The Difference Between Trinidadian and Bajan Curry
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To an outsider, "Caribbean curry" might seem like a single dish. But Trinidadian and Bajan curries are distinct in flavor, spice blends, core ingredients, and traditional accompaniments. Understanding these differences unlocks the rich culinary tapestry of the Caribbean.
Keywords: Trinidadian vs Bajan curry, Caribbean curry, Trini curry recipe, Bajan curry recipe, what is Caribbean curry powder
Trinidadian Curry: Deep, Earthy, and Rooted in India
- Spice Blend: Rich turmeric-based curry powder with coriander, cumin, fenugreek, mustard seeds, plus fresh garlic, ginger, and culantro (bandhania).
- Technique: "Burn" or bloom the curry powder in hot oil to deepen the flavor.
- Key Ingredients: Potatoes, chickpeas (channa), and meat (chicken, goat, beef, or duck).
- Served With: Traditionally with roti, such as paratha or "buss up shut."
Bajan Curry: Bright, Savory, and Uniquely Bajan
- Spice Blend: Turmeric-forward curry powder with a foundation of Bajan green seasoning (onions, spring onions, fresh thyme, marjoram, parsley, and hot peppers).
- Technique: Sauté meat with Bajan seasoning before adding curry powder; coconut milk is often added for creaminess.
- Key Ingredients: Mainly chicken, less likely to include potatoes or chickpeas.
- Served With: Fluffy white rice or traditional rice and peas.
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