Here we go in the New York Times again!
We are no faded copy of any ‘mother’ country. Trinidad and Tobago is a blend of races and foods uniquely its own, and like all other places, we like food the way we like it. Our curry is not like India’s, but in a really good way according to most visitors. Many Trinis will tell you stories of traveling abroad and missing roti, especially if they’re an East Indian family. I spent two weeks in Barbados once and almost cried when I was able to come home and eat doubles lol. I love travel and I love to try new foods (another Trinbagonian trait), but after a while, you just want a good souse or plum chow and you can’t get that the same way anywhere else but home.
Speaking for the islands though, when it comes to Caribbean food, there are ideas people have about us that are mostly wrong, so two hints. One, we wash most meats with vinegar and/or lime and water to cut the gamey taste (a lot less with pork though). Two, we don’t really roll savory foods in coconut flakes. We use coconut milk in everything, and put flakes in dessert, but coconut shrimp is NOT Caribbean.
What’s your favourite cuisine and what do other countries get wrong about it?
R.S.A. Garcia 