Before I know it I am “sous chefing “in my friend’s kitchen. A sous chef is second in command in the kitchen by the way. I always wanted to know what to do with these fruits that look like an under ripened pale shriveled cucumber. I had even purchased some at the farmers market once a few years ago. The caraili.
We were going to use the food processor which is considerably faster, obviously, but the missing blade proves problematic. As I cut and cube and sort of mince, with a not so sharp knife may I add, I am happy. I have finally figured out what to do with this caraili and we are having so much fun. Side note. All knives in all kitchens need to be sharp and sharpened regularly. Mine included. Yes! Yes. I repeat, the knives always need to be sharp. The risk of injury and cutting yourself is higher if they are not sharp. Yes, you, reading this, remember. The bottom of a terra-cotta cup will do in a jam (depending on the knife) but a knife sharpener is always better. My friend doesn’t like sharp knives as they make her nervous. She is reading this. She knows sharper knives are better so check your knives. Anyway, we are chopping along and then done. Two work faster here, despite the knives, and the fact that this recipe is super easy. Soak for a while or enjoy immediately. We are cooking other things so we don’t mind the additional soaking. My friend places the soaking bowl in the sun. Additional soaking in the sun causes bitterness from the caraili to dissipate slightly.
She doesn’t really measure, my friend. That’s the way they do it in her Mother’s home. “Eyeball” all the ingredients. And to taste. Because there is no real measuring concerning this recipe, I find one for you on the blog Simply Trini Cooking. Thanks Google.
The recipe is called the Mother In Law recipe. Mother in laws in Trinidad are said to be spicy. Ladies and gentleman beware. I can’t speak for the Mother in laws of Trinidad, however I can speak for this recipe. It. Is. Spicy. I love it. A mouthwatering spicy. Most certainly a creeping spicy. You will want more and more and more and more especially if you like spicy. And if you don’t like it as spicy, add fewer hot peppers. We decide to put this recipe with our chicken and curries. I also had it on sweet and salty fried plantains.
**It can be store at room temp or in the fridge. The shelf life is about a year in the refrigerator.
- 1 med. carrot, chopped
- 2 limes (approx. ⅓ cup juice)
- 1 small onion
- 4 cloves garlic
- 4 hot peppers (but you can add less)
- 10 leaves chadon beni
- 1 caraili, chopped
- Salt to taste (about 1 tbsp)
- Chop the peppers, onion, garlic, and chadon beni.
- Add the chopped peppers etc. to the caraili and carrot. Add the lime juice and salt. Mix thoroughly.
- Serve at once.
Photos in this blog post from our recipe are below taken with my iPhone. The recipe almost looks (almost) the same as the Simply Trini Cooking. The more rustic cuts are from me, I think.
Until Next Time…