By Nerissa Hosein. Long before the days of Maracas and bake and shark, there was Manzanilla and a good pelau or macaroni pie. I grew up with big family limes down Manzanilla. We all cooked a dish and went on a family trip for the whole day. It was a fun time …
Read More »Pommecythere: Enjoy 6 recipes and boost immune system
Making a diet plan gets a whole lot easier when you add the super fruit pommecythere to your list. You can simply enjoy the fruit when it is green or ripe straight off the tree looking like a large oval plum. When ripe the fleshy pulp is juicy, sweet and …
Read More »Down memory lane to Granville Beach
By Felesha Parboo. As a child growing up, I always remembered going to Granville with my family. My grandparents and most of my mom’s family lived there, so it was basically moving from house to house until we reached the beach. At my grandparents’ home, there were astonishing varieties of dogs, …
Read More »Sweet TnT 100 West Indian Recipes
Sweet TnT 100 West Indian Recipes is your kitchen guide to cooking in the Caribbean. Add flavour to your pot and put a smile on everyone’s faces with the right amount of seasonings, spices and stories about the foods you prepare. Inside Sweet TnT 100 West Indian Recipes This cookbook …
Read More »Pineapple Chow after a two-year wait
We at Sweet TnT Magazine believe that homemade is the best made so we planted the crown of a ripe pineapple expecting that we would be eating Pineapple Chow in no time. What followed was the longest run up to this delicious food recipe. After two long years, the homemade …
Read More »UpMarket offers food, clothing, jewelry and smiles
A visit to UpMarket and you’ll be greeted with tasty food, fancy clothing, creative jewelry, and pleasant smiles. Visitors enjoy a variety of local culture in full bloom. Scenes are featured at UpMarket in February 2017 at Woodbrook Youth Facility, Port of Spain. Scenes at UpMarket February 2017 September 2017 www.sweettntmagazine.com You may also …
Read More »Rum chow for feters to enjoy
By Kielon Hilaire. Trinbagonians are naturally so creative that they tend to go out of their way to make chow with almost any fruit imaginable. They make guava chow, pomerac chow, pineapple chow, portugal chow and more by repeatedly slicing away as though playing an active game of Fruit Ninja. They …
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