 Food use to taste sweeter on the leave. Who can identify? (Source: Trinbago Memories)
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ABVMTT extends heartiest congratulations to the three Trinidadians, Doolarie Ramdath, Shankar Teelucksingh and Stephanie Omardeen who have been awarded silver in the 2023 Cacao of Excellence Awards for the Central America and Caribbean region. This recognition highlights the exceptional quality and flavour diversity of cocoa produced in T&T and solidifies its position as one of the leading cocoa-producing regions in the world.
The history of Cocoa in Trinidad dates back to the early days when the Spaniards were the first to commercially cultivate it. The Spaniards first planted the Criollo variety in Trinidad in 1525. Today, we travel back in time to the distant past to find out about the legend associated with the first cacao plant and how it arrived in Trinidad. Ancient legend tells us about the Feathered Serpent God, Quetzalcoatl who gifted the Meso-American peoples with miraculous cocoa seeds. He wanted his people to be able to live healthily and be well fed so that they could become the best version of themselves: being generous, talented, hard-working & knowledgeable. The Ancient Mesoamericans considered that the cacao tree was sacred, which is why chocolate became known as the food of the gods.They would make a drink from cacao beans that were believed to have spiritual powers and mood-enhancing capabilities. This drink was consumed during sacred ceremonies of birth, death, and marriage by nobles, priests, rulers, and warriors. Montezuma II, the Aztec ruler of Mexico, is traditionally believed to play a major role in spreading cocoa to other countries. History reveals that Montezuma supposedly consumed gallons of chocolate daily as an aphrodisiac and energy drink. He was also known to share his cacao beans with his warriors. Christopher Columbus encountered the beans in 1502, as did Hernan Cortes, who dominated the Aztecs in the Yucatan. Cortes and his conquistadores were served a bitter, hot beverage spiced with pepper and little resembling the stuff we call chocolate today. According to the legend, Cortés brought the first cocoa seeds to Spain from one of his expeditions to America. When he and his troops were looking for gold and riches, the last Aztec emperor Cuahutémoc, shared a cup of cocoa with him. According to historical records cocoa seems to have been introduced in Trinidad in the 17th century, since it was one of the few cash crops cultivated for export by the Spanish settlers. It was also grown by subjugated Amerindians on the missions established by Capuchin monks from 1687-90. At its peak in1830, Trinidad and Tobago was the world’s third highest producer of cocoa, after Venezuela and Ecuador, producing 20% of the world’s cocoa. Though cocoa is no longer the cash crop it used to be, we the citizens of T&T can still boast that some of the finest cocoa beans come from here. So, next time you enjoy a cup of hot cocoa tea , make sure to remember all of its beautiful histories and share it with our young children. (Source: Angelo Bissessarsingh's Virtual Museum of Trinidad and Tobago, March 10, 2024)  Credit to artist Rudolph Bissessarsingh Rice is a staple food in Trinidad and Tobago as in other countries of the world. At the end of the Indentureship period when immigrants from India were allowed to buy lands instead of a return passage to India (post 1860) many of them bought plots in swampy areas like Cunupia where they grew rice as the staple product. Rice, harvested from the rice fields also known as "Dhan " was spread out to dry in front of the dwelling houses of the rice farmers and then stored, being husked and cleaned as the need of the household demanded. An acre of land could produce enough rice to feed a family of 7 for a year or more. (Source: Angelo Bissessarsingh Virtual Museum of Trinidad and Tobago, Feb 5, 2024)  inister of Agriculture, Land and Fisheries Kazim Hosein toured a rice project which is intended to revitalise the local rice industry, with the help of disease-resistant seeds from Guyana.
