Caribbean Cookbook: Divali in Trinidad

Words by Tishanna Williams—

Imagine pillowy mounds of roti, savory curries, decadent sweets and exotic spices competing for your taste buds’ attention, each leaving you craving for more. This will surely be your experience if you are lucky enough to wing an invite to a Hindu household during the Divali period in Trinidad. Although the Divali Puja or “Festival of Lights” observed this year worldwide on November 2nd is the most popular day in the celebration, this particular event is just part of a five-day religious observance involving rituals, house cleaning and constant heavy cooking.

To Hindus worldwide, this “Festival of Lights” signifies the conquering of evil by forces of good. Hindus take this time to reconnect with the positive forces of love, knowledge and spirituality and reaffirm, their beliefs as they walk the path to enlightenment and oneness with God.

With a significant portion of the Trinidadian population comprising of persons of Hindu and East Indian origin, Divali is a major celebration on the island. At Divali time, you’ll find most of the population feasting on decadent East Indian and Indo-Trinidadian dishes, regardless of their own personal background. For those who aren’t lucky enough to attend any Divali festivities to share in the culinary experience, don’t worry. Below you will find two easy Trinidadian Divali recipes that will make your home the “spot to be” any time you put them on the menu. There is no meat involved (yay, vegetarians!), but even die-hard carnivores will not care once they try these culinary delights. Oh, and no utensils please—to enjoy the full experience you need a hands-on approach.

Click here to see the recipes for saheena and curry channa and aloo, and enjoy!

SAHEENA

These make amazing appetizers served with your favorite chutneys. In Trinidad, we use dasheen leaves (no stems), but feel free to use spinach if the former is unavailable.

Ingredients
1/2 cup ground split peas powder
3 cups all purpose flour
1 teaspoon salt
1/4 teaspoon roasted geera powder (cumin)
1/4 teaspoon amchar massala (optional)
1/4 teaspoon turmeric (aka saffron on the islands)
1/4 teaspoon instant yeast
1 3/4 cups water
1/2 teaspoon baking powder
1 clove of garlic
1 bunch spinach or ‘dasheen’ leaves (if using spinach, blanche it with the 1 3/4 cups boiling water, then set it aside to cool for later use )
2-3 cups vegetable oil for frying

Directions

1. Cut spinach leaves as finely as possible. Blanche, squeeze dry and set aside.

2. Place all dry ingredients in a large bowl and mix together

3. Add spinach and water from blanching. Mix until smooth and set aside for two (2) hours. In this time, the yeast and baking powder will cause the mixture to rise to almost double its size.

4. Once mixture is ready, heat oil in a deep pot or pan on medium heat. When oil is boiling scoop out portions of the mixture (traditionally this is done with hands but you can use a spoon), size dependent on how big you wish your saheena to be, and drop them into the oil.

5. Let fry for 4-5 mins and remove from pot. Allow excess oil to drain off and then let your saheena cool.

6. Serve with your favourite chutneys (spicy, savoury or sweet).

CURRY CHANNA AND ALOO (Chickpeas and Potatoes)

Trinidadians love curry! And this recipe is a staple. It forms the base of most roti dishes you buy at any of our many roti shops. Please note the curry used is yellow (madras) curry and it must be cooked properly BEFORE you add any other ingredients.

Ingredients

1 lb dried channa
2 tbsps curry powder
1 tsp turmeric
12 cloves garlic, grated (divided in half)
1 tbsps minced chadon beni (substitute with cilantro if not available)
½ cup extra virgin olive oil
¼ tsp methi (fenugreek) (optional)
½ large onion, sliced
Hot pepper, to taste
5-6 small potatoes (or 3 large), cut into quarters lengthwise
4 scallions, roughly chopped (optional)
3 large sprigs thyme (5 or 6 small)
2 tsp ground, toasted geera (cumin)
Salt (to taste)

Prep Work (Peas)

1. Remove any stones and debris from peas and wash with several changes of water. Soak in about 5 cups of water overnight. Drain.

2. Boil peas in water over high heat and once it begins to boil vigorously, reduce heat to medium until peas become tender.

3. Strain, reserving liquid. Add water to whatever liquid you get until you have about 5 cups.

Cooking Instructions

1. Mix curry, turmeric, half of garlic (6 cloves), cilantro and 5 tbsps of water in a small bowl.

2. Heat oil in a large heavy bottomed pot.

3. When hot, add methi, cook until it darkens.

4. Add the onion and hot pepper, cook for 3 minutes then add remainder of garlic and cook until the edges of the onion become golden brown.

5. Add curry paste and continue to cook until mixture darkens, becomes grainy and fragrant and separates from oil, about 3-5 minutes. At this point you can rinse the “curry paste” bowl with a little water{1 tablespoon} and add to pot.

6. Add potatoes and cook for about 3 minutes, stirring constantly.

7. Add chickpeas, scallion, thyme and salt. Cook about 3-5 minutes, stirring occasionally to prevent chickpeas and potatoes from sticking.

8. Add reserved liquid and enough water to cover the chickpeas and potatoes, about 5 cups.

9. Bring to a boil. Reduce heat to low, cover and cook, until potatoes are tender and sauce thickens
Remove cover, stir in cumin and cook for an additional 5 minutes.

10. Remove from heat and let rest for 10-15 minutes before serving to allow sauce to thicken further. Serve with rice, naan or roti.

Now. good luck cooking, Happy eating and Shubh Divali.