A Food Lover’s Fantasy – Page 2 – Travel With A Purpose

For the Love of Sushi

Posted on September 6, 2016by admin

Since the Japanese cuisine had been introduced to Trinidad and Tobago some odd years ago the commercialization of the sushi fetish has become a growing phenomenon. I remember the days when there was only one place I would go to get my sushi fix namely, More Vino More Sushi. Now I can pick up my sushi pack (More Vino’s commercial pack) branded as Sumo Sushi at the supermarket. There are reviews of fine sushi at Hyatt’s Sushi Bar, Sushi Express, Kaizen Sushi, Samurai Restaurant and Tao Sushi to name a few. Sushi is on most Asian and Japanese restaurant menus today. It can be found at convenience stores such as selected Superpharm outlets. Also The University of the West Indies embraced a sushi outlet this year to its St. Augustine campus.

(Making Sushi – www.chefweesely.com)

Sushi etiquette is still the topic for debate at the sushi table. I have heard one story about eating the pickled ginger first to cleanse the palate then using the wasabi and soy sauce to dress the sushi rolls and pick them up with chopsticks. However after considerable reading I discovered another story vouching that there is no need to add dressing to the sushi or pick up the rolls with chopsticks as these rolls were traditionally eaten ‘naked’ and using bare hands. I have seen persons use both ways and even some using the knife and fork at the table (once available) to eat their sushi rolls.

(Sriracha Shrimp – Sumo Sushi)

The quality of sushi is always important as failure to eat the freshest and the best prepared sushi can lead to many illnesses and possibly disease. An unfortunate experience with sushi can leave you regretful and resilient to never eat sushi again. Some rolls may include crab meat and other shell fish so it is very important to read the labels on your sushi packs and the details on your menu. Also if you are not sure about something ask your server before consumption leads to your detriment. Once sushi rolls are bought they must be consumed before the next day. Sushi rolls must also be stored properly in a refrigerator or chiller as warmer temperatures can lead to spoilage. These are necessary health and safety precautions as the overall quality of the sushi roll will decline leaving the roll susceptible to bacterial growth and a higher probability of infection for the consumer.

(Maracas Roll – More Vino)

Nonetheless, I am still an avid fan of this delightful delicacy. I am more selective and cautious with my purchase, storage and consumption time for sushi. These days I am quite fond of cooked sushi and I still use chopsticks. In my opinion all of the cooked rolls taste better ‘naked’. I do understand the need to ‘dress up‘ some of the raw sushi rolls as they are an acquired taste. Furthermore, I have been using chopsticks since I was ten years old so eating sushi rolls with chopsticks is more of a preference for me. I also see no problem with persons using their bare hands since they paid a hefty price for their sushi and they should be able to enjoy it rather than be embarrassed by their limited chopstick skills and the plopping of sushi rolls all over the dining table.

(Dancing Eel – Samurai Restaurant)

Long Live Sushi!

xoxo

Let’s Go Trinidad and Tobago

No Room for Cultural Appropriation – The Hakka Express

Posted on August 8, 2016by admin

When discussions of food takes place Trinbagonian people in particular become quite passionate. It is such a touchy subject (no pun intended). People often get quite intimate to describe their love affair with their favourite food, their detrimental journey fasting from it, their lack of behavior when gorging on their delectable treats. Some people get so extreme you can immediately visualize them as movie character Smeagol to Gollum hoarding their food and screeching, “my precious”. Jeez people take it down a notch! Okay I am just kidding it is your life to live after all and not mine! But do not take for granted your luck to be born in a multicultural nation, Trinidad and Tobago. There are so many variations of ethnic food in this country yet little to zero discrimination or offense taken from preparation, cooking or consumption in comparison to other nations. This is why I say there is no room for cultural appropriation but cultural appreciation for Hakka as even this type of food can be embraced in the safest haven for culture in the Caribbean and possibly the world.

(Photo Credit: Hakka Facebook)

My first experience with Hakka cuisine took place a few months ago at The Shoppes of Maraval branch. Now if you are familiar with The Shoppes of Maraval you will understand how challenging it is to choose somewhere to dine as there are so many options and so little parking at peak “hungry man/woman” hours. Nonetheless, The Hakka Express is fairly new there so if you are one of those persons who likes to try new cuisine you may more than likely be motivated to try Hakka unless you are pulled down by the centre of gravity to buy your same old lunch time special. Perhaps you are more like me and leave The Shoppes of Maraval with purchases from Hakka and another food outlet.