In an update, the Ministry shared photos of Agriculture Minister Kazim Hosein on a tour of the project today. The Ministry said in 2023 it procured and distributed 91 tonnes of high-yielding, disease-resistant rice seeds from the government of Guyana—an essential step towards enhancing the quality and quantity of the country's rice production. The Ministry said the project has not only met but exceeded acreage cultivation targets set by MALF's technical team. The Ministry said other notable achievements of the project include contracts issued to individual rice farmers by National Flour Mills, repairs and servicing of MALF's Rice Harvester and other equipment, and ongoing training sessions introducing modern production techniques. Currently, Minister Hosein is actively spearheading the identification of new lands for rice production—a strategic initiative aligned with the Ministry's growth objectives. In 2022 regional leaders attended the Agri Investment Forum and Expo II to discuss food security and creating the easier movement of goods and services within the region. CARICOM has committed to a 25 per cent reduction in its regional food import bill by 2025. According to the Food and Agriculture Organisation of the United Nations (FAO), the combined food import bill (FIB) for the 14 Caribbean Community member states sky-rocketed from US$2.08 billion in 2000 to US$4 billion in 2008, and surpassed the US$4.25 billion mark in 2011. (Source: The Loop, Jan 22, 2024) ROUCOU/ ANNATO: A TRINIBAGONIAN SECRET INGREDIENT TO MAKING A GOOD STEW OR PASTELLE.
This plant is native to South America and was traditionally used by indigenous peoples as dye , body paint , food and even as medicine. The first peoples used the paste made from the red seeds to cover their skin as a repellent from insects and the sun. Traditional healers also used Roucou as an anti serum for snake bites. The young leaves were brewed and used to treat colic in children. Leaves were also used in baths against boils and rashes on the skin. The fruits of the roucou plant are small soft prickly brownish pods which grow in bunches with red seeds inside the pods. In T&T the paste made using the roucou seeds is popularly used in making pastelles around Christmas Time . Some Trinbagonians also still use Roucou paste to flavour their soups and to give their stews a rich colour with added flavour. It is quite rare today to see roucou plants around homestead like long ago.One of our members Elizabeth Mohammed is in process of propagating these plants and some of photos of the propagated plants from her cocoa estate. (Source: Virtual Museum of Trinidad and Tobago, Dec 3, 2023) The Fascinating History Behind Milo , the Energy Food of Champions
This Blog is a collaborative effort by Patricia Bissessar & Douglas De Verteuil MILO, the Energy Food Drink of Champions, is one of the most popular Nestlé brands. In T& T Milo story starts when the Anglo-Swiss Milk Company of Switzerland establish a trading agency in Trinidad and Tobago in Marine Square (now known as Independence Square), Port of Spain, to distribute Nestlé- manufactured products for which there was growing demand. Among the earliest products supplied were Nestlé Sweetened Condensed Milk and Nestlé chocolates, which become a great favourite with children and adults alike! Later on, Nestlé Lactogen and MILO were introduced. But the story of MILO the drink of Champions and its origin is quite a fascinating one The drink MILO was named after “MILON of Croton, a Greek wrestler who lived in the 6th Century BC and possessed legendary strength . Legend has it that Greek athlete Milon of Croton, who won six Olympic events during the 6th century BC, was so strong could lift a young bull up onto your shoulders . In 1934 Nestlé Australia food scientist and chemical engineer Thomas Mayne developed a powdered chocolate malt drink that people could mix with water or milk, and drink hot or cold. Milo was launched during the Great Depression and was designed to help provide undernourished children with both the calories and the vitamins and minerals missing from their diets. The chocolate malt flavour was a way to make the drink palatable to children and was first marketed as Nestlé’s Tonic Food. According to the Nestle Website it was originally meant to dissolve completely in milk, but when Mayne saw his own children scooping the crunchy bits off the top of their milk he realized that it gave MILO a unique feature. As Richie Benaud said in his 1960 television ad, "It's marvelous what a difference Milo makes to keep you in top form". It is claimed that Thomas Mayne, the person credited with the invention of the drink MILO drank a cup every day until he died aged 93. Although it was invented in Australia, it is now sold around the world, including Trinidad and Tobago . A ready-to-drink version was introduced in 2015. According to Nestles’ website “ whether it's paired with a balanced breakfast, enjoyed after sports practice, or served as a yummy lunchbox treat, MILO® goes great with warm or cold milk as a delicious nutritional boost any time of day” I vividly remembered cold MILO being served at School Sports at the Erin Road Presbyterian School where I began my career as a teacher in small disposable cups for all students and teachers. This was the highlight of our school sports each year. Today Nestlé Milo remains committed to continue to engage the youth in its Sports Development programmes to deliver the nutritious energy they need to help them be their best. Credit to following sources https://www.goodnes.com/milo/about-us/ https://www.milo.com.my/nourishing-goodness/the-milo-story Credit for vintage ads : Adrian Coulling Source: Angelo Bissessarsingh's Virtual Museum of Trinidad & Tobago, Dec 5, 2023)  Remember the days of crown corks ?
