This entry is part 3 of 10 in the series Trini Christmas mom’s ginger beer brewing in the sun The above scene and bottle feel as though they have always been with me, they occur with such comforting regularity. Ginger beer is something that is enjoyed by both Trinis and Jamaicans however in my experience many Trinis enjoy theirs much weaker than my mother makes hers. Many people can’t... 

This entry is part 2 of 10 in the series Trini ChristmasLike sorrel, Black Cake in Trinidad is a Christmas institution. Made predominantly of alcohol drenched prunes, currants and raisins, variations abound (and I love taste testing when we make the visiting rounds). Still, the best black cake is always the recipe that one grew up with. In this case my black cake comes from my aunt, who also uses this... 

This entry is part 1 of 10 in the series Trini ChristmasWhat is Parang? Well Parang is the soundtrack to Christmas here in Trinidad. More than that however Parang is also a culture, a way of life that sweeps through my island after the lights of Eid and Divali have been put away. The What is Parang? webpage has a wonderful overview of the history and features of Trinidad Parang. ‘Parang’... 

Well the days are counting down to the December 6th launch of my G+ series “Sweet Han’: Caribbean Cooking With Sarina”! But before that happens, I made one more guest spot on Larry Fournillier‘s show “Learning To Cook Caribbean”. Conducted on Sunday, November 18, I whipped up a vegan Divali-inspired spread, dare I say feast? The Menu: • Buss-up-shot/Dhal puri... 

Butter loaf has been a Trini staple for more generations than I can count. It certainly was already the de facto sandwich bread when my 80+ year old father was a boy. Stories of neighbours passing fresh loaves over fences to each other is something firmly in our past now, however the bread remains both as a fixture in local bakeries and in supermarkets as well. The quality of bakery versions varies,... 

Ever since watching the documentary FForks Over Knives last year I have actively been conscious of keeping my animal protein intake (both meat and dairy) to a minimum. It’s been quite a revelation for both my mother and myself in terms of the improvements that we have found in our overall well-being. As a result my enthusiasm for raw and vegan recipes (which have already been highlighted on... 

Cornmeal based dishes are common fare in the Caribbean. Although their popularity is often challenged by rice and wheat-based compositions many are turning back to them for the added benefit that they are naturally gluten-free. ‘Tun Cornmeal’ is a rich polenta-like Jamaican recipe, which transforms into the similar themed ‘Coo-coo’ the further East one travels in the Caribbean. Traditionally,... 

Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. Chopped pieces of corn on the cob are often included, however in the variation I prepared below I have left them out. Feel free to add them back in though if you want the added... 

Trinidad Macaroni Pie. I had often wondered if there is such a thing in a definitive sense, however I have gotten so many hits with that as a search term that I now have to believe that there is. Coupled with the fact that my Jamaican mother does not make this dish more than once a leap year (and when she does she does in a -very- different manner) and I have to believe that Trinidad Macaroni pie... 

Gnocchi Pomodoro (recipe linked below) Shavuot is an annual Jewish festival of dual significance. Agriculturally, it commemorates the time when the first fruits were harvested and brought to the Temple, historically, it also celebrates the giving of the Torah at Mount Sinai. To mark Shavuot I always prepare a dairy-based menu that incorporates honey in some form or fashion. This year Shavuot is... 

These sablés are dangerous! No, it’s not because of their bittersweet chocolatey goodness. And no it’s not because of the chocolate chips strewn throughout that provide bursts of sweet creaminess. And no, it’s not even their brownie-like denseness that makes me issue this indictment. No, what makes these chocolate sablés so worth of a public warning is their miniature bite-sized... 

Curried Pumpkin and Rice – a popular Vegan Recipe on TriniGourmet.com 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... 

When Trinidad was all abuzz with preparations for the Summit of the Americas I got the wild idea to feature the foods of the member nations as part of a buildup to the actual event. Except for one entry unfortunately that didn’t happen as things got unexpectedly busy on my side. I did however cook up a storm though and those regional specialties will eventually all see the light of day on here... 

As long-time readers of Trinigourmet would know, I am something of a porridge junkie. My own particular affinity is for cornmeal porridge, however that doesn’t mean that there aren’t a wide array of others that are familiar to the Caribbean home. In recent months I have had requests for green banana porridge (coming soon!) and in the last week I had my first experience with Cassava Porridge!... 

This recipe is a staple side dish of mine that I’ve adapted and modified at length through the years. Both colorful and flavourful I think it creates a texturally interesting background for spicy curries and other East Indian flavoured entrees. Why not try it with Tridoshic Dal, Coconut Chicken Curry, or Vegetable Curry in a Hurry? Coconut Rice with Lentils and Cashews INGREDIENTS: 1/2 lb.... 

This recipe made 3 rum bottles worth of mauby. They were done within 24 hours! Learn more! • Mauby – An Overview • Mauby Bark: Three Things You May Not Know TRINIDAD MAUBY INGREDIENTS 12 cups water 4 pieces mauby bark (you can add a few more if desired) 1 small sprig aniseed 1 piece cinnamon 3 cups sugar (or to taste) 1 – 3 tablespoons Angostura bitters (to taste) METHOD 1. Place... 

I originally made this recipe way back in 2007 for Weekend Herb Blogging (hosted this time around by its founder Kalyn). I loved how the lemon zest really spotlighted the flavour of basil – an herb that we used to grow at home. As soon as we get another plant I will update this post again to reflect a new pic Funny what a difference new cameras and experience have made in my shots, but it’s... 

My mother first made this recipe in 2008 and it was a hit! Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is creamy, with a slightly caramelized exterior. My personal suggestions with this recipe are to 1) make sure the plantain is adequately ripe i.e. that the skin... 

Tapenades are one of my entertaining ‘secret weapons’. Blend a few ingredients, add a drizzle of olive oil, some salt and pepper and people think you have been slaving for hours This one for Green Olive tapenade is one of my favourites. Because there are so few ingredients it becomes even more important that you make them of the highest quality that you can afford. I find that the flavour... 

Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket beansprouts...