Cooking with Natasha: Making Homemade Trini Food!

After falling in love with Trinidadian cuisine during my trip to the island, I found myself craving it at home. So I linked up with a friend who happens to be the top Caribbean food influencer in the world! Come with me as we make authentic Trinidadian food with Natasha Laggan, a.k.a. Trini Cooking with Natasha!

Through YouTube and social media, Natasha has made quite the name for herself as one of the foremost authorities on Caribbean cooking. I was super excited to watch her do her thing and have some more delicious Trini food!

Meeting Natasha

Natasha Laggan of Trini Cooking with Natasha in her kitchen | Davidsbeenhere

She’d be making doubles, paratha roti, curry conch, curry ravioli with shrimp, and pork wallap. It was 9:30 a.m. And we’d be starting with some doubles!

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Natasha made us some cherry coconut drops as well, and then started making the parathas. He rolled out the dough and added a mix of butter and Crisco before rolling it into a ball and letting it sit so it can rise.

Then, she started on the doubles bara using all-purpose flour, salt, yeast, sugar, turmeric, baking powder, and lukewarm water. She lets the dough rest for 10 minutes.

Next, she added a mix of chadon beni, garlic, and pimiento peppers to some chickpeas and dal with split peas she’d soaked overnight. Then, she added Amchar masala, jeera, turmeric, and all-purpose seasoning. It smelled so good!

Trini Cooking with Natasha Laggan

Curry conch being prepared | Davidsbeenhere

Then, she jumped on the conch. She toasted some cumin seeds and fenugreek in a pan with oil, before adding scallions and onions, curry powder, and finally, the conch! It was a tropical curry and I couldn’t wait to eat it!

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Then, the added the curry conch to an Instant Pot with some water to further tenderize it. After that, she started on the shrimp wontons using shrimp she had marinated the night before with some Chinese spices.

She added a bit of shrimp to the wonton wrappers and fried them up. I love watching food being made. It makes me look forward to it even more! The wontons came out perfectly golden.

Then, she started pinching off small balls of bara dough, patted them out with oil, and fried them for less than 10 seconds each because they’re so thin!

Next was the curry ravioli with coconut curry sauce. She toasted some spices and added curry powder, water, and then the shrimp. In another pot, she boiled the ravioli and then added then to the shrimp and sauce.

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Eating with Cooking with Natasha

David Hoffmann and Natasha Laggan sitting at a table laden with Trinidadian foods prepared by Trini Cooking with Natasha | Davidsbeenhere

The curry conch tasted great! Next was fried pork with soy sauce and Chinese seasoning. She sliced it thin and patted out the roti. Then, she cooked them on her tawa.

Then, she added the pork to a wok with spices, fries, peppers, and onions. It was spicy and tasty, with Chinese flavors. Then, it was time to eat!

We added chana, chadon beni sauce, tamarind sauce, pepper sauce, and cucumber to the doubles. They were excellent. I loved the fluffy bara and spice.

The wontons were crunchy and packed with shrimp curry. The sauce was a mix of ketchup, pepper sauce, and chadon beni sauce.

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Next, the conch with roti blew me away. I loved the sweetness and the curry leaves. It was one of the best conch dishes I’ve ever had!

Next was the coconut curry shrimp ravioli, which blew my mind. It was one of the best pasta dishes I’d had in a while! I loved the tender pork, vegetables, and soft fries in the pork wallap.

Finally, the cherry coconut drop was a crunchy, slightly fluffy biscuit with cherries and coconut. I would love it with chai or coffee!

Where have you been?

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