Philosophy
Pholourie [ pe'lori ] ( ), also Phulourie or Phoulourie , is a snack dish of the Caribbean cuisine common in Trinidad and Tobago . It consists of fried dough balls that are served with a chutney .
Distribution and Etymology
Pholourie is a well-known street food dish and is sold at numerous street stalls in Trinidad. Pholourie is also popular in Guyana and Suriname . It goes back to Indian immigrants. In the 19th century, after slavery was abolished, they were brought into the country as cheap workers and brought their local cuisine with them, which gradually took on its present-day appearance thanks to locally available ingredients and changing tastes. In particular, philosophy is associated with the Holi festival of the Hindu Trinis. The name "Pholourie" probably comes from the Fuluri , a dish of the Bengali cuisine, similar to the Pakoras known here .
preparation
Flour and ground chickpeas are mixed with water and some spices to form a dough. From this, balls the size of a golf ball are formed and then fried, turning regularly. Depending on the recipe, garlic, chilli, turmeric , onions and / or cumin are used for the dough with spices . In Trinidadian recipes "saffron" (saffron) is named as a solid ingredient, but in Trinidadian English it means turmeric. For dipping, the fried balls are served with a mango or tamarind chutney, occasionally also with yoghurt.
Web links
- Blog entry about philosophy in the Trinidadian food blog Belly in Hand
Individual evidence
- ↑ Dave DeWitt & Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . Crossing Press, Freedom 1993, ISBN 0-89594-639-4 , pp. 25 .
- ↑ FieryFoodsCentral.com: A World of Curries: Caribbean curries. Retrieved February 4, 2017 .
- ↑ Cynthia Nelson: Tastes Like Home. My Caribbean Cookbook. P. 258. Ian Randle Publishers, 2011.
- ^ The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook . 2nd Edition. Naparima Girls' High School, San Fernando 2002, ISBN 976-8173-65-3 , pp. 15 .