VIDEO: A Tour of Trinidad’s Market – By Chef Debra Sardinha-Metivier of DSM Creative Cuisine

A Tour of Trinidad’s Market – The Culinary Institute of America

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni — a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.

For recipes, visit http://www.ciaprochef.com/WCA

By guyaneseonline, on September 16, 2020 at 12:10 am, under Agriculture, Business, Commentary, Cuisine - Foods, Geography, Health / Environment, Personalities. Tags: , , , . No Comments
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