Over the centuries, colonial rule and immigration have left Trinidad with an incredibly diverse ethnic mix of people from South America, Africa, India, Europe and China. This is reflected in the food, as seen in this recipe for Trini stew beef - whilst its roots are in European cookery, the caramelisation of sugar is distinctively Caribbean and the flavourings are from China and South America in the form of five spice and habanero chilli!

• Stew Whole Spices: star anise, bay, habanero chilli
• Stew Ground Spices: star anise, Sichuan pepper, fennel, cassia, cloves, garlic, onion, tamarind (tamarind, cornstarch), amchur
• Kuchela Spices: cumin, fenugreek, fennel, black pepper, nigella, ginger, yellow MUSTARD, garlic

May contain traces of celery and sesame
Allergens are listed in CAPITALS

• 500g diced beef
• 1 large onion
• 2 cloves of garlic
• 2 medium carrots
• 2 tomatoes
• 1 large eating apple or small unripe mango
• 3 tbsp sugar
• 2 tbsp soy sauce (any type)
• Rice or mashed sweet potatoes or squash to serve

• Large lidded pan
• Small saucepan