Name: How To Make Fried Bake | Foodie Nation @FoodieNation
Uploaded: 2026-09-17T08:17:00-05:00
Duration: 8 min 17 s
Description: How To Make Fried Bake | Foodie Nation

How To Make Fried Bake | Foodie Nation

Foodie Nation 2026-09-17 | How To Make Fried Bake | Foodie Nation

Trying Green Bowl with Travel with Zoe in Chaguanas, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-05-10 | On the menu today is a Quinoa Fried Rice Bowl with chicken and a Laughing Buddha Bowl with tofu. We also tried their Berrygood Smoothie and Mango Papaya Agua Fresca.

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Meet Shaun, co-founder of Foodie Nation, find out what keeps him cooking up 🔥 in Trinidad & Tobago

Foodie Nation 2024-05-09 | ...

Meet Rhett, co-founder of Foodie Nation, hear what gets his creativity flowing in Trinidad & Tobago

Foodie Nation 2024-05-09 | ...

What is Foodie Nation? 🇹🇹

Foodie Nation 2024-05-09 | Foodie Nation co-founders, Shaun Alexander and Rhett Mc Carthy, provide some insight into what exactly their food tourism and marketing company is all about; sharing the essence of Trinidad and Tobago's culinary identity, from the Caribbean to the world! 🇹🇹

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Hearty Lentil Loaf by Andrew in Arima, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-05-08 | Andrew cooks up a hearty vegan Lentil Loaf, a newfound favorite in the Jones family! 🇹🇹

Check out some of Andrew’s other products, available in the US & Canada on Caribshopper: bit.ly/3G08Zfc

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Cassava Salad Recipe. Recipe in Comments #foodshorts #recipeshorts #foodies #shorts

Foodie Nation 2024-05-08 | ...

Slippery Shrimp with Creamy Pasta Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-05-03 | Slippery shrimp is a popular dish in Chinese cuisine, particularly in Cantonese cuisine. It’s known for its succulent shrimp coated in a glossy, slightly sweet, and tangy sauce.

Yield – 4 Servings

Ingredients

Large Shrimp - 2 lb
Sesame Oil – 2 tbsp
Garlic – 1 tbsp (minced)
Ginger - 1/2 tsp (minced)
Cayenne Powder - 1 tsp
Ketchup - 1 tbsp
Vinegar - 1 tbsp
Rice Wine Vinegar - 1 tbsp
White sugar - 1 ½ tbsp
Salt – ½ tsp + 2 tsp
Water - 1/4 cup + 2 tsp.
Cornstarch – 2 tsp + 1 cup.
Chive – 1/3 cup.
Heavy Cream - 2 cups.
White pepper – ¼ tsp
Onion Powder – ¼ tsp
Garlic Powder – ¼ tsp
Nutmeg – Smidgen.
Linguini - 1 pack.
Oil for frying 3 cups.

Method

1. Wash shrimp in waster and lime/lemon juice.
2. Butterfly shrimp and drain off all excess liquid.
3. Set aside.
4. For your slippery shrimp sauce, start by mixing 2 tsp of water with 2 tsp of cornstarch.
5. Set aside.
6. Heat a small saucepan over medium heat.
7. Once heated, add garlic & ginger and allow to cook (about 2 minutes).
8. Add your cayenne, ketchup, vinegar, rice wine vinegar, sugar, ½ tsp salt & ¼ cup of water.
9. Stir and bring to a boil before reducing to a simmer.
10. Once simmering, whisk in your cornstarch slurry.
11. Set aside.
12. For your pasta’s cream sauce, start by adding your cream sauce to a heated saucepan.
13. Bring to a simmer before whisking in remaining salt, white pepper, onion powder, garlic powder and nutmeg.
14. Set aside.
15. To boil your pasta, add it to boiling water before seasoning with salt.
16. Once fully cooked, strain off excess water and add to your cream sauce.
17. Set aside.
18. Dredge shrimp in cornstarch and fry at 350F until golden brown.
19. Toss in sauce.
20. Serve over pasta.

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Comforting Pot Bake by Uncle Clyde in Paramin, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-05-01 | Uncle Clyde shares his secret ingredient as he whips up his comforting Pot Bake! 🇹🇹

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Cajun Seasoning Recipe! Recipe in comments! #recipeshorts #foodshorts #trinishorts #shorts

Foodie Nation 2024-05-01 | ...

Fireside Dhalpuri Roti 🔥RECIPE https://fb.watch/rLyFd6RgVN/ #recipeshorts #foodshorts #trinishorts

Foodie Nation 2024-04-30 | ...

Hearty Sandwich Loaf Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-29 | A sandwich loaf, also known as sandwich bread or pan de mie, is a type of bread specifically designed for making sandwiches. It typically has a soft and tender crumb with a fine texture, making it perfect for holding together various sandwich fillings without overpowering them.

