pastel is famous for.

60 min

Brazilian Snacks & Starters

by KrazyBadal 0 views

FestivalSweet fried cornmeal dumplings

Festival is a slightly sweet fried dumpling made with flour and cornmeal, and it's the classic partner to everything sold from the beach shacks at Hellshire in St Catherine, just outside Kingston. Each one is shaped like a little tapered log, fried until golden and crackly outside and soft and fluffy inside, with a hint of vanilla. Here they're served with escovitch-style pickled vegetables, steamed callaloo or jerk tofu instead of fried fish. Chef's tip: fry at a steady medium heat, around 170°C. If the oil is too hot, festival browns in a minute and stays raw and doughy in the middle.

30 min

Jamaican Sides

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 min

Brazilian Sides

by KrazyBadal 0 views

Jamaican carrot juice

Jamaican carrot juice isn't a thin health drink but a creamy, sweet treat, blended fresh in homes and sold cold in bottles at markets and juice stands across the island, especially on Sundays and at Christmas. Grated carrots are blended with water and strained, then sweetened with condensed milk and spiced with nutmeg, vanilla and a squeeze of lime. Chef's tip: add a squeeze of lime and a little fresh ginger. The sharpness cuts through the sweetness and stops the drink tasting flat, the way Jamaican cooks make it.

10 min

Jamaican Drinks

by KrazyBadal 0 views

Couve à mineiraShredded garlic collard greens

Couve à mineira, from Minas Gerais, is the bright green side dish that goes with feijoada, tutu and plain rice and beans all over Brazil. Collard greens are rolled up like a cigar, sliced into fine ribbons and cooked for barely two minutes with garlic, so they stay vivid, tender and slightly crunchy. Chef's tip: the knife work is the whole recipe. Slice the rolled leaves as thinly as you possibly can (Brazilian cooks aim for threads 1–2 mm wide), then cook them fast over high heat with the lid off. Thick strips or a covered pan give you dull, soggy greens.

11 min

Brazilian Sides

by KrazyBadal 0 views

Cornmeal porridge

Cornmeal porridge is the breakfast many Jamaicans grew up on, cooked in homes across the island before school and work. Fine cornmeal is simmered slowly with milk and water until thick and velvety, then spiced with cinnamon, nutmeg and vanilla and sweetened with condensed milk. It's warm, filling and gently sweet. Chef's tip: whisk the cornmeal into cold water first to make a smooth slurry before it meets any heat. Adding dry cornmeal to hot liquid is how porridge goes lumpy.

20 min

Jamaican Breakfast & Brunch

by KrazyBadal 0 views

Curry channa and alooChickpea and potato curry

Curry channa and aloo is a staple of Trinidad's Indo-Caribbean home cooking: chickpeas and potatoes simmered in a turmeric-gold Caribbean curry until the potatoes start to break down and thicken the sauce. It's what fills a dhalpuri or buss-up-shut roti in roti shops from Chaguanas to Penal, and it's at every Hindu wedding and Divali feast. It isn't an Indian chana masala: there's no tomato or garam masala, the curry powder is the Caribbean kind, heavy with turmeric, coriander and fenugreek, and it's finished with shado beni (culantro) and green seasoning. Chef's tip: 'chunkay' the curry. Fry the curry paste in hot oil until it darkens, turns grainy and the oil separates before you add the chickpeas. Raw curry tastes dusty and flat; fried curry tastes rich and round.

45 min

Trinidadian Curries

by KrazyBadal 0 views

Fried ripe plantain

Fried ripe plantain is on almost every Jamaican plate, from breakfast with ackee and callaloo to Sunday dinner beside rice and peas. When plantains are fully ripe their starch turns to sugar, so the slices fry up soft and custardy inside with dark, sticky, caramelised edges, sweet with a little salt. Chef's tip: wait until the skin is mostly black. A yellow plantain fries up firm and starchy; a black one gives that melting, toffee-sweet result, and medium heat lets the sugars caramelise without burning.

15 min

Jamaican Sides

by KrazyBadal 0 views

Curry mangoGreen mango curry

Curry mango is a Trinidadian favourite on the 'seven-curry' plate at Hindu weddings, pujas and Divali, served on a sohari (water-lily) leaf beside dhal, rice, pumpkin and channa. Hard green or half-ripe mangoes are chopped, skin, seed and all, then cooked in curry with garlic, roasted geera and a little sugar until tender and glossy. It's sour, sweet, salty and hot at once, and a spoonful brightens any rice and curry or a roti. Chef's tip: leave the skin on and add the sugar a little at a time. The skin keeps the pieces whole, and the right balance is when you taste sour first, then sweet, then the heat comes through.

