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News Americas, NEW YORK, NY, Fri. Sept. 7, 2018: There is no stopping Caribbean cuisine, especially because of the melting pot of ethnicities and cultures that make up this region. Among the unique dishes of the Caribbean is one known mostly in Guyana, Trinidad and Tobago and Suriname. It’s baigani, a fritter made from eggplant and chick pea flour. Here’s the recipe.


1 Eggplant

5 – 6 Tablespoon Chickpea Flour

Green Chilies (optional)

Water; enough to make a thin semi-liquid paste

Vegetable Oil

1/2 tea spoon Turmeric

1/2 tea spoon Cumin

Salt to taste



Cut the eggplant into circular pieces and put them in water.

Heat oil in a deep saucepan deep fryer

Mix chickpea flour and water in a bowl to make a light paste.

Add salt, turmeric powder, cumin and green chilies.

Once oil is hot, dip the eggplant pieces in the chickpea paste so they form a thin but not too thin layer on the eggplant.

Drop one by one into fryer or hot oil.

Fry until golden brown on both sides.

Remove and place of paper towels to absorb excess oil.

Serve hot with hot pepper or a spicy chutney.

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