Introducing the reader to the culinary of Trinidad & Tobago, this title explores dishes such as the shrimp creole and beef stew with dumplings, baigan chokho (roasted eggplant), channa aloo (stewed potatoes and chickpeas), and black cake.
Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese and British culinary influences come together in a unique blend. Includes over 175 recipes, a section of color photos, and a foreword by New York Times food columnist Molly O'Neill.