Ingredients

Whole Milk - 1/2 cup (113g)
Warm Water - 1/2 cup (113g)
Instant Yeast - 1 ½ tsp
Honey - 2 tbsp (25g)
Unbleached AP Flour - 3 cups (360G)
Sea Salt - 1 ¼ tsp (8g)
Unsalted Butter - 4 tbsp (57g) room temp

Method

1. Mix milk, water, honey & yeast until honey is fully incorporated.
2. Cover and let site for 15 minutes.
3. In a separate bowl, mix flour & salt.
4. Add liquid mixture to flour mixture.
5. Knead until fully incorporated (about 5 minutes).
6. Cover and allow to rest for 5 minutes.
7. Add butter; 1 tbsp at a time until fully incorporated (about 5 minutes)
8. Cover and allow to rest for 10 minutes.
9. Knead until smooth ball of dough forms (about 3 to 5 minutes).
10. Place dough in a greased and allow to proof until doubled in size.
11. De-gas, form into a loaf and place in a greased loaf pan 9” X 4” X 4”.
12. Cover and allow to rise until arch is 1” above loaf pan at center.
13. Bake in a preheated oven set at 350F for 30 minutes.
14. Immediately remove from pan and allow to cool on a cooling rack until completely cooled.

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Pickled Red Onions Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-26 | Pickled red onions are a tangy and flavorful condiment made by soaking thinly sliced red onions in a mixture of vinegar, water, sugar, and salt. The acidity from the vinegar helps to soften the onions and infuse them with flavor, while the sugar adds a touch of sweetness and the salt balances the flavors.

To make pickled red onions, you typically start by heating a mixture of vinegar, water, sugar, and salt until the sugar and salt dissolve. Then, you add the thinly sliced red onions to the mixture and let them marinate for at least a few hours, preferably overnight, to allow the flavors to meld together.

Pickled red onions can be used in a variety of dishes to add a bright, tangy flavor and a pop of color. They’re often used as a topping for tacos, sandwiches, salads, burgers, and more. They can also be served longside grilled meats or as part of a charcuterie or cheese board. Pickled red onions can be stored in the refrigerator for several weeks, making them a convenient and versatile condiment to have on hand.

Ingredients

Red Onion – 1 Large (peeled & thinly sliced)
Apple Cider Vinegar – ½ cup
Water – ¼ cup
Sea Salt – 1 tsp
Honey - 3 tbsp
Bayleaf – 1
Whole Cloves – 5
Star Anise – 1

Method

1. Place onions in a glass jar or bowl and set aside.
2. Add apple cider, water, sea salt, honey, bayleaf, cloves, & star anise to a small pot over high heat.
3. Whisk until sweetener is dissolved & bring to a simmer.
4. Pour over onions and let stand for a minimum of 30 minutes before use or overnight for best results.
5. Enjoy!

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Is this the best burger in 🇹🇹? Stuffed Burgers in Woodbrook, Trinidad & Tobago | Foodie Nation

Foodie Nation 2024-04-26 | On the menu at Stuffed Burgers today is a Quadra Smash burger and a Single Angus burger. They are located at Blazerz Bar on Tragarete Road in Woodbrook, Port of Spain, Trinidad and Tobago 🇹🇹

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PH - 1-868-472-7832

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Green Juice Recipe 🍏 RECIPE IN COMMENTS #greenjuice #recipeshorts #foodshorts

Foodie Nation 2024-04-24 | ...

Classic Homemade Pepper Sauce by Coreen in Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-24 | Coreen Holder welcomes us to Maracas, St. Joseph where she produces her classic Pepper Sauce, a staple in Trinidad and Tobago cuisine! 🇹🇹 Her hot peppers, chadon beni and other ingredients are all sourced from farmers in the local market, which results in a truly flavorful homegrown product.

To purchase in the US & Canada, visit Caribshopper: bit.ly/4cCmuAO

In T&T and other parts of the world, connect with Coreen:
FB: facebook.com/Coreenspepper
EM: coreenpepper@gmail.com

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Pastry Pies 3 Ways: Classic Puff Pastry Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-22 | Classic puff pastry is a versatile and flaky pastry dough that is used in a variety of sweet and savory dishes, including pastries, pies, tarts, and savory appetizers. It’s known for its delicate, buttery layers, which are created through a process called lamination.

Ingredients

AP Flour – 510g. + 60g.
Sea Salt – 1 tsp.
Unsalted Butter – 57g. (cold) + 397g. (room temp.)
Cold Water – 283g.

Method

1. For your dough, combine the flour and salt in a large mixing bowl.
2. With a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
3. Add the cold water to the bowl and knead to a smooth consistency (about 3 minutes).
4. Cover and let rest for 5 minutes.
5. Pat the dough into a 9” square, wrap in plastic wrap & refrigerate for 30 minutes.
6. For your butter block, combine remaining flour and butter until they’re well blended and smooth.
7. Pat the butter/flour mixture into an 8” square on a lightly floured piece of parchment or waxed paper and refrigerate for 30 minutes.
8. For lamination, gently roll your dough into a 12” square.
9. Place the chilled butter in the center of the dough at a 45° angle, so it looks like a diamond in a square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.
10. Turn the square over and tap it gently with your rolling pin (or hands) into a rectangular shape. Make sure everything is still completely (though lightly) floured. Roll the dough into a 20” x 10” rectangle. As you work keep the dough, the table, and the rolling pin well dusted with flour. Turn the dough over from time to time to keep the layers even.
11. When the dough is the right size, brush any excess flour off the top, and fold the bottom third of the dough up to the center and the top third over (like a business letter).
12. Cover with plastic wrap and refrigerate it for 15 minutes to chill and relax.
13. Repeat 5 more times.
14. When all six turns are done, put the dough in the refrigerator for at least 3 hours or overnight for best results.
15. On a lightly floured surface, roll the dough until it’s a ¼ inch.
16. Remove edges to help with the puff when baking.
17. Cut, shape & fill as desired.
18. For storage, fold it up like a letter, double wrap with plastic wrap and freeze for up to six months. Thaw overnight in your refrigerator before use.

