Trinidad and Tobago is a true diamond in the rough with a topography that retained some of the rainforests and biodiversity from its South American neighbours before the Pangea split. This southernmost twin island republic is situated just outside the hurricane belt. This means the destination has been fortunate to avoid the wrath of cataclysmic storms and hurricanes during the tyranny of the rainy season. The destination was formerly inhabited by native Amerindians; the Tainos and the Kalinagos. They would soon fall under the ‘protection’ of the Spanish colonizers. European settlers like the French, the Portugese and the Dutch also become part of the changing demographic before its final ownership and freedom from its British colonizers. India, Africa, China and the Middle East would soon call Trinidad their new home before the destination gained their independence in 1962. Today, the country is a diverse blend of cosmopolitan races and ethnicities enriched by tradition and cultural practices. It is this blended ancestral lineage that births an indescribable energy which serves as the impetus for creativity and innovation. Unmistakably, this is evident in the design of Trinidad Carnival, the fashion and creative experiences within the lingering notes of the  island's music and the delicate balance of flavour in the destination's sumptuous cuisine.

Christmas in Trinidad and Tobago is another opportunity for visitors to truly experience the warmth of the destination and the multifaceted Trini Christmas menu. Caribbean islands share similarities in the historical origins of some of the items that appear on the Trini Christmas menu. Trinidad Black Cake is a dense and moist fruitcake darkened by homemade or store bought browning. Its origins are traced to the British colonizers and their savoir faire for plum pudding. Pastelle is another tradition. It is similar to the Latin American tamale but quite different in the complexity of its preparation, pressing and wrapping process. It has several origins with stories of its arrival from the cocoa panyols (the Venezuelans who came to work on the cocoa estates) , the native Amerindians and even bearing a resemblance to a cooking technique shared by African and European settlers. The same cocoa panyols are credited for the ponche de crème/ponche ah crème. Unlike the Venezuelan’s thickly constituted ponche crema, the Trini adaptation is a thinner yet smooth and creamy libation of Trinidad rum, milk, eggs, sweetened condense milk or sugar, homegrown spices like nutmeg and a hint of lime zest. The flavour dimensions of ponche de crème is guaranteed to intrigue and excite the senses every year.

The older folks are keen on their ginger beer popularized by the Spice War and also bearing British birthrights. The ginger crop was brought to Trinidad and has survived to date. The classic ginger beer exists with its fermented starter base but Trinis have added their own twist with the addition of cinnamon spice sticks, nutmeg and aniseed. Finally, there is a Trini Christmas condiment that packs a full flavour punch but often goes underestimated and overlooked. Picalilli or chow chow is a relish of combined vegetables and sometimes fruits sharing a similar pickled taste to its British relative Picalilli. This condiment has been manufactured and packaged by Matouks and it is available at most leading supermarkets nationwide. It usually accompanies a serving of ham and hops bread, pastelles and more. The seasoning, flavouring and fusion methods of preparation and creative experimenting transforms the taste of Trini Christmas.

The gastronomy of Trini Christmas is further elevated by Trini entrepreneurs and professionals in their various culinary fields. They were forged from the birthplace of fusion culture and now they champion culinary innovations backed by patriotism, passion for the culinary arts and premium quality ingredients and high standard processes. They continue to push the limitless boundaries of their craft and stand out in their respective culinary professions.

Here are our Editor’s 6 picks for The Christmas Wish List – To Taste