Saturday, May 15, 2010

Cheesy, Creamy, Yummy Macaroni Pie


Yeah, for those of you who’ve never been to the ‘teensy weensy’ Caribbean islands of Trinidad and Tobago, you may be a little confused why I’ve listed this pasta dish as a Trinidadian concoction. Well even I wonder why! I just know that macaroni pie is something every body does make in Trinidad. You’ll find macaroni pie in eateries everywhere along the length and breath of this sunny twin island republic usually as a sidekick to fried rice, stewed or baked chicken, stew red beans and callaloo, with some ground provisions thrown in. Makes you feel hungry doesn’t it?

It’s as to be expected with cheesy gooey delights a favorite of adults and children; I am huge fan as well. But then I can happily eat pasta and pizza every day of the week. In my last life I suspect I was Italian and one day I hope to dedicate a year to chomp my way through Italy’s culinary attractions. 

Macaroni pie is not your run-of-the-mill macaroni and cheese, its sooooo much better. The top is crusty and golden caramelized cheesy goodness while the insides are macaroni laced with a heavenly melted creamy cheesy sauce! So so good…

I’ve been wondering how this reached our white sandy shores. Was it the Americans with their base in Chaguaramas in the Second World War? Was it some unknown Italian who came and changed our culinary landscape forever and disappeared unknown into history. Or was it some nameless trini cook who made this hallowed discovery when pondering what to do with the long hard strings of dough that is macaroni? We might never know, but whoever it was, we are eternally grateful.


A word about ingredients: use 100% durum wheat macaroni as this will not be gummy when boiled. I used Swiss Macaroni but you can use any brand you prefer The cheddar cheese we get in Trinidad I don’t know if that is available in the US as my aunt always asks family who are visiting her in the US to bring a few blocks since she can’t find it there. The one I used did not have a brand name. You can use Anchor cheddar cheese as we get that brand in Trinidad or I guess any other cheddar cheese will do. I used normal, ‘Stay-fresh” milk (now Nestle), not evaporated milk; the milk does get creamier when the sauce boils down but you can substitute a little evaporated milk for some normal milk. I did not want it to taste too milky but you’re free to use more if that’s more your thing.

I present to you Trini Macaroni Pie. Beware its quite addictive.


Cuisine    Trinidadian
Type        Side-dish, Starch,
Time        30 mins Prep + 45 mins cooking
Serves    15


Ingredients

400g/14.1oz        pack macaroni (100% durum semolina)
3 tb                       Butter (room temperature)
5 tb                       flour
3 c or more         cheddar cheese grated
4 c                        milk (normal or evaporated or a combination)
¼ tsp                   ground black pepper
1 ¼ tsp                Salt (extra for salted water)
1 tsp                    Sugar
1tsp                     vegetable oil


Procedure

1.    Put a large pot of well salted water to boil. Add macaroni when the water starts to boil and add oil. When the macaroni is cooked but firm drain and reserve.

2.    Grate the cheese. Measure out the milk and have ready.

3.    Heat a large pot on low heat. Mix the butter and flour together and add to the pot. Stir until the flour smells cooked and not raw. This should take about 5 minutes but be careful not to burn. Once the flour is cooked start adding milk a ½ c at a time while whisking so that there are no lumps of flour. Continue whisking until all of the milk is added. Mix until the mixture thickens. This will take about 10 mins or less.

4.    Mix in salt, sugar and black pepper and take off stove and cool sauce for a few minutes. Take 2c of the cheese and add a little at a time while mixing to melt into sauce. Add macaroni and mix well to coat with sauce. Add ¼ c of cheese now and mix gently.

5.    Pour into a greased circular pan or a rectangular pan. Top with rest of cheese or more if you like.

6.    Bake at 350 for 45 mins. You can broil on low for 5 mins if you want the top golden.

Copyright © 2010 Aruna Ria   All Rights Reserved




     

Monday, May 10, 2010

Coconut Chutney, how my agee does make it




Coconut chutney and Aloo-pie on a banana leaf



“Vote for me, I will not disappoint. I guarantee total gastronomic satisfaction; dem odders eh have notin on me. I is the only one with a smoky disposition and a serious spicy undertone. I could take de heat and with all dis fuss about de environment I can boost of being green….ish. I am a team player, I doh go it alone, whether I working with aloo pie or kachorie or even pholourie I am a hit wherever I go. Try me with some dhal and rice and you’ll see what I mean. So vote for me; coconut chutney, I am the king of chutneys, tamarind and mango is only pretenders, I am the real contender” That was an unpaid culinary announcement. The views expressed may be exactly the views of this blog.

