All posts filed under: Street Food

Caribbean Pumpkin Fritters

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This is what you could call a golden oldie. I love the bright yellow hue that the pancake mixture has when you mix all the ingredients together. And the smell of the warm pumpkin spices could have you licking from the bowl. Again I was left with the issue of what to do with the abandoned piece of pumpkin I had left over from the first dish I made. And soon realised that I hadn’t made anything sweet with any of the gourds I had bought. I wasn’t in the mood for a cake, I wanted something really quick but could still fit into the dessert category. And then I remembered pumpkin fritters, made effectively the same way that banana fritters are made and served with a hearty savoury main meal or on its own with a dusting of cinnamon sugar. The key to this recipe is the roasting on the pumpkin. It really doesn’t take any more than 30 minutes and in the meantime you can get all the other ingredients ready so that all …

Red Hot Buffalo Chicken

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I’ve never seen a larger variety of Chicken. I’m use to the four options that you get at Nando’s which range from very hot to no heat, nothing more exciting than that, but this was different. I could see 6 varieties in front of me, but I had been told that there were over 50! From popcorn to boneless, and tenders to BBQ wings. This was not some upstage restaurant in Manhattan. No.This was Walmart in Montgomery, Alabama. I actually walked away from the Deli Bar with just the fried okra, but I was amazed at how serious southerners take their Chicken. So this recipe is dedicated to the short spell I spent in Alabama last year, it was an incredible experience for me (read more on my blog: http://www.acottonstateofmind.com). From what I gathered, Buffalo Chicken is usually served with celery sticks and a blue cheese sauce. I achieved the crispy texture by mixing Panko breadcrumbs with regular plain flour as the Panko breadcrumbs on their own tend to burn too quickly, long before the …

Guyana: Paratha Roti

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Oil-roti, buss-up-shot, Dhal puri. Some of the names I have grown to associate with the iconic national dish of both Guyana and Trinidad. From the Street Vendor in San Fernando to the Blue Hut on Mount Irvine Beach in Tobago, Roti is enjoyed by everyone, everywhere. The hardest task I have found however was not in the consuming, but finding someone who could do it well (or as well as my Mother…as we would all say). And I’m sad to report that those places and people are very few and hard to find. Many make the mistake of preparing Roti much like chapatti or some other flat bread, which is fine to those who don’t know any better, but to those who can sniff a good Roti from a far off it won’t be enjoyed as well. The key to making a good Guyanese Paratha Roti is letting the dough rest adequately between each stage. The ratio of baking powder to flour is equally important. It’s also important that you use the right utensils. A Tawah (flat …

Supermalt Banana Fritters

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This is an original creation of mine which I am so excited to share with you! Don’t let the deep-frying put you off, this is an occasional irresistible, seriously addictive dessert which is best served hot and crispy with vanilla ice cream. I can’t say I am a huge fan of Supermalt, but I do get a thirst for it with certain meals. Fans of Supermalt, when you make this dish, tell me if you can taste the drink in the batter? Not being a malt novice, in my mind Supermalt gives the batter its colour and the crispy light texture. It also makes an incredible caramel sauce which detailed below. One thing to remember, make sure the bananas you use are not overly ripe, the firmer the better with no dark spots - they need to take some intense heat while frying!

Salt fish Fritters

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Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside. These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite. Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more …