Beef Pie Filling
Minced Beef – 1 lb.
Minced Garlic – 1 tbsp.
Minced Onion – 2 tbsp.
Pepper Sauce – ½ tsp.
Mustard – 1 tsp.
Pimento Flakes – ¼ tsp. bit.ly/3MStEpj
Salt – 1 tsp or to taste
Black Pepper – ¼ tsp.
Tomato Paste – 2 tbsp.

Method
1. Heat a frying pan or sauté pan over medium heat.
2. Add beef, breaking it up while its browning.
3. Add remaining ingredients and allow to cook for 2 to 3 minutes, stirring constantly.
4. Let cool before filling pastry.

Cheese Pie Filling
Mild Cheddar Cheese – ½ lb. (grated)
Mustard – 1 tbsp.
Pepper Sauce – 1 tsp.
Pickled Pimento – ½ tbsp. (minced)
Flour – 1 tbsp.
Salt – Pinch

Method
1. Combine all ingredients in a bowl.
2. Let chill before filling pastry.

Sausage Roll Filling
Sausage – 3-inch franks
Spicy Mustard

Method
1. Rub mustard onto sausage before filling pastry.

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Cooking Sunday Lunch with Wendelishh & Mama Delishh in Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-21 | Today Wendy and her mom from Wendelishh join mum and I in the kitchen as we cook a true Trini Sunday Lunch.

Recipes are available on foodienationtt.com

Connect with Wendelishh
IG: @wendelishh
FB: @wendelishh
TT: @wendelishh

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Wontons 4 Ways: Chicken, Shrimp, Pork, Cream Cheese Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-19 | Yield – Each filling will make 24 to 36 Wontons.

Fried wontons are a popular Chinese appetizer or snack made from wonton wrappers filled with various ingredients, then deep-fried until crispy and golden brown. They can be filled with a variety of savoury mixtures, including ground meat, seafood, vegetables, and seasonings.

Chicken
Minced Chicken - 1 lb.
Sesame Oil - 3 tbsp.
Rice Wine Vinegar - 1 tbsp.
Minced Ginger - 1 tbsp.
Minced Garlic - 1 ½ tbsp.
Five Spice Powder - 1/4 tsp.
Salt - 1 tsp.
Chopped Chive - 1/3 cup.

Pork
Minced Pork – ¾ lb.
Bacon – 2 oz
Sesame Oil – 2 tbsp.
Rice Wine Vinegar – 1 tbsp.
Minced Ginger – 1 tbsp.
Minced Garlic – 1 ½ tbsp.
Five Spice Powder – ¼ tsp.
Salt – 1 tsp.
Chopped Chive – 1/3 cup.

Shrimp
Minced Shrimp – 1 lb.
Sesame Oil – ½ tbsp.
Fish sauce – ½ tbsp.
Rice Wine Vinegar – ½ tbsp.
Minced Ginger - 1 tbsp.
Minced Garlic - 1 ½ tbsp.
Five Spice Powder – ¼ tsp.
Salt - 1 tsp.
Chopped Chive - 1/3 cup.

Cream Cheese
Cream Cheese - 8 oz.
Garlic powder- 2 tsp
Salt – Pinch
Chopped Chive – 1/3 cup.

Egg – 2 large
Water – ¼ cup.
Oil for Frying – 4 cups.

Method
1. Make all 4 fillings as illustrated in the video.
2. Fill wonton skins with 1 to 1 ½ tsp of filling.
3. Brush the wonton skin edges with egg wash solution and seal as shown in video.
4. Preheat oil to 320 F and fry until golden brown and crispy.

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Vegan Oyster Mushroom Accra Recipe at Wa Samaki feat. Travel with Zoe 🇹🇹 Foodie Nation

Foodie Nation 2024-04-18 | Today, Maleah shows Zoe how to make a vegan version of our beloved Saltfish Accra, using Oyster Mushrooms!

INGREDIENTS

2 cups flour
2 tsp baking powder
1 small bundle garlic chives
1 small bundle chadon beni
1 lb oyster mushrooms
2 tbsp green seasoning
1/8 tsp turmeric powder
1 tsp paprika
2 tsp salt
1-1.5 cups water

METHOD

1.Shred mushrooms into bite-sized pieces.
2.Season with green seasoning, turmeric, 1tsp salt, paprika & mix well. Set aside to marinate while you mix dry ingredients.
3.In another bowl mix flour, baking powder, 1 tsp salt ,chadon beni and garlic chives.
4.Add the marinated mushrooms to dry mix & add water till it reaches a batter consistency.
5.Heat frying oil & scoop 1 tbsp batter into hot oil & fry until golden brown.
6.Drain excess oil on paper towel.
7.Serve with a sauce of your choice.