40 min

Trinidadian Chutneys & Dips

by KrazyBadal 0 views

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 min

Trinidadian Breads & Parathas

by KrazyBadal 0 views

Rice and peas

No Sunday dinner anywhere in Jamaica is complete without rice and peas, and 'peas' here means red kidney beans. The beans tint the rice a soft pinkish brown, the coconut milk makes it rich and creamy, and a whole scotch bonnet sitting on top perfumes the pot with fruity heat without burning anyone. Serve with jerk tofu, Ital stew, steamed cabbage and fried ripe plantain. This version uses tinned beans and their liquid for an everyday cook; with dried beans, soak 250 g overnight and simmer them for about an hour first, then use their cooking water. Chef's tip: once the rice goes in, don't stir it. Cover the pot tightly (a sheet of foil under the lid helps) and let the steam do the work, so the grains come out separate and fluffy instead of mushy.

50 min

Jamaican Rice & Grains

by KrazyBadal 0 views

Arroz e feijãoRice and beans

Arroz e feijão is the heart of the Brazilian table, eaten at lunch nearly every day from Porto Alegre to Manaus. Each half is simple but made with care: the rice is fried with garlic before simmering so the grains stay loose (soltinho), and the beans are finished with a refogado of onion and garlic that thickens their broth. In the South and Rio black beans are the norm; elsewhere it's the beige carioca bean. Chef's tip: when the beans are tender, fry the garlic and onion, add a ladle of beans and mash them in the pan, then stir it all back into the pot. This tempero is the step that makes Brazilian beans taste like home.

90 min

Brazilian Rice & Grains

by KrazyBadal 0 views

Cuscuz nordestinoSteamed flaked corn cake

Cuscuz nordestino has nothing to do with North African couscous: it's a soft, fluffy cake of steamed flaked maize (flocão), eaten every morning across the Northeast, from Pernambuco to Bahia. It's served hot in wedges with a melting slab of butter, often with fried egg, cheese or coconut milk poured over. It's traditionally steamed in a cuscuzeira, a two-tier steamer, but a steamer basket lined with a cloth works too. Chef's tip: let the corn soak up the salted water for 10 minutes, then pack it into the steamer loosely. Pressed down, it turns dense and heavy; loose, it steams into a light cake that still holds together.

24 min

Brazilian Breakfast & Brunch

by KrazyBadal 0 views

Jerk tofu and vegetables

Jerk was born in the hills of Portland parish, where Maroon communities slow-cooked spiced meat over pimento wood, and Boston Bay is still its home today. The heart of it is the wet marinade: spring onion, thyme, scotch bonnet and plenty of pimento (allspice), blitzed into a coarse green-brown paste. Here it clings to slabs of pressed tofu and chunky vegetables that are charred until sticky at the edges, smoky, hot and fragrant. Serve with rice and peas, fried ripe plantain or festival and a squeeze of lime. Chef's tip: toast whole pimento berries in a dry pan and grind them yourself; ready-ground allspice tastes flat, and the warm clove-pepper perfume of fresh pimento is what makes jerk taste like jerk.

50 min

Jamaican Vegetarian

by KrazyBadal 0 views

BammyCassava flatbread

Bammy is one of Jamaica's oldest foods, a flatbread of grated cassava handed down from the Taíno people and still made by family producers in St Elizabeth, especially around Treasure Beach and the south coast. The cassava is grated, squeezed dry and pressed into firm rounds that keep for days. Before eating, they're soaked in coconut milk and fried, so they turn crisp outside and soft and chewy within, with a gentle nutty flavour. Serve with steamed callaloo, Ital stew or escovitch vegetables. Chef's tip: squeeze the grated cassava really, truly dry in a cloth, wringing it hard. Wet cassava steams into a gummy cake instead of setting into a firm bammy.

50 min

Jamaican Breads & Parathas

by KrazyBadal 0 views

GizzadaCoconut tarts

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.

60 min

Jamaican Baking

by KrazyBadal 0 views

Açaí bowl

Açaí is a deep purple palm berry from Pará, in the Amazon, where people in Belém eat it as a thick, unsweetened purée with manioc meal alongside savoury food. The sweet, frozen açaí na tigela ('açaí in a bowl') was born on the beaches of Rio de Janeiro and became a Brazilian breakfast and post-surf favourite: thick as soft-serve ice cream, topped with crunchy granola, banana and strawberries. Chef's tip: use as little liquid as possible and blend in short pulses, scraping down the sides. Real açaí na tigela is spooned, not drunk; too much juice turns it into a smoothie.

