2021-07

Rum Punch

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch.
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Tobago’s Crab and Dumplings

On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Trinidad‘s Bake and Shark

No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Trinidad’s Street Foods

Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Trinidad’s Roti

Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken.
Get Recipes and watch the full series with closed captioning at:
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Trinidad’s Doubles

Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Trinidad’s Markets

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Introduction to the Cuisine of Trinidad and Tobago

The dual island nation of Trinidad and Tobago is a must stop on any Caribbean journey. Both Trinidad and Tobago were once prosperous sugar islands with enslaved Africans laboring under the oversight of Europeans. The Indian, African and European cultures that make up the islands’ histories gave birth to a unique multi-cultural cuisine.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7