Here in Trinidad, the Sunday lunch is observed as an important one for Trinidadian families. Here is our most loved Sunday menu.
Importance of Sunday lunch in my country
Here in my small isles of Trinidad and Tobago, Sunday lunch is something that I will call a tradition. This is the one time of the week where hard-working mothers and even fathers find time to bask in the kitchen to create the famous Trinidadian Sunday Meal. It may also be called a tradition as it’s the one time of the week where everyone sits down to enjoy a wonderful meal together. The normal weekly routine of work for adults and school for the kids leaves no time for the enjoyments of sitting together and having a meal and so the Sunday Lunch is observed as an important aspect every week.
You may ask yourself what is Callaloo?
Callaloo is a wholly popular dish in the Caribbean. Its main ingredient is amaranth, dasheen bush, or Callaloo bush as it is often called here in the Caribbean. In and around the Caribbean the dish is made differently. Jamaicans simply use the Callaloo bush and salt and let it steam.
But here in Trinidad, we use a variety of ingredients in the making of the dish we savor so much. Ochro, coconut milk, and pumpkin ( optional ) are used in their making, therefore it’s an entirely different dish in terms of consistency and taste. This dish is highly nutritious in iron which is necessary for healthy blood.
This dish is simple and the ingredients are macaroni, cheddar cheese evaporated milk, and egg if desired. Some people add grated carrots, black pepper paprika, etc to flavor their pie. The macaroni is boiled half of the ingredients added and mixed. Next, it goes into a Pyrex dish and is topped off with the remaining milk, egg, and cheddar cheese. It is then baked until the top is golden brown.
In Trinidad when we speak of stewing we are generally referring to the browning of the meat. This is done by adding a certain amount of brown sugar to the hot pot. No oil is required although some people use a small amount. When the sugar begins to bubble and turn brown, in goes the seasoned chicken. The color of the chicken should be brown after it begins to spring its liquid. Meat should be allowed to be thoroughly cooked red kidney beans or pigeon peas can be added. By this time the whole house is filled with the appetizing aroma of the Trinidadian’s Sunday cooking.
The finished product
After cooking this scrumptious meal the whole family sits and enjoys it. A hearty green salad is also used to top it off. Lettuce or water crestle is a Caribbean favorite in terms of salads.
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