Mango Chow

Ingredients

• 2 Mangos (Half-ripened)
• 1 tsp Lime Juice or sub Lemon
• 1/2 Scotch Bonnet/Habanero
• 2 cloves Garlic
• 1 tbsp Bhandania/Culantro/Saw tooth Coriander or sub Cilantro
• 1 tsp Salt
• 1/4 tsp Black Pepper

Method

1. Peel and slice mangoes, then cut into strips and place in a bowl
2. Finely chop garlic, bhandania and hot pepper or place in food processor
3. Add to sliced mango with lime juice, salt and black pepper
4. Eat and enjoy

* Growing up on a small island fruit was bountiful, my Dad ensured our yard was filled with fruit trees and he would often experiment cross breeding seeds which sometimes worked out for him. In the islands if you didn't have fruit on your tree, chances were your neighbour had something in their yard you could use for chow. Chow to this day remains a popular snack for children and adults alike. 

* This salsa, or savoury fruit salad, if you will, is best enjoyed on a hot summer day. It will leave you salivating and sucking in air through your teeth if spicy enough. You can simply dice the mangoes instead and use as a "salsa" on grilled salmon, shrimp, chicken, pork and even vegan proteins like tofu and tempeh. 

* The mango is interchangeable with other fruit so you are definitely not limited. Best with fruit that has sweet and sour tones like pineapple, june plum or pommecythere as I know it, strawberries, cherries and apples to name a few. Cucumbers also work really well as they absorb all the delicious flavour. I have added pictures below for variations I have done along with my good friend Shivanan. That boy could make a mouth watering Chow! Enjoy!

Pineapple Chow

Pineapple & Cucumber Chow Ingredients

Mango Chow with riper mangoes

Pommecythere/June Plum Chow

Apple &  Grape Chow

Pineapple Chow

Trini Pholourie

Ingredients

• 3 Cups All Purpose flour
• 3/4 Cup of split pea powder or cooked pureed yellow split peas
• 1 1/2 Tsp Instant Yeast
• 1 Tsp Baking powder
• 1 Tsp Salt
• 3/4 Tsp Turmeric
• 1 Tsp Bhandania or Culantro
• 2 Cloves Garlic
• Water 
• 1 litre Canola or Vegetable Oil (for frying)

Method

1. Place garlic and 3 leaves bhandania in a mini chopper with 2 tbsp water until its finely chopped
2. Add all dry ingredients into a medium sized mixing bowl and stir, then add the garlic bhandania mix.
3.  

   

   A photo of the batter-like dough
   provided by my friend.

   Start adding water to the flour mixture little by little and squeeze through fingers until a very wet & sticky dough is formed. A consistency almost like a batter that is a bit too thick. Mix dough with wooden spoon or by hand vigorously for about 2 mins to incorporate some air for a lighter texture.
4. Cover the bowl with plastic wrap and let rise in a warm place. It should double in size. I used my oven at 170F for 1.5 hours because my kitchen is colder.
5. Use a deep fryer or a Pot for frying. Pour in Canola or Vegetable Oil. 
6. When oil is at the right temperature 330 degrees F.  You can use two eating spoons to drop batter into the oil or by hand to form little balls.
7.  If using the hand method, have a bowl of water for your hand to dip into, dip your hand in water then pick up pholourie batter and make hand into a fist, turn hand up side down thumb side down and squeeze batter gently into the hot oil through thumb and index finger with your entire hand remaining closed. Don't worry if they're not perfect. This skill takes time. use spoons if you're not comfortable.
8. Remember to keep fire at medium heat to ensure the pholourie is fully cooked through without turning brown. Should be yellow in colour and fluffy inside. 
9. Mix around in the oil and fry for about 4 mins with each batch. 
10. Remove pholourie once cooked and place on paper towel in a bowl so excess oil can drain off.
11. Enjoy with any type of chutney. My personal favourites are tamarind and mango.

Peanut Punch Flan

Ingredients

• 1 whole Egg
• 2 Egg yolks
• 1/4 tsp Salt
• 1/2 cup Evaporated / Heavy cream / Buttermilk
• 2 tsp Condensed milk
• 1/4 tsp Angostura bitters
• 1 tsp mixed/vanilla extract
• 2 tbsp Peanut butter, unsweetened
• 1 cup Sugar (for dry caramel)

Method

1. Turn oven to 325 F
2. Spray baking insert with Pam spray (we used 4, 6oz ramekins)
3. Add 1 cup sugar to a dry clean pan on medium heat. This is to make a dry caramel
4. Once you see bubbles on the side and the sugar starts turning brown, keep swirling the pan in a circular motion until the sugar is completely melted and dark brown.
5. Pour 1/4 cup of caramel into the bottom of each ramekin or all at once into single insert and set aside.
6. Crack eggs into a clean medium sized mixing bowl, add condensed milk and whisk for 5 minutes until eggs are lighter in colour & properly beaten.
7. Add all other ingredients to a blender and blend for 1 minute.
8. Add egg mixture to blender and blend until fully incorporated.
9. Strain peanut punch mixture into a bowl and pour over set caramel.
10. Place filled insert/s into a waterbath at 325 F for 40 to 50 minutes or until set. It should have a very slight jiggle.
11. Pull out of oven and leave in water bath for 5 minutes. Remove from water bath so it can start cooling down. 
12. After 15 minutes of cooling, if ramekins were used, go around the edges with small offset spatula or small knife to release flan.
13. Place a plate, tray, or appropriately sized flat surface over your insert. We are about to create magic! Say a quick prayer and flip it over. It SHOULD come out with ease.
14. For a decorative sugar piece after flan is flipped over, if there is leftover caramel in the bottom of your insert, heat in microwave for 30 seconds or until melted (It will be a thicker consistency) use a metal spoon to pour caramel onto parchment in random designs. This will add a beautiful garnish to impress your friends & family. 
15. Place flan in refrigerator for a couple hours to get cold or overnight. Leave sugar piece in an airtight container at room temperature. Before serving, add your sugar piece into the flan and take a couple photos. Be proud of yourself! 

NB: If you are lactose intolerant, feel free to use substitutions of coconut milk, almond milk, oat milk, cashew milk etc and you can use sugar instead of condensed milk. If you don't eat eggs, custard powder works well. In that case I recommend cooking mixture on low heat for about 7 mins until thickened and then strain before adding over hardened caramel.

Sugar Caramelizing in the pan

Caramelized sugar in the bottom of oil sprayed ramekins. The tray provides the water bath during baking.

Garnish made with the drizzled sugar.

Flan mixture in the ramekins.

Flan in the oven