(Photo Credit: Hakka Facebook )

Regardless, I chose Hakka because I fell for their history of origin story. It is said that over a hundred years ago a tribe of Chinese persons called the Hakka people travelled to Calcutta, India and settled in a village called Tangra. It was there that the fusion of traditional Chinese cuisine, Indian spices and Indian ingredients began to take place and the Hakka food was born. The graphic design for the Hakka Express logo is electrifying and bold boasting of the strength of the people, the warmth of their service and the fiery blends of their gastronomy that hit your palate with a tasty yet feisty kick. I chose spicy noodles, deep fried chili eggplant and peppery shrimp (not the actual names of the food ). The service was impeccable and the prices were reasonable if you decide to go with a two portion combo or any of the combos. However, if you are feeling to splash the cash a bit more then you will discover that the entire menu is your playground to do just that. Overall, The Hakka Express maintained a clean, friendly and safe ambience great for their target market of walk ins with kids, families, couples and friends. Usually, they are open every day from 11 a.m.

(Photo Credit: Hakka Facebook)

(Photo Credit: S3Mini ) (Noodles, Eggplant and Shrimp)

(Photo Credit: S3Mini) (Hakka Express Take Away Box)

If you would like to find out more about The Hakka Express see below.

https://www.facebook.com/Hakka-Restaurant-Bar-307368162647835/home

http://hakkarestaurant.com/

Ambrosia Nectar Cafe

Posted on June 1, 2016by admin

Ambrosia Nectar Cafe is a whole food and organic cafe located at units 1 and 2 at #58 Old Southern Main Road Chaguanas (in the pink and cream mini mall that you see on the right side of the highway just after Brentwood if you are in the north bound lane on the Solomon Hochoy Highway heading to Port of Spain or further north of Chaguanas). You can call them at 1.868.289.5289 or 1.868.299.6242 for more directions (call way in advance if you are one of those drivers who needs to get their “waze” bearings right). They are conveniently opened from Monday to Friday at 9 a.m. to 7 p.m. and on Saturdays at 7 a.m. to 7 p.m. as well as Sundays from 7 a.m. to 1 p.m. Ambrosia Nectar Cafe is hidden in plain sight. It is quaintly tucked away from the hustle and bustle of the inner city of Chaguanas and its environs.

(Photo Credit: Ambrosia Nectar Cafe)

I believe they were trying to translate the concept of organic and wholefood into the design of their store. I must say this was accomplished. They upcycled old school furniture like desks and chairs and set them as dining pieces to create a rustic look in their store. They twisted this rustic look with some clean, contemporary white washed walls and minimalism designs in shelving for their wide variety of teas and decor. Scented candles adorn tables and soften the ambience. Behind the counter the menu on the wall is a vintage chalk board and the coffee machines also take on this look. I am not a coffee drinker but the smell emanating from those coffee pots sent warm and happy vibes to my soul.The booster shot of euphoria for me came from the Jazzy tunes that echoed from their music system. (This stirred up lots of old but blissful memories for me of my best days reading poetry whilst waiting for my order to be filled at one of the inner booths in the British themed Cricketer’s Pub at Sandals Royal Caribbean.)

(Photo Credit: Ambrosia Nectar Cafe)

Ambrosia Nectar Cafe is a new kid on the food block. Just as the name indicates they are a whole food and organic cafe. So obviously they offer cafe type items; wraps, soups, sandwiches, salads, organic juices, smoothies, teas, pastas and desserts. If you are suffering from Celiac, leaky gut, IBS or any type of digestive disorder that requires you to be on a specific diet then Ambrosia Nectar Cafe is your haven (especially those of us who struggle to find the time and zeal to go the extra mile to “do it yourself” in the kitchen or those who would go out and not be able to enjoy much meal options due to debilitating health conditions). Overall the cafe is kept clean and tidy. There are not many persons on their service staff. I figure because they are new and this is a niche type of food service there is not much need to have more staff on hand. I must say though the hostess was very friendly and competent in her service delivery. I visited them in the afternoon so things were quite slow.

