Embark, Food and Cuisine, Trinidad and Tobago
By Franka Philip ● Issue 156 (March/April 2019)
Resurrection rice | Cookup
Brought to Trinidad from West Africa via the United States, Moruga hill rice was a staple of the Merikin community for generations, writes Franka Philip. Now entrepreneur Mark Forgenie wants to make this traditional food available to all
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
Immerse, Community, History, People, Trinidad and Tobago
By Judy Raymond ● Caribbean Resilience (1 May 2020), Issue 140 (July/August 2016)
The Merikins: heroes of the forgotten war
The company villages perch atop the ridges of low hills in southern Trinidad — too low to offer panoramic views, but high enough to keep...