Comments on: Trini Kachouries

By: Radica

Radica — Tue, 20 Sep 2011 07:32:00 +0000

Rounded & fluff interiors /insides enhances kachourie taste. Beautiful Sugarcane blooms reminiscent of wonderful grandparents & their cuisine.

By: Caribbean Vegan: a GIVEAWAY — Lifespan of a Chennette

Caribbean Vegan: a GIVEAWAY — Lifespan of a Chennette — Thu, 02 Dec 2010 00:32:31 +0000

[...] Kachourie, Trini-style – ground split peas, seasoned and deep fried to crispy goodness, served with spicy chutney [...]

By: Black Eye Peas Googni (Boil and Fry) Recipe — Lifespan of a Chennette

Thu, 19 Aug 2010 13:02:35 +0000

[...] understand why people just didn’t curry the channa! It went so much better with the fried kachourie or saheena, plus it was half of being a doubles!!. And not everyone can do a good boil and [...]

By: Chennette

Chennette — Fri, 13 Aug 2010 03:43:38 +0000

assalamu ‘alaikum Umar – Ramadan Kareem! it’s pronounced usually like ka-chaw-ree – does that sound more familiar? anyway, glad to help out! Hope Ramadan treating you well.

By: Umar

Umar — Thu, 12 Aug 2010 14:41:20 +0000

Ramadan mubarak. Thanks for sharing this because my umm recently brought this with her along with doubles and sahina and non of us know what the name of it was; all we know is we ate it before many times. And now that i saw the pic i was like or that is what they call it….even the name does not sound too familiar …i blame it on Laventille….

By: Bakra Eid! — Lifespan of a Chennette

Bakra Eid! — Lifespan of a Chennette — Fri, 27 Nov 2009 02:05:45 +0000

[...] a flatbread with za’atar (one of those things I am to post soon). Today Mom also made fresh kachourie for suhr (breaking of the fast) and tomorrow we make mutton [...]

By: Falafel Recipe — Lifespan of a Chennette

Falafel Recipe — Lifespan of a Chennette — Fri, 16 Oct 2009 02:19:26 +0000

[...] deep fried goodies – in this case a boiled mango chutney. In fact, falafels are so similar to Trini kachouries (ground yellow split pea fritter), that they should be recognised as siblings. Falafels are also [...]

By: Chennette

Chennette — Mon, 26 Jan 2009 02:02:07 +0000

hi Indira and thanks. I have a pelau recipe here. Usually Trinis use pigeon peas (or green peas). And although I have heard of using other peas and beans, it’s more common in Guyanese cookup. Of course, other Trinis might be more bean/pea diverse than my family

By: indira

indira — Sun, 25 Jan 2009 19:46:47 +0000

great site! would love a pilau?? recipe! I remember the black eye peas one and the red beans! Indira

By: Coming this Eid ul Fitr…One Sweet to Rule Them All — Lifespan of a Chennette

Mon, 29 Sep 2008 15:41:38 +0000

[...] the main dishes and savouries may require some advance preparation from milling dhal for dhalpuri, kachourie and saheena or baigani, grating coconut, prepping and seasoning various meats, the work required [...]