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Recipes with sweet pepper

4 recipes that use sweet pepper, with photos, step-by-step instructions and cook times. The quickest, Trini buljol, takes 30 minutes. It is most often cooked with garlic, onion and red onion.

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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

St Lucian green fig salad

In St Lucia, green bananas are called "figs", and green fig salad is the creamy, potato-salad-like dish that turns up at every Sunday lunch, christening and church fundraiser, next to baked chicken and macaroni pie. The firm boiled bananas are cut into chunks and tossed with mayonnaise, onion, sweet peppers, celery and parsley. It is different from green fig and saltfish, the national dish. The usual mistake is overboiling the figs, which turns them mushy; they should hold their shape like waxy potatoes. Chef's tip: dress the figs while still slightly warm with the vinegar so they absorb it, and add the mayonnaise once cool.

35 minCaribbeanSaladsGluten free
by KrazyBadal 0 views

Trinidad pastelles

Trinidad's Venezuelan-rooted pastelles are a Christmas ritual: families gather in the kitchen, press thin cornmeal dough onto banana leaves, spoon on a filling of minced beef and pork with olives, capers and raisins, then fold and steam dozens at a time to freeze for the season. Once cooked they are soft, savoury and slightly sweet, with the leaf perfuming the dough. This version uses beef and pork mince; a lentil filling makes a vegetarian pastelle. The most common mistake is pressing the dough too thick, which turns the parcels stodgy; it should be thin enough to see the leaf's shine through. Chef's tip: pass the banana leaves over a flame for a few seconds until they turn glossy and pliable, so they fold without tearing.

150 minTrinidadianMeatGluten free
by KrazyBadal 0 views

Hudut

Hudut is the heart of Garifuna cooking on the Caribbean coast of Honduras, in towns such as Trujillo and La Ceiba, and in Belize and Guatemala's Livingston: whole fish or fish steaks simmered in a coconut broth (sere) with garlic, onion and herbs, served with a pounded mash of green and ripe plantains (fufu) that is dipped into the soup. The mistake is mashing only green plantain, which is heavy; a mix of green and a few ripe ones gives a slightly sweet, smooth mash. Chef's tip: fry the fish briefly before it goes into the broth so it holds its shape.

70 minCentral AmericanFishGluten free
by KrazyBadal 0 views

Goes well with sweet pepper