Any true trinbagoian would tell you that sundays at their house, was like Thanksgiving or harvest, as there was food of all sorts and varieties. It was a day for the coming together of the family at the dining room table and if anyone drops by unannounced, they were sure to get something to eat and drink, even take away, for all who was hungry were welcomed. It was a festive day.
Today, many homes in Trinidad and Tobago still prepares the buffet-style sunday meal.
Today – Buffet-style Sunday
1 cup long grained or parboiled rice 2 tbsp. Olive oil
1/2 cup finely chopped onion
1 clove garlic, crushed
1/4 cup thinly sliced celery
1/2 cup sweet pepper, finely chopped
1 can tomatoes (19oz), chopped
2 tsp salt
1/4 tsp black or hot pepper
1/4 cup grated cheese
Sauté rice in hot oil until golden brown. Add onion, garlic, celery and sweet pepper and cook until onion is tender. Add tomato together with liquid, salt and pepper to rice mixture. Bring rice to a boil; cover, lower heat and cook until rice is tender and liquid is absorbed about 25-30 minutes. Add water if necessary. Sprinkle cheese on top before serving.
1 pack Macaroni
2 cups grated cheese
1 1/2 cups evaporated milk
1 tsp salt
1/4 tsp white pepper
Boil macaroni in salted water until tender; drain. Beat eggs until fluffy. Combine macaroni, eggs, cheese, milk, salt and pepper. Pour in greased baking dish and bake at 350°F until firm (30 minutes).
Cucumber and Coconut Salad
1 cup plain low fat yogurt
1/4 cup grated coconut
1 lb cucumber
Salt and white pepper to taste.
Combine yogurt and grated coconut; chill for half an hour. Peel and cut cucumber into bite size pieces. Add cucumber, salt and white pepper to yogurt dressing and blend well.
Served with oven barbecue chicken and fish, Trinidad stew chicken, provisions, red beans. The best drink of all mauby or passion fruit.