The Cuisine of Trinidad & Tobago, The Caribbean & Beyond!
My Mint Tea Cocktail š Soā¦ continuing on my previous thoughts on the culinary association of the Caribbean with rum I did some internet trolling. Among my finds (which are now merrily archived for later reference) was an article by Ramin Ganeshram (author of SweetĀ ā¦
In an effort to continue sharing the culture and cuisine of Trinidad and Tobago beyond the limits of this digital confine Iām gonna be sending out little thank-you packages to my Top 5 Commenters to date. These people have made logging onto TriniGourmet a joyĀ ā¦
As I had mentioned last year (oh it feels surreal to say that!) every year my Aunt brings over her famed Trinidad Black Cake in the same tins that she has kept them in since I can remember. That is one of the tins above.Ā ā¦
This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entree. Itās also great all by itself (as I sometimes have it) š Because itās vegetarian in nature I think itĀ ā¦
In Trinidad the nutsman is a fixture on the street food scene and at sporting events. Sometimes he moves around with a cart, other times with a tray around his neck. Yet others have roadside stands, like the man in the above clip from theĀ ā¦
I am clueless about wine. Utterly clueless. In fact I only just realized that some is red and some is notā¦. (ok not -that- bad but believe me Iām pretty bad). Last year there seemed to be an explosion of niche wine stores and wineĀ ā¦
Potato Roti ā Amins (Couva, Trinidad) Photo courtesy the lovely and generous Chennetteās Roti Set on Flikr This article originally appeared on the Caribbean-Sun website (link no longer available). The image links are unfortunately broken however š I am sharing it āas isā however IĀ ā¦
Momās Curry Chicken and Saim Aaaah, thereās nothing like cooking in harmony with the seasons. Currently one of my favorite vegetables, saim (a type of broad bean), is in season and like Chennetteās mom, my mother has been going a bit buckwild with it šĀ ā¦
The results are in! 164 votes were counted, and this is how they broke down! [poll=2] At first I was surprised but then I realized that the majority of people who found TriniGourmet (especially in the last month) were Trinidadians searching for traditional Trinidadian ChristmasĀ ā¦
Here it is, the last in my Ole Year Offerings series. And it is the ultimate in ālast-minuteā entertaining. Neither of the dishes requires any cooking! Thatās right, just combine and serve! It doesnāt get any easier than this š In keeping with the āĀ ā¦
From yesterdayās Newsday: āThe Trini air is full of festivities at the height of the season ā¦ It??????s parang here, cocktail parties there and dinners everywhere. Wondering where to go for a gourmet New Year??????s brunch or dinner? Can??????t figure out where to take theĀ ā¦
Here in Trinidad the eggplant has way more names than I think any one vegetable should have. We call it eggplant, aubergine, melongene and baigan. My mother, being of Jamaican stock also calls it garden egg. Now why should this funny purple thing illicit soĀ ā¦
Wow how would one describe the Naparima Girlsā Cookbook? This book has become -the- defacto Trinidadian cookbookfor Trinis both locally and abroad. Itās given to brides and to students preparing to go overseas (thatās how I got mine). In fact itās such an institution thatĀ ā¦
So far I have only shared savory dishes for New Yearās so I thought it was time to mix it up with something sweet! Especially since the theme of this monthās Sugar High Friday was Sugar Art! Goolab jamoon is a sweet finger food thatĀ ā¦
