Cooking class

As if I couldn’t rave about the food any more, the last day  we spent in Matelot we learned how to make the traditional Trinidadian party food of Mango Chutney and Polore. Sweet with a little kick, the mango chutney is typically eaten with the dumpling-like polore.

 

Each of us had a chance to try steps in preparing the traditional dish – from grating mango to cutting cilantro to frying dumplings. The results were delicious. To try your own:

 

Mango Chutney and Polore:

 

Mango Chutney

1.      Peel 6 mangoes – preferably still green and not yet ripe

2.      Grate the mangoes using the fine side of a grater

3.      Mince 3 or 4 leaves of fresh cilantro and add to mango

4.      Grate 3 or 4 cloves of garlic into mango/cilantro mixture

5.      Add a pinch of salt and sugar to taste (sugar reduces acid in the mango)

 

Polore:

1.      Start with about 4 cups of flour and add a pinch of salt

2.      Add about 3 tbsp of saffron and 3 or 4 leaves of cilantro (minced)

3.      Add enough yeast to rise (about one quarter cup)

4.      Add about a cup of warm water and mix with hands

5.      Add water and mix until well blended and sticky (batter should be yellow-ish)

6.      Bring about 2 cups of oil to boil

7.      Drop balls of batter into hot oil (about 1-1/2 inch diameter)

8.      After they float for two minutes, remove from oil

                                                                                          

Serve Mango Chutney and Polore as an appetizer or party food. It is a finger food – use the dumpling to pick up the Chutney to eat.