The crown cork was a very simple bottle cap we that were part of our daily lives. But how many of us "Ever wonder who thought of this idea of using cork inside a bottle cap and why? The crown cork was in fact the first form of bottle cap and was the brain child of William Painter in 1892 in Baltimore. It's design was quite simple and it was composed of normal metal with a knurled end in the form of an inverted crown, hence the name of crown cap. To effectively prevent leakage of liquid, the cap was covered with a thin cork disc, itself covered with a film sealing the contents of the bottle. This precaution avoided the direct contact between the liquid and the metal, which could have badly affected the taste of the beverage. The crown cap was widely used for many alcoholic and non-alcoholic beverages.This design remained relatively unchanged until the 1960s, when plastic discs – less prone to deterioration or contamination — superseded the old cork seals. Another fascinating historical fact is that the single-use crimped crown corks became one of the world’s first successful disposable products. When I began my teaching career the infant teachers collected these crown corks , drilled holes in the middle with a hammer and nails and then placed sets of ten on a thick piece of soft wire. This was used to teach infants counting from one to ten and to add numbers. For craft older students used corks to make zwills. (Source: Virtual Museum of Trinidad & Tobago, Jan 8, 2024)  IIIIa satisfying, sweet and savoury, one-pot meal that leaves everyone happy and makes clean up a breeze.
Plus, it's ready in under an hour! Check out the recipe from Easy Chicken Recipes below. Prep time: 15 mins Cook time: 23 mins Ready in 38 mins Ingredients 8 boneless skinless chicken thighs 2 tablespoons oil divided ⅓ cup flour 1 medium red onion cut in chunks 1 red pepper cut in chunks 1 can pineapple chunks juice reserved ¾ cup brown sugar packed 1 ½ tablespoons cornstarch ⅓ cup soy sauce 3 garlic cloves minced 2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon black pepper 2 green onions thinly sliced 1 tablespoon sesame seeds Directions 1. Heat 1 ½ tablespoons of oil in a large skillet over medium high heat. In a large bowl, toss chicken thighs with flour to coat. Brown chicken thighs for 3-4 minutes per side or until golden brown. Remove to plate. 2. Add ½ tablespoon oil to the same skillet and add red onion and red pepper. Cook for 5 minutes, stirring occasionally. 3. In a medium bowl, mix brown sugar and cornstarch. Stir in the juice from the canned pineapple, minced garlic, ginger, salt, and pepper. 4. Add the sauce to the skillet and heat until the mixture comes to a boil. Turn down heat and simmer for 2 minutes or until sauce has thickened. 5. Return chicken to the skillet and stir to coat with sauce. Cover skillet and cook on medium heat for 10-15 minutes or until chicken is no longer pink inside. 6. Garnish with green onions and sesame seeds and serve with rice. (Source: the Loop, July 23, 2023) World-famous Trinitario makes a splash with Chinese customers: "It's a growing market," says director Ashley Parasram  Director of the Trinidad and Tobago Fine Cocoa Company Trinidad, Ashley Parasram, holds a sample of Trinitario fine chocolate which is being sold in Shanghai and Hainan. Photo: Alina Doodnath From the hills of Trinidad and Tobago to the skyscrapers of Shanghai and the tropical shores of Hainan, the country's world-famous Trinitario chocolate, with its signature smooth yet complex range of flavours, has made its way to customers in China.
