Tag Archives: food

I was surprised to find it was in December 2023 that I hosted a pepperpot lime at my home. Seems like it was just last Christmas when my friend Lynette came to teach us how to prepare this national dish of Guyana. My daughter was working on an article on …

Who said posting about what you had for breakfast is so banal? I did. In my last column. I am not ­retracting it as a general observation, but there was an anomaly. An exceptional ­exception. His name? Razif Khan, a man who shared photos on Facebook of his meals—breakfast, lunch …

I’d wanted to return to the relationship between marketing and the choices we make, a subject I’ve often visited. This column of five years ago contained the points I wanted to make; worth repeating as a reminder. Many of us are trying to adopt a healthier lifestyle. You know, incorporating …

Last year, sensing that the Christmas season might be the last one where all the family would be in one place, I got a bit carried away. Abandoning prudence, I declared an open house and set about cooking on an unprecedented scale. In advance, I made more than 200 pastelles …

Our national boast is a beautiful one. Here in this republic of the new world, we are perhaps one of the earliest examples of a truly cosmopolitan nation. We’ve co-existed relatively peacefully for centuries, and over time, I’d say we have assimilated far more than we’ve rejected. And we are …

Every other week, it seems, something is being designated as a superfood. Bestowed with this crown, marketers go to town—extolling the benefits and advising toute moun to include these wondrous products into their daily intake. So what exactly makes something a superfood? Forget the fancy definitions, it is simply a …

Ask people what it is that makes certain meals so special for them, and I bet that when they reflect they will say it is because it invokes some warm memory from childhood. Hardly is it connected to a lavish spread—it has more to do with its homely nature. The …

Following my last column about the responses to textures, particularly in food, a friend asked how I felt about souse. For a fleeting moment I thought she had made some and was offering me a taste that Sunday morning. Although her message was about the column, my brain is so …

Bird peppers turned up everywhere. You didn’t have to plant them; they took root wherever they were dropped off by their bird friends.  Small and innocuous looking, they were hot—none of the warning signs like scotch bonnets, whose succulent exteriors were a fire alarm. My younger brother, at four, was …

Every now and then it feels necessary to step back from the daily bombardment of unpleasant news that can wrench your spirit into a forlorn space. It helps to summon cheerful thoughts that remind us that there is beauty around us, and that life very often goes on inside our …

Reaction to last week’s Mayaro resumed column was as I expected. Readers welcomed and want more of “feel good” topics that bring some relief from the anxiety afflicting all but the one percent and the mindless fete people. This column is a postscript, but I must acknowledge reality first. People …

“[Anthony] Bourdain doesn’t concern himself about whether the food is too much for his ‘tummy’—as [Megan Ogilvie gripes—he explores and situates the cuisine within Trinidad’s history: doubles, roti, fish, kibbeh, pastelles, souse, callaloo, crab and dumplings… the delicious and unique list goes on.” The following Letter to the Editor was submitted …