Most people add pigtail to callaoo, oil down, or whatever they like. But I love mine BBQ. BBQ pig tail has become one of the most requested meats at family gatherings and street food events. It’s smoky, salty, sticky, and downright addictive. Here, I’ll walk you through how to make BBQ pig tail the Trinidad…
Some days, nothing hits the spot quite like a plate of spicy geera pork. I woke up today craving it. I can only eat local pork. I’ve tried imported (foreign) pork a few times, and it just doesn’t agree with me. Besides, local pork has a sweeter taste, and it’s what I grew up on….
As kids, we knew Eid was near not just because of the moon sighting, but because the grocery stores started handing out little bowls of sawine the day before. That scent of sweet milk and spice always pulled us in. Even now, sawine is the first thing I prepare when Eid arrives. It just wouldn’t…
Every mango season, as soon as the long mangoes start coming in, I jump into kuchela mode. I would make an ice-cream bucket full of it. Yes, a whole bucket. I eat it with everything: bread and cheese, curry, dhal and rice, fried fish, even by itself sometimes. That spicy, tangy flavor is something I…
I’ve always loved fries. Fries and ketchup, fries and mayo, cheesy fries, etc. But after a while, plain old fries start feeling boring. One day, I decided to change things up. I had some leftover sweet peppers and onions in the fridge, and I decided to stir-fry them with my fries. I have not in…
When I was just starting out as a dispatcher in Couva, my first job, I used to look forward to the end of my shift for one special reason: souse. After work, I’d walk out the road and purchase a small container from one particular vendor who made the best pig foot and chicken foot…
Sardine choka was always my grandma’s easy go-to breakfast. Every morning, she’d whip it up with some salt crackers, Crix, and she would pair it with coffee or hot chocolate tea. The sardines were always well seasoned and limey. She preferred the ones packed in water, but if she got the ones in oil, she…
Pepper roti has two soft roti in the front and back. There are potatoes, cheese, and pepper. I was completely obsessed with pepper, so much so that my mom would crush a whole hot pepper inside my roti. These days, with my acid reflux, I’ve cut back on pepper. But the seasoned potato and melty…
If you were born or live in Trinidad and Tobago, you know how seriously we take breakfast. We wash it down with a hot cup of Choco tea, Milo, ginger tea, or strong black coffee. From savory to sweet, our breakfast table has the best of everything. The doubles man will come out as early…
Brown Cow is one of those drinks I always love to make when liming with friends and family. But the version I remember most clearly came from a rum shop in South Trinidad. It’s a classic and will always have me ordering a few back-to-back. One day, I asked for the recipe, and to my…