Palate and passport under threat

Hi Everyone, You know I like pepper right? Really hot pepper! Over the years I have written to you many times about my obsession with the fiery beauty in all forms – sauced, pickled, dried, boiled and flaked.

Stop! Wait! Don’t boil the salt fish

Hi Everyone, All right, brace yourself, today I am going to ask you to do something that may go against a practice you have been doing all your life, and one that you would have seen done by parents and grandparents long before you ever started cooking.

Channa Souse

Hi Everyone, While I have eaten various types of souse – pig’s feet, cow heel and cow face as well as chicken feet, green banana and breadfruit – I had never had channa souse until a couple of months ago, while on that trip to Trinidad that I bet you are tired of hearing of by now.

Smoky & Sweet: Melongene Jam

  Hi Everyone,   There is a new twist to my love-hate relationship with the nightshade species that is also known as eggplant, aubergine, baigan, bolanger, brinjal, garden egg, and more popularly as melongene, in Trinidad and Tobago.

A Taste of Home

Hi Everyone, I am currently working on an interview-based project called, MY FOOD, which I host on my blog, Tastes Like Home.

The sweet side of breadfruit

Hi Everyone,  Last weekend I bought 2 breadfruit. I cooked one on Saturday and promised myself that I’d cook the other one on Sunday, and store it in the refrigerator to have with my meals during the week.

Cooking in season Breadfruit Pie

Hi Everyone, Towering above houses, generously scattered across the length and breadth of the region, breadfruit trees are laden with globes of fruit hanging from strong stems.

Preserved Limes

Hi Everyone,   Limes are currently in season and it is usual that when certain fruits and vegetables are bountiful, we find ways of preserving them for later and varied uses.

Highlights of 2014

Hi Everyone, As I reviewed and reflected on the Tastes Like Home columns of 2014, there were certain editions that stood out for me.

A few reminders

Hi Everyone, With the holiday season now in full swing and the family starting to gather, keep your cool and don’t get flustered in the kitchen.

The Christmas meal

Switch sides but keep the main dishes traditional

Hi Everyone, The preparation for the Christmas feast kicks into high gear from this weekend.

Holiday Ham: A Primer

Hi Everyone, the pièce de résistance at Christmas is the ham – a very large cut of meat, cured, cooked and glazed to glistening perfection.

Conkies – Ole School Cooking

Hi Everyone, There are many old time foods that we can make today using the most modern of appliances and techniques, but Conkies (aka sweet dumplings) is not one of them.

Forbidden Love Bacon

Hi Everyone, Smoky, salty, fatty, crispy, bacon is all that and more. It is undeniably the number one breakfast meat that gets our tummies growling.

Okra Slush – It sweet fuh days!

Hi Everyone,  Have you ever had Okra Slush? No? Man you missing out, especially, if like me, you can’t get enough of the slender, green-apple-coloured vegetable called okra (ochroes).

Coconut Oil Pound Cake

Hi Everyone, I’ve been baking and experimenting. Again. With coconut oil. I had such delicious results with the coconut oil scones and pastry earlier this year that I wanted to make it a trio, so I decided to make a pound cake with coconut oil.

Hot Candy

Hi Everyone, Hot, spicy, peppery and sweet, candied ginger is a real sweet treat.

Kneading sweetness

Hi Everyone,  Making bread with potatoes is nothing new. People have been making potato breads for decades and maybe even longer.

Roll it!

Hi Everyone,  There are many cooking utensils that get passed down from one generation to the next – masala bricks, mortars and pestles, pots, pans and rolling pins too.

Hard-dough Bread

Fort Lauderdale Soirée Pt. 4

Hi Everyone, It’s been nice sharing with you about the meet-up in Fort Lauderdale with Al, CAG and Observer, along with their wives Mar, Desi and Pat.

Bamboo Fire Café

Hi Everyone, Welcome to part 3 of a 4-part series about a gathering of Tastes Like Home friends who met for the first time in July this year.

Foodie Summer Pursuits

Hi Everyone,  Each summer when I travel for my annual vacation, there is always a foodie pursuit for an ingredient, a tool, a piece of equipment or something kitchen related.

Sweating The Good Stuff

Hi Everyone,  Sweat is one of the least appetizing words when it comes to food and cooking, but sweated onions are a key part to cooking many dishes.

A ‘lill sauce with big flavour

Chadon Beni

Hi Everyone, The herb chadon beni is to Trini cuisine what that special fine thyme is to Guyanese cuisine – ever present, a favourite and a signature flavour.

Paratha Roti –

Clap it or shake it?

Hi Everyone, “Long ago, roti used to clap, ply ply… nowadays is share mug shake… sigh.” Gordon Moseley (Facebook posting July 28, 7.36 p.m.).

Buying Black Pudding

– it is a backdoor affair

Hi Everyone,  This week’s column concludes the 2-part look at Black Pudding. It’s late Saturday afternoon.

Making Black Pudding

– it’s not about a recipe

Hi Everyone, This week begins a 2-part series about Black Pudding. A recipe is someone’s interpretation of how to make a dish.

What’s in a name?

Telling it like it is

Hi Everyone, We are people who are at once sophisticated and simple. When it comes to our food, we like to tell it like it is.

Let’s fry some chicken

Hi Everyone, What is it about fried chicken that is so alluring? It’s a favourite of almost everyone, (well except vegetarians of course).