Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library) info
Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callalloo (a soup of West African origin), and fried rice are all among the national dishes. Recipes for these dishes can be found within these pages, along with many others, such as Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Join author Ramin Ganeshram on a culinary journey through her ancestral home as she introduces you to street foods such as Shrimp Patties and Shark and Bake, teatime favorit
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