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Caribbean Veggie Chowmein

November 8, 2009

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My husband had a big dislike for Chinese takeout and I did not understand why. The sweet sauces and the grease would get to him. In some islands Asian indentured servants were bought to the Caribbean and like most things their cooking style rubbed off on the locals. Veggie chowmein is one of them. Do not let the look of this dish deceive you. It does not taste like Chinese take out but very Caribbean. You see the Caribbean locals  liked the chowmein but they used their own herbs and spices to make the sauce and this is the result. Veggie chowmein, something you can get at most restaurants in the English-speaking Caribbean. Slightly spicy , moreish and hearty and one of the only white pastas I eat at least twice a year. It is a bit difficult to find chowmein. Check a Chinese supermarket to get a good tasting egg free chowmein. The one I used was made in Guyana which is in South America but generally speaking it still makes up the Caribbean. Sometimes Chinese shopkeepers would make chowmein at home but this practice has phased out due to health and safety issues as they needed to dry it outside. Now chowmein is made in factories where good manufacturing practices are observed. Before white pasta came main stream in the Caribbean housewives only used chowmein and macaroni for cooking. Seitan pieces, pressed tofu of faux chicken strips can be added to make it a complete meal. Lets just say my husband was asking for seconds and thirds for this dish.

 

 

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13 Comments leave one →
  1. November 8, 2009 12:25 pm

    That looks absolutetly fabulous and so yummy. Great job Taymer.

    http://niestracena-vegancuisine.blogspot.com

  2. November 8, 2009 12:27 pm

    Correcting my address…it is:

    http://nuestracena-vegancuisine.blogspot.com

  3. November 8, 2009 12:29 pm

    Sorry for mispelling my blog address…The correst address is:

    http://nuestracena-vegancuisine.blogspot.com

  4. November 8, 2009 12:58 pm

    That looks delicious! I’m intrigued by a traditionally Chinese dish being infused with island spices. I bet the combination is incredible! Any noodle based dish gets a big thumbs up from me.

  5. November 8, 2009 10:30 pm

    This looks really good! Your comments about Chinese food in the Caribbean are interesting, how an exotic food takes up the local flavors. Yum!

  6. November 13, 2009 10:36 am

    i’d love to know what kind of spices you infused it with?

    • Taymer permalink*
      November 15, 2009 6:01 pm

      Hi miss v

      I used Jerk Seasoning wet seasoning mix. It is home made. It is similar to the Bajan Seasoning on the blog

  7. November 13, 2009 4:16 pm

    Hi, I did respond to that email 3 weeks ago – something is definitely wrong somewhere but it might be on my end since I got other complaints about unanswered mail. Will try emailing you again.

    • Taymer permalink*
      November 13, 2009 4:17 pm

      yes cuz i got nothing from u and it had me worried that something was wrong

  8. Kedra permalink
    February 22, 2010 11:13 am

    this looks delicious! do you have the recipe to share??

  9. Sharon permalink
    September 17, 2010 11:43 am

    Love chowmein or lomein as they call it in the US

    Order chowmein and you get something else..ick

    • Taymer permalink*
      September 17, 2010 2:14 pm

      this issue of chowmein lomein came up in the editing of my book the lomein i get in the usa is not the same as the chowmein i have in this recipe this is always a confusing topic

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  1. Caribbean Veggie Chowmein « Vegan In The Sun | Ace Card's Caribbean Vacation

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