Shanty & Uncle Clyde Make Saltfish Buljol in Paramin
Saltfish Buljol is a popular breakfast food in Trinidad and Tobago. It’s made by sautéing salted cod with onions, garlic, and other ingredients, and...
Paramin is a rural community on Trinidad’s Northern Range where elements of older French Creole culture are still prevalent in day to day life.
The area is also locally famous for the chive, pimento, and peppers that grow on the wind-swept mountainsides.
Uncle Clyde is Food Nation‘s consultant for all things related to the culinary culture of Paramin and rural, French Creole culinary culture in general.
Saltfish Buljol is a popular breakfast food in Trinidad and Tobago. It’s made by sautéing salted cod with onions, garlic, and other ingredients, and...
A popular New Year’s Eve or (Old Years) tradition in Trinidad and Tobago is to make a pelau with black eyed peas. This practice...
Uncle Clyde from Paramin and Shanty the Chulha Queen are two culinary icons who often share their insight into traditional Trinbagonian cooking with Foodie...
A Trinbagonian Christmas tradition of yesteryear was to boil ham instead of baking it in an oven. While straightforward, it’s not as simple as...
Pelau is a Trinbagonian dish that’s popular because it could be made in a single pot and also transported, reheated, or served from that...