Trinidadian Kumpirica with a Caribbean Twist

Ingredients

Trinidadian Kumpirica differs from the original Serbian dish by incorporating Caribbean spices and ingredients. The traditional Serbian Kumpirica typically consists of mashed potatoes stuffed with various fillings such as cheese, ham, and pickles. In this Trinidadian adaptation, the fillings are replaced with a vibrant medley of Caribbean vegetables and sauces, adding a tropical twist to the dish. We alse have the original recipe for Kumpirica, so you can check it out.

• 4 large potatoes 4 large potatoes
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1 cup mixed bell peppers, diced 1 cup mixed bell peppers, diced
• 1 cup corn kernels 1 cup corn kernels
• 1 cup black beans, cooked 1 cup black beans, cooked
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Hot sauce, to taste Hot sauce, to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
3. 3.
   In the meantime, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the curry powder, ground cumin, paprika, turmeric, salt, and pepper to the skillet. Stir well to combine the spices with the onions and garlic, and cook for an additional 2 minutes.
5. 5.
   Add the diced bell peppers, corn kernels, and black beans to the skillet. Cook for about 5 minutes, or until the vegetables are tender.
6. 6.
   Remove the baked potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer of potato on the skin.
7. 7.
   Mash the potato flesh with a fork until smooth. Add the sautéed vegetable mixture, shredded cabbage, chopped cilantro, and chopped parsley to the mashed potatoes. Mix well to combine.
8. 8.
   Spoon the potato and vegetable mixture back into the potato skins, filling them generously.
9. 9.
   Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until the tops are golden and crispy.
10. 10.
    Serve the Trinidadian Kumpirica hot, drizzled with hot sauce and accompanied by lime wedges for squeezing over the top.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the fluffiest mashed texture.
• Curry powder — Adjust the amount of curry powder according to your spice preference. Feel free to use mild or hot curry powder.
• Hot sauce — Use your favorite Caribbean hot sauce to add a kick of heat to the dish. Adjust the amount based on your spice tolerance.

Tips & Tricks

• For a creamier texture, add a splash of coconut milk to the mashed potatoes.
• Customize the fillings by adding diced tomatoes, avocado, or grated cheese.
• Experiment with different Caribbean spices like allspice or scotch bonnet pepper for an extra kick of flavor.
• Serve the Trinidadian Kumpirica with a side of tangy tamarind chutney or mango salsa for a burst of tropical sweetness.
• Leftover Trinidadian Kumpirica can be refrigerated and enjoyed as a delicious cold potato salad the next day.

Serving advice

Serve the Trinidadian Kumpirica as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Trinidadian Kumpirica with a sprinkle of fresh cilantro and a squeeze of lime juice for a vibrant and appetizing presentation. Serve it on a colorful platter to showcase the variety of vegetables and spices.