Connect with Wa Samaki Ecosystems
Web: wasamakipermaculture.org
IG: instagram.com/wasamakipermaculture?igsh=MWl4NjRoMW1wazA4bA==
FB: facebook.com/share/1hYZxcP9pjET1GeC/?mibextid=WC7FNe

Connect with Zoe
IG: @travelwithzoe_
TT:@travelwithzoe
FB- @travelwithzoe.org

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Handmade Bitter Bean Dark Chocolates in Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-17 | Husband and wife team, Jason and Nadia, gives us some insight into their small business, Bitter Bean Chocolates. They produce a range of dark chocolate products, all hand made from locally-grown cocoa pods in Trinidad and Tobago. 🇹🇹 Their line up of chocolate bars include a 72% dark, 60% dark, and milk chocolate.

To purchase in the US & Canada, visit Caribshopper: bit.ly/3J26slY

In T&T and other parts of the world, connect with Bitter Bean Chocolates:
FB: facebook.com/bitterbeanchocolates
EM: bitterbeanchocolates@gmail.com

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Indulging in the flavors of France meets T&T #foodies #frenchcuisine #foodshlrts #foodienation

Foodie Nation 2024-04-15 | ...

Lo Mein with Steak & Lap Cheong Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-15 | Lo mein is a popular Chinese dish consisting of wheat noodles mixed with vegetables, meat, and sauce. Lo mein can be made with various ingredients such as chicken, beef, shrimp, or tofu, along with vegetables like bell peppers, broccoli, carrots, and mushrooms.

Yield - 10 to 12 Servings.

Ingredients:

Sesame Oil – ½ cup.
Garlic – ¾ cup (finely diced)
Ginger – ½ cup (finely chopped)
Red Onion - 1 cup (sliced)
Carrots - 4 cups (julienned)
Lap Chong (Chinese Sausage) - 1 lb (thin strips)
Shoaxing Wine (Rice Wine Vinegar) – ½ cup.
Chinese All-Purpose Seasoning - 3 tbsp
Oyster Sauce - 1 cup.
Hoisin Sauce – 1 ½ cups
Steak - 2 lb.
Sweet Pepper – 1 ½ cups
Shiitake Mushrooms - 1 tin (400g).
Baby Corn - 1 tin 400g (sliced)
Chive - 1 ½ cup (thin strips)
Lo Mein Noodles - 2 packs.

Method:

1. Heat large Wok or Pot over high heat.
2. Once heated, add sesame oil.
3. Once oil is heated, add garlic, ginger, red onion, carrots & lap chong.
4. Mix well to incorporate, cover and allow to cook over high heat for 2 to 3 minutes.
5. Uncover, make a well in the middle and add shaoxing, all-purpose seasoning, oyster sauce & hoisin sauce.
6. Stir, cover and allow to cook for 2 minutes over medium heat.
7. Add steak, sweet pepper, mushrooms & baby corn.
8. Mix well to incorporate, cover and allow sweet peppers to cook for 2 minutes.
9. Mix in chive, cover, take pot off the stove and set aside.
10. Add noodles to boiling water and allow to cook for the recommended time on the package.
11. Strain and immediately add to your steak mixture.
12. Stir well, cover and allow noodles to absorb the flavours from the steak mixture for 10 to 15 minutes before eating.
13. Enjoy!

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Travel with Zoe tours Wa Samaki Ecosystems in Freeport, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-15 | Maleah gives "Travel with Zoe" a tour of Wa Samaki Ecosystems, her family's 30-acre permaculture farm located in Freeport, Trinidad and Tobago.

Connect with Wa Samaki Ecosystems
Web: wasamakipermaculture.org
IG: instagram.com/wasamakipermaculture?igsh=MWl4NjRoMW1wazA4bA==
FB: facebook.com/share/1hYZxcP9pjET1GeC/?mibextid=WC7FNe

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IG: @travelwithzoey6380_
TT:@travelwithzoe
FB-@travelwithzoe.org

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Sunday Lunch 🥘- Aunty Giz’s Beef Lasagna PART 2 -RECIPE IN COMMENTS #foodshorts #recipeshorts

Foodie Nation 2024-04-14 | ...

Sunday Lunch 🥘- Aunty Giz’s Beef Lasagna Part 1 - RECIPE IN COMMENTS #food #lasagna #recipeshorts

Foodie Nation 2024-04-14 | ...

Fermented Pepper Sauce Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-12 | Fermented pepper sauce is a type of hot sauce that is made by fermenting chili peppers and other ingredients. The fermentation process helps to develop complex flavors and can add depth to the sauce.

To make fermented pepper sauce, chili peppers are typically combined with salt and sometimes other ingredients like garlic, onions, or spices. The mixture is then left to ferment for a period of time, usually several days to a few weeks, depending on the desired flavor profile. During fermentation, beneficial bacteria break down sugars and starches in the peppers, creating lactic acid and other compounds that contribute to the sauce's flavor and tanginess. Fermentation also helps to preserve the sauce.

