Trinidad FRY ALOO🇹🇹 recipe using 4 main ingredients | How to make fried potato / vegan
Recipes in this Video
Fried Aloo, or fried potatoes, is a popular snack in Indian cuisine, often enjoyed as a street food delicacy. These crispy, spiced potatoes are a staple in many households and are typically served with chutneys or as a side dish. In Trinidad and Tobago, this dish has been embraced and adapted, showcasing the fusion of Indian and Caribbean flavors. Today, Fried Aloo is loved not just in India but around the world, often featured in various culinary traditions.
Ingredients
- ●potatoes
- ●salt
- ●turmeric
- ●cumin seeds
- ●coriander powder
- ●red chili powder
- ●garam masala
- ●oil
- ●fresh cilantro
- ●lemon juice
Instructions
- 1Peel and cut potatoes into small cubes.
- 2Soak the potato cubes in water for 10 minutes to remove excess starch.
- 3Drain the potatoes and pat them dry with a clean towel.
- 4Heat oil in a deep frying pan over medium heat until shimmering.
- 5Add cumin seeds to the hot oil and let them sizzle for a few seconds.
- 6Carefully add the potato cubes to the hot oil in batches, avoiding overcrowding.
- 7Fry the potatoes until golden brown and crispy, about 8-10 minutes, stirring occasionally.
- 8Remove the fried potatoes with a slotted spoon and drain on paper towels.
- 9Season the hot potatoes with salt, turmeric, red chili powder, and garam masala immediately after frying.
- 10Toss to coat the potatoes evenly with the spices.
- 11Garnish with fresh cilantro and a squeeze of lemon juice before serving.
Ingredient Alternatives
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes add a nutritious twist while yams are often less expensive.
oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers healthier fats, while vegetable oil is often cheaper.
fresh cilantro
Healthier: parsley
Cheaper: dried herbs
Parsley provides a similar flavor, while dried herbs are often more affordable.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice adds a similar acidity, while vinegar is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Fried Bake, originating from Trinidad and Tobago, is a beloved street food often enjoyed at breakfast or as a snack. Traditionally served with various fillings like saltfish, cheese, or even as a side to curries, it reflects the island's rich culinary heritage. Today, Fried Bake is popular across the Caribbean and beyond, often adapted with different flavors and fillings to suit diverse palates.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●salt
- ●sugar
- ●water
- ●vegetable oil
- ●butter
- ●yeast
- ●milk
- ●seasoning
- ●herbs
- ●garlic
- ●onion
- ●pepper
- ●coconut
Instructions
- 1Mix flour, baking powder, salt, and sugar in a bowl.
- 2Add water gradually and knead until a smooth dough forms.
- 3Cover the dough and let it rest for 30 minutes.
- 4Heat oil in a deep skillet over medium heat until hot.
- 5Divide the dough into equal portions and shape them into discs.
- 6Flatten each disc slightly with your hands.
- 7Carefully place the discs into the hot oil, frying until golden brown, about 3-4 minutes per side.
- 8Remove the fried bakes and drain on paper towels.
- 9Serve warm with your choice of filling or dipping sauce.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber and nutrients.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds a tropical flavor and is healthier.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option.
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides natural sweetness with additional flavor.
Techniques
Equipment
Also Known As
Dhalpuri Roti is a beloved dish from Trinidad and Tobago, originating from the Indian indentured laborers who brought their culinary traditions to the Caribbean. This flatbread, stuffed with spiced yellow split peas, is often enjoyed with curries and stews, symbolizing the fusion of cultures in Trinidadian cuisine. Today, it is a staple at gatherings and celebrations, cherished for its flavorful filling and versatility.
Ingredients
- ●whole wheat flour
- ●yellow split peas
- ●onion
- ●garlic
- ●cumin
- ●coriander
- ●salt
- ●water
- ●oil
- ●green onions
- ●black pepper
- ●bay leaves
- ●pepper
- ●ginger
- ●scotch bonnet pepper
- ●butter
Instructions
- 1Soak yellow split peas in water for at least 2 hours or overnight.