10 min

Brazilian Breakfast & Brunch

by KrazyBadal 0 views

Macaroni pieBaked macaroni and cheese

Macaroni pie is a must on the Trinidadian Sunday lunch table, beside callaloo, rice, stew and salad. It isn't a saucy macaroni cheese but a firm bake: macaroni mixed with sharp cheddar, evaporated milk, eggs, mustard and a little onion and pepper, baked until golden and set enough to cut into neat squares. Kids love it, and it's just as good cold the next day. Chef's tip: let the pie rest for 20 minutes after it comes out of the oven. It firms up as it cools slightly, so you get clean, proper slices instead of a soft heap.

60 min

Trinidadian Pasta & Noodles

by KrazyBadal 0 views

Coconut bakeCoconut bread

Coconut bake is a breakfast bread from Trinidad and especially Tobago, where it's baked on Sunday mornings in homes and village bakeries. It's a quick, unyeasted bread, rich with grated coconut and coconut milk and rubbed with butter, shaped into a round and baked until golden. It's split and buttered, and usually eaten with saltfish buljol; for a vegetarian breakfast, fill it with tomato choka, fried ripe plantain, sautéed bodi (long beans) or cheese. Chef's tip: rub the butter well into the flour and knead only briefly until the dough comes together. Overworking makes bake heavy and tight instead of soft and crumbly.

55 min

Trinidadian Breads & Parathas

by KrazyBadal 0 views

BeijinhoCoconut condensed milk sweets

Beijinho ('little kiss') is the white twin of brigadeiro, and the two always appear side by side at Brazilian birthday parties all over the country. Condensed milk is cooked with butter and coconut until thick, then rolled into small balls, coated in sugar or coconut and topped with a single clove. Chef's tip: don't skip the clove. It's the signature of a proper beijinho, giving a little warm, spicy perfume that balances all that sweetness (it's for decoration and aroma; take it out before eating).

32 min

Brazilian Desserts

by KrazyBadal 0 views

BrigadeiroChocolate condensed milk truffles

Brigadeiro is Brazil's favourite sweet: no birthday party anywhere in the country is complete without trays of them in little paper cases. Condensed milk, cocoa and butter are stirred in a pan until thick, then rolled into soft, fudgy balls and coated in chocolate sprinkles. It's said to be named after Brigadeiro Eduardo Gomes, an air force officer who ran for president in 1945. Chef's tip: learn the ponto (the doneness point). Tilt the pan and drag your spatula through the mixture: when it slides as one mass and you can see the pan base for 2–3 seconds before it closes up, it's ready. Undercooked brigadeiros won't hold a shape; overcooked ones turn chewy.

32 min

Brazilian Desserts

by KrazyBadal 0 views

DoublesCurried chickpeas in fried bread

Doubles are Trinidad's favourite street food, sold from carts at dawn on corners from Curepe to San Fernando and said to have started in Princes Town in the 1930s. Two pieces of bara, a soft, puffy fried flatbread coloured with turmeric, are piled with soft curried chickpeas (channa), then spooned with sweet tamarind sauce, cool cucumber chutney, shado beni sauce and as much pepper sauce as you dare ('slight' or 'heavy'). They're messy, cheap and wonderful, eaten standing up from a square of paper. These are different from Indian chole bhature: the bara is light and yeasty, the channa is cooked very soft in Caribbean curry, and the toppings are sweet, sour and fiery all at once. Chef's tip: keep the bara dough very soft and wet, and handle it only with oiled hands. Stretch each ball thin over your fingers and slide it straight into the hot oil, so it puffs light and stays soft instead of turning into a crisp puri.

120 min

Trinidadian Fast Food

by KrazyBadal 0 views

SaheenaDasheen leaf fritters

Saheena is an old Indo-Trinidadian snack sold by street vendors and doubles men, especially in Central and South Trinidad. Young dasheen (taro) leaves are spread with a spiced batter of ground split peas, garlic, turmeric and pepper, rolled up like a Swiss roll, steamed, then sliced into rounds and fried until crisp. Each slice shows green spirals of leaf and gold batter, and tastes earthy, savoury and garlicky. Serve with tamarind sauce or mango chutney. If you can't get dasheen leaves, large spinach or Swiss chard leaves work. Chef's tip: always cook dasheen leaves thoroughly. They contain crystals that make your throat itch if undercooked, which is why the rolls are steamed right through before frying.

60 min

Trinidadian Snacks & Starters

by KrazyBadal 1 views

Showing 36 of 7,762 recipes

Show more recipes

Page 790 of 863