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Trinidad

Dancing on Beach

Traditional Dances On The Beach
While Port of Spain is the administrative and tourist hub of Trinidad, much of the country's character and wealth emanate from its provincial town, industries and countryside. It would be difficult to get a true picture of Trinidad without visiting some of the rest of the island: the sharp cliffs of the north coast and flat palm-fringed beaches of the east, the Caroni Swamp and mountain rain forests, the Pitch Lake and oil and sugar industries of the south are all as essential to Trinidad and Tobago as Carnival, Calypso and Steel Band.
Carnival Girl

A West Indian Hiawatha

Chicken Curry with Chick Peas

1 chicken cut in pieces or 1 1/2 pounds of legs, thighs, etc.2 large onions, chopped finely
1 tsp. black pepper
2 tbs. Goya Adobo Seasoning (can be found in any specialty grocery store)
2 tsp. garlic, minced
2 tsp. chili powder
2 green onions, chopped

1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp. turmeric powder
3 tbs. curry powder
1 can garbonzo/chick peas
1 oz creamed coconut milk (optional)
1 qt water - boiling
3 tbs. cooking oil
Tropical Picture

1. Cut chicken into pieces. Wash chicken thoroughly, drain.

2. Season chicken with black pepper, adobo, garlic. Mix well. Refrigerate for about 2 hours. I prefer to season the
chicken the night before.

3. Heat cooking oil in heavy pot (Dutch oven style is fine), fry/saute onions until golden brown.

4. Add all the spices, continue to fry for about 5 minutes over medium heat. Do not allow the spices to burn. If it gets
to that point add a little water to make a paste (not a thick paste).

5. Add the chicken and continue to fry for about 3-5 minutes, coating the chicken well. If it begins to thicken add
about 2 oz of water. Continue to fry.

6. Add the rest of the water and bring to a boil, then simmer gently, cover with lid.

7. Add the coconut milk and the chick peas about 10 minutes after simmering. Monitor to make sure the liquid hasn't evaporated. You may add a little more water if desired.

8. Continue to cook until chicken is done.
Serve with steamed rice or saffron rice with sautéed okra or eggplant.

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	*Chicken Curry with Chick Peas* 1 chicken cut in pieces or 1 1/2 pounds of legs, thighs, etc.2 large onions, chopped finely 1 tsp. black pepper 2 tbs. Goya Adobo Seasoning (can be found in any specialty grocery store) 2 tsp. garlic, minced 2 tsp. chili powder 2 green onions, chopped	1/2 tsp ground cinnamon 1/2 tsp ground cloves 1 tsp. turmeric powder 3 tbs. curry powder 1 can garbonzo/chick peas 1 oz creamed coconut milk (optional) 1 qt water - boiling 3 tbs. cooking oil
1.	Cut chicken into pieces. Wash chicken thoroughly, drain.
2.	Season chicken with black pepper, adobo, garlic. Mix well. Refrigerate for about 2 hours. I prefer to season the chicken the night before.
3.	Heat cooking oil in heavy pot (Dutch oven style is fine), fry/saute onions until golden brown.
4.	Add all the spices, continue to fry for about 5 minutes over medium heat. Do not allow the spices to burn. If it gets to that point add a little water to make a paste (not a thick paste).
5.	Add the chicken and continue to fry for about 3-5 minutes, coating the chicken well. If it begins to thicken add about 2 oz of water. Continue to fry.
6.	Add the rest of the water and bring to a boil, then simmer gently, cover with lid.
7.	Add the coconut milk and the chick peas about 10 minutes after simmering. Monitor to make sure the liquid hasn't evaporated. You may add a little more water if desired.
8.	Continue to cook until chicken is done. Serve with steamed rice or saffron rice with sautéed okra or eggplant.