Ingredients

Hot Pepper – 4 cups (quartered)
Water - 2 cups (filtered)
Sea Salt – 1 tablespoon (17 g)
Garlic Cloves – 8 (lightly crushed)
Fine Thyme – 8 sprigs
Bay leaf – 1
Large Spanish Onion – 1 (¾ inch thick slice)
White Vinegar – 2 tbsp

Method

1. Wash your hot peppers in a mixture of baking soda and water (1 tsp of baking soda for every 2 cups of water).
2. Drain off excess liquid, quarter and set aside.
3. Combine water and salt, stirring until salt is fully dissolved.
4. Fill your glass jar with 4 cloves of garlic + 4 sprigs of fine thyme.
5. Add hot peppers, ensuring to pack your jar tightly.
6. Top with remaining garlic, fine thyme & bay leaf.
7. Add water mixture and onion slice.
8. Cover, store at room temperature and allow to ferment for 5 days or up to 4 weeks before straining and blending.
9. Store in your refrigerator for up to 6 months.

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Doubles Run with Travel with Zoe in St. James, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-11 | Today, Chef Shaun got to take "Travel with Zoe" to his favourite doubles vendor, Josh, on the Western Main Road in St. James, Port of Spain, Trinidad and Tobago.

Let us know who is your favourite doubles vendor in the comments below!

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Mango & Tamarind Infused Dips & Sauces by CariBelle Foods in Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-10 | Hesma Tyson introduces us to her family business, CariBelle Foods, they produce an array of delicious products, ranging from specialty dips to unique pepper sauces. 🇹🇹 Her innovative Trinidad and Tobago based company prides itself in utilizing locally-grown ingredients like chadon beni and mango to produce interesting condiments like their Tamarind Mango Dip, Rum Pepper Sauce or Tomato & Cilantro Dip, a step above regular ketchup.

To purchase in the US & Canada, visit Caribshopper: bit.ly/3TWiNyF

In T&T and other parts of the world, connect with Caribbean Specialty Foods Company Ltd:
IG: instagram.com/caribelle_foods
EM: caribbeanspecialtyfoods@gmail.com

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Sawine Recipe -RECIPE IN COMMENTS #recipeshorts #eid #foodshorts #shorts

Foodie Nation 2024-04-10 | ...

Virginia Beach Int’l Carnival,taking place from July 18th to 21st, 2024.Foodie Nation will be there!

Foodie Nation 2024-04-09 | ...

Sunday Lunch 🥘-Garlic Confit Butter - Part 2 RECIPE IN COMMENTS #recipeshorts

Foodie Nation 2024-04-09 | ...

Versatile Pita Bread Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-08 | Yield – 8 Flatbreads.

Pita bread is a round, leavened flatbread that is common in Mediterranean and Middle Eastern cuisine. It is made from wheat flour, water, yeast, and salt. Pita bread is distinctive for its unique pocket-like shape, which is created during the cooking process. Pita bread can be served in various ways. It’s often used to scoop up dips like hummus or baba ganoush, or it can be stuffed with fillings such as falafel, grilled meat, vegetables, and sauces to make sandwiches or wraps.

Pita bread is versatile, convenient, and a staple in many cuisines around the world. It can be found in most grocery stores or bakeries and is relatively easy to make at home as well.

Ingredients

Warm Water - 1 cup.
Olive Oil - 2 tbsp
Instant Yeast - 2 tsp
Brown Sugar - 1/2 tsp
AP Flour - 2 1/4 cups
Sea Salt - 1 tsp

Method

1. Mix water, oil, yeast & sugar until sugar is fully dissolved.
2. Cover and allow to bloom for 15 minutes.
3. In a separate bowl, mix flour and salt.
4. Add liquid mixture to flour.
5. Knead until a smooth ball forms (about 3 minutes).
6. Cover and allow to rest for 20 minutes.
7. Wet your hands & pull and stretch the dough before placing in a greased bowl and allowing to proof while covered until doubled in size (about 1 hour).
8. Divide into 8 even balls.
9. Cover and allow to rest for 10 minutes.
10. Roll out into a 6-inch disc and cook on a skillet or Tawa over high heat.

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Sunday Lunch 🥘- Garlic Bread - Part 1 - RECIPE IN COMMENTS #recipeshorts

Foodie Nation 2024-04-08 | ...

Sunday Lunch with Wendelishh !!

Foodie Nation 2024-04-08 | ...

Come taste my Coffee-Rubbed Pork Tenderloin + Pineapple Rum Chutney at the Food wine and fete Miami!

Foodie Nation 2024-04-05 | ...

Vegan Lentil Loaf Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-05 | A lentil and pea loaf is a vegetarian or vegan dish that serves as an alternative to traditional meatloaf. It typically consists of cooked lentils and peas, along with other ingredients such as vegetables, grains, herbs, and spices, all mixed together and baked into a loaf shape.

Ingredients

Brown Sugar – ¼ cup.
Dried Lentil Peas - 8 oz
Roucou - 1 tbsp (Optional) bit.ly/48jK5nq
Fine Thyme - 5 sprigs
Bayleaf - 1
Scotch Bonnet Pepper - 1 tsp or to taste (finely chopped)
Onion - 1 cup (finely chopped)
Thyme to Lime – ¼ tsp. bit.ly/3rhjC9A
Dried Culantro – ½ tsp. bit.ly/3rhjC9A
Pimento - 1 tsp (dried) OR 1/2 cup (finely chopped) bit.ly/3MStEpj
Garlic – ¼ cup (finely chopped).
Tomato Paste – ½ cup.
Water - 5 cups.
Black Pepper – ¼ tsp.
Salt - 2 tsp.
Chive – ½ cup.
Rolled Oats – 1 ½ cups.

