Cooking, Culture & Change: A New Chapter in My Food Journey

For as long as I can remember, food has been my language of love, my connection to culture, and my creative outlet. There’s something deeply personal—almost sacred—about standing in the kitchen, hands dusted with flour, coaxing flavors from the simplest of ingredients, and watching a dish come to life.

But over the past few years, my relationship with cooking, and with content creation, has shifted. Life has demanded more of me in ways I never anticipated. As a full-time caregiver, I’ve had to step back and focus on what truly matters: my well-being, my family. And that meant giving myself permission to pause.

It’s okay to take a break. It’s okay to walk away, to rest, to heal, and to come back with fresh eyes.

I’ve also had to ask myself some hard questions: What do I really want to share? Where do my passions lie? What value (if any) do I still bring to the table?

The truth is, much of today’s online food scene doesn’t resonate with me. What excites me is helping home cooks like you master the heart and soul of Trinbagonian cuisine—the dishes that tell our stories, the flavors that ground us in tradition, and the skills that bring confidence to your kitchen.

So, as I return to content creation, my focus will be threefold:

1. Perfecting Traditional Trinbagonian Dishes – Helping you master the classics with confidence.
2. Smart and Practical Shopping Tips – Making sure your kitchen is stocked for success.
3. A More Reflective Take on Cooking and Culture – Exploring the emotional connections we have to food.

This journey is about more than just recipes—it’s about reclaiming our culinary heritage, learning essential techniques, and understanding why we cook the way we do.

Let’s dive in.

Mastering Traditional Trinbagonian Dishes with Confidence

There’s a reason certain dishes feel like home. Maybe it’s the rich, smoky depth of a well-made stew chicken, or the way a warm, flaky paratha brings back memories of Sunday lunch with family. These recipes aren’t just meals; they’re part of who we are.

But let’s be honest—traditional Trinbagonian cooking isn’t always easy.

Common Frustrations in Traditional Trinbagonian Cooking

• Inconsistent results – One day, your pelau is perfect; the next, it’s too dry or too mushy.
• Feeling overwhelmed – Some recipes require long prep times, specialized ingredients, or intricate techniques.
• Fear of “ruining” a dish – If you didn’t grow up cooking these meals, you might feel hesitant to experiment.

I get it. I’ve been there. That’s why I’m committed to breaking these recipes down into clear, achievable steps that take the guesswork out of cooking.

Tips to Perfect Your Trini Classics

1. Start with the basics – Master a few foundational recipes first, like callaloo, pelau, or doubles.
2. Measure (at least at first) – While many cooks rely on instinct, using measuring cups can help you develop confidence.
3. Taste as you go – Adjust seasonings in small increments to build flavor gradually.
4. Get comfortable with traditional techniques – Browning sugar for stews, properly washing rice, and layering flavors through marination are essential skills.
5. Practice patience – The best results come with time. Keep experimenting, tweaking, and tasting!

Over the next few months, I’ll be restoring hacked recipes and rephotographing older ones so you have reliable, easy-to-follow guides. And yes—there will be new recipes, but at a pace that feels meaningful and sustainable.

Stocking a Trinbagonian Kitchen: Smart Shopping Tips for Home Cooks

A well-stocked kitchen is the foundation of great cooking. When your pantry is set up for success, you’ll find it easier to whip up meals without stress.

Essential Ingredients for Trinbagonian Cooking

If you want to cook Trini food regularly, these pantry staples are must-haves:

• Rice, pigeon peas, and lentils – The foundation of many beloved dishes.
• Coconut milk – A key ingredient in curries, soups, and stews.
• Aromatics – Garlic, onions, pimento peppers, and chadon beni (culantro).
• Spices – Curry powder, geera (cumin), saffron, and all-purpose seasoning.
• Flour – For making roti, fry bakes, and other breads.

Kitchen Tools That Make Trinbagonian Cooking Easier

1. A sturdy, sharp knife – The #1 tool for any cook.
2. A good cast iron or heavy-bottomed pot – Essential for stews and curries.
3. A mortar and pestle or mini food processor – Perfect for blending seasonings and marinades.
4. Tongs and wooden spoons – For stirring and handling food without burning yourself.
5. A well-organized spice rack – Helps you find ingredients quickly and keeps flavors fresh.

Smart Shopping Strategies

• Make a list before shopping – This prevents impulse buys and ensures you get what you need.
• Buy in bulk (when practical) – Saves money and ensures you always have essentials on hand.
• Source authentic ingredients – Look for Caribbean markets if you’re outside of Trinidad & Tobago.

Returning to Content Creation: A New Perspective

When I started this site I had a full home of people to cook for, that’s no longer the case. As a result, my own recipe-making and innovating have become more sporadic. But that doesn’t mean I’ve lost my passion. In fact, it’s deepened.

I’m feeling a strong pull now toward the deeper meaning behind food, culture, and tradition—why we cook, how food connects us, and the way our culinary roots shape our lives.

Expect to see:

• Reflections on the emotional side of cooking – How food shapes our identity and experiences.
• In-depth explorations of Trinbagonian culinary traditions – Not just what we eat, but why.
• A continued focus on supporting home cooks – Whether you’re new to Trini food or a seasoned pro, I want to make the process easier and more enjoyable for you.

Let’s see how this journey unfolds! I hope you’re with me.

Join the Conversation!

I want to hear from you! What are your biggest challenges in cooking Trinbagonian food? Are there specific dishes you’d love help mastering? Join my mailing list to stay connected.