It’s Carnival weekend here in Trinidad and Tobago, lots to see, lots to do, lots to enjoy. It’s a time most of us look forward to every year whether it's for the feteing, the shows, soca music or pan; traditional and modern, young and old alike there is something around for everyone to enjoy.

It’s also a lucrative time for food vendors and fast food outlets, as they pull their portable kitchens roadside and peddle their wares so to speak. On Carnival Monday and Tuesday there’ll be no shortage of corn soup, boiled corn, shark and bake, Indian delicacies just to name a few.

If you’re not one to "eat off the street" and you’re going to do some serious liming this weekend, then you may want to take some portable and tasty snacks along with you.

Pies and accras are great snack foods and can be a light meal as well, you can even make them ahead of time and freeze them.The accra batter can also be frozen. Whatever your choice, take them (pies or accra batter), out of the freezer the night before you’ll need them and store them in the fridge. Dress them up with a little pepper or chutney if you wish and away you go for a fun loving time this Carnival! Happy Carnival, be safe, stay hydrated and enjoy!

Spicy Caribbean fish pies

1 lb boneless fish fillets,steamed

salt and freshly ground black pepper

1 tsp hot pepper sauce

½ tsp fresh lime juice

½ cup finely chopped mixed herbs (parsley, thyme,chadon beni, chives)

1 large potato, peeled, boiled and crushed

2 large cloves garlic, minced

oil for frying

Flake fish and remove bones, add all other ingredients.

Taste and adjust seasoning

Dough

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

4 tbsp shortening

Make the dough by combining flour, with baking powder, salt and butter. Add water to make a soft but pliable and non-sticky dough.

Knead into a ball and let rest

Divide dough into 10 pieces, and roll each piece into a ball. Rest for 5 minutes.

Roll each piece of dough into a 5-inch circle, place about 1-2 tablespoons of the filling onto the lower portion of the circle, and bring the upper portion over lower portion to cover in a half-moon shape.

Seal and continue until all the dough and filling are used up.

Heat oil in a frying pan and shallow fry pies until golden brown.

Drain and serve.

Makes 10 pies.

Baked arepas

Dough

2 cups corn meal

1 cup flour

3 tsp baking powder

½ cup butter (regular or unsalted)

1 tsp brown sugar

½ tsp salt

water to knead

Combine all the dry ingredients, add butter and rub into mixture, add enough warm water to make a soft dough. Divide into 16 pieces, cover with a wet tea towel.

Filling

2 tbs vegetable oil

1 cup chopped fresh herbs, chives, thyme, celery, parsley

2 cloves garlic, chopped

2 pimento peppers, chopp