Embark, Culture, Food and Cuisine, Trinidad and Tobago
By Franka Philip ● Issue 154 (November/December 2018)
Divali: a feast among friends | Cookup
After years of enjoying Divali hospitality from her friends, Franka Philip plans her own festival feast — with some expert help
By Franka Philip ● Issue 153 (September/October 2018)
Some like it sweet | Cookup
It used to be that sweet-toothed Caribbean people were satisfied with a good old-fashioned sponge cake. But, as Franka Philip explains, the profusion of delectable dessert images on Instagram in recent years has raised expectations, and more sophisticated tastes. Bakers and pastry chefs across the Caribbean are keeping up, with unexpected flavours and elaborate techniques
By Franka Philip ● Issue 152 (July/August 2018)
Good to goat | Cookup
From homestyle stews to spicy curries, goat is a popular Caribbean favourite — but how do diners and chefs feel about a more upscale version? Franka Philip investigates
Embark, Food and Cuisine, Trinidad and Tobago
By Franka Philip ● Issue 151 (May/June 2018)
Some like it hot: Trinidad pepper sauce | Cookup
It may be the quintessential Trini condiment, and many can’t imagine a meal without pepper sauce. Franka Philip investigates how T&T’s hot peppers have become internationally famous for their delicious sear
Embark, Food and Cuisine, United States, Trinidad and Tobago
By Franka Philip ● Issue 150 (March/April 2018)
Chef Ben ‘BJ’ Dennis: “That right there, that’s Africa” | Cookup
When US chef Ben Dennis arrived in Tobago, he was astonished to find traditional recipes that recall those of his Gullah ancestors. He talks history and heritage with Franka Philip
By Franka Philip ● Issue 107 (January/February 2011)
Cooking APP a storm
What do most people do these days when they want a recipe? In the old days – the 20th century – they’d probably look in a...
Embark, Culture, Festivals and Events, Food and Cuisine
By Franka Philip ● Issue 148 (November/December 2017)
Total local | Cookup
Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge
Embark, Food and Cuisine, Jamaica, Trinidad and Tobago
By Franka Philip ● Issue 147 (September/October 2017)
Best of brew — Caribbean coffee | Cookup
So many people say they can’t start their day properly until they drink a cup of strong coffee. In the Caribbean, where several countries...