Pholourie

Pholourie (Pronunciation), also spelled phulourie or phoulourie, is a snack food commonly eaten in Trinidad and Tobago and also known in Guyana and Suriname. It consists of fried, spiced dough balls that are served with a chutney.

Pholourie
Pholourie with mango, coconut and tamarind chutneys
Alternative namesPhulourie, phoulourie
Typesnack
Place of originTrinidad and Tobago, Guyana, Suriname
Associated national cuisineTrinidad and Tobago cuisine, Guyanese cuisine, Surinamese cuisine
Serving temperaturewarm
Main ingredientsflour and split pea powder

Overview

The dough is made up of flour, ground split peas, water, and spices. Depending on the recipe, green seasoning, garlic, pepper, turmeric, onions and/or cumin are used. Then dough balls the size of golf balls are formed and fried afterwards. The fried balls are usually served with a chutney to dip them in, usually tamarind or mango. They are also added to Karhi.

Pholourie is a popular street food in Guyana and Trinidad and Tobago and widely available from food carts and takeaways. It is famous in Debe. The dish was brought to Guyana, Trinidad and Tobago, and Suriname by migrants of Indian origin.[1][2] These Indians were recruited as indentured laborers after slavery had been abolished in the 19th century, and they brought their local recipes with them which they altered according to ingredients available in their new home. Over the decades, local taste slowly altered, leading to the Indian-based part of the Caribbean cuisine known today.[3] Pholourie is widely connected to the Phagwah festival celebrated by Hindus.[4] The name "pholourie" probably originates from "fuluri", a dish from Bengali cuisine which bears some resemblance to the Indian pakoras dish.

One of Sundar Popo's most famous songs is called "Pholourie Bina Chutney Kaise Bani" (transl. What is Pholourie without the chutney?).

References
  1. Phulourie receipe
  2. Indian Arrival Day
  3. Historic retrospect on Fiery-Foods.com
  4. Nelson, Cynthia (2011). Tastes Like Home. Kingston/Miami: Ian Randle Books. p. 258. ISBN 978-976-637-519-5.
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