The perfect combo for a good Trini ‘lime’!
Geera pork is a popular Trinidadian curry, often served in bars to be eaten with drinks. The curry features bite-sized pieces of pork and plenty of very darkly roasted ground cumin (geera) - a seasoning that’s unique to Trinidadian cooking. A long slow simmer really allows the flavours to penetrate the meat, producing perfectly tender spiced pork.
It’s served here with buss up shut, a flakey layered flatbread that has its origins in the roti breads brought over to the Caribbean in the 1800’s by indentured workers from India. After cooking they’re bashed up (buss up!) creating the perfect vessel for scooping up the curry!
1 hour 25 minutes
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TRINIDAD CURRY POWDER: Coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamon, nutmeg, cinnamon, ginger, chilli, garlic
GEERA PORK SPICES: Tamarind powder (tamarind, starch), thyme, coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamon, nutmeg, cinnamon, ginger, chilli, ginger, cloves, mace, bay, nutmeg
GREEN SEASONING BLEND: Chilli, green pepper, thyme, coriander leaf, celery seed, chives, garlic, onion
TAMARIND BLEND: Tamarind powder (tamarind, starch), amchur
MANGO SPICES: Cumin, coriander, cardamon, black pepper, ginger, cinnamon, cloves, mace, bay, nutmeg, fenugreek, turmeric, yellow mustard, chilli, allspice
SPINACH BLEND: Red pepper, green pepper, thyme, parsley
SALAD SPICES: Red pepper, amchur, coriander leaf