Welcome to my Blog site

Cariwak Digital Media
Cariwak Digital Media

“WE Recipe” is an online digital publication of Cariwak Digital Media (CDM) – that is all about food and the culinary culture of Trinidad and Tobago and the wider Caribbean. My goal is to feature recipes from all the beautiful islands which makes up the Caribbean and its wider region.

You can view and subscribe to “WE Recipe” ezine by clicking the following link:

http://cariwakdigitalmedia.wix.com/cariwakezine

Thank you for visiting and reading.

Darrel James
Editior-in-Chief

Trinidad Curry Goat Recipe

Curry Goat-1 Curry Goat-2Trinidad Curry Goat

Ingredients:

2 lbs goat meat
1 lime (for washing goat)
1 medium onion, finely chopped
6 cloves garlic, grated or minced
2 sprigs scallion (aka green onions, also called “chives” in Trinidad), chopped
1 sprig celery, chopped
7 leaves culantro (aka bandhania or shado beni), chopped
1 sprig thyme, chopped
3 pimiento peppers, chopped
1/4 – 1/2 hot pepper (habanero or scotch bonnet), sliced
4 tsps curry powder
2 tsp ground masala
1 tsp ground geera
1 tsp ground black pepper
1 1/2 tsp salt
1 cup coconut milk (if using powder, dilute 3 tsps in 1 cup water)
3 tbsps cooking oil
1/4 cup water (for making curry paste)
water (for cooking goat)

Method:

Step 1

Clean meat (cut out the excess fat) and cut into cubes. Wash with lime juice and drain, wash and drain twice (with just water) and set aside.

Step 2

In a blender or food processor add the scallion, celery, culantro, thyme, pimientoes and blend to make green seasoning. Reserve about 2 tsps for the curry paste.

Season the goat meat by adding salt, black pepper, the rest of the green seasoning and mix well. Let marinate for 1 hour.

(Note: If using already made green seasoning use 3-4 tbsps for marinating and 2 tsps for the curry mixture)

Step 3

In a cup or small bowl, add the curry, masala, geera, green seasoning, 1/4 cup water and mix to form a paste.

Step 4

Heat oil in a deep heavy pot. Saute the onion, garlic and hot pepper for 2 minutes. Add the curry paste and stir constantly for about 2 minutes or until golden brown.

Add the marinated goat and stir well to coat. Cover and let simmer over medium heat, while it springs and cooks in its own juices. Stir often to avoid sticking.

Step 5

When the liquid boils down, stir constantly to fry for about 1 minute. Then add water just below meat level. Stir well, cover and let cook over high heat for about an hour or may be more, it depends.

Stir often to avoid sticking which means you have to pay close attention to your pot and add water when it is necessary to maintain cooking consistency until the meat is tender. Always keep the water level below meat level during cooking.

(Note: Cooking goat meat in a deep heavy pot over a lit burner tends to be time consuming because it takes a lot of time to cook this way before the meat becomes tender. Using a pressure cooker cuts the time by half, however if using a pressure cooker you will have to closely monitor the goat while it cooks so that it doesn’t burn)

Step 6

When the meat is tender add the coconut milk, stir well and let cook until it boils down to a gravy. Taste for salt and adjust accordingly.

Enjoy with roti, rice or anything nice.

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RHKIM Radio – Internet Radio Station

RHKIM Radio Logo

I always had an interest in becoming a radio DJ and personality, back in 2002 I did a radio course and graduated from the Announcers Broadcast Academy in Trinidad (ABA) that was run by Mr. Holly Thomas (deceased).

In August 2015, I decided to sign up for an online broadcasting platform with Radionomy.com and started streaming music 24/7, where I manage my internet radio station called RHKIM Radio and goes by the name “Jay Dee.”

RHKIM Radio is all about Worship, Inspiration, Healing and Deliverance – as we minister to your Spirit, Soul and Body.

Based in Trinidad and Tobago where I live, my streaming includes contents local, regional and international.

I subsequently set up website: RHKIM – Website where you can comment, chat or even make a request.

I’m also a food blogger and photographer with a passion for capturing life in its beautiful moments and its culinary cultures.

#gospelinternetradio #internetradio #rhkimradio

Roasted Breadfruit Recipe

Roasted Breadfruit-1 Roasted Breadfruit-2 Roasted Breadfruit-3 Roasted Breadfruit-4

Another way of cooking Breadfrut is to roast it and serve it on the side with any of your favorite dishes. I usually eat it with either Curry Fish, Curry Chicken, Stew Chicken, Fry Saltfish and Tomatoes or just paste some butter and enjoy. It has been a favorite since childhood and always brings back the memories of roasting it on a dirt fireside (chulha) in the country side where I grew up, when having it.

Roasted Breadfruit

Ingredients:

1 green breadfruit

Method:

Place breadfruit over burner and roast thoroughly until skin is black and flaky. Let cool.

Cut in half, insert a tablespoon on the edge of flesh and burnt skin and rotate along to scoop out the flesh.

Serve with fry saltfish and tomatoes or just paste some butter and enjoy.

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Boil and Fry Breadfruit with Saltfish Recipe

Breadfruit Boil and Fry-4Breadfruit Boil and Fry-5Breadfruit Boil and Fry-1Breadfruit Boil and Fry-2  Breadfruit Boil and Fry-3

Boil and Fry Breadfruit with Saltfish

Ingredients:

1 breadfruit
1/2 lb saltfish (salted cod fish or pollock)
1 large onion, chopped
6 cloves garlic, finely chopped
3 pimientoes, chopped
1/4 hot pepper, chopped (habanero or scotch bonnet)
1/2 cup cooking oil
1 tsp ground black pepper
1 1/2 tsp salt

Method:

Cut Breadfruit into 2 1/2 inch wedges. Cut out the core, peel the skin and wash.

