Tomorrow, Monday 24th, we Trinbagonians return to the polls to determine who our country’s next Prime Minister will be. I’m not going to tell you who you should align yourself with, I’m not even going to tell you what criteria you should use when picking a candidate. We all have our reasons that matter to us and are entitled to be as public (or private) about them as we choose to be. However I do hope that we all exercise our right to participate in our democratic process. It’s a right (and in some parts of the world a ‘privilege’) that too many are still fighting to have access towards.

The Elections & Boundaries Commission has done a good job this time around of allowing citizens to access their polling station information and registration status. If you haven’t already looked yourself up you can do so by clicking here.

Take care T&T and whatever the result I hope we will approach it with grace come Tuesday morning.

This post was originally published December 13, 2006. It has been updated once since then

Roti. Four little letters that have the power to put any Trini into a smile-infused stupor Along with pelau I consider it one of Trinidad’s national dishes. East Indian in origin Trinidad roti has now become its own entity with several variants offered to the sidewalk or fast food consumer.

So, what exactly is roti?

Wikipedia to the rescue! Never mind that they spell tawa with a ‘v’??? Then again we spell Divali with a v and I see it everywhere else with a ‘w’ …. lol

Roti… features prominently in the diet of many West Indian countries, especially Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from wheat flour, salt, and water. They are cooked on a tava. Certain rotis are also made with butter. There are several types of roti made in the West Indies:

* Sada Roti: Similar to naan. It is cooked on a tava, therefore the bottom is not crisp like that of a naan. Because it is the easiest one to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (aubergine/eggplant/melongene), and other vegetable dishes.

* Paratha Roti: A roti made with butter, usually ghee. It is cooked on a tava. Oil is rubbed on both sides, then it is fried. This gives the roti a crisp outside. When it almost finished cooking, the cook begins to beat the roti while it is on the tava, causing it to crumble. It is also called ‘Buss-Up-Shut’ because it resembles a ‘burst up shirt’.

* Dosti Roti: A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is not made in Guyana.

* Dhalpuri: A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This is the most popular roti. Another version of this is aloopuri, which is made from potatoes.

Oh dear, just cutting and pasting that has my stomach grumbling! But let me soldier on Here in Trinidad roti is the ultimate hearty fastfood. In local parlance it doesn’t just refer to the breads listed above though. In essence when you say you’re going to ‘buy roti’ you mean you are going to buy a dish of curried vegetables/meats wrapped up burrito style in one of the above breads (except for buss-up-shot which is served on the side). Roti breads by themselves are referred to as ‘roti skins’. Everyone has their favorite roti shops and is on the lookout for the next ‘rising star’ of roti establishments. I remember when everything ’round town’ (the capital) was ‘Hot Shoppe’, then it was ‘Patraj’ that was the rage. Me I’m most indiscriminate, I love them all Growing up I used to see people making roti skins at sidewalk stands, especially in St. James. This does not seem as prevalent these days though. I loved watching it being made!

The interplay of food and physical desire are as old as time. Just look at the biblical
Song of Songs or read/watch “Like Water For Chocolate“, if you need a refresher. Still, I must admit some of these titles made me more than a little shy

For your edification!

	The New InterCourses: An Aphrodisiac Cookbook Including histories of aphrodisiacs, couples’ anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix.
	The Seduction Cookbook: Culinary Creations For Lovers Whether you’re planning for the slow seduction of a three-course meal or an imaginative way to lead up to the real main course, here are dozens of delicious recipes and creative tips for that perfect night in – and the morning after. In The Seduction Cookbook, author Diane Brown offers much more than romantic recipe secrets. She teaches how to heighten passion through appetizing anticipation, and shares tempting techniques for preparing and serving her creations.
	Fork Me, Spoon Me: the sensual cookbook Whether you’re looking for love or just looking to fuel a little lust, Fork Me, Spoon Me the sensual cookbook will lead you by the hand down the road to romance or if you prefer, simply help you get down and dirty. Even if you can’t boil water, with this hot little page-turner at your side, you can still get it on. Hot Honey Nuts — Vanilla-Scented Sea Bass — Moist Mango Meatloaf — Ginger Mojitos — Persian Love Cake Written by Master of Gastronomy Amy Reiley, the leading American authority on sensual foods, Fork Me, Spoon Me explores the world’s most potent aphrodisiacs for steaming up the kitchen or bedroom or whatever room you feel like a little spooning.
	Booty Food : A Date By Date, Nibble by Nibble, Course by Course Guide to Cultivating Love and Passion Through Food Malouf, co-host of Hot off the Grill with Bobby Flay and host of the WE network’s Full Frontal Fashion, offers stories from her own dating life along with simple-chic recipes such as Funky Mimosas for the morning-after breakfast; Pan-Roasted Chicken with Rosemary-Lemon Butter, Blue Cheese Arugula Salad with Honeyed Walnuts, and Grilled Asparagus with Balsamic Vinaigrette for the first home-cooked meal; and Chicken Ramani, Cucumber Raita, and Minty Cuban Mojitos for keeping things “hot.” Readers in any phase of a relationship-and especially readers in no relationship at all-will be entertained and informed by this volume and will enjoy its modern design and fun photographs by Ben Fink.
	Seduction and Spice: 130 Recipes for Romance “In Seduction and Spice, Rudi Sodamin will intoxicate you with delectable aphrodisiacs that will have you scurrying from the kitchen to the bedroom…do, rejoice and indulge in the world of Aphrodite and gastronomy.”–Jacques Pépin, chef, book author, and host of Jacques Pépin’s Kitchen: Encore with Claudine on PBS

