All Recipes

Malida, also spelled maleeda or maleedaa, is a traditional Indo-Trinidadian Eid (click to read more about Eid in Trinidad) sweet made by finely processing paratha roti and combining it with condensed milk, warm spices, and raisins, then shaping it into soft, fragrant balls. Simple yet [continue reading]

I’ve been meaning to share this recipe for over a year now. It’s one of those dishes that quietly stayed in rotation in my kitchen—dependable, satisfying, and tied to a very specific memory of working in the Wall Street area of New York City. NOTE: [continue reading]

Spices play an important role in Trinidad cooking, but perhaps not in the way people expect. Unlike some cuisines that rely on dozens of spices in a single dish, Trinidad cooking often depends on a smaller group of spices used thoughtfully and intentionally, combined with [continue reading]

Trinidad cooking is built on a handful of essential ingredients that give the cuisine its bold, distinctive flavor. From the fresh herbs blended into green seasoning to the fragrant spices used in curries and stews, these ingredients appear again and again in Trinidad kitchens. The [continue reading]

Trinidad and Tobago is known for its vibrant culture, and nowhere is that more evident than in its food. The cuisine of these islands reflects generations of history, migration, and shared traditions, bringing together flavors and techniques from Africa, India, Europe, China, the Middle East, [continue reading]

Since making Curry Short Ribs with Zucchini in 2025, I have not been able to leave short ribs alone. There is something about that cut —the soft bone in the middle, the ratio of meat to bone, the tenderness of the cooked meat that feels [continue reading]

After posting my Curry Baigan and Aloo and Curry Baigan and Aloo with Shrimp many of you mentioned that Curry Baigan with Eddoes was a favorite as well — and that I should try it. Well, today I did… and I have to say, it [continue reading]

I’ve been obsessed with banana bread lately—retesting my original recipe while using up the extra bananas that always seem to land on my counter by the end of every week. A family friend makes huge bags of banana bread to share, and when he does, [continue reading]

Back in Trinidad, as a young girl, Saturdays with my dad unfolded in a way so familiar that I never questioned it — I simply moved within it. We would set out early, driving into the nearest town, Couva, where he went to take care [continue reading]

Bake and shark at Maracas Beach is one of those experiences that stays with you — the salt air, the sound of the waves, and the ritual of dressing your bake exactly the way you like it. But for those who don’t eat fish or [continue reading]