Just in case you haven't noticed, I like to cook and I cook a lot. In fact I went to school for cooking and I am a working chef. I'm not too shabby either, if I do say so myself. I'm not saying any of this to brag, in the least. This is just a little back ground information so you'll understand how ironic my next statement is. My husband's favourite dish is shrimp baigan (shrimp and eggplant choka) with paratha roti, made by his dear friend and neighbor in Trinidad. (insert crying, angry,

I've had a bit of difficulty writing up this post. The recipe has been in my head for years - having combined my mother's traditional method with my own little touches. The pictures were taken and ready to post but there was just so much to say about dhal I couldn't figure out where to begin much less end. I generally like to keep these intros short (and hopefully sweet) but my beloved dhal needed a little more sweet talking before I could get to the recipe. Dhal describes very traditional

One of the few pleasures I find during winter is warming up with a big ole bowl of this Trinidadian corn soup. Then again this is also quite perfect even in the summer heat. While I generally make this soup for lunch on weekends, it always reminds me of going to a good soca fete. The first time I tasted this soup was in the wee hours of the morning when leaving a club in Toronto. Before you see the soup cart, you can smell the aroma calling you closer to come and buy a piping hot styrofoam cup

02/27/2017

02/20/2017

02/13/2017

02/06/2017

02/06/2017