Method

1. Brown sugar.
2. Add peas, cover and let braise for 5 minutes over medium heat.
3. Add roucou, fine thyme, bayleaf, scotch bonnet pepper, onion, thyme to lime, cilantro, pimento, garlic & tomato paste.
4. Cover and let cook for 5 mins over medium heat.
5. Add water.
6. Reduce heat to low to medium, partly cover and allow to cook for 20 minutes.
7. Season with salt and black pepper.
8. Remove from heat and add chive.
9. Stir to combine before adding oats.
10. Transfer to greased baking loaf pan 8” X 4”.
11. Bake for 30 minutes at 350F.
12. Allow to cool and remove from pan when loaf begins to pull away from sides.

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Delectable Dark Chocolate Products from Lopinot, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-04-03 | Donna Mora, CEO of the Lopinot Tourism Association and the Lopinot Chocolate Company, welcomes us to the quaint village in northeast, Trinidad & Tobago, where the community produces an array of delectable Dark Chocolate products. 🇹🇹 Everything from their classic bars to cocoa butter, nibs, balls and powder are grown, processed and hand made to perfection by young people in the community.

To purchase in the US & Canada, visit Caribshopper: bit.ly/3INLgQx

In T&T and other parts of the world, connect with the Lopinot Chocolate Company:
IG: instagram.com/lopinotchocolatecompanyltd
EM: lopinotchocolateco@gmail.com

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Sunday Lunch 🥘 -Avocado Salad Dressing. RECIPE IN COMMENTS #recipeshorts

Foodie Nation 2024-04-02 | ...

Coffee-Rubbed Pork Tenderloin + Pineapple Rum Chutney Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-04-01 | Yield – 6 to 8 Servings.

Coffee-rubbed pork tenderloin served with pineapple rum chutney is a delightful combination of flavors, blending the richness of the coffee rub with the sweetness and tanginess of the pineapple rum chutney.

Ingredients

Pork Tenderloin – 1 ½ lbs.
Brown sugar – 1 tbsp.
Ground Coffee – 1 tbsp. bit.ly/3vQb7nH
Salt – 2 tsp.
Black Pepper – ½ tsp.
Smoked Paprika – ½ tsp.
Thyme to Lime – 1 tsp. bit.ly/3rhjC9A
Cocoa Powder – 1 tbsp.

Pineapple Rum Chutney
Olive Oil - 1 tbsp.
Red Onion – ¼ cup (diced)
White Wine – ¼ cup.
Honey – ¼ cup.
Ripe Pineapple - 2 cups (1/4” cubes)
Ginger - 1 tbsp (finely chopped)
Pimento Flakes - 1 tsp. bit.ly/3MStEpj
Mustard Powder – ½ tsp.
Cayenne Pepper - 1 tsp.
Garam Masala – ¼ tsp.
Spiced Rum – ¼ cup. youtube.com/watch?v=iX4hCapXOF8
Fresh Parsley – ¼ cup (chopped)

Method

1. Combine all your ingredients for tenderloin rub before massaging onto it.
2. Cover and let marinate for a few hours or overnight for best results.
3. For your chutney, heat small saucepan over medium heat.
4. Add oil.
5. Once hot, add onion, white wine & honey and cook until translucent (about 2 minutes).
6. Add all your remaining ingredients, except parsley.
7. Bring to a boil before reducing to a simmer and allowing to cook until the liquid has reduced by half.
8. Remove from heat and add parsley.
9. Taste and add salt as needed.
10. Set aside.
11. Preheat your oven to 350 F.
12. Heat your frying pan over high heat.
13. Once hot, add 1 tbsp of olive oil.
14. Place your tenderloin in pan and sear all sides until a crust forms (about 3 minutes per side).
15. Immediately transfer pan to oven and let bake for 10 to 15 minutes.
16. Place frying pan on a wire rack and let your tenderloin rest before slicing (about 15 minutes).
17. Slice and serve with chutney.

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Sunday Lunch 🥘 -Mediterranean Inspired Salad Recipe in comments! #foodshorts #recipeshorts

Foodie Nation 2024-03-31 | ...

Stew Lionfish in Tomato Sauce & Ground Provisions Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-03-29 | Lionfish are an invasive species that are currently inflicting longstanding damage to our eco-system by eating many of our local fish. They are able to do this because they have very few natural predators, likely due to their venomous spines. One simple, but very effective way to help deal with this problem is to eat them.

Yield – 6 Servings

Ingredients

Green Seasoning
Chive- ¼ cup.
Chadon beni- ½ cup.
Garlic- 3
Ginger- 2 tsp
Fine Thyme- 1 sprig.
Hot pepper- 1/2 or to taste (seeds optional)
Spanish Thyme- 2 leaves
Pimento- ¼ to ½ cup.
Water- ¼ cup.

Season Fish
Lionfish- 6 fillets
Lime or Lemon- 1
Salt- 2 tsp or to taste.
Black Pepper- ¼ tsp or to taste.

