The Caribbean is a magical place of palm trees, white sand beaches, turquoise waters and sunshine, all blessed with a wonderful climate. Stretching from Florida in the United States to Venezuela in South America, the region is home to more than 700 islands, islets, and cays. Home to Europe’s first colonies in the New World, the Caribbean has been defined over the centuries by its multitude of influences, from British, French and Spanish to Dutch and even Swedish colonisers. Combined with a burgeoning African slave population, a diminishing indigenous population and a host of other migrant cultures that have come to call these island home, the culture of the Caribbean is a genuine blend that is reflected in its people, its languages and its food.
Trinidad & Tobago
Trinidad and Tobago officially known as the Republic of Trinidad and Tobago; a twin island county geographically located at the northern edge of South America just off the coast of north-eastern Venezuela. Trinidad in contrast to Tobago is much larger, boisterous and industrialised.
Trinidad capitalized on the late 70’s oil-boom riches to become one of the most industrialised and developed economies in the region. The country is also world famous as the birthplace of Carnival and hosts one of the worlds greatest street parties. It is also the birthplace of Nobel Laureate V.S Naipaul and world record holding cricketer Brian Lara.
The world famous Trinidad Carnival, falls in February or March, however arrivals at either times can still enjoy in the unique Calypso and Soca music at the multiple nightclubs in the capital city of Port-of-Spain.
In sharp contrast to the more modern and developed Trinidad, sleepy Tobago is a short 21miles to the north of Trinidad and is the quintessential tropical Caribbean vacation destination, replete with hidden picture post card beaches, exotic marine life, and a diverse variety of endemic fauna and flora.
The words ‘Caribbean food’ instantly conjure up thoughts of spicy, hot, and tasty food, and it’s no wonder: the cuisine of the West Indies is the result of a range of different cultural influences. From Jamaica’s jerk seasonings brought in from Africa to the Indian roti that has become the national dish of Trinidad, not to mention the legacy of the indigenous Caribs and Arawaks found in spicy pepperpots, Caribbean cooking is a veritable melange of flavour.
The signature style of this cuisine is the unsparing use of herbs and spices for marinating meat and fish as well as adding that final touch before serving – and while there’s no one flavour that defines West Indian cooking, food lovers around the world know that the secret to Caribbean culinary success lies its unique blend of flavours.