Trinidad and Tobago – Spiritual Baptist Liberation Day

March 30, 2017

Today marks the day that the Spiritual Baptists, also known as Shouters, were liberated from a ban of their worship. In 1917 a law was put in place to ban this religion due to the disturbance of peace their worship would produce.  On March 30, 1951 the law was repealed. I think it’s kinda funky, I’m into it….

and here is a informative news story about the Shouter Baptists and the holiday.

So to do what we do, we commemorate by making some yummy foods! This week was just Angela and I cooking. We made corn pie, stewed lentils, and callaloo. Everything was awesome. They’re are too many dishes from Trinidad and Tobago that I wanted to try, we’ll be hopping on another one of their holidays for sure. Although all these dishes were keepers!!

..the table..

Here we have corn pie, stewed lentils, callaloo and some jasmine rice.

..the plate..


..corn pie..

When I was searching for recipes and saw this one I just had to make it for my Thursday meal.  I generally steer away from dishes this decedent when I cook for myself, but they are soooooo tasty so this was a good excuse to indulge.  Looked at many recipes for this one, and made a vegan version up using the ingredients from traditional recipes, and modified ingredients like coconut milk for evaporated milk, and shredded Daiya for the cheddar cheese.  This is a Christmas tradition for many people of Trinidad, and it may just make it to my Christmas table!! Get the recipe for this one by clicking here or scrolling below.


This spinach and okra dish was naturally vegan.  I used a fraction of the oil that was called for in this recipe from Texas Life Military Wife.  This was extremely yummy.  Besides the significant fat reduction, I also used fresh spinach and some green seasons that I used from Guyana a few weeks ago.  It made so much that I froze it and used it for this Trinidad dish and our Belize week as well. I used an immersion blender, and made a conscience decision to blend up a habanero in there.  It still was good, my guests and I all enjoy spicy, especially Angela the Habanero Queen of Leeksville.  That being said when (not if, but when) I make this again, I’ll leave the habanero whole.  I made this a day before and it came out fantastic.  Thick and sweet.

..stewed lentils..

We’re a bunch of lentil loving fools over here.  What a versatile legume.  I believe this is where Angela got her recipe (Taste and Tell), I’ll see if I can get some more info from her. I do know she has a blister on her finger for trying to dip her finger into the caramelized sugar.  That’s hot girl!

So that’s it!  Next week…Thailand for Chakri Day and looking further ahead, Passover Seder for the following Thursday.

Here are some bonus photos of us enjoying our evening together and recipe for corn pie.

Trinidad Corn Pie
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A vegan version of a decadent trinidad dish. Typically served on Christmas.
Course: Side Dish
Cuisine: Caribbean, Central American
Servings: 8 large servings
Author: Yochi
  • 2 tbsp vegan butter
  • 1 red onion diced
  • 1 whole garlic bulb minced
  • 1 red bell pepper diced
  • 2 carrots shredded then pulsed (or grated)
  • 1 green bell pepper diced
  • 1 bunch scallion chopped
  • 1 can cream corn
  • 2 cans sweet corn drained
  • salt and pepper
  • Italian seasoning
  • 1 pkg daiya shredded cheddar divided
  • 1 cup liquid from full fat coconut milk skimmed, fat discarded
  • 1 handful parsley
  • 1 1/2 - 2 cup fine cornmeal
  1. Saute onion and garlic in butter for 1-2 minutes.
  2. Add bell peppers, carrots, and scallion and saute about 5 minutes.
  3. Next add the corns and mix in salt, pepper, and italian seasonings.
  4. Mix in 3/4 of the bag of cheese. 1 cup of the coconut milk skimmed (below for more detailed instructions), and a handful of parsley chopped up fine.
  5. Next mix in the corn meal. Start with 1 cup and add 1/2 cup at a time after that. Mix with a rubber spatula scraping the sides until the mixture is pretty thick and the spatula could stand on its own in there.
  6. Pour this goodness into a large casserole dish, I used a 9x13 pyrex. Sprinkle the top with remaining cheese and cook for 25-30 minutes.
  7. Let cool for at least 20 minutes before serving.
Coconut Milk
  1. Let a can of coconut milk settle by just not moving it around for several hours. Open the can and scoop off the hard fat that collects on the top. Put that into another dish and save it to use as a sweet cream for something else. The remains should be about exactly 1 cup, at least mine was. Easy!
Recipe Notes

Makes awesome breakfast leftovers 🙂

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