So with all the electioneering going roung, ah was in a politicking mood. Is just two weeks again before Trinidad’s 41st General Election and I hope that we make it there without any violent or ugly incidents. I don't tink so though, Trinidadians are in general a peaceful people, unless you raise the price of a doubles or try to cancel Carnival. 



Coconut Chutney garnished with Bandania
Coconut chutney is really vying for my vote as my favorite chutney with tamarind running a close second. This recipe is how my agee used to make it long time. She used to grind it with this massive stone mortar and pestle. It was a massive 15’’×20’’ stone with a concave indentation on the top and a smaller oblong stone which she used to do the grinding. I think she got it from the beach or a river. I wish I had one of those but I had to make do with a blender. The main drawback of the blender was the exorbitant amount of water required to get it to blend properly which sometimes gives a watery result. With the mortar and pestle my agee has you get everything even the bandania ground really fine giving the chutney a green ting and you don't require a huge amount of water to achieve this.

This version of coconut chutney is very versatile as it does not contain any exotic spices and so can go with any type of cuisine. I’ve seen other coconut chutneys recipes on the net and in cookbooks but they don’t do what my agee does which is roast the coconut. The roasting brings out the fabulous warm earthy aroma of the coconut, it’s really fantastic. It makes the whole house smell yummy.

Cuisine    Trini-Indian
Type        Condiment
Serves     20 (makes 2 ½ c chutney)
Skill          Easy
Time        40 mins
  

Ingredients

1 ¾ c         coconut diced into ¼ “ cubes (about 1 ¾ of a whole coconut)
7 cloves    garlic chopped coarsely (so would not stick in blender blades)
4                congo pepper (or whatever hot pepper you have) chopped
1 ¹/8 tsp    salt
15-20        leaves bandania (can subst curry or mint leaves) chopped
1 ½ c         water


The heat of this chutney I would say is medium. You can add more pepper if you want it hotter or less if you prefer a milder chutney.

Procedure


 1.    Cut your coconut into two with the blunt edge of a knife. Separate the white coconut flesh from the hard brown outer shell. You can use a knife to do this but be careful not to cut yourself.

2.    Try to flatten the pieces of flesh so they are not too curved as this will help them get evenly roasted. Roast the coconut on both sides on a stove top until there are dark brown patches but do not burn to a crisp. Some parts may catch fire but that’s okay, just put it out and continue. When you are done you can scrape out the really burnt bits. When done chop coarsely enough so that it will not get stuck in the blender blades. 


3.    Chop garlic, bandania and pepper. 


4.    Drop the coconut, garlic, bandania and pepper into the blender and pulse until everything is minced. If you like this consistency you can add salt to taste and you’re done. 


5.    If you prefer a more soupy consistency add the water a little at a time and blitz until you get the consistency you like. Add the salt and blend. Pour into a bowl to serve.   


Copyright © 2015 Chillibibi Food Blog   All Rights Reserved         



                

Thursday, May 6, 2010

Sada Roti, hot off the tawah



Sada Roti is a daily staple in the Indian Trinidadian diet. Sada roti for breakfast with some fry aloo, sada roti for lunch with curry bodi, sada roti in the after noon with bhaji, or tomato choka. Let’s just say in my lifetime I’ve eaten a lot of this flat bread.

It’s a very simple recipe and does not keep well hence the reason I added the yeast and a little butter. It tends to get dry if made in the morning and kept till lunch. The traditional recipe is very similar to India’s chapatti although Sada roti is bigger in diameter, thicker and contains baking powder but the cooking process I suspect is the same. The traditional thickness of sada roti is around ¾’ but you are free to make it thinner if you like, just adjust the cooking time accordingly. Right off the tawah sada roti is fragrant, spongy and delicious. I recommend eating it hot off the tawah, with a little butter.

My first experience with making sada roti probably occurred when I was about five or six when I begged my agee (paternal grandmother) to let me beleh (roll out) the loyah (ball of dough). I was only allowed two rolls of the bilnah (rolling pin) that time. Later when I was a little older I was allowed to finish the rolling process I ended up with square roti instead of the perfectly round ones my agee made. The cooking of the roti was another hurdle requiring much experience and skill to produce the soft, ‘puffed’ result which was produced by a process called ‘saykaying’.