- 2Drain the split peas and place them in a pot with fresh water; add bay leaves and bring to a boil.
- 3Reduce heat and simmer until peas are tender, about 30-40 minutes; drain and set aside.
- 4In a skillet, heat oil over medium heat; sauté onions, garlic, ginger, and green onions until fragrant.
- 5Add cumin, coriander, black pepper, and scotch bonnet pepper; cook for another 2-3 minutes.
- 6Mash the cooked split peas and mix with the sautéed ingredients; season with salt and set aside to cool.
- 7In a bowl, combine whole wheat flour and salt; gradually add water to form a soft dough.
- 8Knead the dough for about 5-7 minutes until smooth; cover and let rest for 30 minutes.
- 9Divide the dough into equal portions; flatten each portion into a disc.
- 10Place a spoonful of the split pea mixture in the center of each disc; fold the edges over to seal.
- 11Roll out each filled disc gently to flatten, ensuring the filling stays inside.
- 12Heat a tava or skillet over medium heat; cook each roti for about 2-3 minutes on each side until golden brown.
- 13Brush with butter or oil while cooking for added flavor.
Ingredient Alternatives
whole wheat flour
Healthier: spelt flour
Cheaper: all-purpose flour
Spelt flour is more nutritious, while all-purpose flour is more affordable.
yellow split peas
Healthier: green split peas
Cheaper: canned chickpeas
Canned chickpeas are more accessible and can be used in a pinch.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier, while margarine is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups bodi (long green beans), trimmed and cut into 2-inch pieces
- ●1 cup saltfish (dried and salted cod), soaked and flaked
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium tomato, diced
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp vegetable oil
- ●Salt to taste
Instructions
- 1Soak the saltfish in water overnight to remove excess salt. Drain and flake the fish into small pieces.
- 2In a large skillet, heat the vegetable oil over medium heat.
- 3Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
- 4Add the diced tomato and cook for another 2-3 minutes until softened.
- 5Stir in the flaked saltfish and cook for about 5 minutes, allowing the flavors to meld.
- 6Add the bodi pieces to the skillet and stir well to combine with the saltfish mixture.
- 7Season with black pepper, paprika, cayenne pepper (if using), and salt to taste.
- 8Cover the skillet and let it cook for about 10-15 minutes, stirring occasionally, until the bodi is tender but still crisp.
- 9Taste and adjust seasoning if necessary before serving.
Equipment
Ingredients
- ●1 lb okra, sliced
- ●1 cup cornmeal
- ●1/2 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1 cup buttermilk
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
- 2Pour the buttermilk into another bowl.
- 3Dip each slice of okra into the buttermilk, allowing excess to drip off.
- 4Coat the okra slices in the cornmeal mixture, pressing lightly to adhere.
- 5Heat vegetable oil in a deep frying pan over medium-high heat until hot.
- 6Carefully add the coated okra slices to the hot oil in batches, avoiding overcrowding.
- 7Fry the okra for about 3-4 minutes or until golden brown, turning occasionally.
- 8Remove the fried okra with a slotted spoon and drain on paper towels.
- 9Repeat the frying process with the remaining okra slices.
- 10Serve hot as a snack or side dish.
Equipment
Ingredients
- ●1 lb eddoes (taro root)
- ●2 tbsp vegetable oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1-2 green chilies, chopped
- ●1/2 tsp ground cumin
- ●1/2 tsp ground coriander
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp chopped fresh cilantro (for garnish)
Instructions
- 1Peel the eddoes and cut them into quarters.
- 2In a pot, bring water to a boil and add the eddoes. Cook until tender, about 20-25 minutes.
- 3Drain the eddoes and let them cool slightly before mashing them in a bowl.
- 4In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5Add the minced garlic and chopped green chilies to the skillet, and sauté for another 2 minutes.
