Summary: 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. <br> For recipes, visit www.ciaprochef.com/WCA7 <br> <br> <a href="http://cia.podbean.com/mf/web/k9ee5i/Trinidad_02_Markets_854x480.mov">Download Podcast Video</a><br>
