“Just Love those Cornmeal Dishes!” – Cachapas, Boi Dumpling

These next two cornmeal recipes are from our Spanish and Amerindian heritage. As a boy I could remember eating these. They were really delicious. I hope you enjoy them.

CORN CAKES – (CACHAPAS)

Ingredients:

5 cups corn kernels
1 tbsp. sugar
2 tbsp. milk
1 pinch salt
Butter for sautéing

Direction:

Puree all the ingredients in a blender. Heat griddle to medium heat, lightly coat with butter. Spoon mixture onto hot griddle to form “pancakes” of your desired size. Cook for 2 minutes on each side, until sides of pancake become golden brown. This recipe will yield approximately 7 pancakes

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Corn, also known as maize, was a staple diet for the local indigenous peoples of Trinidad, the Caribs and Arawaks. Here is one recipe they may have influenced; the Boi Dumpling Recipe.

BOI DUMPLING

Ingredients:

½ cup Cornmeal
½ cup Flour
2 tsp. baking powder
½ cup Coconut milk (approximately)
½ tsp. salt

Direction:

Stir or blend flour, baking powder and salt. Stir in the milk. Knead to soft dough. Form dumpling into desired shape and drop over hot water; cover and simmer for 15 minutes.

Stay tuned for more recipes. I hope you all are enjoying and trying these tasty Trinidad recipes!