The Naparima Girls’ High School Cookbook
The Naparima Girls’ High School Cookbook, better known in Trinidad & Tobago as the “Naps Cookbook”, is a collection of truly delicious local, regional & international recipes, with clear and simple steps to follow. It’s literally a national institution for home cooks at home and abroad!
I’ve touched on this cookbook several times through the years of this site, and at one point even sold it to the public (I don’t anymore) when I saw the exorbitant prices that the hard copy version fetches on Amazon. I’m happy to say though that Amazon now offers a much more affordable Kindle version.
The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean brings together a collection of recipes reflecting the tastes and cultures of the diverse ethnic groups of Trinidad & Tobago. This revised and improved edition includes more than 500 recipes and 32 colored photographs. Thousands of copies of the Diamond Jubilee edition have been sold and we are pleased to know that this book is being used by individuals, families, schools and caterers throughout the world. Many people have referred to the book as a complete one, with great recipes, simple methods and excellent results.
Many of the recipes in the Naparima Girls’ Cookbook have been handed down from generation to generation.Amazon.com
Although my personal preference is the original purple cover “Diamond Jubilee” edition, it is now long out of print, and dog-eared copies are held on to rabidly by those who have them in their possession. Occasionally however, copies do appear on eBay. So if you are a staunch stickler for original editions, you can also give there a try!
Recently, I came across an article from a Trinidadian-American Car Drakes, which I shared on our Twitter and Facebook pages, as well as my LinkedIn, on the resonance that the Naparima Girls’ High School Cookbook has in the diaspora as well.
Like most Trinidadian-Americans, I was raised on Trinidadian cuisine. And like many first-generation kids, I was raised on my grandmother’s cooking. My core childhood memories consist of standing on a step stool in the kitchen watching her rifle through cabinets and shelves, looking for nutmeg or bay leaves. She would say, “It must be behind God’s back.” Whatever she couldn’t find had seemingly been transported to some other plane, a dimension that we knew was real but couldn’t access. Two things she could always find, though: On her stove was her roti tawa, a flat cast-iron griddle, and on her shelf was her decade-old copy of Naparima Girl’s High School Cookbook.A Trinidadian Cookbook That Tastes Like Home
Want more Caribbean recipes? Why not take a look at some more of my favourite Caribbean Cookbooks!
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