Its been years since then and if it’s one cooking skill I can attest to have mastered thanks to my agee it is the cooking of sada roti. Before we begin you must have a tawah (round griddle) or a griddle and a rolling pin (bilnah).

Cuisine: Trini-Indian
Type: Bread
Time: 1hr
Serves: 4-8 
Skill: Easy
Kid Participation: Some 

Ingredients
2 c            white flour (or 1 ¼ white flour plus ¾ c whole-wheat)  
2 tb           baking powder
¾ -1 c      water, as needed

You can safely omit these:
¼ tsp         instant yeast (optional)
¼ tsp         sugar (optional)
1  tb           butter (optional)


Procedure

1.    Mix the flour, baking powder, yeast butter and sugar if using in a bowl.

2.    Make a well in the centre of this mixture. Add a half cup of the water and mix with your fingers, adding more water as needed until you have a ball of dough.

3.    Knead the ball of dough on a flat floured surface or a chowkee for about 5 minutes until you have smooth elastic dough, sprinkling more flour if the dough is too sticky.

4.    Leave the dough to rise for 30 mins. 

 5.    Cut dough into two pieces and knead each piece into a ball. Leave to rest for 15 mins. Turn on the heat under the tawah or griddle.

6.    Take one piece of dough and roll out into a round flat shape 
of approximately ¼ ‘ thick on a chowkee or flat surface. You do this by rolling the dough, flipping it over and rotating it and repeating. Sprinkle flour if necessary to prevent sticking while you roll out the dough with the rolling pin. (bilnah)

7.    Check to see if the tawah or griddle is hot. If it is not hot enough the roti will take too long to cook and if it is too hot the   roti will get too stiff and will not swell.

8.    Put the roti on the hot tawah and wait until you see some small ‘bubbles which should be after a minute. Flip over at this point and leave for less than a minute. Then pull the tawah halfway off the burner. Pull the roti over the burner and rotate it over the fire quick enough so as it does not burn but slow enough so that it gets enough heat to that it starts to swell. Do not worry if it does not swell, it will still be delicious. 


9.    Flip over and repeat until the entire roti swells. This is called ‘saykaying’

10.    Take off tawah and wrap in towel to keep warm while you roll out and cook the other loyah (ball of dough).  


11.    Cut into quarters to serve. If your roti swelled you have a nice little pocket to fill with yummy things like fry aloo, bygan choka, curry channa and aloo etc. Or alternately you can eat it like we do in Trinidad by tearing a piece of the sada roti and scooping up some talkari or choka. Enjoy  

Tips
•    If your roti does not swell it may be because the tawah is too hot and the roti had gotten too hard.
•    Use the flat end of a large pot spoon (or if you have a dabla) to flip over the hot roti. Use a cloth to rotate the roti when saykaying if your hands cannot stand the heat.
•    Don’t worry if you end up with a square roti, it takes practice to get it to be a circle.


Copyright © 2010 Aruna Ria  All Rights Reserved


             

Friday, April 30, 2010

Currant Rolls from scratch


Currant Rolls cut diagonally




Well its election time in Trinidad, so you know what that means; lots of noisy rallies and politicians promising all sorta things. Well let me make you a promise, you will not be disappointed with this currants roll recipe. The pastry is very simple to make and it is has just the right combination of currants and sugar. It tastes sooo good, you’ll never realize you’re eating something with whole-wheat in it!

I was a little worried at first since I did ‘ratch’ the recipe having never made it before. But when two of the three currant roll logs disappeared without a trace within four hours of being out of the oven I knew I was on to something. Enjoy

Cuisine: Trinidadian
Type: Dessert 
Time: 1hr 40mins
Serves: 15
Skill: Easy
Kid Participation: Some

Ingredients
¾ c            wholewheat flour
2 ¼ c         white flour
150g          butter and shortening (approx 9tb) cold
¼tsp          salt
1c              or more ice cold water

1 c             currants
½ c            sugar
¼ tsp         cinnamon
2tb             butter (soft for brushing) or more
                  Sugar for sprinkling (optional)


Procedure


1.    Put the wholewheat flour, white flour and salt in a large enough bowl and combine.
2.    Make sure your 150g of butter and shortening is very cold so that you can cut it into small cubes with a knife or a pastry blender.  If after you have reduced all the butter and shortening to cubes it starts to melt, place it back in the fridge or freezer to cool and becomes solid again before continuing.
3.    Try to separate the cubes of butter/shortening when you take it out the fridge and cut it into the flour until the mixture resembles peas.