(Photo Credit: Ambrosia Nectar Cafe)

The price to portion sizes vary. Their prices are comparable with other restaurants and cafes so I will let them off on this one. If you are buying soup though try not to go “West Indian” on them. Even though Ambrosia Nectar Cafe is set in Trinidad their soups are more the American and French versions. This means the soup you order resembles a puree and not the fish broth, corn soup or provision chicken soup that you are accustomed to having at home or at your favourite local soup kitchen. Also do not ‘cuss’ them out because a small is just under the rim and large means the same take away soup cup is then filled to the brim. They are new and they are learning so hopefully they will catch on and if not and the public is comfortable with paying the difference in prices for not much of a difference then so be it.

(Photo Credit: Ambrosia Nectar Cafe)

I would definitely be going back to visit them. My few tips for you before you visit are as follows. If you love vintage, new experiences, new food or you have an obsession with clean eating and you live the eco chic lifestyle then this is probably a place you may like to spend your brunch, lunch or dinner. It is great for couples who want to experience something differently and enjoy a romantic dinner with the scene already set. It is a great hangout spot for girlfriends and the family. If you are a mother who is particularly fond of introducing your children to a healthier diet then this is also the place for you. Entrepreneurs can also plan their meetings here as the energy and space is a perfect mix to allow conversation and ideas to flow.

(Photo Credit: Ambrosia Nectar Cafe)

To find out more click the links below

Website: http://www.ambrosianectartt.com/#about

Facebook: https://www.facebook.com/ambrosianectarcafe/info/

Panna Cotta – Caribbean Coconut Style

Posted on May 31, 2016by admin

Coconut is easily becoming the super food aiding and abetting natural treatments for ailments. I absolutely love when a recipe can adapt to a healthier stance and be just as divine. The coconut has been able to do exactly that for me. For instance coconut milk is in abundance and retail at an affordable rate in my country. It has super powers such as lowering blood pressure and cholesterol, reducing fat, preventing fatigue by providing electrolytes, improving digestion and preventing constipation. Coconut milk is dairy free for those who are lactose intolerant.

Recently, I have started to use coconut milk in my many kitchen adventures and I absolutely love it. My favourite dessert recipe that uses coconut milk would definitely be panna cotta. This is an Italian cream dessert usually topped with a fruit, candy, chocolate or garnish of your choice. I love the versatility of the panna cotta because this means I can put a Caribbean twist on this European dessert! In my recipe below I used melted chocolate chips, raspberry puree and passion fruit curd from a local brand called Ambrosia by Christine. Of course I got it at the supplement and gourmet grocer; Level Up Supplement Store.

Coconut Panna Cotta

1 cup coconut milk

1 cup whip cream

1 teaspoon almond essence

1/2 tablespoon unflavoured gelatin powder

1/4 cup granulated white sugar

2 tablespoons of cold water

Toppings

1 container of raspberry fruit puree

1 bottle Ambrosia’s Passion Fruit Curd

1 cup of melted chocolate chips

Method

Dissolve gelatin in cold water and allow to swell for 10 minutes
Add whip cream, milk and sugar to saucepan and simmer
Remove from heat once the sugar has dissolved
Add almond essence and let cool for 5 minutes
Add gelatin and stir until dissolved
Pour the mixture into glasses or cups
Set these in the freezer for 2 – 4 hours when the mixture resembles the texture of jello
Remove them from the freezer as it should not become frozen or icy
Spoon on the mixture’s surface 1-2 tablespoons of preferred topping (passion fruit curd, melted chocolates and raspberry puree) per glass or portion cup of gelatin cream.
These are now ready to serve
You can also set them in the refrigerator if you do not decide to serve them (to store cover with plastic wrap if using glasses without lids)
This mixture makes 4 servings in small glasses

N.B.

