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October 2021 Newsletter
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In The Spotlight
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Traditionally, macaroni pie is a core staple in Tobago's Sunday lunch. However, the combination of macaroni pie/noodles with cheeses and light spices usually produce a delicious savoury pie, which we have all love grown to love. Here, Danielle Stewart of Frontline Flavours, located in Black Rock, explored her creativity and used her experience to place a modern gourmet twist on this traditional dish.
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Annelia Lian Davis is a young, vibrant, God-fearing, caring and energetic person who loves spending time with her family and loves food and agriculture. In 2019, she graduated with a Bachelor's of Science in Food Science and Technology (Hons) from the University of Trinidad and Tobago. Taste of Tobago had the opportunity to catch up with Annelia to share her inspiring story.
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Seaweed can benefit your garden in various ways. For example, using seaweed can increase crop yields, make plants grow healthier, make them less susceptible to pests and disease, and improve the soil.
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How we live. How we work.
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Twenty-four years passed in a moment. Twenty – four years to date, the Tobago Hospitality and Tourism Institute began its journey in Tobago, with the vision of becoming an international and service-driven centre for learning and development. The goal - to address the human resources needs of the hospitality and tourism sector whilst developing the communities of Tobago.
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In the depths of a blackened iron pot on the flaming fire, a story of skills, spices, herbs, and heritage emerge to let you know that creole food is Caribbean food. The tradition of cooking creole goes back over a hundred years when food was scarce, and colonial masters infused European cooking with dishes of enslaved Africans. Yet, despite its dark background, the influence of West African and European flavours uniquely created a comforting and satisfying food in South and North America and the West Indies.
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The down-to-earth wine bar located in the Port Mall, Scarborough, is the place to go for wine in Tobago. Errol initially opened the wine bar in 2010 as Villas Garden (named after his mother) at 4th Street, Scarborough. Then, when he moved to the Port Mall, he converted the space and renamed the popular liming spot as Just Wines—serving wines, local and imported beers from Germany and Belgium and finger foods.
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A Taste of Tobago - Recipes
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Callaloo features the perfect blend of dasheen leaves, ochre, fresh seasoning and pigtail, crab or beef. It's usually served as part of Sunday lunch to complement yet another local favourite dish "Coo-Coo". Traditionally, Tobago's Sunday Lunch comprises of macaroni pie, savoury rice, stewed peas, potato salad, green salad and baked or stewed meats.
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Read about how to create an Exquisite Dasheen Punch from Tobago's very own
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Cornmeal cou-cou (or coo coo) is a favourite Sunday side dish in Tobago. It is a notable favourite of other Caribbean, South American islands and may be known as fungi or similar to polenta in North and South America. This simple, but delicious dish is made with cornmeal cooked with okra, seasonings and water. Making this takes some time, since it requires constant stirring with a ‘cou-cou stick’. In the Caribbean, it is usually eaten with callaloo, provisions, and stewed meat or fish. Enjoy.
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Baking is synonymous with Sundays in Tobago. In Tobago, this tradition is passed down from generation to generation. From the currants rolls (twist of the British Eccles pies) to Victorian cakes, pastries, bread, and cakes are a favourite on the island.
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Rum manufacturing originated in the Caribbean almost by accident. In the early 1600s, Spanish and Portuguese seamen transported sugar cane from the Canary Islands and Madeira to the Caribbean islands. Labour was a vital commodity at this time, and new world settlers used it for transportation, cooking, industrial activities, or simply producing drinkable liquor.
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The THTI Taste of Tobago Golf Classic combines a weekend of superb golfing with culinary and hospitality experiences delivered by some of Tobago’s most creative chefs, mixologists and students.
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