- 6Stir in the ground cumin, ground coriander, salt, and black pepper, cooking for an additional minute to release the spices' flavors.
- 7Combine the mashed eddoes with the sautéed mixture in the skillet, mixing well to combine all ingredients.
- 8Cook for another 5 minutes, stirring occasionally, until heated through.
- 9Remove from heat and garnish with chopped fresh cilantro before serving.
Equipment
Originating from Trinidad and Tobago, Pumpkin Talkari is a beloved dish in Caribbean cuisine, often enjoyed as a comforting meal. This dish showcases the use of local spices and ingredients, reflecting the region's vibrant culinary heritage. Traditionally, it is served with rice or roti, making it a staple in many households. Today, variations exist across the Caribbean, with each culture adding its twist, making it a versatile favorite.
Ingredients
- ●pumpkin
- ●onion
- ●garlic
- ●ginger
- ●bell pepper
- ●tomato
- ●curry powder
- ●thyme
- ●scotch bonnet pepper
- ●vegetable oil
- ●chickpeas
- ●coconut milk
- ●lime juice
- ●salt
- ●black pepper
Instructions
- 1Peel and cube the pumpkin into bite-sized pieces.
- 2Heat vegetable oil in a large pot over medium heat until shimmering.
- 3Add chopped onion, garlic, and ginger; sauté until softened, about 3-4 minutes.
- 4Stir in bell pepper and tomato; cook until the tomato breaks down, about 5 minutes.
- 5Sprinkle in curry powder and thyme; cook for 1-2 minutes until fragrant.
- 6Add pumpkin cubes and stir to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Add scotch bonnet pepper for heat; adjust to taste.
- 9Cover and cook until pumpkin is tender, about 15-20 minutes.
- 10Stir in chickpeas and lime juice; cook for another 5 minutes.
- 11Season with salt and black pepper to taste.
- 12Serve hot over rice or with roti.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk reduces calories while adding a nutty flavor.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: banana pepper
Jalapeño offers heat with a milder flavor.
chickpeas
Healthier: lentils
Cheaper: black beans
Lentils cook faster and are often less expensive.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthy fats, while canola is budget-friendly.
Techniques
Equipment
Also Known As
Originating in Trinidad and Tobago, Saltfish Buljol is a vibrant dish that reflects the island's rich culinary heritage. Traditionally enjoyed as a breakfast or light meal, it showcases the use of saltfish, a preserved fish that was historically a staple for sailors and fishermen. This dish is often served with bread or fried plantains, making it a beloved part of Caribbean cuisine. Today, variations can be found across the Caribbean, each with unique twists, but the essence of fresh vegetables and zesty lime remains constant.
Ingredients
- ●saltfish
- ●onion
- ●tomato
- ●bell pepper
- ●scallions
- ●lime juice
- ●olive oil
- ●black pepper
- ●garlic
- ●parsley
Instructions
- 1Soak saltfish in water overnight to remove excess salt.
- 2Boil soaked saltfish in fresh water until tender, about 20 minutes.
- 3Drain and cool the saltfish, then flake it into bite-sized pieces.
- 4Chop onion, tomato, bell pepper, and scallions finely.
- 5In a bowl, combine flaked saltfish with chopped vegetables.
- 6Add lime juice and olive oil to the mixture.
- 7Season with black pepper and minced garlic to taste.
- 8Gently mix all ingredients until well combined.
- 9Garnish with chopped parsley before serving.
Ingredient Alternatives
saltfish
Healthier: smoked mackerel
Cheaper: canned tuna
smoked mackerel offers a similar flavor profile, while canned tuna is more affordable.
lime juice
Healthier: lemon juice
Cheaper: vinegar
lemon juice provides a similar acidity, while vinegar is often less expensive.
Techniques
Equipment
Also Known As
Fried plantains, known as Kelewele in Ghana, are a beloved snack and side dish made from ripe plantains. Traditionally, they are seasoned with spices and served at parties or as street food. This dish reflects the rich agricultural heritage of West Africa, where plantains are a staple crop. Today, fried plantains are enjoyed globally, often featured in various cuisines, showcasing their versatility and appeal.
