Delectable local food by Marissa Armoogam with pelau rice with celery and raisins, pigeon peas, baked chicken, fried okra, macaroni salad, fresh salad of tomatoes and lettuce, plantain by Wendy Ann alexander in Sweet T&T, Sweet TnT Magazine, Trinidad and Tobago, Trini, vacation, travel

Belly full with delectable local food

By Marissa Armoogam. I think one of the mandatory requirements for being a Trini is that you have to be the owner of an insatiable appetite for our mouth-watering, delectable local food. Growing up in Trinidad almost certainly allows one to develop this Trini trait.

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Our food is a marriage of many diverse cultures, a marriage which gives birth to a fabulous and unique style of food preparation and a culinary experience that goes unmatched. Every event which occurs locally goes hand in hand with a meal that usually makes you forget what you got dressed up for in the first place.

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Now, don’t get me wrong, everyone enjoys the occasional fast food, but yet somehow if the choice came down to a burger and fries or a nice rich helping of coo coo with callaloo and crabs, maybe fish, well let’s just say… Wait! what was first choice? Oh yeah, the burger and fries would be long forgotten.

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Our local food use only the freshest locally grown produce

Almost all our dishes use only the freshest locally grown produce which got all its flavours from our dark rich soil and plenty of beautiful sunshine, nothing here is picked and then ripened through any processes, it’s all natural. I remember as a teenager, my yard had every fruit tree you could think about, my Saturdays were spent with a big bowl of the famous salt, pepper, garlic and green seasoning mix and knife going from tree to tree and making a “chow”.

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Everyone looked forward to Sunday lunch, rice and callaloo or pigeon peas, boiled provision, a little eddoes, potato, dasheen, yam, and then fried in a little butter and we all know the local favourite Golden Ray, you could eat that provision alone, it was that good. Some sliced boiled plantain, yummy stewed chicken seasoned with lots of pimentos and a nice crisp green salad. This all went down with homemade orange and lime juice or ice cold mauby, after that meal well you laid out like a big snake and couldn’t move for hours.

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So every now and then it’s nice to take a trip down memory lane and indulge in the unforgettable taste experience that is Trinidad and Tobago.

August 2013 – Issue 5     www.sweettntmagazine.com

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