January 26, 2019January 26, 2019 3min readBy Zheel Patel
Came through dippin’ dip dip… Sorry had to let my inner Cardi B out. Super Bowl Sunday is right around the corner, which means it’s time to start planning the menu! I’ve got three super easy, quick, and semi-healthy dips for you. These dips aren’t too heavy, which makes them great appetizers to snack on while being guilt-free. They are my version of a Mediterranean 3-dip tray that I serve with some pita bread, beet crackers, tomatoes, peppers, and some artichokes!
The spicy feta dip was something I had when my husband and I were in Greece for our honeymoon. It was so so so good that I had to recreate it when we got back. My spin on baba ganoush was inspired when I tried making it with harissa oil. It turned out soo great that I add some red chili powder, for the perfect amount of heat.
The tzatziki dip is the perfect way to cool down from the other two spicy dips. I feel like it is the Greek version of raita! If you have any of the dips left over, they’re great in falafel, gyros, salads, or as spreads for sandwiches.
Blend all the ingredients together in a food processor until all the ingredients have mixed thoroughly.
1 ½ cup Greek yogurt
1 medium cucumber, grated
½ lemon juiced
2 cloves garlic, grated
1 tbsp dill, chopped
¼ tsp dried mint powder
½ tsp black pepper
1 tsp olive oil
Salt to taste
Put the grated cucumber in a strainer, add salt and let them sit for about 5 minutes, this will help release all the extra water from the cucumber. Then in a cheesecloth or a paper towel squeeze out all the additional water.
In a medium bowl add all the ingredients and mix really well.
Serve with your favorite pita bread!
1 large eggplant
2 garlic cloves
½ lemon, juiced
2 tbsp tahini paste
1 tbsp parsley, chopped
1 tsp red chili powder
2 tbsp olive oil
Salt to taste
Pinch of Zaatar spice (optional)
Pre-heat the oven to 400 degrees.
With a fork or knife poke holes all over the eggplant then foil the eggplant and bake in the oven for 20-30 minutes.
Place the baked eggplant into a bowl and saran wrap the bowl closed, this will help peel the skin easily. Once the eggplant has cooled, peel off the skin.
Rough chop the eggplant, then in a blender or food processor add the rest of the ingredients and blend until the baba ganoush is of a smooth creamy consistency.
Top the baba ganoush with some more olive oil and a sprinkle of zaatar spice.
You can find the Zaatar spice at your local grocery store in the international isle, Amazon, or world marker.
You can serve them with pita chips, stone fire mini naan, cucumbers, olive, the options are endless!
I used Presidents brand feta, but any brand will work just as well.
Taste the feta dip before adding the salt, as feta is salty cheese.
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.