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ARTICLE: All About Cassava! (plus my Top 5 Cassava Recipes)

ARTICLE: All About Cassava! (plus my Top 5 Cassava Recipes)
Some #tuber realness – #cassava #sweetpotatoes #yucca #groundprovisions #food #vegetable #yum #yummy #amazing #dinner #lunch #breakfast #fresh #tasty #foodie #delish #delicious #trinidad #trinidadandtobago #caribbean A photo posted by Sarina (@sarinanow) on Oct 21, 2013 at 2:11pm PDT I love cassava. Simply love it. This unassuming tuber is versatile enough to take the center role in both... 

ARTICLE: Have a Banana!

via Instagram ift.tt/1CvoMvI Mmm bananas! Loaded with potassium these nutritional powerhouses should definitely be part of your daily diet. Interesting fact! Despite the term “banana tree”, bananas are actually a large herbaceous plant, the fruit of which are botanically berries! Related Links: • 10 Weird Banana Facts (Fooducate) • 25 Powerful Reasons to Eat Bananas (Food Matters)  •... 
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10 Outrageous Champagne Food Pairings | Wine Folly

10 Outrageous Champagne Food Pairings | Wine Folly
Love this article that I came across online recently from Wine Folly. Key takeaways are that you don’t have to fear the ‘bubbly’ with everyday snacks or party appetizers. Indeed, speaking from experience, I must say from time to time  I enjoy splurging on a bottle of wine, pairing it with something humble in nature (Crix and cheese anyone?), and in sum creating something that’s... 

ARTICLE: Where Wine Flavors Come From: The Science of Wine Aromas | Wine Folly

ARTICLE: Where Wine Flavors Come From: The Science of Wine Aromas | Wine Folly
  “blueberry aromas and accents of camphor, anise and the slightest floral hint…”Wine Advocate 2010 Penfold’s “Grange” Shiraz … are winemakers actually blending blueberries into their wine? The answer is no. The secret lies in aroma compounds. Curated from Where Wine Flavors Come From: The Science of Wine Aromas | Wine Folly   This article from Wine Folly explains the scientific... 

ARTICLE: The Sweet Taste of Giving Pt. 1 (How 3 Food-Related Companies are helping to build a better Trinidad & Tobago)

ARTICLE: The Sweet Taste of Giving Pt. 1 (How 3 Food-Related Companies are helping to build a better Trinidad & Tobago)
Fresh Start Limited, Hyatt Regency Trinidad, Gillian Goddard & Sun Eaters Organics – 3 companies that are helping to build a better Trinidad & Tobago.  Late last year, when The Charities Aid Foundation (CAF) published its 2014 findings of the most charitable countries in the world, like many Trinbagonians I was surprised to learn that our small island nation had ranked 10th globally! World’s... 

Trinidad and Tobago Carnival: Part 8 – Ash Wednesday

Trinidad and Tobago Carnival: Part 8 - Ash Wednesday
After the frenzied crescendo of Carnival Tuesday all merriment and debauchery ends (or is supposed to end) with the ushering in of Ash Wednesday and the start of the Roman Catholic observance of Lent. My father tells me that ‘back in the day’ all sound stopped at midnight and no calypso would play on the radio with the end of Carnival Tuesday. Things have definitely changed since then!... 

Trinidad and Tobago Carnival: Part 7 – Carnival Bands

Trinidad and Tobago Carnival: Part 7 - Carnival Bands
  I was talking to a Brazilian friend a few years ago and she was surprised at some of the differences between our Carnival and theirs. You see it was a few weeks prior when she decided to look and see what costume/band she should play with. She was shocked when all the Trinis were like, whoa you are way too late. You see, here Carnival bands launch their designs in the final quarter of the previous... 

Trinidad and Tobago Carnival: Part 6 – J’Ouvert & Ole Time Mas

Trinidad and Tobago Carnival: Part 6 - J'Ouvert & Ole Time Mas
  J’ouvert (joo-VAY) is the start to the Carnival celebrations. It begins in the pre-dawn hours of Carnival Monday and lasts until daybreak. J’ouvert (which is a Creole corruption of the French Jour Ouvert – day opening) is also known as ‘dirty mas’. It seems to symbolise us going down to our rawest most animal and basest selves in the cover of the night, before... 

Trinidad and Tobago Carnival: Part 5 – Dimanche Gras

Trinidad and Tobago Carnival: Part 5 - Dimanche Gras
Dimanche Gras takes place on the Sunday night before Ash Wednesday. Here the Calypso Monarch is chosen (after competition) and prize money and a vehicle bestowed. Also the King and Queen of the bands are crowned, where each band to parade costumes for the next two days submits a king and queen, from which an overall winner is chosen. These usually involve huge, complex, beautiful costumes. In recent... 

Trinidad and Tobago Carnival: Part 4 – Fetes!

Trinidad and Tobago Carnival: Part 4 - Fetes!
This entry is part 4 of 9 in the series Trinidad and Tobago Carnival If you are getting the sense that Carnival is one big long party you are right! So it only makes sense that one big long party would be made of many many big long parties as well. These parties in Trinidad are called fetes and are attended by hundreds sometimes thousands. Fetes feature the biggest soca artists of... 

