A one-of-a-kind Chicken Curry

I'm not kidding, it is a one-of-kind Chicken Curry. Though many of you have your own versions of this dish, what I present to you today is the unique way in which it is done in Guyana, particularly in the rural parts of the country. The fire-roasting of the chicken imparts a depth of flavour that is unrivaled. I'm not sure but I would imagine that perhaps in certain parts of Trinidad & Tobago, chickens are prepped this way for curry as well. Read the column to get the full story and when you're done, click here for a slide show of the entire process. Who knows, depending on where you are, you might want to give this a try too.

Here, the chicken is plucked and fire-roasted, now it's ready to be gutted and cut up. See the charred bits of skin? so much flavour, you really should read the column.

I would like to thank my friend Gillian for all her hard work with this venture, and for the hand modelling and for being patient as I interrupted her to take the photographs. Thanks G! Couldn't have done this without you.

I promise to be back soon with a new post at FMMN. Been busy with beginning-of-the-academic year work.

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Green Seasoning & Donation for a heart

It is that certain something that makes you go ummm as you eat, it’s that mysterious flavour that makes certain dishes uniquely delicious, and it is that special seasoning that defines certain cuisines. For the Italians it’s Soffritto, for the French Mirepoix, the Spanish-speaking Caribbean, Sofrito; many cuisines have their own versions of the Holy Trinity (green peppers, onions and celery) and we in the English speaking Caribbean have Green Seasoning. The Soffritto, Mirepoix, Sofrito, Holy Trinity and Green Seasoning are all versatile flavour-bases made with a combination of herbs and aromatics. They are used in various cuisines to give that unique flavour and taste to certain dishes. Click here to read the rest of the column to find out more about these flavour bases, how to make your own Caribbean Green Seasoning and use it.

A heart for Anita Lakshmi
You were generous in giving funds for Bri and we thank you sincerely. Now we're asking for your help again, this time for Anita Lakshmi who is in desperate need of a heart. You can read all about it here at Srivalli's blog. There are attractive prizes being offered and your money will go a long way in giving life to a mother and hope to her young children. Please help and give whatever you can, every cent counts. Click on Donate for a Heart and Chip in!

Book Update

Within the next two to three weeks, I should be receiving typesettings of my book in two phases for review. According to my publishers, the book should be on shelves in October. I'll continue to keep you updated as I get more information.

Have a great weekend everyone!

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Roast Breadfruit & A Mad Tea Party!

Roast breadfruit - have it once and you'll keep coming back for more. It's that good. No kidding. Last year, I introduced you to a backyard discovery, breadfruit. I mentioned then about my introduction to a good ole time Bajan (Barbadian) delicacy, roast breadfruit. Alas, it is a dying art to make this dish, but not if I have anything to do with it! I searched high and low for someone to show me how to roast the breadfruit and after more than a year of searching, I found someone. You can read all about it in this week's column. For step-by-step photographs of the process, click here.

There's A Mad Tea Party taking place and everyone's invited. Of course since we're all foodies, we have to bring food to the party but here's the thing, we all have to bring a particular dish, batata vada, in these parts we call it potato balls. Our party host, Anita, describes the batata vada as "batter fried spiced mashed potato balls..." and indeed that is what it is. There are however, many versions of this snack and that is what is making this party to exciting. I'm looking forward to the many variations that will be offered up.

Potato balls are sold as a snack particularly in Guyana and Trinidad & Tobago. T & T also make a snack called Aloo Pie, the spiced mashed potato is encased in a dough and fried. At school, we used to buy and eat loads of potato balls and you had to get to the snack lady as soon as the bell rang, if not, well, you know my story about that already. Back then also, vendors would be lined outside the cinemas, their glass cases packed with goodies to be purchased on the way to see a movie. Phulourie, channa, potato balls, cassava balls, egg balls, mitai, you name it and they had it in their cases.

I'm serving my potato balls with an array of condiments for you to choose from: achar, sour, mango chutney and pepper sauce.

My recipe does not give exact amounts, it is flexible, therefore, add amounts to suit your taste.

POTATO BALLS

Ingredients

Potatoes
Thinly sliced green onions (white & green parts)
Minced hot pepper
Chopped cilantro
Freshly ground cumin (geera)
A drizzle or 2 of oil
Salt to taste
Oil for deep frying

Batter

Flour
Water
A pinch of turmeric
Salt and pepper to taste

Equipment

1 small bowl
1 large bowl
1 large spoon or spatula
1 ice cream scoop
1 deep frying pan
1 slotted spoon
Paper towels

Method

1. Mix batter ingredients together and set aside
2. Boil potatoes in salted water; drian and mash potatoes (leave it a bit coarse if you like that texture)
3. Add all the other ingredients and mix thoroughly (except the oil for deep frying of course). Taste for salt and seasoning
4. Take mixture a little at a time and form into balls (using the ice cream scoop gives you equal portions)
5. Heat oil in pan until very hot but not smoking
6. Dip balls, one at a time into batter, shake off excess and add to oil and fry (do not overcrowd the pan if not they will stick together)
7. Fry until brown on both sides
8. Drain on paper towels
9. Serve hot, warm or at room temperature, as is or with your favourite hot and sour condiment

Over at Forgive Me My Nonsense... I've left Bee's post of Malevolence up because I think that it is important that those who have not gotten a chance to read it, should.

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