Ingredients
- ●ripe plantains
- ●vegetable oil
- ●salt
- ●pepper
- ●garlic
- ●ginger
- ●onion
- ●chili pepper
Instructions
- 1Peel the plantains and slice them diagonally into thick pieces.
- 2Heat vegetable oil in a frying pan over medium heat until shimmering.
- 3Add the sliced plantains to the hot oil in a single layer.
- 4Fry the plantains until golden brown, about 2-3 minutes per side.
- 5Remove the fried plantains from the oil and drain on paper towels.
- 6Season with salt, pepper, and optional spices like garlic and ginger while still hot.
- 7Serve warm as a side dish or snack.
Ingredient Alternatives
ripe plantains
Healthier: zucchini
Cheaper: bananas
Zucchini offers a lower-calorie option; bananas are more accessible.
Techniques
Equipment
Also Known As
Ingredients
- ●2 ripe plantains
- ●Water
- ●1/2 tsp salt
Instructions
- 1Peel the plantains and cut them into 1-inch thick slices.
- 2In a large pot, bring water to a boil and add salt.
- 3Add the sliced plantains to the boiling water.
- 4Reduce the heat to medium and let the plantains cook for about 15-20 minutes, or until they are tender.
- 5Check the plantains with a fork; they should be soft but not falling apart.
- 6Once cooked, drain the plantains and let them cool slightly before serving.
Equipment
Curry Goat is a staple in Jamaican cuisine, often enjoyed during special occasions and family gatherings. It reflects the island's rich history of culinary influences, including Indian spices brought by indentured laborers. The dish is celebrated for its bold flavors and tender meat, making it a favorite at parties and festive events. Today, variations of Curry Goat can be found in Caribbean communities worldwide, each adding their unique twist to this beloved classic.
Ingredients
- ●goat meat
- ●curry powder
- ●onions
- ●garlic
- ●ginger
- ●thyme
- ●scotch bonnet pepper
- ●bell pepper
- ●tomatoes
- ●coconut milk
- ●bay leaves
- ●black pepper
- ●salt
- ●vegetable oil
- ●lime juice
- ●water
Instructions
- 1Marinate goat meat with lime juice, salt, and curry powder for at least 1 hour.
- 2Heat vegetable oil in a large pot over medium heat until shimmering.
- 3Add onions, garlic, and ginger; sauté until fragrant, about 3-4 minutes.
- 4Stir in the marinated goat meat and brown on all sides, about 5-7 minutes.
- 5Add curry powder and mix well to coat the meat evenly.
- 6Pour in coconut milk and enough water to cover the meat.
- 7Add thyme, bay leaves, and scotch bonnet pepper; bring to a boil.
- 8Reduce heat to low and cover; simmer for 1.5 to 2 hours until meat is tender.
- 9Stir occasionally and add more water if necessary to prevent sticking.
- 10Add bell peppers and tomatoes; cook for an additional 10-15 minutes.
- 11Adjust seasoning with salt and black pepper to taste.
Ingredient Alternatives
goat meat
Healthier: chicken
Cheaper: pork
Chicken is leaner and more affordable than goat.
coconut milk
Healthier: coconut cream
Cheaper: evaporated milk
Coconut cream has similar flavor with less fat.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: habanero
Jalapeño provides heat with lower cost.
curry powder
Healthier: homemade curry blend
Cheaper: store-brand curry powder
Homemade blends can be tailored for health.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●2 tbsp curry powder
- ●1 cup coconut milk
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●1 bell pepper, sliced
- ●1 tbsp vegetable oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cayenne pepper (optional)
- ●2 cups cooked rice (for serving)
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
- 3Stir in the curry powder and cook for another minute until fragrant.
- 4Add the sliced bell pepper and cook for 2-3 minutes until slightly softened.
