Chapati has always fascinated me because it proves one simple truth: roti is not just food — it’s memory, comfort, and survival. Across the world, this humble flatbread shows up on everyday tables, shaped by culture, climate, and necessity. Yet at its core, chapati remains [continue reading]
Stewed Chicken with Bodi is a comforting Caribbean one-pot dish made with tender chicken, long green beans, potatoes, and a deeply seasoned gravy created using the traditional burnt sugar method. Simple ingredients, proper technique, and patience at the stove come together to create a meal [continue reading]
This Curry Short Ribs with Zucchini brings together melt-in-your-mouth short ribs, tender zucchini, and a fragrant Trinidad-style curry base. It’s hearty enough for Sunday lunch, yet simple enough for a weekday dinner—the kind of dish that feels both comforting and familiar. The zucchini softens and [continue reading]
(Sunday, November 23, 2025 — The Sunday Before Thanksgiving) There is a certain hush that settles over the house the Sunday before Thanksgiving—an unmistakable mix of anticipation, quiet gratitude, and the steady hum of preparation. Week 47 carried all of that energy. My mom was [continue reading]
A Beloved Trinidad Staple While I love zaboca (the Trinidad word for avocado), my body does not always love it back. Time and time again, I’ve tried to enjoy it as an adult, but it just doesn’t sit well with me. On the other hand, [continue reading]
Soft, silky Guyanese Oil Roti made with traditional vegetable oil or my healthier extra-virgin olive oil variation. Easy, flaky, and perfect with curries, stews or vegetable talkaris. A Soft, Silky Guyanese Classic Guyanese Oil Roti—also known as Clap Roti—is beloved for its tender layers, warm [continue reading]
This Sunday Lunch Week 42 was unlike any other. With Diwali the very next day, the weekend carried a deeper sense of purpose — equal parts devotion, duty, and love. It wasn’t just about feeding the family; it was about continuing a tradition that began [continue reading]
In Trinidad, no meal—especially a Sunday one—feels complete without something on the side to wake it up, whether it is chip up, kuchela, mango or pommecythere (or other) amchar, pepper sauce, lime pepper sauce, murtani or this recipe – mother in law. During Sunday Lunch [continue reading]
This Sunday Lunch Week 41 of 2025 – had a quiet, peaceful rhythm—the kind that often comes with Diwali season. The air felt softer, and so did the food. I wanted to keep things simple & vegan, nourishing, and in tune with the spirit of [continue reading]
This Trinidad Pumpkin with Shrimp (pumpkin talkarie with shrimp) recipe is my variation of the traditional pumpkin dish—pumpkin talkarie—we all know and love. I made this Pumpkin with Shrimp as part of our Sunday Lunch Week 34 menu to showcase this version separately so it’s [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.