Kuchela
Kuchela (also: Kucheela , more rarely Kuchila ) is a spicy relish of the Trinidian cuisine.
description
The main component of the Kuchela is the pulp of unripe mangoes, which is grated and juiced as thoroughly as possible (if necessary by drying) and then mixed with Amchar Masala and various spices. Amchar Masala is a blend of spices made from coriander, cumin, fennel, fenugreek, mustard seeds and black pepper. The spiciness is achieved by adding the Scotch Bonnets or "Congo Peppers" ( Habaneros ), which are often used in the Trinidian cuisine, or with ready-made chilli sauces. The relish is seasoned with salt, sugar and garlic, and vinegar is sometimes added. By adding oil, usually mustard oil, the consistency is adapted to personal taste. Kuchela is used in many ways as a relish; Traditionally it will curries served, especially Pelau , a stew with caramelized meat and rice, and as a topping on Doubles given.
origin
Kuchela, like the Amchar Masala spice mixture , has Indian origins. Almost 40% of the population of Trinidad are of Indian descent; In the middle of the 19th century, their ancestors brought the recipes from their home provinces with them, which were adapted to local conditions and developed further. Both Kuchela and Amchar Masala are now available packaged in Trinidian supermarkets. In Guyana's cuisine, which is similar due to its proximity and shared British heritage , a similar relish is known under the name "Mango Achar".
Web links
Individual evidence
- ↑ Dave DeWitt & Mary Jane Wilson: Callaloo, Calypso & Carnival , p. 37. The Crossing Press, 1993. ISBN 9780788154911 .
- ↑ Article on UncommonCaribbean