world vegetarianThis week on Good Food Evan interviews Abby Maharaj about what it was like learning to cook Trinidadian food when she married her Trinidad-born husband.

A native of Tennessee, Maharaj adapted quickly to the fiery flavors of Trinidad. Like most great home cooks, she doesn’t rely on recipes; but, she was happy to share this version of Curried Channa and Aloo which she says is very close to the version she makes at home. This recipe comes from Madhur Jaffrey’s cookbook World Vegetarian; and in the book she writes that she got it from Khadija Ali of Tiffin’s, in Port of Spain, Trinidad.


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  • Add Brightness to Your Dish with Trinidadian “Green Seasoning” | Good Food said:

    [...] a spoonful of green seasoning atop this Curried Channa and Aloo. And keep reading for Abby’s recipe for Trinidadian Green [...]

  • Becky said:

    Seems like an amazing treat is Trinidadian curried channa and aloo!! According to the food ingredient textures I just wanted to say this recipe would be so promising for eating. Can't wait to try it out!! Thanks.
    kabuli chana