Favorite Trinidadian Cooking Terms

I have always been fascinated by some cooking terms used by my Trinidadian neighbors (Trinis). Many of these words come from India and are used and applied in daily local cuisine. Here are the 3 terms that are most endearing to me.

Bonjay, Bunjay, Bounjay (pronounced boon-jay) 

Bonjay is the method of slow-cooking meat until it yields its inherent juices, creating its own savory broth. As the meat gently simmers, it absorbs the rich, spicy nuances of the curry sauce it bathes in. The liquid meticulously evaporates throughout this process, enveloping the meat in a dry yet flavor-dense coating. The culmination of this technique is a thick, concentrated gravy that clings lovingly to the meat, infusing every bite with the soulful essence of the spices.

Chunkay, chongkay – Also known as ‘chunkaying’ 

Chunkay involves the vibrant ritual of frying spices in hot oil to unlock their full aromatic potential. When water is introduced to this sizzling mixture, it reacts with a distinctive, loud frying noise, adding an auditory charm to the cooking process. This technique is often employed to add a rich layer of flavor to dishes, such as dhal, where the crackling spices are poured over the main ingredient, infusing it with a profound depth of taste and aroma that elevates the dish to new heights.

Cusumé

Cusumé is the art of marinating, which allows food to fully absorb and soak in the seasoning, imbuing it with an intricate mosaic of flavors. This technique emphasizes the importance of time, as ingredients are left to sit and meld with the marinade, ensuring that every nuance of the seasoning is captured. The result is a dish thoroughly permeated with the essence of the marinade, offering a rich, layered flavor profile that speaks to the care and thoughtfulness invested in its preparation.

*Photos generated by Leonardo.AI