The Sardinha de Paiva, Jardine and Sousa families

Vinadage

Ingredients:

2kgs Belly pork, not too much fat but it needs some.
Sprigs of Marjoram
Scotch Bonnet pepper.
120 gms Garlic Cloves
Table spoon of Salt
White Vinegar

Cooking:

Cut the pork into roughly one inch square pieces.
Chop or mince the garlic, pepper and thyme, mix with the salt and some vinegar.
Add the spice mix to the pork and place in a sterilised jar, cover with vinegar.
Store in a cool place for at least a week.
Fry in a little vegetable oil until fairly dry. For best results use cast iron.

Buljao (Brule Jol)

Ingredients:

500gm Salt Cod
1 Medium Chopped Onion
4 medium tomatoes
2 Avocado
2 tablespoons Olive Oil
2 Bird Peppers

Soak the saltfish overnight to remove much of the salt. Clean with lime juice and shred the fish.
Heat the oil and fry the onions, tomatoes and peppers until the onion is transparent then add the fish. Serve with Avocado, Salad and Rice. Roast Breadfruit also works well with this dish.

Tri-Tri Cakes

In St. Vincent we have what is known as Tri-Tri season, and connected with "Tri-Tri" lightening and shortly after the quarter moon. At the mouth of the river (eg. Layou river) sheets are spread out and as the dawn breaks, and the sun throws its first light on the sea, one could see the squirming fish, like thick soup, glistening in the water. The beach becomes a hub of excitment as people appear out of nowhere," De tri-tri come," with buckets, anything that can be filled. It is taken to market where it is sold by the scoop.

This is unique to St. Vincent. This is one of the wonders of our world. I have never heard of anywhere else that has this. It is delicious fried in batter, stewed plain or stewed with curry, served on a bed of rice and a cold salad with sliced tomatoes, lettuce and cucumber.
Serving it fried goes well with roasted breadfruit and a salad and avocado slices.

I have included these pictures of how Tri-Tri looks before it is cooked and after.

Ingredients:

2lbs (900 grams) Tri-Tri, washed with a half of lime or Lemon and drained
1 1/2 ounces of chopped Garlic (fresh or one could use prepared garlic)
1 hot red pepper chopped finely (scotch bonnet)
1 1/2 table spoons curry powder or how much to taste or omit the curry
2 teaspoons salt
1 1/2 cups flour (375 grams)

Place the washed and drained Tri-Tri in a large enough bowl, add all the other ingredients together and mix together thoroughly. The consistency should be like a thick batter.
Heat vegetable oil in a frying pan ( or cast iron pot) very hot, drop small tablespoons of the batter mix into the oil, fry until slightly brown around the edges, turn and fry other side. When fried until medium brown, remove the cakes place on a paper towel lined platter and drain. Serve with favourite tipple or with roasted breadfruit and salad as a meal.
This can also be made as a stew.

This is such a special dish, it is delicious either way.