For these and other General Cookbooks visit the General Cookbook section of Veni Mangé – my Amazon store!

Graffiti Art – Queen’s Park Savannah

This post was originally published on November 11, 2008. It has been updated twice since then

This post was originally written in November 2008 when I was shocked to learn that an application on Facebook was flagrantly using my images. I’m no stranger to finding my images on other people’s sites and I’m usually quite flattered. In most cases bloggers and social network users credit or link to TriniGourmet, and in most of the cases I’ve spotted so far, they have kept the copyright watermark tag on each photo. What made this case different was that not only were my images used without my permission, and without credit, the individuals involved had also carefully cropped my watermark out of EVERY image involved. This clearly had not been an oversight on their part! Adding insult to injury they were also Trinidadian! After sending a sternly worded email to the creators requesting credit be given, or the watermarks be restored, their response was to pull the application down, rather than mention this site as the origin of the images. Amazing! As a result I have added a Copyright Notice to this website, regarding the use of my images as I would prefer them. Funny thing is for non-commercial use I have no problem letting my images be used for free, or even without written permission (as long as my watermark is kept/or a link to this site is provided). It really is amazing to me that some people aren’t even willing to do that!

Since that time, a similar attitude has been displayed, by locals, towards the works of Guyanese based Trini blogger Chennette as well as my local compatriot Lilandra who awoke to find one of her photos boldly featured (but not credited) in the local Trinidad Express newspaper!.

Matters reached a head late last year when a vigilant reader alerted me to the fact that a UK based Caribbean website had lifted approx 10 images and recipes wholesale for use on 3 commercial online properties that they ran. They had also taken material from Chennette, Lilandara and Cynthia of Tastes Like Home. Unlike previous infringers, they were extremely reticent to remove the material and the tug of war was very draining. It eventually laid to me taking a long hiatus from running this site as much of my passion was temporarily dimmed. When I returned to blogging it was the unhappy submission to the sense

In my mind these infractions are made even even more hurtful because they are being committed by people who share our background and in most cases are representing public institutions that one would hope would be aware of concepts such as intellectual property and ‘journalistic integrity’. C’mon people is it really that hard to attribute the work of others? Are you afraid it will take away from your own material? If we’re good enough to be stolen from, we’re good enough to be compensated for doing -your- legwork. In my case I mainly only ask for attribution. Other bloggers require payment, and that’s also their right. If you’re not willing to invest your money and time to create visuals for your site these are parameters that you need to respect.If you are asked to remove an image do so. If you are asked to credit an image, do so. If you are asked to pay for an image, do so. And do it quickly, and with a smile. That is unless you are willing to find yourself on the opposite side of a DMCA violation shutdown.

If you’re a blogger who has experienced copyright infringement I’d love to hear your experience and how you handled it!

ETA (April 8, 2010): In response to the revived interest in this topic Chennette has let me know that in the 1.5 years since this post was originally published the Trinidad Express have made no move to acknowledge her claims to her work, as published by them. She is again moving forward with legal action and has written an amazing post on the whole matter entitled “Copyright, Blogging and the Media”

Excerpt:
“What annoys me about the theft of the photos by big media houses in Trinidad and Tobago and the region, apart from revelations of ignorance of the law governing their particular environment, is the disrespect for the online community and the role we play in recording and sharing our history and culture. Complete disrespect. The small Caribbean food blogging community for example has a dedication and generosity that has produced, in a relatively short period of time, a wealth of information, stories, recipes and photos that rival the archives of local newspapers with its focus on local foods and traditional recipes.”

