Tastes Like Home

At the beginning of the month, I shared with you a Sri Lankan side dish – Pol (Coconut) Sambol, and what I’d promised then was to try their Pol (Coconut) Roti that I discovered in my research, and share with you.

Have you had your guava today? Guavas are currently in season here in the Caribbean and I just can’t get enough of them.

As I said in last week’s column, a lot of my cooking these days is throwing together ingredients, particularly what is on hand, or creating something with leftovers.

I don’t know about you, but often, cooking for me is coming up with something on the fly, throwing together ingredients, putting together a little something, or using out certain ingredients.

Step forward with your left foot (count 1) Move your right to your left foot (uh) count 2 Step backward with your right foot (count 3) Move your left foot to your right foot (uh) count 4 Now repeat these steps to the rhythm in your head as your tastebuds recall the dance of enjoyment of the Pol Sambol (coconut sambol) you just ate.

Whenever the word steam or steamed shows up in the title of a recipe, we often think the dish would be bland, boring, or is being made because someone is unwell.

There is history, pain, survival, and ingenuity, baked and cooked into many dishes and foods around the world.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

There is no one absolute recipe for garam masala. Each continent, each country, each county, region, and household has its own proprietary blend.

More than a decade ago, I wrote a column about the confusion between a sponge cake (which is what we call it in Guyana) and a pound cake.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

Last weekend was a four-day holiday weekend here in Barbados and I made bread pudding to share with friends.

Salt fish and rice is a combination that has been cooked in various iterations throughout the Caribbean for many, many years.

It was pleasing to read of Mahaica River cattle farmer Mohan Singh’s exploits of Paneer-making and sale in the local market.

Weekend baking is a mixture of tradition and treat. It was one of my favourite things while growing up and a practice I continue today.

My interest in food has never been about the pleasures of eating, rather, it’s about many of the things associated with food – origin, history, politics, economics, identity, community, culture, communication, engagement, techniques etc.

What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.

The versatility of breadfruit makes cooking and baking with it, whether sweet or savoury, an engaging and rewarding experience.

There are certain items you see in a supermarket, grocery or specialty store at prices that raise an eyebrow or two.

If any of you reading this column has access to red food colouring, send me some.