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Cook-and-Lunch session #95 (Trinidadian)

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Date(s) - 27/06/2018
09:30 - 13:00


From Creole to Caribbean fusion, Indian to Italian, the variety of cuisines on Trinidad and Tobago is a food lover’s dream come true.  The twin island republic’s local cuisine reflects the country’s multi-ethnic heritage, which includes African, Indian, Spanish, French, British, Chinese and Syrian-Lebanese traditions.

When:  Wednesday, June 27th, starting at 9.30am till about 1.00pm thereabouts

Where:  Geeta’s home in Lampertsheim  (address will be provided to those attending)

What:   If you are wondering what a typical Trinidadian meal tastes like, you will need to get an invitation to someone’s home.  Geeta will share with us her family’s version of “Chicken Pelau”.  Pelau is a Caribbean variation of Indian and Middle Eastern rice dishes like pilaf, pilau and polow.  The preparation method was brought to Trinidad by Indian indentured workers after the abolishment of slavery in 1834.  The caramelisation of the meat goes back to African preparation traditions.

Spots are limited so register quick!  There will be space for 6 of us.

Faeimm Tang

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