To make this dessert completely lactose intolerant substitute the dairy cream for coconut cream
Portion cups can be used instead of glasses since portion cups have lids on them
Monitor the panna cotta cream after 1 hour in your freezer because it will be near ruined if it becomes frozen
You can use whatever topping you like

Coconut Flour Kitchen Adventure

Posted on May 31, 2016by admin

I have been dying to try coconut flour as an alternative flour for quite some time. Coconut flour is actually the dehydrated white meat from the coconut. The milk is separated from the meat and the meat is then dried until it reaches to a powder like consistency. One day whilst perusing my favourite gourmet grocer’s shop, LevelUp Supplement Store, I found my beloved alternative on the shelf and at a discounted sale price too! Of course I bought it and took it home with me. I could not wait to get to my kitchen as I was already day dreaming about what to create with this new fascination. I found a plethora of recipes online. I also found more information on the benefits of coconut flour. These included aiding metabolism, high fiber content, low glycemic properties as well as helping with digestion and cholesterol levels.

However, I needed to integrate the taste of the coconut flour into my regular diet with my West Indian palate. It is quite unusual that one would find someone who associates feelings with food. Nevertheless, I am one of those who attaches profound sentiments to food; flavor, appearance and scent. So coconut flour evokes happy feelings for me with immediate vibes of the tropics and breezy days. Chocolate chip cookies are also very comforting for me. So I decided to stick to one recipe and make some mini coconut chocolate chip cookies. These would be gluten free so I can definitely eat as much as I wanted without a care in the world! The reason I chose to do mini versions was purely because I had never worked with coconut flour so I did not know if I would like the end result. Of course they puffed up like mini muffins and so I decided the appropriate term for this recipe should end in muffins rather than cookies. I am also one who does not give up so I tried this same recipe again with a regular sized cupcake pan and I acquired a flatter cookie. I loved both versions but I prefer the bite size ones more!!!

See my recipe below.

Coconut Chocolate Chip Muffins (Minis)

1/3 cup coconut flour

1/4 cup powdered sugar

1/4 cup oil

1 teaspoon almond essence

2 eggs

1/3 cup dark chocolate chips

20 mini cupcake liners

Method

Pre-heat oven to 350 degrees Fahrenheit
Mix the dry ingredients; coconut flour, sugar
Mix the wet ingredients; almond essence, eggs, oil
Add wet ingredients to dry ingredients and mix until well combined
Add chocolate chips and fold the mixture
Set liners in mini cupcake or mini muffin tin
Add 1 tablespoon of mix to each liner
Any extra batter can be spooned into the cups
Smooth out the surface of the batter in each cup (to look fairly even)
Place the tray in the pre-heated oven and bake for ten minutes
Allow to cool for ten minutes and then enjoy!

N.B.

They are great to serve at your next brunch or cocktail party.
If you prefer a healthier cookie substitute sugar for maple syrup and the oil for coconut oil.
This same mixture can be used to make coconut chocolate chip cookies. Substitute the mini pan and mini liners for regular cupcake pan of 12 servings with regular sized liners. Spread out each mixture in the liner to be even. Bake them and when you are ready to eat them peel off the liner.

Barbecue at Bumpy’s

Posted on March 5, 2016by admin

Unavoidably, I feel as though Trinidadians and by extension Caribbean people love to indulge in barbecued meals. This can be at home, at a friend’s house, at a fund raiser, at a friend of a friend’s house, after work barbecue pit stop and the list goes on. Some of them even go to the river or to the beach where they can barbecue their meats on their portable grills. I am not too sure if people barbecue because they get to bond over doing things together through team building skills like the preparation of the barbecue. Perhaps the fact that almost every barbecue event turns into a party of some sort (the tendency to throw a party is in their Trini DNA). I am thinking they are probably fond of the effortless preparation and wait time for meal completion. It is not as time consuming in comparison to gourmet meals in my kitchen with attention to every detail and plating. My thoughts are also collected around the idea that our very ancestors, the native Amerindians also barbecued meats probably not in the luxurious way that we do it. They did not have the advancements in food and technology that we have today but they enjoyed that barbecue and coincidence or not so do we!

