Ganga on Nostr: Indians have influenced food around the world - Singapore, Malaysia, South Africa, ...
Indians have influenced food around the world - Singapore, Malaysia, South Africa, Madagascar, the UK, Fiji, Trinidad.... And in each place it has evolved into its own cuisine.
The Trinidad style of Baigan Choka is very simple when compared with the many varieties of Baigan Chokha from India and of the closely related dish, Baingan Bharta. The Trinidad version is lighter and simpler in flavours, but still so delicious. I am constantly amazed how a simple shift in ingredients can create an utterly different dish.
Look, this is an #Ottolenghi recipe from #PlentyMore so it probably deviates from the true Trinidad dish (just like his Indian dishes deviate, sometimes A LOT). But still. Delicious. You can see the recipe here: https://www.theguardian.com/lifeandstyle/2011/nov/04/aubergine-dip-recipe-salmon-fishcake
This style of eggplant dip is served with roti, naan, paratha or other flatbread. Ottolenghi's recipe uses hot oil flavoured with onion and some vigorous whisking to achieve a wonderful creaminess and subtlety. To make it even milder, leave out the garlic and use less chilli, if you like, but I like it spicy and will sometimes add a squeeze of lemon juice. Not traditional but I like the way it brings all the flavours together.
#FromTheArchives #Food #FromTheKitchen #Vegetarian #TrinidadFood
The Trinidad style of Baigan Choka is very simple when compared with the many varieties of Baigan Chokha from India and of the closely related dish, Baingan Bharta. The Trinidad version is lighter and simpler in flavours, but still so delicious. I am constantly amazed how a simple shift in ingredients can create an utterly different dish.
Look, this is an #Ottolenghi recipe from #PlentyMore so it probably deviates from the true Trinidad dish (just like his Indian dishes deviate, sometimes A LOT). But still. Delicious. You can see the recipe here: https://www.theguardian.com/lifeandstyle/2011/nov/04/aubergine-dip-recipe-salmon-fishcake
This style of eggplant dip is served with roti, naan, paratha or other flatbread. Ottolenghi's recipe uses hot oil flavoured with onion and some vigorous whisking to achieve a wonderful creaminess and subtlety. To make it even milder, leave out the garlic and use less chilli, if you like, but I like it spicy and will sometimes add a squeeze of lemon juice. Not traditional but I like the way it brings all the flavours together.
#FromTheArchives #Food #FromTheKitchen #Vegetarian #TrinidadFood