Culinary innovation


The Callaloo bush can be used in a soup, or in a rice and even cooked like spinach, but think a little further and it can be the filling of a light and dreamy pancake. – SUREASH CHOLAI

Congratulations to our 60th Independence, over the years we have managed to maintain our traditional cuisine and also innovate. For me, innovation in the kitchen means finding new ways to prepare our traditional dishes, which brings a wonderful sense of independence and excitement to our meals.

Here are some innovations that I have made in recent years. Callaloo is a perfect example, we enjoy “callaloo bush” in our soup, or in rice and even cooked like spinach, but think a little further and it can be the filling of a light and dreamy pancake.

The Christophene is another vegetable that probably goes unnoticed in the markets, on its own it is very bland, but spice up the meat, put it back in its shell and it becomes a star on its own.

Or, take the humble banana, yes they are wonderful in banana bread and make the perfect snack on their own, but how about a donut dressed in a sweet and sour brown sugar pomegranate syrup . The slight acidity of pomegranate syrup balances the sweetness of donuts by adding an exotic touch to a traditional dish.

Yes, we enjoy our traditional foods, but occasional little changes can also be great. Good food !

Callaloo Pancakes

For the pancakes:

1 cup cake flour

⅛ teaspoon grated nutmeg

pinch of salt

⅔ cup of milk and water

3 eggs

3 tablespoons melted butter

Mix flour, nutmeg, salt.

Mix water and milk. Add to flour mixture and whisk until smooth.

Add the eggs one at a time.

Whisk the melted butter.

Rest 10 to 30 minutes.

Preheat a 6 inch skillet, lightly grease and pour about ¼ cup of batter into the pan, stir to cover the bottom of the pan, if the batter seems too much in the pan, pour the excess.

When the pancakes seem dry around the edges, flip them over, cook them a few seconds later, and remove them.

Makes about 10 five-inch pancakes.

For the sauce:

1¼ cup milk

⅓ cup flour

3 eggs lightly beaten

Salt and black pepper

¼ teaspoon grated nutmeg

¼ cup parmesan cheese

In a small saucepan, heat the milk, stir in the flour and cook until smooth and thickened about 5 minutes, stirring constantly. Leave to cool slightly and stir in the eggs, nutmeg, salt and pepper.

Gently heat the mixture and add the parmesan. Put aside.

For the callaloo:

2 tablespoons coconut oil

1 small onion, chopped

2 garlic cloves, minced

½ hot pepper, chopped

1 small bunch callaloo / dasheen bush, leaves only

½ cup coconut milk

Heat the oil in a sauté pan, add the onions, garlic and pepper, sauté until tender, add the callaloo bush and stir.

Slowly add the coconut milk as the callaloo cooks.

Cook for about 15 to 20 minutes until tender.

Add the callaloo to the sauce mixture. Pour the mixture into the pancakes and roll up.

Place on plates and drizzle with spicy tomato sauce. For 4 to 6 people

Spicy tomato sauce:

2 tablespoons olive oil

1 large chopped onion

4 garlic cloves, peeled and minced

1 carrot, peeled and finely chopped

1 can 28 oz tomatoes

salt and freshly ground black pepper to taste

1 teaspoon of sugar

⅓ cup fresh basil or 1 tbsp. teaspoon dried Italian herbs

Prepare the sauce by heating the olive oil in a heavy saucepan, add the onion and garlic and sauté until fragrant, add the carrots and cook for 5 more minutes.

Add the tomatoes and break up with the spoon.

Salt, pepper and add the sugar. Add the basil and continue to stir.

Cover and simmer the sauce for about 1 hour, stirring occasionally.

Taste and adjust seasonings.

Christopher plush

2 medium christophenes, halved, heart removed

2 tablespoons coconut oil

1 medium onion chopped

2 garlic cloves, minced

½ hot pepper, seeded and chopped

¼ cup chopped chives

¼ teaspoon grated nutmeg

½ cup breadcrumbs

½ cup chopped fresh parsley

½ cup finely grated cheese

Salt and black pepper to taste

Preheat the oven to 350F.

Place the christophene in a large pot of salted boiling water and cook until tender, about 20 minutes.

Carefully scoop out the flesh, leaving the shell intact. Crush the christophene into small pieces.

Heat the oil in a sauté pan, sauté the onion, garlic, pepper and chives, add the christophène and sauté. Add nutmeg, stir to combine. Season with salt and pepper to taste.

Mix the breadcrumbs, parsley and cheese. Fill each christophene shell with the christophene mixture.

Sprinkle with bread crumb mixture; place in a shallow baking dish and bake at 350F for 20 minutes. For 4 people.

Banana Fritters in Brown Pomegranate Sugar Cane Syrup

Banana fritters –

To beat

1 cup flour

2 teaspoons of sugar

½ teaspoon baking powder

1 egg

½ cup of milk

Combine all ingredients and whisk until smooth.

Refrigerate until use, about 30 minutes.

4 bananas, cut diagonally into 1-inch slices

Vegetable oil for frying

Heat the oil, cover the banana pieces with the batter and fry until golden brown, 3 minutes on each side

Drain the dust with the icing sugar and serve immediately with syrup.


½ cup brown sugar

⅓ cup of water

3 tablespoons pomegranate molasses

1 inch piece of cinnamon

Combine sugar, water and spices, boil until thickened about 10 minutes.

Remove and stir in pomegranate molasses

Chill and serve

[email protected]

Comments are closed.