I say all of this to bring to your attention the number of barbecue pit stops in Trinidad and Tobago. I am not sorry but I have stopped counting. Now I just go, “Oh.. look a new place just opened” … (comment about the marketing and the brand identity ) …. which brings my story to a few weekends ago when I was in South Trinidad. I was going over to see a friend. I offered to get her something to eat. Of course her response was “.. barbecue” and she pointed me in the direction of “Bumpy’s Barbeque”. Bumpy’s recently opened and they are located at Twin Walls, South Trunk Road La Romaine and via the Southern Main Road at Grant’s Road Junction in Rousillac. Their brand identity was visible via road signage and product packaging which were attractive to the eye and precise on content marketing. They specialize in barbecued chicken, lamb and fish. This is great as persons observing fast from meat this Lent can choose from their fish options and not feel left out. Their combo of barbecued chicken, fries, mini bread roll and salad starts at TTD $45.00. I had my people sample the chicken since I do not eat meat and I trust their judgement as they have consumed barbecued meats from all over the world. So my taste testers approved of the meal and the quantity too. The portions in each combo were enough for two servings for each of them.

Now about their service; Bumpy’s staff is very attentive, polite and productive. I hope they keep it that way. I cannot stress enough the importance of customer service to any business especially the food industry and one that has just started too. It definitely compliments a good product and does wonders for the brand when it all fits together. It seems like the service reminder from Mahatma Ghandi stuck on their wall is definitely helping to accomplish this. The quote is so appropriately positioned. Staff and customer are reminded that both parties have a role to play in customer service. I was able to find the quote online so take a read for yourself below!

Overall, I can definitely say that I may make another purchase at Bumpy’s in the future. The influences for my buyer behaviour would most likely be the price, service, cleanliness, quality and quantity. Bumpy’s gets the 3 star approval from me since they are just starting and I wait to see them grow more (just so you know no one ever gets 5 stars with me unless I see zero room for improvement. I always believe there is room for evolution and positive change). So if you are ever in South Trinidad and you are “hangry” or you are making a “food run” or you just love barbecue and you cannot contain yourself feel free to check them out!!!

Life of a Pescetarian

Posted on February 20, 2016by admin

For the last five years I have been a Pescetarian by choice (someone who consumes seafood but not poultry or other meats). Seafood has become such a normal part of my diet that I no longer get hyped over purchase, preparation and consumption of it during the period of Lent. I am also an Anglican ( most of us are baptized into a religion from an early age so we do not choose it rather it chooses us). Hence, I am now faced with finding other things than meat to fast from during this Christian season of Lent. Now if I were to observe fasting forty days and forty nights may not be necessary as many may believe it to be. I can choose a few days of the week or set aside another season in time for fasting. I am not religious and I am entitled to form my own beliefs about my identity and spirituality so I usually do my own thing. Anyways, we are not here to read about the story of my life but for me to share with you my oven barbecue fish steak recipe and a few of my favourite places to find awesome seafood!

Abraham’s Grill Hut (Shrimp Salad and Shrimp Burger)

I love shrimp mainly because there are no bones so I usually go for this option. At Abraham’s located on Munroe Road just after the Flyover you can have lobster, red snapper and shrimp. Their shrimps are jumbo sized and you can have it in a burger, in pasta, in a wrap, in a rice bowl, in a quesadilla, in a salad and as a side to name a few options. The prices vary depending on your order. Although you can rest assured that you are getting value for your money. Their portions make for two servings for myself (I’m a petite eater) and even others who eat larger portion sizes than me. The shrimp is fresh, flavourful and succulent. So if you love your shrimp as much as I do then go ahead and visit them as soon as you can.

(Shrimp Salad from Abraham’s Grill Hut)

(Shrimp Burger from Abraham’s Grill Hut)

2. Sumo Sushi (Shiko Sriracha Shrimp Sushi)

Again with the shrimp craving and I found myself at Massy Stores purchasing some shrimp sushi. I got about eight rolls for under $100.00. It was fresh, sweet and spicy. The trick is to get to Massy Stores and buy your pack of sumo sushi fresh and eat them the same day. If you really love the salty side of things then go ahead and use their packaged soy sauce. For me it tastes better without dipping it into the soy sauce. The price, the attractive look of it and the taste were the perfect for me. There are other shrimp, fish and crab options so pick up a pack when you can.

