Posts
Tamarind Balls – Creole Desserts, Trinidad and Tobago
The tamarind pod is rolled into balls with brown sugar and spices topped with a coating of granulated sugar.
Curry (any meat) – East Indian Lunch, Trinidad and Tobago
Seasoned meat cooked in curried powder.
Puncheon – Local Drink, Trinidad and Tobago
A high potency homemade rum.
Oil Dong (Down) – Creole Lunch, Trinidad and Tobago
A traditional dish made from breadfruit, sated pork and ground provisions, stewed down in coconut mik.
Cou-cou – Creole Lunch, Trinidad and Tobago
A mixture of cornmeal flour and ocros.