4.    Pour in some of the cold water and mix adding more water until the mixture is moistened. Form the above mixture into a ball by kneading gently for a minute. Put this ball into the fridge and refrigerate for 30 mins.
5.    While the dough is in the fridge mix the currants together with the sugar and cinnamon.
6.    Divide the cold dough into three equal portions and make each portion into a ball.


7.    Roll out a ball of dough into a 30cm × 25cm rectangle and approx 3mm thick.  
8.    Brush the top of the dough with butter and sprinkle a third of the currant sugar mixture evenly leaving a 1” border.
9.    Start at the shorter end of the dough and start rolling tightly. When you finish rolling the dough into a log pinch the ends closed.


10.    Repeat steps 7-9 with the remaining dough.
11.    Grease a cookie sheet and place the logs side by side. Bake at 350° for 45-60mins. 
12.    Brush with butter and sprinkle with sugar when cool. Cut diagonally to serve.


              

Wednesday, April 14, 2010


History written in Brown Paper



These brown paper cone packets were common long time in Trinidad, I guess the introduction of the plastic bag changed that. My mum told me that when she was small she used to make lots of these to help her grandfather; ‘Baap’. Instead of chillibibi, my mother and her siblings would help my great-grandfather fill 200-500 of these cones with fried channa (garbanzo beans). He would then take the packs of channa and sell them for 2¢ each at the two Cinemas in Penal; the Regent which was an English Movie Cinema and the Sunbeam which showed Hindi films (or as we say in Trinidad ‘flims’)

According to my mother my great grand father ‘Baap’ was just a baby when he arrived in Trinidad from India with his parents (my great-great grand parents). They came to work as indentured laborers in the sugar-cane estates and as you can guess; since I’m still in Trinidad, they stayed.

So you may be wondering what prompted this jolt back into the 1960’s? It was the chillibibi more specifically the paper cones they used to be packaged in. When I asked my mother how to make the cones, she also told me the above story (again). Thankfully my dad did not hear the conversation or I would have been treated to the “When I was small I had to go tie the goat on the hill at six in the morning before I go to school” stories

You’ll need:
A sheet of Brown Paper
Scissors

Procedure

1.    Cut the brown paper into a rectangle. You can start with a 14cm × 10cm rectangle to practice. I found this size suitable for the chillibibi but if your filling is channa you'll need a bigger size rectangle.



2.    Hold the left bottom corner with your left hand and use it as an anchor while you twist the bottom right corner to form a cone. Try to tighten the cone to about a 2cm diameter at the top; the paper should go at least twice around. This is to ensure that your filling does not spill out, especially if your filling is chillibibi.


3.    To secure the cone shape twist the bottom of the cone like the picture on the left.



4.    Fill the cone leaving at least 1cm from the lowest edge of the cone. Fold the higher edge over first so that an excess piece folds vertically as shown. This is important because this ensures that your filling does not fall out. 



5.    Fold the two (left and right) sides in and then fold the last edge on top. It’s done!


Copyright © 2010 Chillibibi   All Rights Reserved

Tuesday, April 13, 2010


Chillibibi, a taste of the good ole days


 Remember going dong by de parlor dong de road or the old lady selling next to yuh school and buying chillibibi in a brown paper cone for 25¢? Well if yuh older than me yuh wouda buy it fuh less, like a few cents.
Those were de days, when yuh couda buy seven palourie for 25¢, a sunshine cheese balls fuh 25¢, tambrand balls, nutcake, sugar cake… Okay ah kinda gone off course deh, back to the chillibibi.

So it goes like this, ah was tinking bout chillibibi Friday evening and so ah ask meh fadda how to make it. The conversation went like this
Me: Daddy how yuh make chillibibi?
Meh Fadda: Yuh does have to Patch the corn and then grind it and add the sugar
 

“Great” I thought “Piece ah cake” WRONG! It sounding so simple eh, but in practice, well that’s a different story. Getting the corn kernels off the cob was easy but the ‘patching’ (roasting) of the kernels was frustrating as I had to turn the kernels every few minutes for about 40 minutes! I really doh know how this used to be selling for 25¢ because it’s downright gourmet. Now I get why I doh see it selling anymore. 




