The first person narrative by Candida Khan details the journey of a pomegranate seedling brought home by her sister and nurtured into a fruit-bearing tree. This personal account explores the family’s anticipation as the tree matured, the unique orange-brown hue of the local fruit, and the sensory experience of tasting …

Wendy Ann Alexander has done it again with her tantalising dishes made out of tamarind. Local readers might just be saying how much they love “tambran” balls, “tambran” stew, and “tambran” sauce.  All these delicacies are made with the sweet tamarind fruit that is also eaten straight out of the …

By Joyanne James-Soyer. He is here today! That boy who disrupts the class whenever he actually comes to class, that annoying disruptive student. Maybe I should ignore him like I have done before and continue with my lesson despite the other students laughing at his jokes and completely ignoring me. Unfortunately, that …

The term pepper mouth describes an individual with an insatiable appetite for spicy food and a high tolerance for heat-inducing ingredients like capsaicin. This personal narrative explores the sensory experiences and health benefits associated with the regular consumption of hot peppers, specifically within the Caribbean culinary context. Through the perspective …

Watermelon cultivation in Trinidad and Tobago represents a thriving agricultural tradition anchored by regional varieties such as Mickeylee, Paladin, Sentinel and Top Gun. Local production relies heavily on fertile low-lying areas, including Plum Mitan, Biche, Mayaro and Aranguez, where lagoon conditions support vine growth. Recent agricultural shifts have seen farmers …

By Douglas Soo Yam, chef. What can I say about myself… I am a chef, a lecturer, a student, a guide. Currently, I am in my last semester at Trinidad and Tobago Hospitality and Tourism Institute (TTHTI) completing my BSc in Culinary Management; as a chef you can never stop learning …

Trinidadian identity remains deeply connected to cultural expression through authentic culinary traditions and natural speech patterns when travelling abroad. Maintaining local linguistic identity and cooking traditional festive dishes such as pastelles, black cake, and punch de crème allows citizens of Trinidad and Tobago to preserve their heritage anywhere in the …

By Joyanne James-Soyer. Fifteen minutes have passed and these young men are still arguing over who is the best footballer in the world. For every positive point that Lionel Messi gets, Christiano Renaldo gets two. The atmosphere is heated with debate as these passionate students show enthusiasm to convince their opponents …

Sweet, salty or sour snacks in Valencia offer a unique culinary experience that highlights the rich food culture and roadside vendor traditions of Trinidad. Visitors traveling through the eastern village of Valencia encounter a diverse array of traditional local delicacies designed to satisfy every palate preference. The culinary landscape features …

Trinidadian confectioner Annisa Phillip preserves Caribbean culinary heritage through handcrafted milk fudge and coconut toolum. Her artisanal approach relies on traditional techniques, precise temperature control and unrefined molasses to capture authentic regional flavours. The featured profile examines how heritage recipes foster economic empowerment while sustaining local food traditions against mass-market …