Mélange Travel & Lifestyle Magazine July 2016 - Page 226

COOKING TOBAGO-STYLE | Mélange Travel & Lifestyle Magazine

with Yzanne
Dasheen-covered Eggs
2 Lb Dasheen
1 Tsp Black Pepper
6 Flavor Peppers
9 Hard Boil Eggs, not Over Cooked
3 Sprigs Chive
1/2 Cup Seasoned Flour
6 Cloves Garlic

1 Cup Course Bread Crumbs
1 Pk Vegetable Taste-maker
2 Eggs - Beaten (For Wash)
4 Tbsps Butter
Salt To Taste
Oil For Deep Frying

Peel, cook and crush dasheen.
Using a mini chopper, chop pepper, chive and garlic, sauté in butter.
Mix dasheen, seasoning, pepper and salt to taste.
Roll eggs in seasoned flour, shape a portion of the mixture around the egg, molding it firmly with your hands.
Roll in egg wash, then bread crumbs.
Set aside on a plate, cling and refrigerate for 20 minutes.
Fry in hot oil covering 3/4 of the covered eggs, for 3 minutes on each side or until golden brown.
Serve cool.
Cut in half to reveal eggs
To buy a copy of Taste of Tobago Recipe Book, email:
When visiting TRINIDAD
Nigel R Khan . RIK Booksellers . Ismeal M Khan . Mohammed Bookstore
Charran Bookstores
When visiting TOBAGO
Nigel R Khan . Nelsons Bookstore . Books and Office Supplies
All that’s Write . Educators . Pages . D’Resource Centre
Divine International Bookstore