Trinidad and Tobago Carnival: Part 3 – Steelbands and Panorama

Trinidad and Tobago Carnival: Part 3 - Steelbands and Panorama
It seems that every time a North American program wants to denote the ‘tropics’ you will hear the sound of a steelpan. It doesn’t even to seem to matter if the ‘tropics’ are in the Caribbean on a cruise ship or in Hawaii! If you ask someone from those parts of the world what instrument they are hearing you may even hear them say ‘steel drums’ … oh my... 

Trinidad and Tobago Carnival: Part 2 – Soca Music

Trinidad and Tobago Carnival: Part 2 - Soca Music
It is hard to imagine Carnival without music. And the definitive music of Trinidad and Tobago Carnival is soca. So what is Soca Music? Well, why not let Soca Superstar Machel Montano say it in his own words? From Caribbean Music 101 (the original link no longer works unfortunately): What is Soca? Soca is a modern form of calypso with an up-tempo beat. There is a popular misconception that soca is... 

Trinidad and Tobago Carnival – A Brief Overview

Trinidad and Tobago Carnival - A Brief Overview
  With only a few days before ‘High Mas’ it is time again to shine a spotlight on Trinidad & Tobago’s largest cultural festival, Carnival. Where did the word “carnival” come from? Hundred and hundreds of years ago, the followers of the Catholic religion in Italy started the tradition of holding a wild costume festival right before the first day of Lent. Because... 

INTERVIEW: Chef John Aboud of Aioli opens up to Ocean Delight & Enter to Win a Dinner for Two!

INTERVIEW: Chef John Aboud of Aioli opens up to Ocean Delight & Enter to Win a Dinner for Two!
Chef John Aboud of Aioli opens up to Ocean Delight and gives some insight into his career, where his passion for food was birthed and the inspiration for the restaurants’ unusual stylish decor. Curated from FEATURED: Chef John Aboud of Aioli | Ocean Delight     Since opening its doors in 2013 Aioli has quickly established positive word of mouth for its inspired Mediterranean fusion... 

NEWS: Trinidadian Chef Hasan Defour opens Caribbean restaurants in Singapore!

NEWS: Trinidadian Chef Hasan Defour opens Caribbean restaurants in Singapore!
Life! joins the 37-year-old chef, who was born in Trinidad and Tobago, on a trip to Tekka Market in Little India, one of his favourite places to look for ingredients. Curated from To Tekka for ingredients, AsiaOne Soshiok News Loved this article which explores the similarities and differences between Singaporean cuisine/ingredients and Caribbean. Defour has already made quite a name for himself in... 
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What’s Your Favourite Restaurant?

What's Your Favourite Restaurant?
via Instagram instagram.com/p/xMgCcquI2m/ T&T readers! Which is your favorite restaurant? Share your answers!  Not in T&T? Not a problem! Share your favorite Caribbean-themed restaurant (city & country). Help us all learn some new spots! I’ll compile your answers for a roundup post next month Pictured above: Pêche Patisserie, Newtown, Trinidad        Read More →
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HAPPY NEW YEAR! (2015 Brunch/Supper Menu)

HAPPY NEW YEAR! (2015 Brunch/Supper Menu)
Happy 2015 everyone! I just wanted to take a quick moment to thank you for your readership and support in 2014. It was a rocky year both personally and professionally, as I continue to navigate the rather rocky road of full-time bloggership. Numerous family emergencies meant that my posting schedule was more erratic than I would have liked, and technical mishaps didn’t help... 

TRINIDAD EXPRESS FEATURE: Pass The Ponche! (includes recipe for Beetroot Punch de Creme)

TRINIDAD EXPRESS FEATURE: Pass The Ponche! (includes recipe for Beetroot Punch de Creme)
This entry is part 7 of 7 in the series Trini Christmas I am delighted to be included in the Trinidad Express’ Saturday Feature (12/20/2014) on our local ‘eggnog’ Punch de Creme Love the different perspectives and recipes, including one for that increasingly popular variant Beetroot! If you want my own recipe for Punch de Creme you can snag it by clicking this link. Read the article... 
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The Rise and Rise of Caribbean Cooking

The Rise and Rise of Caribbean Cooking
This entry was written by a guest contributor. The author’s views are entirely his or her own and may not reflect the views of TriniGourmet.com Caribbean cooking has emerged as one of the fastest growing ethnic cuisine trends, with numerous restaurants, cafes and bars popping up in quick succession all across the globe. For some it’s the distinctive and exciting taste of the West Indies that... 

Hyatt Regency Trinidad: General Manager’s Reception

Hyatt Regency Trinidad: General Manager's Reception
October was a busy month in terms of promoting the cuisine of Trinidad & Tobago to the US market. In town were several American food writers at the invitation of the TDC (Tourism Development Corporation) and their experience was nothing short of whirlwind! Wednesday October 15th they were the guests of the Hyatt Regency‘s monthly General Manager’s Reception. The... 

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