Skip to content
LoginRegister
WhatToEat.Today

Recipes with pimento peppers

3 recipes that use pimento peppers, with photos, step-by-step instructions and cook times. The quickest, Trini buljol, takes 30 minutes. It is most often cooked with chadon beni, baking powder and boneless salt cod.

Got a few things in the fridge? Search by everything you have

Trini buljol

Sunday breakfast in Port of Spain often means buljol: soaked, flaked salt cod tossed raw-style with tomato, onion, sweet peppers, hot pepper and good oil, piled into a split fry bake or eaten with avocado and hard-boiled egg. The fish is cooked before flaking, so the dish is a fresh, sharp salad with plenty of salty bite rather than a stew. Start the night before, because the cod needs a long soak. The most common mistake is not soaking or boiling the fish enough, leaving buljol painfully salty. Chef's tip: flake the cod with your fingers rather than a fork, so you can feel and remove every small bone and bit of skin.

30 minTrinidadianFishGluten free
by KrazyBadal 0 views

Trini corn pie

Next to the macaroni pie on a Trinidadian Sunday lunch or Christmas table there is often a dish of corn pie, a soft, sliceable bake of creamed and whole corn bound with eggs, milk and sharp cheese and flecked with sweet pimento peppers. It is spoonable when hot and firms up as it cools, so it travels well to family gatherings. The mistake most people make is cutting it straight from the oven, when it is still loose in the middle; give it 15 minutes. Cheddar is often made with animal rennet, so use a vegetarian cheddar if that matters to you. Chef's tip: add a pinch of nutmeg and a little grated onion; they lift the sweetness of the corn without anyone noticing them.

60 minTrinidadianBaking
by KrazyBadal 0 views

Savannah boiled corn

Walk around the Queen's Park Savannah in Port of Spain on an evening and you will smell the big pots of boiled corn: cobs simmered in salted coconut milk with chadon beni, pimento peppers, garlic and hot pepper, then handed over in a paper napkin. The kernels come out juicy and fragrant, with the seasoned broth soaked right into them. The common mistake is boiling hard, which splits the coconut milk and toughens the corn; keep it at a gentle simmer. Chef's tip: let the cobs sit in the hot broth for 10 minutes off the heat before serving; that is when they soak up the most flavour.

40 minTrinidadianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Goes well with pimento peppers