There is nothing like a delicious, hot home-cooked meal shared with family.
From pelau to dhal puri, fried rice, buljol, oildown and everything in between, I absolutely love the traditional foods of my twin island home – a fusion of cultures that has evolved to create a gustatory experience that is all our own.
Back in the day, I used to enjoy going to the Chaguanas market on a weekend with my Mum to purchase fresh fruits, vegetables, provision, meat and fish. Then we would come home to grind up fresh green seasoning for the week and make some hot pepper sauce on the side. What we did not buy at the market we had growing in our kitchen garden in the back yard. Not to mention, that when times were lean, we could always count on the abundance of dasheen (taro) and dasheen bush that grew in the yard. Food in its pure, organic state, straight from nature’s bounty. The things we take for granted, eh!
I have a great appreciation for the times in which we live now where we have access to online video tutorials that show exactly how the food is prepared and the different styles and methods of preparation.
Some of my personal favourites are Trini Cooking with Natasha, Caribbean Pot with Chris De la Rosa, Foodie Nation – especially Uncle Clyde from Paramin and Ms. Shanty.
I have to give credit to Natasha for teaching me how to make sada roti. (Once upon a time you would have thought I was trying to make homemade Crix.)
Over the years, I’ve collected many recipes and recipe books, some of which I’ve since passed on to family members but there are a few favourites that have been on my culinary bookshelf that are near and dear to me. Here are the books that have been valuable in helping me cook authentic Trinbagonian meals as well as dishes from other islands in the Caribbean and the world.
The Multi-Cultural Cuisine of Trinidad and Tobago & The Caribbean – Naparima Girls’ High School Cookbook
The Naparima Girls’ Cookbook has to be the most popular recipe book in Trinidad and Tobago, a household staple. For many years I had the original pink and white 1988 edition before I purchased my copy of the 2002 second edition.
The variety of dishes in this book is excellent! Chinese, Indian, Creole, Middle Eastern, cuisines of other countries and almost every snack and delicacy related to the many religious and cultural holidays we have here in sweet T&T.
I particularly love the Christmas recipes such as Pastelle, Trinidad Black Cake, Ginger Beer, Ponche de Creme, Sorrel Drink, and even homemade Chow Chow.
The second edition, containing over 500 recipes, is well-organized and has nutrition information, calories per serving, etc. which I always appreciate in a cookbook.
This is one book that I will definitely save to pass on to my children.
Curry, Callaloo and Calypso – Wendy Rahamut
I used to look forward to watching Wendy Rahamut on Caribbean Flavours, back in the day. I admired how she would ‘incorporate’ the ingredients and I learned different kitchen techniques from her. Although I have her other cookbook, Quick Fixin’ Recipes, I have a preference for Curry, Callaloo & Calypso – The Real Taste of Trinidad and Tobago.
Almost every Trinbagonian dish that could be listed off the top of your head, there is a recipe on how to prepare it. It has a good mix of Indian and Creole dishes, Soups, Beverages and a wide array of delicacies. Toolum, tamarind balls, barfi, coconut ice cream – those were the real treats in my childhood – all these are featured as well.
I think that this book is good for a novice cook or even a bachelor trying his hand at cooking. Simple recipes such as fried plantain, cheese paste sandwiches or even macaroni pie remove much of the intimidation with straightforward ingredients and easy-to-follow directions.
The quality of the photography and information in the book is fabulous, in my opinion.
An Adventure in Caribbean Cuisine – Caribbean Association of Home Economists
This is a gem of a cookbook particularly if you enjoy trying new recipes. The dishes showcase the medley of flavours that make up the kaleidoscope of Caribbean cuisine. From Anguilla to Jamaica, Trinidad and Tobago, and St Vincent and the Grenadines, here are some of the offerings:
- Farine pie – Guyana
- Pickled Breadnut – St. Lucia
- Bul Jol – Trinidad and Tobago
- Nasi Goreng – Suriname
- Ackee and Saltfish – Jamaica
One of my favourite aspects of this book is that nutrition information is included with each recipe detailing the number of servings, calories per recipe and per serving as well as macronutrient content – protein, carbohydrates, fats etc.
In part 2 of the book, there is a section on ‘Flavour aids’, which serves to educate the home cook on the uses and benefits of herbs and spices such as Allspice, Bayleaf, Clove, Garlic, Nutmeg etc as well as the exotic fruits and vegetables of the Caribbean.
Caribbean Food Made Easy with Levi Roots
Jamaican-born Levi Roots shares his love of cooking, inspired by his beloved grandmother, in his brilliant cookbook, Caribbean Food Made Easy.
Through his recipes, he encourages you to, “Seek out the wonderful foods and flavours of the Caribbean and explore the islands from your kitchen!”
Some of my favourite recipes from his book are, Sweet Lime and Angostura Bitters Chicken Bits, Saucy Plantain, Tamarind and Molasses Roast Chicken, Spicy Mackerel with Green Bananas and Caribbean Porridge.
This book features the following sections:
- One Pot and Suppers
- Fish and Seafood
- Roasts and Grills
- On the Side
- Beach and Street Food
- Desserts and Drinks
- Stocks.
Celebrate Food! – Naparima Girls’ High School Centenary Cookbook 1912-2012
“Cooking is like love – it should be entered into with abandon or not at all.”~ Harriet Van Horne
Celebrate Food! was created to commemorate the 100th Anniversary of the Naparima Girls’ High school. The recipes in this book are meant to encourage readers to try more ‘exotic dishes’.
Some of the more common local dishes in this cookbook are Pepper Roti, Stewed Red Beans, Curry Stew Chicken, Pineapple Mango Chow, and ‘Limers’ Corn Soup with Dumplings. There are also many recipes that are not typically Caribbean such as Greek Salad, Jerk Chicken Enchiladas, Moroccan Lamb Skewers with Tahini Yogurt and Sushi.
The editors of the book explain that “‘Celebrate Food!’ is an exploration of world cuisine and fusion cooking that showcases recipes that are not only culturally diverse but many of which are quick and easy to prepare.”
Recipes are categorized into:
- Appealing Appetizers
- Exciting Entrees
- Scrumptious Sides
- Delectable Desserts
- Blissful Beverages
The book has beautiful photography, information on preparation and cook times as well as a section on herbs, spices and napkin folds. I definitely recommend this book especially to experiment with cuisines outside of our region.
Feel free to share, what cookbooks are your favourite?