Boil Breadfruit for about 15 minutes, drain and let cool.

Boul saltfish for about 10 minutes, drain, let cool and break into pieces.

Heat oil in a deep heavy pot. Add saltfish and fry until golden brown.

Add onion, garlic, pimientoes and hot pepper and saute for 1 minute.

Add breadfruit, salt, black pepper and stir-fry well to mix.

Serve hot with a dash of pepper sauce.

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Moringa (Saijan) Smoothie Recipe

Moringa Smoothie-2 Moringa Smoothie-3 Moringa Smoothie-1

Moringa (Saijan) Smoothie

Moringa Smoothie is not one of the best tasting smoothies but it’s very healthy and nutritious. This smoothie packs a power punch of vitamins and minerals that will knock any deficiency out of your system. I highly recommend you consume this smoothie from time to time.

Ingredients:

1 medium moringa (not fully matured)
4 sprigs or stems moringa leaves
1/2 cup moringa flowers (you can use both flower and flower pods)
1 medium cucumber
1 cup pineapple, diced
1 cup coconut water

Method:

Cut moringa into 3 equal lengths and strip or peel skin using a knife (remove as much skin as possible), wash and then cut flesh into small pieces.

Wash moringa leaves and flowers and strip from stems. Wash and dice cucumber.

Place all ingredients in a blender or food processor and puree.

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Fry Eggplant (Baigan) Recipe

Fry Eggplant-1 Fry Eggplant-2 Fry Eggplant-3

Fry Eggplant (Baigan) Recipe

Ingredients:

1 medium eggplant (baigan)
1 cup flour
2 eggs
1 tsp curry powder
1/2 tsp salt (for flour)
1/2 tsp salt (for egg)
1/2 tsp ground black pepper (for flour)
1/4 tsp ground black pepper (for eggs)
1 cup oil

Method:

Cut ends off baigan and slice 1/4-inch thick.

In a medium bowl add flour, salt, curry, black pepper and combine.

In a medium bowl add eggs, salt and whisk to combine.

Heat oil in a skillet, pot or pan. Coat baigan slices with egg and then the flour mixture (shake off any excess flour) and fry until golden brown on both sides.

Enjoy as a snack with any of your favorite sauces or make sandwiches.

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Trinidad Breadfruit “Oil-Down” Recipe

Breadfruit Oil Down-1 Breadfruit Oil Down-2 Breadfruit Oil Down-3Breadfruit Oil Down-4Breadfruit Oil Down-5

Trinidad Breadfruit “Oil-Down”

Breadfruit is a starchy tree fruit that was a mainstay for slaves and indentured laborers in the Caribbean because it was filling and cheap for plantation owners to provide. It wasBreadfruit Oil Down-6 often flavored with an equally cheap cut of pork, such as pig’s feet.

“Oil-down” refers to the cooking method by which vegetables are stewed in coconut milk until all of the milk or liquid boils down and just a bit of coconut oil is left in the bottom of the pan.

Breadfruit is a good source of Vitamin C, Vitamin B1, Vitamin B6,Vitamin E, B-complex group vitamins, fiber, Potassium, Iron, Copper, Magnesium, Phosphorus, Selenium, thiamin, pyridoxine and niacin. Breadfruit protect the body from heart disease and heart attacks. Breadfruit is good for healthy and strong hair.

Trinidad Breadfruit “Oil-Down”

Ingredients:

1 large breadfruit
3 dasheen leaves, chopped
1 medium carrot, diced (optional)
1 medium tomato, diced (optional)
2 tablespoon cooking oil
1 large onion, finely chopped
3 clove garlic, minced
3 pimiento peppers, finely chopped
1 scallion, finely chopped
1 sprig celery, finely chopped
1 sprig thyme, finely choped
4 leaves chadon beni (bandania)
1 scotch bonnet (whole)
1 tsp ground black pepper
1 tsp salt
2 cups coconut milk (if you are using powdered coconut milk, dilute 6 tsps in 2 cups of water)
3 cups water

1/2 lb pigtail, chopped (optional)

(Salted pigtail is usually part of the recipe but I did not to add it here as seen in the photos. With or without meat it’s a delicious dish, however if you wish to add pigtail, chop 1/2 lb pigtail into pieces, boil for about 20 mins, drain and add to pot along with the other ingredients)

Method:

Step 1

Cut breadfruit into wedges about 1 1/2 inch thick, peel and deseed by cutting off the core, wash and set aside.

Step 2

Heat oil in a deep pot. Saute the onion, garlic and pimiento peppers for 1 min stirring constantly.

Step 3

Add the scallion, celery, chadon beni and thyme, and saute for 1 minute, stirring constantly.

Step 4

Stir in the coconut milk and bring to a boil. Add the breadfruit, pigtail (if using), carrot, tomato, salt, black pepper, dasheen leaves, water and scotch bonnet pepper (whole). Lower heat, cover and let simmer for 35 to 45 minutes, or until tender and lquid boils down.

Taste for salt and adjust accordingly within the last 10 mins of cooking. If you want the kick from the pepper, you can burst it and enjoy the explosive flavor, but proceed with caution.

Serve hot.

View and subscribe to “WE Recipe” ezine for more delicious recipes at the following link:

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