Trinidad Toolum Recipes

TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)

Steps:

• Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
• Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
• Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.

TOOLUM

Steps:

• Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.
• Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.

TRINIDAD PELAU

Steps:

• Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper
• Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
• When ready to cook shake off any excess spice or from the chicken.
• Wash rice until water runs clear. Drain water. Set aside,
• Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
• Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
• Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
• Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
• Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
• Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.
• Serve warm

TRINIDAD TOOLUM

Steps:

• Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
• Mix the shredded coconut in with the sugar and stir until well blended.
• Stir occasionally until liquid reddens.
• Add molasses, dried orange peel and ginger.
• Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
• Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
• Shape into balls (about the size of table tennis balls).
• Remove when firm and store in airtight containers.
• * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.

TRINIDAD PELAU

Steps:

• Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.