Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles: the verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
Table of Contents
Introduction; Appetisers, Street Foods and Soups; Meat, Poultry and Fish; Vegetables and Rice Dishes; Breads; Sweets and Desserts; Pickles, Sauces, Jams and Spice Blends; Beverages; Glossary; Resources; Index.