The Naparima Girls’ High School Cookbook
I still remember the day I was handed my first copy of the Naparima Girls’ High School Cookbook. I was preparing to leave Trinidad for Smith College, filled with excitement and nerves, and someone I loved placed it in my hands with a knowing smile. “You’ll need this,” they said. They were right.
Over the years, I’ve cooked my way through this iconic volume, from the classic comfort of stewed chicken to the delicate folds of paratha roti, and in doing so, I’ve connected not just with recipes—but with generations of women, culture-bearers, and home cooks who understood that food is one of the most powerful ways we preserve our heritage.
This cookbook is more than a collection of instructions. It’s a rite of passage. It’s a time capsule. And for many of us in the diaspora, it’s a tangible link to home.
Whether you’re a seasoned cook, a curious foodie, or a Trini abroad craving a taste of your roots, let me walk you through why the Naparima Girls’ High School Cookbook has become the de facto culinary bible of Trinidad & Tobago—and how it can guide, ground, and inspire your own kitchen journey.
Step 1: Understanding the Legacy of the Naparima Girls’ High School Cookbook
Officially titled The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, this cookbook first appeared in 1988 as part of Naparima Girls’ High School’s Diamond Jubilee celebrations. The editorial committee—Mrs Polly Indar, Mrs Dorothy “Bunty” Ramesar, and Mrs Sylvia Bissessar—meticulously curated and tested recipes submitted by members of the Naparima community. Their aim was ambitious but clear: to reflect the full range of our nation’s diverse culinary traditions in one comprehensive volume.
Step 2: A Celebration of Multicultural Flavour
What makes Trinbagonian food so extraordinary is its rich cultural fusion. African, Indian, Indigenous, European, Chinese, and Middle Eastern influences come together in bold and beautiful harmony. The Naparima Girls’ High School Cookbook captures this with over 500 recipes—from everyday staples like dhal and stewed chicken to celebratory dishes like kurma and black cake. It’s this depth and range that makes it such an invaluable culinary companion.
Step 3: User-Friendly and Beginner-Inclusive
One of the cookbook’s greatest strengths is its accessibility. Recipes are logically grouped into sections—meats, seafood, vegetables, desserts, beverages—and the instructions are clear and easy to follow. The 2002 revised edition even includes nutritional information. Whether you’re cooking solo for the first time or teaching your children your favourite recipes, this structure supports and guides you, every step of the way.
Step 4: Preserving and Passing Down Culinary Traditions
Some of the recipes in this book have been passed down through families for generations. By compiling them, the cookbook has helped preserve a collective culinary memory. For those of us living outside Trinidad & Tobago, it’s more than nostalgic—it’s essential. It keeps us grounded in our identity and allows us to share that identity with others at the dinner table.
Step 5: Then and Now – How the Cookbook Has Evolved
While the original edition had a modest, practical “copybook” appearance, the 2002 version embraced glossy pages, vivid photographs, and updated, health-conscious versions of traditional favourites. I must admit, I still feel an affection for the no-nonsense charm of the original. But I also appreciate how the revisions have helped the cookbook stay relevant and reflective of contemporary tastes.
Step 6: How to Get Your Copy
Because of its reputation, the cookbook can be hard to find. It’s often sold through limited retail channels or directly via Naparima Girls’ High School. However, if you’re serious about learning Trinbagonian cuisine—or gifting someone a piece of cultural gold—I strongly recommend you seek it out. It’s one of the best culinary investments you’ll ever make.
Conclusion: A Legacy That Lives in My Kitchen
To this day, every time I reach for my dog-eared copy of the (original) Naparima Girls’ High School Cookbook, I feel a deep sense of grounding. It’s more than a cookbook—it’s a symbol of a time in my life when I was young, wide-eyed, and setting off into the world with a suitcase full of hope and little else.
After years abroad, I made the conscious decision to return to Trinidad—not just to live here, but to make my home truly mine. To root myself in the rhythms, flavours, and rituals that raised me. And the Naps Cookbook, as every Trini affectionately calls it, remained right there with me—reliable, familiar, splattered with coconut milk and scribbled with substitutions and reminders.
That said, as I’ve deepened my culinary practice and grown more precise in my technique and expectations, I’ve come to believe that Sylvia Hunt’s iconic “Legacy of Our People” (now thankfully back in print), and Jassie Singh’s excellent “The Culinary Heritage of Trinbago: Our Seasonal and Traditional Foods” are both superior in scope, content, and recipe detail. Their instructions are more thorough, their flavour profiles often more refined, and their breadth of coverage nothing short of impressive.
But here’s the thing: excellence doesn’t erase affection.
The Naparima Girls’ High School Cookbook will always have a place on my shelf—and in my heart. It was there when I needed it most, when I was learning not just how to cook, but how to hold on to something sacred while far from home. It’s part of my personal and cultural DNA. A rite of passage. A culinary passport.
Whether you’re discovering it for the first time or flipping back through its pages with floury fingers and a heart full of nostalgia, let it be what it’s always been: a reminder that our culture is delicious, diverse, and worth preserving—one recipe at a time.
Have a favourite Naparima recipe? Or a memory tied to this cookbook? I’d love to hear about it! Share your story in my Discord (head over to the #sweethan channel under “Feast and Flavour”) —I’m always inspired by the ways we keep our culture alive, one dish at a time.
Ready to bring even more Trini sweetness into your kitchen?
Download my FREE ebook “7 Sweet Trini Treats” – a lovingly curated guide featuring easy-to-make, classic desserts from our islands. Whether you’re new to Caribbean cooking or a seasoned pro, these recipes will add warmth and nostalgia to your table.
Let’s keep our traditions alive, one sweet bite at a time
Recommended Trini Kitchen Essentials & Cookbooks
These are my personal picks—items I use, love, and recommend. Shopping through these links helps support TriniGourmet at no extra cost to you!
Trinidadian Cookbooks:
- The Naparima Girls’ High School Cookbook (Classic Edition)
- Sylvia Hunt’s Cooking (if unavailable, try local sellers or reprints)
- The Culinary Heritage of Trinbago by Jassie Singh
- Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram
Essential Kitchen Tools:
- Tawa (for Buss-Up-Shut and Roti)
- Mortar & Pestle (for Green Seasoning)
- Deep Pot for Pelau & Callaloo
- Rolling Pin & Dough Board Set
- Stainless Steel Measuring Cups & Spoons
Staple Ingredients for Trini Flavours (especially abroad):
Want even more curated finds?
Visit my full TriniGourmet Amazon Storefront here: www.amazon.com/shop/trinigourmet