Toolum Food
TOOLUM
Another find from CaribSeek recipes...posting here for ZWT5.by Dave DeWitt and Mary Jane Wilan In the early part of the twentieth century, sweet vendors would pound the streets of towns and villages in T&T, selling candies by means of a spinning wheel. For a penny, a customer spun the wheel and received the number candies indicated when the wheel stopped--up to fifty. Toolum, one of the earliest T&T candies, was undoubtedly supplied by such vendors. Please note cooking time is a guess....
Provided by Thea
Categories Candy
Time 1h
Yield 30 candies
Number Of Ingredients 6
Steps:
- Melt the sugar in a pot under low heat, stirring constantly, and cook until it turns golden brown. Add the molasses, stirring constantly. Add the coconut, orange peel, and ginger, and reduce heat, still stirring. Cook until the mixture separates smoothly from the bottom and side of the pot.
- Remove the pot from the heat and allow it to cool. Using a spoon, drop spoonfuls of the mixture onto aluminum foil or a slightly oiled cookie sheet. Place grated coconut atop each little cone.
Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 8.1, Sodium 13.1, Carbohydrate 22.1, Fiber 2.4, Sugar 18.3, Protein 1
TRINIDAD TOOLUM
This is a traditional Trinidadian sweet that used to be popular with children. It's still available from select stores but it's now more of a specialty item. Haven't made this in years but now that I have a child it's time to dust off this recipe.
Provided by WizzyTheStick
Categories Candy
Time 40m
Yield 36 balls, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cook sugar in a heavy aluminum or iron pot and stir until it liquefies.
- Mix the shredded coconut in with the sugar and stir until well blended.
- Stir occasionally until liquid reddens.
- Add molasses, dried orange peel and ginger.
- Stir to blend and when the mixture starts to rise and fall, stir briskly and keep stirring until it leaves the side of the pot.
- Remove from the heat and drop by table spoon onto a lightly greased tray or dish.
- Shape into balls (about the size of table tennis balls).
- Remove when firm and store in airtight containers.
- * Serving size is a wild guess as I don't remember how much this recipe produces! Same with cooking time.
Nutrition Facts : Calories 449, Fat 18.3, SaturatedFat 16.2, Sodium 38.9, Carbohydrate 74.3, Fiber 4.6, Sugar 65.4, Protein 2
TOOLOOM (TRINIDADIAN MOLASSES AND COCONUT SWEETMEAT)
Provided by Daisann Mclane
Categories dessert
Time 45m
Yield Two dozen balls
Number Of Ingredients 5
Steps:
- Heat the molasses in a heavy saucepan over medium heat. Stir in the sugar, and cook, stirring constantly, until it is dissolved, about 2 minutes.
- Stir in the nutmeg and coconut and continue stirring until the mixture is stiff and the coconut is cooked through, about 20 to 25 minutes.
- Remove from the heat. Form into 1 1/2-inch balls on a baking sheet lined with wax paper or aluminum foil that has been heavily greased with the shortening or butter. Allow to cool.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 15 grams, TransFat 0 grams
TRINIDAD PELAU
Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.
Provided by TRINIREDLOCKS
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g
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- Grate the coconut, preferably by hand. Grate the ginger. Break the dried orange peel into tiny pieces.
- Place sugar in pot to liquify. Add grated coconut and molasses and mix thoroughly. Then add the ginger and orange peel and stir. Stir until the mixture leaves the side. Note: To maintain the colour without burning stir over a low fire.
- Drop spoonfuls of the mixture onto a greased dish or pan. Form into balls. Note: Let the toolum cool a little. Then use the spoon first to roll the toolum before rolling it in your hands.
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- Grate the coconut, preferably by hand. Grate the ginger. Break the dried orange peel into tiny pieces.
- Place sugar in pot to liquify. Add grated coconut and molasses and mix thoroughly. Then add the ginger and orange peel and stir. Stir until the mixture leaves the side. Note: To maintain the colour without burning stir over a low fire.
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