- 5Pour in the coconut milk and stir to combine. Bring to a simmer.
- 6Add the shrimp, salt, black pepper, and cayenne pepper (if using). Cook until the shrimp are pink and cooked through, about 5-7 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Serve the curry shrimp over cooked rice.
Equipment
Originating from Jamaica, Curry Chicken reflects the island's rich culinary heritage influenced by Indian spices. This dish is often enjoyed during family gatherings and celebrations, showcasing the fusion of flavors that define Jamaican cuisine. Today, variations exist globally, with many adapting the recipe to local tastes while maintaining its core essence.
Ingredients
- ●chicken
- ●curry powder
- ●onion
- ●garlic
- ●ginger
- ●bell pepper
- ●tomatoes
- ●coconut milk
- ●chicken broth
- ●scallions
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●vegetable oil
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 3Stir in curry powder and cook for another minute to release the spices' aroma.
- 4Add chicken pieces and brown on all sides, about 5-7 minutes.
- 5Incorporate chopped bell pepper and tomatoes; cook until softened, about 3-4 minutes.
- 6Pour in coconut milk and chicken broth; stir to combine.
- 7Add thyme, bay leaves, salt, and black pepper; bring to a simmer.
- 8Cover and cook on low heat for 25-30 minutes, until chicken is tender.
- 9Remove bay leaves and adjust seasoning as needed.
- 10Garnish with chopped scallions before serving.
- 11Serve hot with rice or bread.
Ingredients
- ●4 medium potatoes, peeled and diced
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tomatoes, chopped
- ●2 tsp curry powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp coriander powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup water
- ●2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until golden brown.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften, about 5 minutes.
- 6Stir in the curry powder, turmeric powder, coriander powder, salt, and black pepper, cooking for another minute.
- 7Add the diced potatoes to the pan and mix well to coat them with the spices.
- 8Pour in the water, bring to a boil, then reduce the heat to low and cover the pan.
- 9Simmer for about 15-20 minutes, or until the potatoes are tender, stirring occasionally.
- 10Once cooked, remove from heat and garnish with fresh cilantro before serving.
Equipment
Geera Pork is a beloved dish in Trinidad and Tobago, showcasing the island's rich culinary heritage influenced by African, Indian, and European flavors. Traditionally served at festive gatherings and family celebrations, this dish highlights the use of geera (cumin) as a key seasoning, which imparts a warm, earthy flavor to the pork. Today, Geera Pork is enjoyed not only in homes across the Caribbean but also in restaurants worldwide, often accompanied by rice and peas or roti.
Ingredients
- ●pork
- ●geera (cumin)
- ●garlic
- ●onion
- ●scotch bonnet pepper
- ●thyme
- ●bay leaves
- ●green bell pepper
- ●carrot
- ●soy sauce
- ●lime juice
- ●black pepper
- ●salt
- ●oil
- ●water
Instructions
- 1Cut pork into bite-sized pieces and season with geera, garlic, black pepper, and salt.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add seasoned pork to the pot and brown on all sides for 5-7 minutes.
- 4Remove pork and set aside; add onions and garlic to the pot, sautéing until softened, about 3-4 minutes.
- 5Stir in scotch bonnet pepper, thyme, and bay leaves, cooking for another minute.
- 6Return pork to the pot and mix well with the aromatics.
- 7Add soy sauce, lime juice, and enough water to cover the pork.
- 8Bring to a boil, then reduce heat to low and cover, simmering for 45 minutes to 1 hour until pork is tender.
- 9Add carrots and green bell pepper, cooking for an additional 10-15 minutes until vegetables are tender.
- 10Taste and adjust seasoning as needed before serving.
Ingredient Alternatives
pork
Healthier: chicken
Cheaper: pork shoulder
Chicken is leaner while pork shoulder is more affordable.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: serrano pepper
Jalapeños provide heat with fewer calories, while serranos are often less expensive.
Techniques
Equipment
Also Known As
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