Read the full post.

ETA (April 7, 2010): Since this post was originally published several bloggers and makeup artists have let me know about their image portfolios being lifted for more print newspaper articles, as well as online sites. The most recent report ocurred today, via Georgia Popplewell of Global Voices and Caribbean Free Radio. Not only was her image lifted and printed by Newsday, they had the nerve to slap their OWN watermark on it. Amazing! You can read her account here.

ETA (Nov. 13, 2008): Since I originally wrote this article I have learnt that the Express has also used Chennette’s work without attribution, permission, or compensation. It leads me to wonder if those bloggers whose images are in Flickr’s directory (mine aren’t) are especially vulnerable. In the days that have passed since this post was originally made I have received messages of support, many stating that this is something that the Express has been doing for quite some time. Tsk tsk tsk. I have to send special thanks to those bloggers who have linked to this article and have helped to spread it among the local online community. We definitely have to watch our own backs and it’s sad that rather than taking our journalistic cues from the old guard, it appears that they need to be learning that from us…

Helpful Articles

• What Do You Do When Someone Steals Your Content?
• Protect Your Blog and Counter Copyright Thefts
• How To Defend Your Blog’s Copyright

Unfortunately as the comments can be quite numerous at times I don’t always have a chance to respond in a timely manner to every question that is addressed (which leads to again, an increase in hateful comments/attacks – you can never win!). So, I’ve installed a new system that empowers each of you to take part and assist in the conversation AND moderation. Even better you can now log in with your Facebook account, Twitter account (if you have those!).

So how can you get involved?

• If you see a comment that poses a question that you can answer hit the reply button immediately below it to post your response. This will keep things nice and organized for future readers.

• If you see a comment that you think is particularly good/intelligent/helpful ‘promote it’ by clicking the “thumbs up” icon.

• If you see a comment that you think is abusive flag it for moderation by clicking the “Report Link” and/or downgrade it by clicking the “thumbs down” icon (see above).

This is one of the longest running Trini food blogs on the Internet and I’d like to think my readership is one of the most informed and vibrant as well. Although my words/photos/recipes are an important part of the site, don’t underestimate your contributions either! It’s part of what makes what we have here so unique. I look forward to seeing how the site continues to evolve with this addition and I will award giveaways periodically to those users who are rated as the “most useful” as my way of saying ‘Thank You’

From time to time people reach this site by running a search for “Vegan recipes from Trinidad and Tobago”. Veganism as a movement isn’t very pronounced here however many of our most popular dishes (such as doubles) are actually vegan, and many are easily adaptable to vegan requirements. I am currently going through my archives and retagging recipes (where appropriate) as Vegan in nature. You can see a list of them by clicking this Vegan category link.

I have also come across this great starter link for Vegan Recipes from Trinidad and Tobago. I’m particularly interested in trying her vegan version of Accra!

If cookbook titles are something you’re looking into I also have a growing selection of Vegetarian and Vegan publications in my Amazon Store, Veni Mangé. These books are ones that are loved from my own personal collection, as well as ones that are popular with you, my readers

Hopefully you now have more than enough ideas to get started!

Do you trust your oven? A lot of times I get questions from readers criticizing how a recipe came out and demanding that I change the instructions or details It always somewhat amuses me that clearly -I’m- the one to blame if -their- attempt comes out wrong One simple suggestion that I make, and I make it from my own experience, is to always keep a thermometer in your oven.

“But what I need a thermometer for? The recipe says x degrees and I put the dial on x degrees”.

Yes, this was something that I did myself for years, until one day I decided to put an oven thermometer into my oven and was shocked at the results.

You see, oven thermometer dials are just suggested ranges, and if (as was my case) your oven has lost its calibration or ability to auto-regulate, those temperature ranges may be fluctuating dramatically during the baking process from what the number on your dial says! In my case, I found out that my oven (several years ago) was varying from 25 to 50 degrees higher than the number on the dial. It was definitely time to call in the repairman, who quickly blamed a faulty thermostat and remedied the issue.