My dad also told me that my agee (grandma) used to add condensed milk to the chillibibi and make it into balls he called ‘satwa’. In the end, my chillibibi sent me back to my primary school days in ‘Vedic School’. I hope when you try this recipe it does the same. It’s worth the effort.If you're not from Trinidad  and you're wondering how you eat chillibibi you drop some in your hand and lick it. It's really made for kids. 

A note of caution, (thanks to a comment by Hisham) who reminded me, putting too much chillibibi all at once in your mouth is dangerous and can cause suffocation. Put a little in your hand and lick it slowly.

Cuisine: Trinidadian
Type: Dessert 
Time: 1hr 40mins
Serves: *15+
Skill:Difficult
Kid Participation: Some

Ingredients
2c     corn kernels (Mature corn)
¾ c    brown sugar

¼ - ½ c     condensed milk (optional) (¼ c to 1c chillibibi to make ‘satwa’)

1 tb           unsalted butter

Procedure


 

1.    Separate the corn kernels from the husk by sliding a teaspoon in between a row of kernels and then moving the teaspoon backwards to force the kernels in front off the husk. Once you’ve done a few rows you can either continue using the spoon or you could use your fingers to pry the kernels loose a row at a time. I found using my fingers was easier once I used to teaspoon to open up a space between the rows. 


2.    Once you’ve got the kernels, check for any loose corn silk strings AND discard them.
3.    Place kernels in a heavy bottomed pan on low heat. Stir every few minutes to brown evenly and prevent it from burning for about 40 minutes. This is what my agee calls ‘patching’. It will start to suspiciously give off an intoxicating popcorn smell but it will not pop (**unless you’re trying to use popcorn to make chillibibi, I don’t recommend it). Once all the kernels have turned browned (See picture above) pour into a bowl and cool. 

 

4.    Grind the browned corn in batches as fine as you can in a food mill or food processor. I sifted the corn after I ground it because it seemed grainy and what was left in the sifter I put through the mill again and re-sifted. 

5.    Once you’ve got the corn at a texture that you’re pleased with add the sugar according to your taste. This is what we in Trinidad call chillibibi. You can serve Chillibibi in brown paper conical packets as shown in picture above.
 
6.    If you want to make satwa with some of the chillibibi add the condensed milk (¼ c condensed milk to 1c chillibibi) and the butter until the mixture is moistened and then roll into lime size balls. This is what my dad calls ‘satwa’.


 Tips
  • Corn has to be mature, having dried on the stalk, not young corn that you boil or roast.
  • See post History written in brown paper for instructions on making the conical brown paper packets for the chillibibi.
*    It depends on how you portion it out. You really only eat small amounts of chillibibi.
**     My dad says the corn used to make chillibibi is different from the one used to make popcorn.

    Origin
    The addition of the condensed milk to the chillibibi is something that the East Indians in Trinidad would do. This makes me wonder about the origins of Chillibibi. I asked my dad and he didn’t know, he just knew that when condensed milk was added to the chillibibi and made into balls he called it ‘satwa’. 


    Copyright © 2010 Chillibibi   All Rights Reserved


      

    Wednesday, April 7, 2010

    Trini Cassava Pone


    Cassava Pone Slice garnished with Coconut and Cinnamon




    My dad emerged from the back yard today carrying a large cassava root he had just dug up! One word, actually two words popped into my head; Cassava Pone.

    Cassava pone; sweet gooey, who knew cassava could taste this good! I normally don't care much about cassava but when it's made into this I can't get enough. It's quite an unusual desert, not quite light and spongy like a cake but dense and moist. For those of you who've never had this, its quite a desert and very simple to make, and very hard to get wrong. 


    The only problem in the making of this is the cassava itself. It spoils easily so as soon as the cassava was peeled, cut up and washed I took a portion to make my Pone and the rest was chucked into a plastic bag and put into the freezer. My cassava was white but if your cassava is black please discard it as it will be poisonous. This was my first attempt at pone making with the help from my mum and dad and the result was very close to my agee's (grandmother).

    Cuisine: Trinidadian
    Type: Dessert 
    Time: 2 1/2 hrs
    Serves: 16
    Skill:  Easy
    Kid Participation: None

    Ingredients
    1 1/2 lb        cassava (3 c grated fine)
    1/4 tsp         cinnamon
    1/8 tsp         cardamon (elichee) optional

    1/2 lb            pumpkin (1 1/2 c grated fine)
    2 c                grated coconut
    2 c                brown sugar
    3tb                butter
                         Water (less than 1c)


    Procedure
    1. Peel and wash cassava. Grate as fine as possible or alternately you can cut into chunks to put into a blender.  

