Cook Trinbago, one pot at a time
The kitchen journal
Guides to the ingredients, techniques and traditions behind Trinbago cooking, with links to the recipes they lead to.
Pelau is rice, pigeon peas and meat cooked together in one pot after a bath in caramelised sugar. Here is what goes in it, what it should taste like, and the one step that matters most.
Both come from Indo-Trinidadian cooking, both involve flatbread and curry, and both are eaten all over the islands. Here is how they differ and how to order each.
Green seasoning, chadon beni, Trinidad-style curry powder, geera, pepper sauce and browning: what each one is and how home cooks use it.
Roti, rice and dhal, or a full spread? The classic partners for Trinidad curry chicken, from breads to chutneys and sides.
New to Trinbago cooking? Start with these techniques, these five recipes and a short shopping list, in this order.
The dry goods, cans, fresh herbs and sauces that make Trinbago cooking possible on any weeknight, and what to substitute when you can't find them.
One country, two islands, and two distinct food personalities. An introduction to what sets Tobago's table apart, and what both share.