Author: Sarina

Spiced Orange Mold (recipe)

Wow, this has really been a year of confronting, and overcoming, my culinary fears! Who knew I had so many? So far this year I have created soufflés, tackled British food, baked several successful cakes, and combined peanuts with chicken. You’d think at this point 

Caribbean Ketchup (recipe)

Caribbean Ketchup (recipe)

Ketchup. You think you know what it is, but if you haven’t tasted true homemade ketchup, well… in the words of MTV Diary, “you have no idea”. Often when friends come down to visit they leave with bottles of local ketchup. Curious about this behaviour 

Carmen’s Julienned Green Beans and Carrots (recipe)

The above is one of my favorite vegetable sides dishes and one that my mom can’t make enough, as far as I am concerned. Julienned slivers of green beans and carrots are sauteed in olive oil with cloves of garlic over medium heat until soft 

Choices on Tempo: Roots, Reality, Culture (video)

Choices on Tempo: Roots, Reality, Culture (video)

Here at TriniGourmet I always try to maintain a balance between indulgence and healthy living. It is this type of balance that I think is the key to a harmonious life and overall wellness. Although my focus here is food, this blog and my everyday 

Coconut Rock Buns (recipe)

Coconut rock buns are a nostalgic treat for me. I vividly remember saving up my allowance, as a child ,to buy them from the lady who sold baked goods out of the back of her station wagon every Wednesday afternoon at my prep school. Now 

Bizarre Foods with Andrew Zimmern: Trinidad and Tobago (video)

Bizarre Foods with Andrew Zimmern: Trinidad and Tobago (video)

For the longest while I’ve been watching Andrew Zimmern’s Bizarre Foods and wondering “Gee I wonder what he would think of Trinidad?”. Well, someone must have been listening to my brain waves because the next thing I know I was reading that a Trinidad and 

Sarina’s Spicy Ochro/Okra Melee (recipe)

When I heard that this month’s theme of Meeta’s Monthly Mingle was “Earth Food” I smiled. You see, I have been interested in the preservation of the environment from a very young age. Where I got this passion for conservation I’m not quite sure, but 

TriniGourmet’s Most Popular Post over the last 90 days is…

1. Trinidad Aloo Pie (recipe) Is there a Trini who hasn’t chomped on an aloo pie? It seems that I’ve been eating them as long as I can remember. They were a staple in both my primary and secondary schools’ cafeterias (or as we call 

Sarina’s Savoury Peanut Chicken (recipe)

Ever since I learned that peanuts and chicken are a traditional pairing in many African cultures I have been intrigued and curious to try the combination myself. As Emancipation Day drew near I figured what could be a more perfect time to bite the bullet, 

Banana Coconut Custard (recipe)

A light simple dessert for a breezy summer afternoon. The banana and coconut flavours play off each other nicely, and the custard is mildly sweet, extremely soft, and surprisingly refreshing. I tried the coconut but warm and cold and prefered it warm. As I was 

Greek Frappé (recipe)

I first learnt about Greek Frappés on a travel show. The picture that was painted of leisurely camaraderie, united by a cold iced coffee on a sunny day was one that triggered every romantic bone in my body 🙂 Curious to learn more I consulted 

Mangoes, Mangoes, Mangoes

As previously mentioned, it’s mango season and mangoes have been pouring in from the trees of various family friends. Now mangoes are not a cookie cutter fruit. They come in many different varieties. I confess however that I am no mango connessiuer. All I know 

Banana Bread (recipe)

So I’m down to the wire, poised like a racehorse at the starting gate, determined to meet the deadline of this month’s Bread Baking Day. So what if I waited til the last possible moment, it still counts right? 🙂 This month the theme is 

Pawpaw a.k.a Papaya Nectar (recipe)

MMMM pawpaw. Growing up it was probably near the bottom rung of my favoured fruits. It wasn’t sweet enough, the seeds wigged me out, and the texture was just too bleh. In an effort to get me interested my mother would serve it to me