Eten van de straat



Commonly mistaken for a French pizza, Pissaladière is actually a flatbread made in southern France aswell as in the Italian region of Liguria (where it’s  known as Piscialandrea). The dough is usually a bread dough thicker than that of the classic Italian pizza, and the traditional topping consists of caramelised onions, olives and anchovies (either whole or in the form of pissalat, a type of anchovy paste*).

For the dough
250g flour
1 tsp salt
1/2 packet dried yeast
150ml warm water
1 tbsp olive oil

For the topping
4 tbsp olive oil, plus extra for drizzling
1kg onions, thinly sliced
a few sprigs of thyme
2 x 80g can anchovy fillets
15 – 20 black olives

Put the flour, salt and yeast into a bowl, yeast in the middle, salt round the edges (this gives the yeast some time to activate). Pour in the water and oil, and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky. Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for about 45 minutes.

While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, put the onions and the thyme in, season with salt and pepper and cook gently for 45 minutes until the onions are really soft and golden brown. Stir occasionally. Remove from the heat and leave to cool slightly.

Preheat the oven to 220C. Lightly oil a shallow baking tin or tray (about 20x30cm in size). Roll out the dough and gently tuck it into the tin. Spread the onions over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with one or two olives, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.

Bake and Sharke

Bake and Sharke

Now this is one I would like to eat locally! Bake and Shark is a popular streed food from Trinidad. Especially wellknown is the one from Richard’s Bake & Shark on Maracas Beach. It consists of seasoned deep-fried shark meat packed in a fried flour dough and topped with condiments like mango chutney,  Caribbean Green Sauce,  cucumber,  tomato,  coleslaw, ketchup and mustard.

Of course, shark isn’t readily available in most fishmongers (and not very sustainable as well…), but you can make this recipe with any firm white fish.

Bake (4 to 6 bakes)
250 gram all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
160 ml warm water
Vegetable oil, for frying

Sift together flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.

Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls and let rest for 10 minutes.

Knead the dough balls for a second time until smooth and soft to the touch and let rest, covered again for 10 minutes.

Using a rolling pin, roll each dough ball into a 10 centimetre disk

Heat the oil in a (frying)pan to 180 degrees heat. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate.

Fried Fish
500 gram fish fillets
juice of 2 limes
2 tbsp minced chive & thyme
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper sauce
1-2 beaten eggs
oil for frying

Marinate the fish in limejuice and salt for about 15 minutes. Combine chive, thyme, garlic, salt and pepper sauce. .

Dry the fish and rub with seasoning mixture. Dip the fillets in flour, egg and breadcrumbs. Fry on both sides until golden brown and drain on kitchen paper.

Assemble by slicing horizontally into the fried bake 90% of the way through. Insert a fillet and top with condiments (see above).

Satay Kambing


Kambing is the Indonesian word for goat, but in The Netherlands, this dish is mostly made with lamb. The main difference with ‘regular’ sate is that in stead of the usual peanut sauce, this dish is served with a sauce based on kecap manis: Indonesian sweet soy sauce. This sweet sauce works particulary well with strong flavoured meat such as goat or lamb/mutton, but also with game (venison, hare, wild boar) and (chicken)liver.

Most recipes use kecap manis in the marinade, but for me there’s too much sugar in there which burns on the grill. This recipe is based on what I think is the original marinade with dessicated coconut.

You can use a griddle or oven grill, but for the real deal, grill the sate on a charcoal fire.

For the meat
500 gr (goat)meat, cut into small dice
100 ml Santen Asli (dessicated coconut soaked in hot water)
1 small onion, chopped
3 cloves garlic, chopped
1 thumbsized piece of ginger, chopped
2 tbsp sambal oelek (Indonesian chilli sauce) or 3 red chillies, diced
1 tsp trassi or shrimp paste (if you can’t find it, use fish sauce)
2 tsp coriander powder (ketumbar)
1/2 tsp cumin powder (djinten)
1 tbsp Gula Djawa (palmsugar)
1 lime, juice and zest

For the sauce
50 ml Kecap Manis (Indonesian sweet soy sauce)
2 tbsp sambal oelek (Indonesian chilli sauce) or 3 red chillies, diced
juice  of 2 limes

In a bowl mix all ingredients, except the meat.  Add the meat and marinate preferably overnight, but for at least four hours. If you use wooden or bamboo skewers, soak them in water so they won’t burn. Thread the marinated meat onto the skewers (not to much meat on a skewer!). Grill on high fire for a few minutes until brown on the outside but still a little red/rose inside.

Place the satay’s on a plate. Mix the ingredients for the sauce and pour over satay’s or leave in the bowl as a dip. Serve with Lontong  or white rice and a simple tomato salad.

Caribbean Green Seasoning

Caribbean Green Seasoning

Green Seasoning is a quintessential Caribbean condiment. It can be used on all sorts of grilled meats and fish, but is also used in stews and curries. Except for the onions, garlic and chillies, there are no definate ingredients.  Just use your favourite fresh herbs.

1 bunch spring onions (roughly chopped)
1 handfull cilantro (leaves and young stems)
1 handfull basil
1 small bunch fresh thyme (use only the leaves)
4 tsp fresh marjoram or oregano
2 tbp tarragon
2 tbp rosemary
1 large onion (roughly chopped)
1 bulb garlic (chopped)
3–4 whole scotch bonnet peppers (or 8 red chillies)
2 tbp salt
Water or vegetable oil

Depending on the size of your food processor, divide the ingredients into several batches. Add to food processor one batch at a time. Pulse or let whirl until all the ingredients are very fine. Drizzle in just enough water to moisten the mixture.

Fill into glass jars with air tight lids and store in refrigerator.

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