“When people try it, they love it, but how do we get people to try this new way of experiencing a city or a new way of eating out? It’s been an intellectual conundrum.” To read the full article click here!
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![Trinidadian Stew[ed] Chicken](https://images.squarespace-cdn.com/content/v1/58c84d9da5790ac8f149b21d/1514948370134-6KWMOQUAVL1P7SOQNM8O/DSC09015.jpg)
So this dish is a favorite of mine, and one that I feature on my A Taste of Trinidad menu. It’s also my most asked for recipe. In my mind, it’s a great into to what Trinidadian food is all about.
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This is what happens when my love of ice cream experimentation is combined with a surplus of ingredients.
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Pholourie, pronounced po-lor-ree, is one of my favorite Trini snack foods. These light and fluffy fried dough balls remind me of a savory beignet (mmm…beignet) or doughnut.
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Though Christmas has past, I’m still in the holiday mood and there’s one drink that is always a feature, sorrel!
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This was a recipe that I pulled together after a craving for creamy cheesy pasta while at the grocery picking ingredients up for another meal. This happens a lot.
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This ice cream is a wonderful rich dark chocolate ice cream with chunks of ginger throughout.
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"A mash-up of East Indian, West African, French and Spanish flavors give this Caribbean country better food than any all-inclusive resort could ever compete with." Just stumbled across this from my cousins Facebook post! To read Kristin's article, click here.
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If you're going to make Trinidadian food, green seasoning is definitely a pantry staple you need to stock up on. We put it in everything!
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