The Culinary Institute of America

On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen. For recipes, visit www.ciaprochef.com/WCA7

No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto. For recipes, visit www.ciaprochef.com/WCA7

No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken. For recipes, visit www.ciaprochef.com/WCA7

Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101. For recipes, visit www.ciaprochef.com/WCA7

Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys. For recipes, visit www.ciaprochef.com/WCA7

Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket. For recipes, visit www.ciaprochef.com/WCA7

In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket. For recipes, visit www.ciaprochef.com/WCA7 Download Podcast Video