Trinidad & Tobago


Crab Pilau

Trinidadian braised rice with crab and coconut milk.

Total time: 60 minutes
Servings: 8-10


  • 3 tablespoons butter
  • 1 1/2 cup purple onion, finely chopped
  • 4 cloves garlic, minced
  • 1 hot chili, finely chopped
  • 3 tablespoons curry powder
  • 3 uncooked white rice
  • 4 400ml cans coconut milk
  • 2 cups water
  • salt to taste
  • pepper to taste
  • 700g canned crab meat, drained
  • 4 tablespoons green onions, chopped
  • 3 tablespoons lime juice
  • lime wedges for garnish


  1. In a large skillet, melt butter over moderate heat until foamy. Add onions, garlic, and chili and cook, stirring frequently, until onions are soft and translucent (about 5 minutes).
  2. Add curry powder and continue stirring (2-3 minutes). Add uncooked rice and continue stirring until rice is coated with the onion mixture (2-3 minutes).
  3. Stir in coconut milk, salt, and pepper to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer undisturbed (15 minutes).
  4. Stir in 1-2 cups water, bring to a boil again, then reduce heat to low, cover, and simmer until the rice is fully cooked (15-20 minutes).
  5. Stir in crab meat, green onions, and lime juice. Simmer until the liquid has been absorbed by the rice and crab is heated through (about 5 minutes).
  6. Serve with lime wedges for garnish.

Family Ratings

  • Mama: 3.5/5, very filling!
  • Papa: 4/5, could use less rice and add shrimp
  • Girlie: 3.5/5
  • TW: 4/5
  • McM: 3/5, somewhat heavy so I would recommend substituting half the regular coconut milk for “lite” coconut milk and reducing the amount of rice


Original recipe:


Sri Lanka (Part 3)

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Pol Sambol

Traditional Sri Lankan coconut side dish. Coconuts are a staple ingredient in most Sri Lankan meals.

Total time: 20 minutes
Servings: 6-8


  • 150g unsweetened shredded coconut
  • 150g sweetened shredded coconut
  • 1 medium tomato, de-seeded, finely chopped, juice reserved
  • 1 small red onion, finely chopped
  • 2 teaspoons chili powder
  • 150g cooked small shrimp, finely chopped (substituted for maldive fish)
  • 2 limes, juiced
  • salt to taste


  1. In a medium bowl, combine coconut, tomato, onion, and chill powder. Mix thoroughly until ingredients have an even pink color.
  2. Add reserved tomato juice, lime juice, shrimp, and salt to taste. Mix until the symbol is moist and pale reddish in color. Serve.

Family Ratings

  • Mama: 4/5
  • Papa: 3.5/5, can’t wait to try this as batter for barbecued tiger prawns!
  • Girlie: 3/5
  • TW: 4.5/5
  • McM: 4/5, very interesting texture and combination of flavors! Mixing half sweetened and half unsweetened coconut is a nice blend.

Original recipes: and

Sri Lanka (Part 2)

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Gotukola Sambol

Traditional Sri Lankan salad with a strong but refreshing flavour.

Total time: 15 minutes
Servings: 6-8


  • 2 bunches Italian flat-leaf parsley (substituted for Sri Lankan gotukola)
  • 3 tablespoons white onion, finely chopped
  • 1 medium tomato, diced
  • 50g unsweetened shredded coconut
  • 50g sweetened shredded coconut
  • 2-3 tablespoons lime juice, to taste


  1. Rinse parsley. Chop coarsely.
  2. In a medium bowl, combine parsley, onion, tomato, coconut, and lime juice. Use tongs to mix the salad until ingredients evenly distributed. Serve.

Family Ratings

  • Mama: 4.5/5, would be great as a summer salad!
  • Papa: 4/5
  • Girlie: 2/5
  • TW: 4/5
  • McM: 3/5

Original recipe:

South Africa

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South African Chicken Curry

Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.

Total time: 45 minutes
Servings: 6-8


  • 3 cups white rice
  • 4 tablespoons vegetable oil1.2kg chicken breast, cubed
  • 2 tablespoons butter
  • 2 large apples, peeled and chopped
  • 1 1/2 cups celery, chopped
  • 1 large onion, chopped
  • 4 tablespoons cornstarch
  • 4 teaspoons curry powder
  • 1 can (284ml) chicken broth
  • 3 cups 1% milk
  • 1 can (284ml) sliced mushrooms, drained
  • raisins, sweetened shredded coconut, peanuts (for garnish)


  1. Cook rice according to package instructions. We find that a rice cooker is the easiest method.
  2. In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
  3. In a large saucepan, melt butter. Add celery and onion and cook on medium heat until soft (about 10 minutes). Then add apple and continue cooking until tender (another 5 minutes).
  4. Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
  5. Add milk to onion mixture.
  6. Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
  7. Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
  8. Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.

Family Ratings

  • McM: 5/5, my new favorite curry dish!
  • Papa: 4/5

Original recipe:

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