A super quick and enhanced Pholourie recipe using pre-packaged pholouire mix in this episode of Tasty Tuesday’s with Chris De La Rosa of CaribbeanPot.com We’ll start off making this pholourie with a packaged mix I got at a local supermarket (try Asian, Latino and West Indian markets), but we’ll enhance both the the overall flavor and texture with a few simple ingredients.
Please note that this is part 2 of 3 in a pholourie series. Episode one we did the tamarind chutney and in episode 3 we’ll work on something fairly new – shrimp pholourie.
For the Tamarind chutney/sauce recipe, watch https://youtu.be/lRZGsXSYkXs
For this hack version of pholourie you’ll need…
1 package of pholourie mix
1 scallion (green parts only)
1 tablespoon shado beni (culantro) or cilantro will work
1/2 small scotch bonnet pepper (optional)
* I like using a green scotch bonnet pepper (not fully developed) as you get a lovely flavor and a milder heat level.
More Caribbean recipes can be found at http://www.caribbeanpot.com
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