Trinidad's beloved split pea fritters — soft, turmeric-gold, fried and served with tamarind and pepper sauce. The quintessential Trinidadian street food snack.
For Trinidadian-Americans in New York and South Florida, pholourie is the quintessential party and festival food. The vendors at Caribbean street fairs — the paper bag full of hot pholourie with three chutney cups — is the sensory blueprint of Caribbean festival culture in America.
Split peas provide complete protein with all essential amino acids when combined with wheat flour in pholourie. The resistant starch in split peas reduces the glycemic impact of the fried fritter significantly. Turmeric's curcumin in the fritter batter provides anti-inflammatory activity. Tamarind chutney adds tartaric acid — a known non-heme iron absorption enhancer — making the iron in split peas more bioavailable in the very pairing that's culturally standard.
Soak and grind split peas into paste; mix with flour, turmeric, cumin, garlic, salt, and yeast; let rise 30 min; drop tablespoon-sized portions into hot oil; fry until golden. Serve immediately with tamarind chutney and pepper sauce.
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