Dhal is to Trinidad what split pea soup is to the rest of the world. Dried split peas are cooked with sufficient water, turmeric, garlic and a whole hot pepper until the dhal is tender. It is then swizzled to create a smooth, creamy [continue reading]
This Trinidad callaloo recipe is my version of one of our country’s most beloved dishes. Callaloo is often considered Trinidad and Tobago’s national dish, although that statement is certainly debatable. Our twin-island republic boasts such a wide range of delicious food that choosing only one [continue reading]
Today I woke up around 11 am [late, fun-filled night last night with a few of my neighbors]. I didn’t feel like cooking so I went out and bought a toasted bagel with lox cream cheese-one of my favorites. This doesn’t happen too often so you [continue reading]
It was a tradition in our house when I was a child to eat fresh homemade bread, ham, and hot sauce on Christmas mornings. Now, even though I am older and have a house and family of my own, I still go to my mom’s [continue reading]
When I am exhausted after a long day of work (i.e., five days a week, 52 weeks per year), I crave quick and simple meals like this carrot rice recipe! Meals with too many ingredients overwhelm and frustrate me, and they just wouldn’t work. I [continue reading]
Trini Fried Bake is a beloved staple in Trinidadian cuisine, known for its fluffy inside and golden, crispy exterior. Despite the name, fried bake is a soft, slightly chewy flatbread that’s fried to perfection. It’s incredibly versatile, often served as a complement to savory dishes [continue reading]
Hi! Born and raised in Trinidad and now living in New York, I’m passionate about preserving the traditional recipes that shaped my childhood while blending the rich flavors of the Caribbean into global favorites.