(Sumo Sushi at Massy Stores – Shiko Sriracha Shrimp Sushi)

3. Filipino Shrimp (At my Filipino friend’s house)

Okay so some of you may be fortunate enough to have some Filipino friends or you may have been to a Filipino themed food party. Well if you have not done either I suggest you do a search to try some of their seafood recipes. Also, if you ever get the opportunity in the form of an invitation to a Filipino dinner get dressed and get ready for some amazing culture cuisine and karaoke. The last time I had Filipino food was New Year’s Eve. There is usually a buffet with fruit, vegetables, fish, shrimp, rice, noodles, pork, goat, and lots of Filipino desserts. Of course, you know my plate has its fair share of shrimp, fish, rice, salad and desserts. Their shrimps are sweet and savoury and it usually cooked with the shell on as some Asian cuisines also do it. It is delectable.

(Filipino Fish and Shrimp – Filipino Buffet New Year’s Eve)

4. Crab Cakes and Fish ( Prive Restaurant)

My brethrens always take such good care of me and so my next bounty of seafood came in the form of crab cakes, samosas, fish and coo coo packed and shipped to me from Prive Restaurant and Conference Center. The crab cakes and fish are seasoned with the Caribbean touch. The crisp exterior and delicate interior of the crab cakes make texture tasting worthwhile. The sweet, tangy and spicy tamarind sauce compliments the crab cakes very well. The fish and the coo coo were the epitome of our ethnic cuisine in Trinidad with the fish heralding at the forefront as the national seafood icon during this period of Lent.

(Prive Restaurant and Conference Center – Crab Cakes and Samosas )

(Prive Restaurant and Conference Center – Coo Coo and Fish)

5. Oven Barbecue Shark Steak

I love Mahi Mahi, Salmon and Shark steaks among other types of fish. I was at a friend’s house recently when they brought two beautiful, chunky and fresh steaks of Shark from the fish depot and I immediately got ecstatic. (Fish Steaks are a big deal for people who do not eat meat so chill out and do not rain on the Pescetarian parade okay) My domesticated persona assumed the position to take over their kitchen as executive chef in less than the blink of an eye. See below my recipe.

Ingredients

4 red limes
1 head of garlic
1 piece of ginger
1 teaspoon of sea salt
1 tablespoon of jerk seasoning
2 tablespoons of fresh chives, shadon beni and thyme leaves
1 teaspoon mustard
1 tablespoon garlic sauce
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon ketchup
2 tablespoon red cooking wine
Aluminum foil

Method

Wash and cut the limes and squeeze them over the shark steaks.
Leave the limes in the same bowl of shark and add water.
Allow to soak for half hour to forty five minutes.
Wash out the shark steaks.
Add salt, black pepper, jerk seasoning and rub over the two steaks.
Finely mince the chives, garlic, ginger, shadon beni, thyme leaves.
Add these to the steaks as a rub and allow to marinate.
In a separate bowl mix ketchup, mustard, barbecue sauce, red cooking wine, garlic sauce.
Smother this mixture over the steaks and allow to marinate.
Prepare a baking dish by greasing it with olive oil.
Pre – heat your oven to 350 degrees fahrenheit.
Add the fish steaks to the baking dish and keep any left over sauce.
Cover the dish with foil.
Bake in the oven for half hour (when the colour of the fish turns white it is cooked)
Remove the dish from the oven
Take off the foil and drain off the excess oil and marinade.
Turn the steaks over and brush some left over marinade on the steaks.
Place the steaks back in the oven to dry out a bit (without foil) leave it for fifteen minutes to half hour.
Keep checking them in case they burn.
Enjoy with your tacos, fried rice, grilled potatoes or whatever your heart desires!!!

(Oven Barbecue Shark Steak)

My Quick Picks for Valentine's Day

Posted on February 10, 2016by admin

1.Style them – The gift of style has come to be appreciated by men and women. Your significant other does not have to be a fashionista or a fashionisto to embrace fashion. I am sure they have their own sense of style whether they fancy fitness wear, artisan jewellery, handbags, spa essentials or accessories. Perhaps they are huge fans of sustainable living and they prefer ethical wear. If this is the case then I strongly suggest you make a fashion stop at Blue Basin Stores at the Cruise Complex in Port of Spain. Another bonus here is their sale of up to 50 % on local designer menswear, women apparel and accessories. Their sale ends on February 13th 2016 so visit them to find out more.

