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Recipes included are Creole, East Indian, Chinese, Spanish, English, Syrian Lebanese (middle eastern) as well as those of other Caribbean islands. With more than 500 recipes and 32 colored photographs, this book is a comprehensive guide to Trinidad and Tobago cuisine. Alternative ingredient also offered with each recipe.
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Naparima Girls' High School Cookbook - Updated & Revised Edition. Great photos and nutritional info aside, the latest edition of the Naparima Cookbook retains the original version's comprehensive and exhaustive representation of every single culinary tradition found in the West Indies, with some popular recipes from overseas thrown in for good measure.
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Bring the warmth and hospitality of Trinidad and Tobago into your home with this delightful recipe book. Whether you're hosting a gathering or simply craving a taste of the Caribbean, our cookbook promises to inspire and delight with every dish. Embark on a culinary adventure and experience the essence of Trinidad and Tobago with each savory bite.
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The first edition of the Naparima Girls' High School Diamond Jubilee Cookbook launched in 1988 proved to be an international bestseller. The editional committee of Mrs. Polly Indar, the late Mrs. Dorothy " Bunty" Ramesar and the late Mrs. Syliva Bissessar selected and tested the best recipes contributed by members of the Naparima Community.
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Trini Beef Pelau. This one-pot wonder is Trinidad and Tobago's unofficial national dish and a vibrant reflection of some of the Caribbean's finest flavors: bright herbs, spicy-sweet aromatics.
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Dive into the vibrant world of Trinidadian cuisine with "The Multi-Cultural Cuisine of Trinidad" by Naparima Girls' High School. This comprehensive cookbook boasts over 500 mouthwatering recipes, showcasing the diverse flavors of Creole, East Indian, Chinese, Spanish, English, and Middle Eastern cuisines.
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2. Spicy Coconut Pumpkin Soup. Photo by Joseph De Leo, Food Styling by Erika Joyce. "Trinidadians eat a lot of soup," says Ganeshram, "and pumpkin is really common.". She says she loves to.
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Updated with new recipes, a detailed travel section for visitors to Trinidad & Tobago, a foreword by New York Times columnist Molly O'Neill and stunning color photos, this collection of 175 recipes will appeal to any enthusiast of Caribbean cuisine and culture.. The recipes in this book are simply delicious, extremely filling, and will be.
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This book is another way to write a good cookbook for authentic Trinidad & Tobago cuisine, but also give it some real-world validation. Unlike the Nap book which was written by a Trinidadian, this one was written by an American who didn't actually live in Trinidad.
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This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad's rich, fascinating history. Sample recipes: Accras; Doubles; Meat Patties.
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Christmas come early. Don't wait for Christmas to enjoy Trini Christmas food! From ham, pork, turkey and chicken to Christmas rice, macaroni pie, pastelles, hops and chow chow, you can find some great recipes right here. Trini Christmas Food.
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Best Meatless Dishes: Green Fig Souse. Plantain Pie. A Delicious Ponche De Crème. Sea Moss Drink: An excellent energizer. Trini Pepper Sauce: The Best in the Caribbean. Gluten Free Oat and Almond Cookies. The famous Oil Down Recipe. A Wonderfully Spicy Beef Steamed Wontons. Lemon, Ginger and Orange Peel Tea - A natural remedy for flu.
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These are some of our most favourite and beloved recipes that have become popular with the fans over the years. The Best Pepper Shrimp Recipe. Traditional Caribbean Boiled Dumplings. Pholourie. The Most Delicious and Memorable Corn Pie. The Best, Flavorful Garlic Sauce. Trini Pepper Sauce: The Best in the Caribbean. Traditional Coconut Drops.
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Original, beloved recipes with new, high quality photographs. The Incredible, Indelible Legacy of Sylvia Hunt. * Video from the Trinidad & Tobago Publishers & Broadcasters Association (TTPBA) on the presentation of the Award for Media Excellence, Sylvia Hunt, 2019. #12 Ariapita Avenue, Woodbrook, Port-of-Spain, Trinidad. The Book Emporium.
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Instructions. Season the meat. Stew the seasoned meat for 15 minutes. Cook well, then add the roucou or ketchup. Remove from heat and set aside. Combine cornmeal, water, salt, and butter to make a soft pliable dough. Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.
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Tropical Caribbean Cocktails (West Indian Recipes Book 6) The Best Jamaican Cooking: Vegan, Paleo & More! (West Indian Recipes Book 5). "This book was well written, contains numerous recipes from Trinidad and Tobago. I enjoyed making the dishes from this book. This book is a good investment for anyone with a passion for culinary arts."-