In an exclusive interview with Loop News, Director of the Trinidad and Tobago Fine Cocoa Company, Ashley Parasram, said to date, four tonnes of these exquisitely crafted, fine chocolate products have been shipped to China. Parasram said the company has entered into a partnership with Orient International Shanghai Foreign Trade Co. Ltd. to distribute Trinidadian fine chocolate to Shanghai, as well as a partnership in Hainan. "We're looking at putting our chocolate into the Chinese market and coming up with innovative new products for the China market, and work with designers and packaging companies there, so it's a very exciting partnership." He said the company has signed another partnership to ship 12 more tonnes of Trinidadian fine chocolate to China. The company has previously had a partnership with Harrod's in the UK and is now going to work with their Shanghai location to create unique chocolate products made with Trinitario cocoa. "We participated at the China International Import Expo (CIIE) in Shanghai as part of the ExporTT stand, we've had a lot of support from ExporTT and InvesTT, and the Ministry of Trade and Industry in getting the products to China. "We've also had a lot of support from the Embassy of the People's Republic of China in Port of Spain and the Embassy of Trinidad and Tobago to China in Beijing." "We're hoping that next year will be a very exciting year for our export." He said chocolate consumption is still a developing market and there is much room for Trinidadian companies to expand there, thanks in major part to China's focus on trade via the Belt and Road Initiative, of which Trinidad and Tobago is a member. "The Belt and Road Initiative is very key in terms of facilitating trade and there is definitely an appetite for interesting products into the China market. It's a huge market; 70 per cent of the population is online, they have very good, sophisticated platforms such as WeChat which can be used, so I think it's a market that is ready for products from Trinidad and Tobago and the Caribbean, so it's very exciting in that regard." "From seeing our own company's experience, it's worth other companies taking a look at that market and exploring further trade opportunities." Parasram said there are plans for several other exciting products, for example blending Trinitario chocolates with China's famous baiju as well as the popular 'rum and chocolate' combination. There are also plans to incorporate quintessential Chinese ingredients such as tea. "Historically, chocolate is new to the Chinese market, but as we've seen with things like wine and whiskey, there is a growing market for that so the opportunity is there, definitely, so we think there are other products like rum, spices and peppers that can also be popular in the Chinese market." Customers in China will be able to order the chocolates online and have them delivered to their homes. Trinidad and Tobago is also the first Caribbean country to benefit from China's BRI with the launch of region's flagship project, the Phoenix Park Industrial Estate, in Point Lisas. The project will be commissioned in early 2024 but already one client, Summit Luggage, has completed its first container of branded luggage for export to North American markets. Trinidad and Tobago was the first country to sign on to the Belt and Road Initiative in 2018 - currently, eight of 15 CARICOM countries are signed on as members of the BRI. In 2019, Trinidad and Tobago became the first CARICOM country whose trade with China exceeded US$1 billion. For local customers, the T&T Fine Cocoa Company also has a range of fine chocolate with unique flavour combinations; for more information visit them on Facebook at https://www.facebook.com/trinitario.tt or their website at https://trinitario.tt/  In the heart of culinary passion lies Tyrelle Amanda Chase, the driving force behind TC’s Sweets&Treats. From her earliest memories in the kitchen at the age of seven, Chase's journey has been a tapestry woven with love, family, and a deep connection to food. Reflecting on her culinary evolution, Chase said, “I'd always go to the kitchen and watch, whether it’s my sisters or my father, whatever they may be doing. The first meal I cooked on my own was corned beef and spaghetti, and from then on, I thought I was ‘d boss’ of the kitchen. Her culinary ambitions deepened after losing her sister, fostering a shared love for food and laughter in the kitchen. “As I got older, I'd always watch Food Network with the iron chefs and the bake offs with one of my sisters who was also a foodie.” She passed away when I was 14, and I guess me going further into the culinary industry is partly because of her, aside from the fact that I grew to love the arts myself, but we would be in the kitchen and copy the recipes, (as best as possible), laugh about what came out bad, enjoyed what came out good, and I'd always be disappointed whenever I made something that wasn't really like up to par, but she would always comfort me, and remind me I'm still a child and that Rome wasn't built in a day. "She used to tell me that those people on television are trained professionals who had years of practice. Even today, at 22 years old, I still sit back and remember those times whenever I would start to beat myself up over something not coming out perfect, or close to perfect as possible. Everyone makes mistakes, we just have to learn from it and try a different technique.”  Officially becoming a YTEPP-certified pastry chef in April, Chase credits Montgomery Guy and her family for their instrumental roles. She expresses gratitude for the support that fuelled her journey into the hospitality industry, aiming to evolve into an executive chef.