Since then my trusty oven thermometer has not left its lodging place on the second row of our oven and the consistency of my efforts (especially where baking was concerned) has left the responsibility for my efforts squarely on my shoulders, where it belongs!

The first time I attempted it, the dough was an utter disaster. Via several google searches I learnt that this problem seems to be a common one for bakers in hot, humid climates. Well, anyone who’s been in Trinidad over the last 2 weeks knows exactly how HOT it has been here. Making these the dough refused to co-operate and with a kitchen in the high 30 degrees I guess I can not blame it. No matter how many times I put it to ‘chill’, it would slither away within a minute of being taken back out. And the final results? Barely edible ‘pancakes’ that had to be thrown out

Several days I decided to give things another go. Armed with this modification that Nabeela of Trial and Error had come up with, I re-entered the kitchen (this time at night so that things would be cooler). This time the pufflets kept their shape, but weren’t flaky like the ones I had seen from other bloggers. They also tasted a little underdone.

Third time’s the charm? Slightly more optimistic on the third go round I decided to chill the pufflets for 15 minutes before putting them into the oven. That seemed to do the trick.

This third batch rose wonderfully and were golden. Then I took a bite… and I hated them Even when I complain in the past about recipes it’s rare that I can’t actually eat the final results. But these just tasted all wrong to me. Maybe it was the cottage cheese I used but there was a tanginess to the dough that I just found very off-putting. J didn’t mind them at all and bagged them to take home with him. Leaving me feeling very drained and despondent.

I still can’t figure out where I went wrong? Others reviews were so effusive! Guess you can’t win ‘em all

Ask any Trinidadian to complete the following phrase. A beer is a … and you’ll instantly hear a loud uproarious ‘Carib’.

For over 50 years the Carib Brewery has been producing Carib beer to the delight of Trinis both at home and abroad. I know that for myself seeing a Carib sign in a pub or a bar abroad was enough to make me scream, grab a camera and patronise the establishment

Carib doesn’t only produce beer however, they also are behind the popular Shandy Carib line, as well as Malta and Smalta.

From CaribBeer.com:

The brewing of beer in Trinidad and Tobago was inherited from the British. The first commercial brewery was founded just after World War 1 although there had been legislation as early as August 1899 concerning the regulation of brewing.

It is known that a Mr. Walters began the brewing of beer on a commercial scale just after World War 1 with a capacity around 3000-5000 hectoliters a year, which is extremely small by today’s comparisons. Walters’ Trinidad Brewing Company produced Royal Lion Ale, Royal Extra Stout and Black Velvet Stout during the depression years.

After the war, Sir Gerald Wight, then Chairman of Alstons and Company Limited (now McEnearney Alstons Limited), saw the need and opportunity to expand local industry from the traditional sugar and oil-based economy. He pushed for the establishment of a new brewery and a Glassworks factory and in July of 1947, the Caribbean Development Company Limited (CDC) was formed with Sir Gerald Wight as its Chairman. The Brewery started with an initial payroll of seven (7) persons.

In September 1950, the Brewery launched its own beer, Carib Lager beer, before which foreign imported beers were available to the population. However, with the advent of Carib, the imported beers began to disappear from the market, as Carib’s popularity increased. In 1957, CDC acquired the brewing plant and interests of Walters’ Brewery. By 1957, therefore, CDC was the sole brewer and bottler of beer and stout in Trinidad.

In 1972, the Brewery acquired more land and brewhouse equipment, increasing its capacity to over 250,000hl per year. It expanded its product range into the dark malt drink market launching Malta Carib in 1973. This was the first non-alcoholic drink to be produced by the Brewery, directed to health conscious individuals. Next, followed Shandy Carib in 1985, which was an effort to capitalize on the popular indigenous custom of mixing beer and other flavoured drinks.

As early as 1983 the brewery facilities were expanded to facilitate the increasing demand locally, as well as exports to international destinations. New brands and flavours, (including Stag Lager beer, Smalta and Shandy Lime), were developed and launched over time, moving the company from one pinnacle of success to another.

The Brewery has over time, formed partnerships with International Companies such as Guinness, Interbrew, Carlsberg, Ginseng-Up Corp and Diageo, and as a result several international brands are produced under license for local and export consumption. These include Guinness stout, Mackeson stout, Ginseng-Up, Carlsberg beer and Smirnoff Ice.

This post was originally published on September 4th, 2007. It has been updated 1 time since then.