A Tour of Trinidad's Market

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For recipes, go to http://www.ciaprochef.com/WCA

In Port of Spain’s markets, components from Europe, Africa, and the Indian subcontinent come collectively on vendor tables. Culantro right here is named shadow benny or chadon benni — a corruption of the French chardon benit or “blessed thistle.” It is part of the inexperienced seasoning that could be a Trinidad and Tobago culinary primary. Chef Debra Sardinha-Metivier of DSM Inventive Delicacies, provides us our first have a look at the variety of the Trinidadian market basket.


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