Dumplings
Cassava or All-Purpose Flour- 1 cup.
Salt- ½ tsp
Brown Sugar- 1 tsp
Baking Powder- 1 tsp

Tomato Sauce
Coconut Oil- 2 tbsp
Onion- ½ cup
Hot Pepper- 1 tsp
Fine Thyme- 2 sprigs
Pimento flakes- ½ tbsp bit.ly/3MStEpj
Garlic- ¼ cup
Roucou- 1 tbsp bit.ly/48jK5nq
Tomato- 2 cups
Brown Sugar- 1 tsp (opt.)
Chadon Beni- 1/3 cup.

Ground Provisions
Dasheen- 1 lb
Cassava- 1 lb
Sweet potato- 1 lb
Green Fig- 1 lb

Vegetable Oil for Frying – 3 to 4 cups.

Method

1. Add all your green seasoning ingredients to your blender/processor and blend to a smooth and even consistency.
2. Wash and season your fish as illustrated in the video.
3. Combine your dumpling ingredients and knead as illustrated in the video.
4. Make your tomato sauce as illustrated in the video.
5. Steam your provisions as illustrated in the video.
6. Divide, roll out and boil your dumplings as illustrated in the video.
7. Fry your fish as illustrated in the video.

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Classic Sponge Cake by Andrew in Arima, Trinidad & Tobago 🇹🇹 Foodie Nation

Foodie Nation 2024-03-27 | Andrew aka “Mr. Creamy” returns to give us a taste of his popular Sponge Cake, a classic dessert staple in the Jones household! 🇹🇹

Check out some of Andrew’s other products, available in the US & Canada on Caribshopper: bit.ly/3G08Zfc

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Brunswick Sardine Boil ’n’ Fry Recipe in comments! #recipeshorts #trini

Foodie Nation 2024-03-27 | ...

Chadon Beni Sauce🫙RECIPE IN COMMENTS #recipeshorts

Foodie Nation 2024-03-26 | ...

Creamy Coconut Curry Baigan (Eggplant) Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-03-25 | Curried Coconut Baigan; as we call here in T&T call it, is a flavourful and aromatic dish that combines the rich taste of coconut milk with the earthy notes of eggplant, all seasoned with a blend of aromatic spices. The eggplant absorbs the curry flavours and becomes tender, creating a harmonious balance of taste and texture. Additional ingredients such as onions, garlic, ginger, and various spices like cumin, coriander, and turmeric contribute to the complexity of flavours.

Yield – 6 to 8 Servings

Ingredients

Mustard Oil- ¼ cup
Caripulee Leaves- 5 to 7
Fenugreek (Methi) Seeds- 1 tbsp
Cumin (Geera) Seeds- 1/2 tbsp
Onion- 3/4 cup (finely chopped)
Hot Pepper- to taste (finely chopped)
Finely Chopped Pimento- 1/4 cup OR 1 tbsp of
Dehydrated Pimento bit.ly/3MStEpj
Freeze Dried Culantro- ½ tbsp (OPTIONAL) bit.ly/3rhjC9A
Thyme to Lime- ¼ tsp (OPTIONAL) bit.ly/3rhjC9A
Ginger- 1 tbsp (finely chopped)
Garlic- ¼ cup (crushed + finely chopped)
Curry Powder- 2 tbsp
Water- ¼ cup
Coconut Milk- 16 fl. Oz (100g of Powdered Coconut
Milk + 14 fl. Oz of Water)
Cubed Melongene- 2 lbs
Tomato- 1 cup (diced)
Brown Sugar- 1 tsp
Lemon Juice- ½ tbsp
Salt- 1 tsp or to taste.
White Pepper- ¼ tsp or to taste
Chadon Beni- 1/3 cup (finely chopped)

Method

1. Start by preheating your medium sized pot over medium to high heat.
2. While that’s heating up, mix your water and curry powder.
3. Set aside.
4. Once pot is hot, add your oil.
5. When heated, add your methi, cumin, onion, hot pepper, pimento and chadon beni.
6. Reduce heat to medium and sauté until your onion becomes translucent (about 2 to 3 minutes).
7. Add your ginger and garlic and allow to cook until garlic begins to turn brown.
8. As it begins to turn brown, add your curry mixture.
9. Stir well to fully incorporate all ingredients and allow mixture to turn into a thick paste.
10. As it starts to stick to the bottom of your pot, add your coconut milk.
11. Allow your sauce to simmer and thicken for 5 minutes before adding your eggplant.
12. Once added, allow the eggplant to absorb the curry coconut sauce while cooking and becoming tender.
13. Halfway through its cooking, add your tomatoes.
14. When eggplant is fully cooked, add your remaining ingredients and taste.
15. Enjoy!