       
         2.   Repeat step 1 with the pumpkin. Put the cassava, pumpkin, coconut, cinnamon, cardamon, butter, sugar and some water in a   bowl or blender and mix. You need to add just enough water to bind everything. (Less than 1c)
         3.   Grease and flour two circular pans and pour the cassava mixture to about 1" depth in pan. Bake in a preheated 350 oven for 1 1/2 hours till golden on top.  

    Copyright © 2010 Chillibibi All rights reserved   
      

                     

    Tuesday, April 6, 2010

    Quickie Salad for the hungry

    Quickie Salad



    So I was real hungry and I wanted something to eat quick. I've made this quick salad with dressing before. I usually don't like dressings I find in recipe books; they're too sour for my taste. I just made this from scratch one day and it turned out fantastic. I added mustard to this one which I don't usually use but it gave the dressing a very appealing color, at least to me. So if you're in the mood for a quick healthy snack this one is for you. I had mine with a cup of tea. 

    Salad dressings are not a normal occurrence in Trinidad cooking unless you count potato salad. We in Trinidad usually put only salt, black pepper and probably some hot congo pepper in our salad. Otherwise we take fruits such as mango, add a lot of pepper and call it 'chow', but that's another post. I was at a bank in Trinidad recently where a TV was showing the Food Network. A chef was making a garbanzo (channa) and beans salad with a salad dressing and the old Trinidadian lady sitting next to me commented that "Ah goh never eat that, how dah goh taste!" All joke aside I'm sure you'll enjoy this salad whether you're Trinidadian or otherwise.

    Cuisine: Foreign
    Type: Savory snack 
    Time: Less 30mins
    Serves: 2
    Skill:Easy
    Kid Participation: Some


    Ingredients

     Dressing
    1 tb          apple cider vinegar
    3 tb          extra virgin olive oil
    1 clove    garlic minced
    1/2 tsp     hot congo or bird pepper chopped fine 
                     or chilli powder
    1 tsp        sugar or honey (put to taste)
    1 tb          fresh or dried basil or parsley or other green herb chopped fine
    1 tsp        capers (optional)
    1/4 tsp     mustard (optional)
    salt and black pepper to taste

    Salad
    1        apple cut in chunks
    1        cucumber cut in chunks             
    1/2     onion cut in slices
    4        slices cheddar cheese broken (optional)
               any other vegetable you prefer such as tomato or lettuce

    4         bread slices toasted

     Procedure
    • Chop up garlic, congo pepper and herbs
    • Pour vinegar into bowl and whisk in olive oil slowly until incorporated.
    • Add rest of ingredients and mix. This is the dressing.
    • Cut up vegetables and put into a suitably large bowl
    • Toss with salad dressing. 
    • Spoon some over the bread and Enjoy!

        Tips
        • You can vary the amount of vinegar. I do not like mu dressing sour but if you do you can add more vinegar and omit the sugar or honey. 
        • You can add salt to the dressing or you can omit it if you have people whose diet requires less salt and put salt in the vegetables instead. 
        Copyright © 2010 Chillibibi  All rights reserved     



                  

        Friday, April 2, 2010

        Hike to Brasso Seco Waterfall

        Brasso Seco Water-fall
        On  Friday I had the opportunity to hike with a group of people. It has been such a long time since I'd hiked anywhere so I jumped at the opportunity and I did not regret it. The hike was not difficult and with the trail one way taking less than an hour it was not uncomfortably tiring. 
        I think the pictures speak for themselves. 
         
        Blanchisseuse Road

        Beginning of Trail



        "Trinidad Original Evergreen Seasonal Forest Still Exist in this Area"






        Trail
        The trail is wide and shaded and up to a certain point due to it's width a 4-wheel vehicle can assess it. However there comes a point where a small river has to be crossed and from this point the trail gets to about 3ft in width and is on the side of a hill. At this point it can only be trodden by foot.

        View from bottom of Waterfall

        Flower along trail


        Another view of falls

         
        The entire waterfall is pictured above. The water was icy cold. There was a shallow pool (2-6.5ft) pool at the base of the falls and you could also have climbed on the ledge of rock right under the fall and feel the tumble of water directly on you!
        Copyright © 2010-2014 Chillibibi   All Rights Reserved
              

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