Name: How to make Trini Sawine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10
Cuisine: Caribbean
Ingredients: 1 cup of Vermicelli; 1 tablespoon Ghee; 250 ml Whole Milk; 400 ml Evaporated Milk; 250 ml Water; 200 ml Coconut Condensed Milk; 1 tablespoon Ginger minced; ⅛ teaspoon Cardamom fresh ground; 1 Stick Cinnamon (3 inches); ⅛ teaspoon Nutmeg fresh grated; ½ teaspoon Mixed Essence; 1 teaspoon Rosewater; ⅛ teaspoon Salt; 1/4 cup Raisins; 1/4 cup Almond Slices

Aerial view of Trinidad Sawine with nuts and dried fruits on the side

Trini Sawine is a sweet pudding-like dessert traditionally served during the Eid al-Fitr celebrations. In the Islamic calendar, Eid al Fitr is the ‘Feast of Breaking the Fast’ and is the celebration to mark the end of Ramadan, the month-long time of fasting and prayer from sunrise to sunset. Islam is one of many religions found in Trinidad, and Eid al-Fitr is both a religious and public holiday celebrated with lots of good food. Sawine is just one of the sweeter treats you can expect to enjoy when sharing this particular time with the local Islamic community. The dish includes spices mixed into a smooth, creamy milky mixture with raisins, almonds, and the iconic vermicelli pasta. We hope you enjoy our version of this dish and use it at your next Eid al-Fitr celebration.

Equipment Needed

Chef's Knife

Cutting Board

Deep Heavy Bottom Pan

Glass Measuring Cups

Serving Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Tongs

Author: Rachael Ottier Hart

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Serves

Ingredients

1 cup of Vermicelli
1 tablespoon Ghee
250 ml Whole Milk
400 ml Evaporated Milk
250 ml Water
200 ml Coconut Condensed Milk
1 tablespoon Ginger minced
⅛ teaspoon Cardamom fresh ground
1 Stick Cinnamon (3 inches)
⅛ teaspoon Nutmeg fresh grated
½ teaspoon Mixed Essence
1 teaspoon Rosewater
⅛ teaspoon Salt
1/4 cup Raisins
1/4 cup Almond Slices

Instructions

Using a deep heavy bottom pan, melt the ghee on a medium to low heat.

Take the vermicelli and bread it up into 1-2 inches pieces. Add it to the melted ghee and stir to coat thoroughly.

Continue to toss using tongs and cook the vermicelli on medium to low heat until it is completely toasted and has turned a golden brown color (10-15 minutes).

Add the whole milk, evaporated milk, water, spices, salt, mixed essence, and rosewater to the pan and mix to incorporate with the toasted pasta.

Increase the heat and bring the mixture to a simmer before adding the raisins.

Continue cooking at a simmer for 8-10 minutes.

Add the coconut condensed milk and taste, adding more or less to your sweetness preference.

Once the mixture thickens to a smooth, creamy texture and the pasta is cooked, remove from the heat and allow to cool for 5-10 minutes.

Serve in bowls with a sprinkle of almonds on top and enjoy.