https://www.facebook.com/BlueBasin/info/?tab=overview

2. Wine them – It’s the season of love and romance is spilled from the glass of wine that runneth over; well at least for the “winos” out there. Now you can enjoy local wines aged to perfection in just five flavours: sorrel, spice, five finger, pommerac and jamun. These wines were aged for 5 years. All the wines are light to medium bodied, crisp and refreshing. They are available at Unwined Wine Bar, Trade Winds Hotel mini mart, On Deck Pub at Trade Winds Hotel, TnT Wine Cellar and of course directly from 11 Degrees North.

https://www.facebook.com/11-Degrees-North-656560257809429/?fref=ts

3. Chocolate Coat them – At #37 Fitt Street, Woodbrook on Thursday 11th February 2016 Medulla Art Gallery brings you Destination Chocolate’s Pop Up Shop. There you can purchase local artisan chocolate on sale and relish in tasting the “true trini sweet hand”. Some featured products include chocolate gift bags, cocoa products, truffles, cocoa nib brittle and dark chocolates from various local sommeliers in the local chocolate industry. You can also get your tickets for my next suggestion at this Pop Up event.

https://www.facebook.com/events/891391910981283/

4. Dine them – Locals love to adventure together into the realms of food. Mariposa Cafe in Lopinot Trinidad is nothing short of being an epic culinary journey. They are hosting their “Cocoa Inno Foosion” tasting event at Mariposa Gardens in Arouca on February 13th 2016. The highlights of the event include savoury and sweet cocoa creations, bean to bar demonstration and sampling and selling of various cocoa treats. The tickets for this event are $300.00 and are on sale at Medulla Art Gallery tomorrow. So if you or your loved one may be interested in the excitement feel free to check it out.

https://www.facebook.com/destinationchocolatett/?fref=ts

These are just a few awesome local finds right here in Trinidad for the 14th February 2016!! Whether you choose fashion, food or fun or all of them remember your dearest of them all is the gift of giving from your heart!!! Enjoy!!!

Gluten Free Ice Cream – Why Not?!

Posted on December 3, 2015by admin

Nana Ice Cream (serves 6-12)

Ingredients

6 ripe bananas

6 tablespoons of cacao powder

1 cup coconut milk

1 ice tray

1 dessert bullet maker

1 food processor

(I hand grated local cacao blocks and the smell of cacao infused with spices and the texture…oh so earthy and lovely!)

Method (10 – 20 mins )

Peel bananas and throw away the skins (or add to compost heap for your garden)
Chop the bananas
Add them to your food processor and process
Add in coconut milk and cacao powder and process
Fill the ice tray with the new mix
Freeze overnight
Thaw next morning (2-7 minutes)
Add to dessert bullet
Press
Serve

(Nana Ice cream)

( I am in love with my dessert bullet)

N.B.

This recipe is 100 % local!!! You can use almond milk or any milk of your choice instead of coconut milk. You can add other fruits and flavours to the mix. Basically, you can top your ice cream with as many toppings as you like for example shredded coconut or chocolate chips. If you do not have a dessert bullet you can make the mix and store it in a container in the freezer then thaw and scoop when you are ready for a bowl .

You can have a really huge bowl of this and not worry about weight gain. It’s also good for your health. This has a strong banana flavour so it can be an acquired taste for some, an adventure taste trip for others, a more appealing dessert and or an addition to the breakfast bar for my friends out there who suffer from celiac, hypothyroidism, hyperthyroidism and other gluten intolerance (we feel your pain too!)

For my Darlings and Divas

suffering from gluten intolerance…

Let’s Fight this Together!!!!!

Curry Favor for Curry Flavour

Posted on November 21, 2015by admin

I can ascertain that persons who are ‘trinicentric’ and die hard fanatics of ‘trinibagonian’ culture can attest that they have experienced this thing called ‘curry favor for curry flavour’ at some point in their life (if not everyday). So I now share with you some history of our “curry culture” and this discourse on “curry favor” for curry flavour.