Tips/Fun Facts

1. Mustard oil adds depth & flavour to your dish.
2. Methi seeds & cumin seeds are a must for me in all my curries as they also elevate, add depth and complexity.
3. Sauteing these ingredients helps to open them up, releasing its flavor and infusing it into the oil.
4. Hydrating curry powders before cooking offers several benefits, including flavor infusion, aromatic release, uniform distribution, improved spice adherence, enhanced color, better oil absorption, and prevention of dryness. Creating a paste with water or other liquids helps release the full potential of the spices, resulting in a more flavorful and visually appealing dish.
5. Adding coconut milk to curry dishes enhances creaminess, balances spices, adds aromatic depth, imparts slight sweetness, acts as a natural thickening agent, provides dish versatility, and meets dietary considerations for vegan or vegetarian options.
6. Eggplant is often used as a meat substitute as it has a similar texture & absorbs flavours well.
7. Tomato has a mild and natural acidic flavor which helps to balance the sweetness of the coconut milk. It also adds another textural element to the dish and colour enhancement.
8. Balancing the five main flavors—salt, sweet, acid, heat, and umami—is crucial in creating well-rounded dishes. Salt enhances flavors, sweetness adds comfort, acidity provides brightness, heat adds warmth, and umami contributes savory depth. Achieving harmony involves gradual adjustments, considering individual ingredient characteristics, and tasting throughout the cooking process to suit preferences and achieve a balanced and delicious result.
9. Adding freshly cut chadon beni at the end takes full advantage of its aroma and fresh flavors.

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Sunday Lunch 🥘- Vegetable Lasagna Recipe RECIPE IN COMMENTS #food

Foodie Nation 2024-03-24 | ...

Classic Hot Cross Buns Recipe by Chef Shaun 🇹🇹 Foodie Nation

Foodie Nation 2024-03-22 | Hot cross buns are a traditional baked good often associated with Easter and Good Friday. While the origins of hot cross buns are rooted in European traditions, they have become popular in various parts of the world, including the Caribbean. This is not only something Rhett and I grew up eating, but also something I grew up making with my family in the bakery that my father and his siblings own.

Back then, buns were only sold on Holy Thursday, but preparations in the bakery would begin days before, with everyone pitching in to juice and zest lemons, grate nutmeg and tonka bean, soak the fruits in essences and extracts, and make the baste to brush onto the buns as they came out of the oven. Nowadays, you can get buns well before Holy Thursday.

Yield - 15 Buns

Ingredients:

Evaporated Milk- 14 fl. oz (warm)
Instant Yeast- 4 tsp
Brown Sugar- 2/3 cup.
All Purpose Flour- 4 ½ cups (sifted)
Salt- 1/4 tsp
Cinnamon Powder- ½ tsp
Grated Tonka Bean- ¼ tsp
Grated Nutmeg- 1/8 tsp
Egg- 2 L (beaten)
Lemon Juice- 1 tbsp
Vanilla Essence- 1 tsp
Lemon Zest- 1 tsp
Ginger- 1 tsp (grated)
Yellow Food Colouring- 4 drops (measure in tsp)
Margarine- 4 oz
Shortening- 1 oz
Currants- 2 oz
Raisins- 3 oz
Mixed Fruit- 5 oz
Water- ½ cup.
Brown Sugar- ½ cup.
Mixed Essence- 1 tbsp
Vanilla Extract- 1 tbsp
Grated Tonka Bean- ¼ tsp
Grated Nutmeg- 1/8 tsp
Cinnamon Stick- 1
Bay leaf- 1
Ginger- 1 tbsp (grated)
Icing Sugar- 1 1/3 cup
Whole Milk/Water- ½ fl. Oz.

Method:

1. Start by adding your yeast and brown sugar to your warm milk.
2. Mix until all your sugar is dissolved, and yeast is fully incorporated.
3. Cover and allow to sit and bloom for 10 minutes.
4. While your yeast is blooming, sift your flour into a bowl.
5. Add salt, cinnamon powder, tonka bean & nutmeg.
6. Mix well until evenly incorporated.
7. Set aside.
8. In another bowl, mix your eggs, lemon juice, vanilla, lemon zest, ginger & food colouring.
9. Once 10 minutes has elapsed, add your egg mixture to your milk mixture.
10. Set aside.
11. Add your margarine and shortening to your flour mixture by breaking them up into small even pieces throughout the mixture.
12. Make a well in the middle of your bowl and begin to add your milk mixture.
13. Bring the dough together in the bowl as illustrated in the video before transferring to your lightly floured counter.
14. Continue to knead for about 8 to 10 minutes.
15. Place in a lightly greased bowl, cover and let rest for 60 minutes.
16. Punch dough & divide into 15 even pieces.
17. Shape into smooth balls as illustrated in the video and place on a greased baking sheet.
18. Cover with a warm cloth and let proof for 2 to 3 hours.
19. For glaze, add water, brown sugar, vanilla, mixed essence, tonka bean, nutmeg, cinnamon bay leaf and ginger to a pot over medium to high heat.
20. Stir until all the sugar has dissolved.
21. Bring mixture to a boil before reducing to a simmer and allowing to cook until it has reduced by half.
22. For your cross, whisk together icing sugar and whole milk to a thick paste.
23. Cover and place in refrigerator.
24. Preheat your oven to 350F.
25. When your buns have fully proofed, place on the middle rack of your oven for even cooking and bake for 20 minutes.
26. Remove from oven and immediately brush glaze onto buns.
27. Allow buns to cool for 15 to 20 minutes before applying the cross.
28. Enjoy!

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Brunswick Tuna Lasagna Recipe #recipeshorts #foodshorts

Foodie Nation 2024-03-22 | ...

Share your recipe requests with Foodie Nation! Drop your suggestions in the comments below!#recipes

Foodie Nation 2024-03-21 | ...

Meal Prep - Wraps 🍽️ RECIPE IN COMMENTS #foodshorts

Foodie Nation 2024-03-21 | ...