Cooking, baking, and crafting food are Chase's expressions of love and warmth. "I love the satisfaction of seeing someone smile because of me. You never know who may be having a bad day." Chase's passion is rooted in creating joy for others, a sentiment she holds dear. Her business, currently online with aspirations for a physical location, offers an array of pastries, baked treats both sweet and savoury from puffs to pizzas, dinner rolls, éclairs, quiche, cheesecakes, black cakes, pone, cookies and more. Her Christmas cooking philosophy resonates with warmth and nostalgia, aiming to bring comfort and joy reminiscent of childhood traditions. She believes in spreading homemade comfort, especially in challenging times. The motto Chase lives by is a testament to resilience and perseverance: “Rome, nor the Great Wall of China, were built in a day. Take life one stride at a time, stumble, fumble, make mistakes, but don't give up.” She encourages others, especially those in the culinary field, to persist through challenges, reminding them that it's never too late to start anew. The recipe Chase generously shares is black cake Ingredients 250g (1 cup) brown sugar 2 tsps baking powder ¼ tsp salt 4 large eggs 1 tsp, vanilla extract (essence) 1 ½ tsp grated lime peel 2-3 dashes bitters Nutmeg 1 tsp cinnamon powder ½-1 cup browning Fruit mix 250g (1 cup), seedless prunes 125g (½ cup) currants 250g (1 cup) sultanas and raisins 125g (½ cup) lemon peel 125g (½ cup) cherries and mixed fruits Directions For non-alcoholics Soak your fruits using 2-3 bottles of sorrel and ginger Shandy (you can use ginger beer) as well, along with ½ bottle of Malta, ¼ tsp baking powder and some clove (stir thoroughly). You need to ensure the liquid is just about one to two cms above the fruits as the fruits will soak the liquid and you would need to save some of that syrup to pour over the cakes (to keep them moist) when they are done baking, For those who consume alcohol Using the same measurement of fruits, replace the Shandy and Malta with cherry brandy and vodka, White Oak or puncheon rum. Remember to add enough liquid so fruits are completely submerged and liquid is one to two cms above fruits. Also, because you're using alcohol you don't need to add baking powder. Soak fruits for three to four days before using. Preheat oven to 250°F (125°C) Line cake pan with paper (baking/wax) Sift together the flour, baking powder, salt and cinnamon Cream the butter and sugar (until light and fluffy) Add eggs, one at a time and beat until well combined Mix in, vanilla, lime peel, nutmeg and bitters Fold the flour mixture gradually into the butter mixture (in three equal parts) Add fruits, and enough browning (for your desired colour) Stir well Pour mixture into lined baking pans to ¾ full and bake in your preheated oven at 250°F, for the first hour. Reduce heat to 200-225°F, for remaining 1 ½ hours or until tester comes out clean Prick hot cake with skewer, pour mixture of Shandy, Malta, or cherry brandy and rum Cover, set aside Remove from pan only when the cake is completely cooled and all liquid is absorbed.(Source: Newsday, Dec. 16, 2023) |
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