Curry has been a household spice used throughout Trinidad and Tobago for as long as I can remember (that’s almost three decades ugh I’m getting old ugh -_- so not enthused). The East Indian immigration via the Fatel Razack ship brought new ways of life to Trinidad such as cooking techniques, produce and recipes. When the immigrants arrived on May 30th 1845 there were many other ethnic groups on the island at that time and so fusion foods became inevitable. Many of their traditional Indian dishes were altered. The cuisine became part of the culture of Trinidad and Tobago. After indentureship many Indians sought to open shops and sell their culinary bounty of delicacies. Soon a fondness and demand for this type of food developed which were quickly matched with accessibility and affordability for this cuisine by all social classes that existed in the then society.

Today, there is still a strong demand for ‘Indo Trini’ cuisine as roti shops are almost never scarce on the island neither is there a shortage of customers. These shop owners have even gone the extra mile to do additional marketing and branding for their product. This is a sustainable business after all. Hosein’s Roti Shop is one example of such an owner. They have done radio, television and print advertising. They also own their own space on the internet. Their packaging is also branded for customer take away orders. Their shop is patronized everyday by almost everyone and on special occasions like this Divali 2015. This year they received such an overwhelming crowd of customers overflowing from their restaurant capacity.

Admittedly, I am not really a curry fanatic ( yeah my palate is kind of ‘unique’ ). Although, I must say every time their curried shrimp promo catches my undivided attention. Hosein’s Roti Shops are located in Tunapuna, Arima, San Juan and Port of Spain. It was pure luck that I was passing by their Tunapuna branch a few months ago when I saw their shop. I knew I had to return to relish in “the truth” behind this cuisine. It is worth mentioning that the shop was clean, the service was attentive and there was sufficient parking.

On stumbling into the shop (literally since my feet were tired in my wedge heels). There were dhal, rice and other vegetables but those were not on my agenda. They were out of curried shrimp (you can imagine my facial expression of dismay). That evening I inquired whether they would be doing more shrimp or not. I believe that’s when I realized I had “curry favor” for curry flavour. I expected that my curry favor for curry food would appease the “food gods”. It was the mere thought that my purchase for this type of food would bring me the blessings of bountiful and beautiful food adventures in the near future (albeit I am not supposed to neglect my diet). Moreover, the visuals from the television advertisement were indeed too challenging to let go from the bran positioned in my mind. The owner offered to cook some more shrimp just for me if I would wait. I think the “food gods” smiled in that moment and of course I waited in anticipation for my order to be filled.

My orders of one dozen of phoulouries with mango sauce and three portions of curried shrimp were filled very soon. Nonetheless, I was quite content with my pursuit for happiness (however short lived it may have been). They were phenomenal in taste and texture. My food adventures take me to so many undiscovered places, people and cuisines that I guarantee you they have all been worth it (whether the experiences were good or bad I would have either learned or shared a thing or two with them ).

http://www.hoseinsrotishop.com/menu.html

https://www.facebook.com/pages/Hoseins-Roti-Shop/116980184998188

I am not the only one who can attest to “curry favor for curry flavour”. Foreigners, international celebrities and socialites who visit Trinidad and Tobago curse any missed opportunity to taste local cuisine. Those who have shared in curry delights have become immediate ‘aficionados/as’ of the cuisine. Recently, Mandy Moore international celebrity actress, singer and humanitarian visited Trinidad for some much anticipated human rights work. She enjoyed it so much that she shared the photo of her first taste of a curry dish from Shiann’s Roti Shop via social media. Mandy had her roti with slight pepper. She was also quoted saying, “I’m hooked.”

Mandy Moore enjoying a curry dish in Trinidad

(Photo Credit : PSI Caribbean)

Just two weeks ago Divali celebrations were in full swing and can you guess what was on the most coveted menu in almost every household and if not every then maybe your neighbour’s house?! This destination definitely has ‘curry favor for curry flavour.’

There are many more contributions that make this destination exotic and most tempting for the international as well as domestic tourists. The ability to indulge in this local Indo Trinidadian cuisine is definitely one of them and a gift to the people of Trinidad and Tobago worth celebrating everyday!

See here is the local tribute:

Click the link to see Nebula 868 (local group) and their ode to curry

in their Justin Bieber’s “Sorry- Parody”

Enjoy!!!