Geera horse you say??

Geera or “jeera” refers to cumin seeds which are usually patched or roasted before they are used in trini cuisine. To “geera” any meat requires marinating in a spicy patched or roasted geera or cumin seed marinade and then adding more geera when the dish is nearly finished cooking.

But, different people use different seasonings or a different technique in cooking to achieve the same tasty trini dish. Every trini geera meat connoisseur has a recipe that is the best. But, the geera king in Arima is hailed to be David Etienne on Queen Street in Arima according to the Trinidad Daily Express newspaper in April 5^th, 2013.

Cumin seeds or geera on the left; herbs and seasonings used to season the meats

You can also use prepared roasted ground geera instead of grinding your own in a coffee grinder or using a rather ineffective mortar and pestle. But, a traditional East Indian grinding stone combo will do the trick!

The grinding stone or “lohar” as it was called in Hindi which was used for grinding spices or anything else really.

Geera meat is either eaten alone or in hops bread or in coconut bake at a bar usually. Geera meats are served at bars as “cutters” because as one folklore explains, the geera and pepper combo in the meat actually makes you take longer to get intoxicated. Although I haven’t personally tested this, many have attested to its benefits!

 Geera pork in coconut bake

Any kind of meat can be prepared like this, chicken, pork, lamb, shrimp, fish, even horse….according to someone from Grande….where the horse race track was in Wallerfield…hmmm.

And any kind of chicken part can be used from neck to feet to wings to gizzard....

Although it may have started as appetizers in a bar, the humble geera meat can now be served as a main course with dhal and rice at Sails restaurant and pub.

Geera pork

Geera chicken

Geera lamb