Most of us love to eat chocolate. Whenever, I travel to a new country I always purchase chocolate manufactured in that country to bring home for my family.
July 7th is designated World Chocolate Day but did you know that the World's First Chocolate Bar was created in 1847 by cacao refinery owner Joseph Fry? According to research he combined cocoa powder, cocoa butter, spices and sugar to form a solid bar of chocolate. It is because of Joseph Fry people all over the world can now enjoy chocolate. Giving chocolates as gifts on special occasions like Valentine's Day , Christmas , birthdays and other special celebrations is now a norm. By the way Joseph Fry is also credited with Fry's Cocoa , a beverage from our past. (Source: Angelo Bissessarsingh's Virtual Museum of T&T, July 7, 2023)
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THE FASCINATING STORY OF THE SWIZZLE STICK
Researcher : Patricia Bissessar I never knew that in Trinidad we had a tree called the swizzle stick tree which got its name because its branches were cut and dried and made into natural swizzle sticks . The swizzle stick’s story is an interesting one of humble beginnings. In this blog, we will briefly explore the history of the swizzle stick, its uses, how they are made. I will also attempt to clear up any misconceptions or confusion by members. According to my research, the Swizzle Stick made its appearance around the 1600’s on a sugar cane plantation in the West Indies and was used to stir a refreshing rum elixir called “Switchel” made from a mixture of water and molasses. The first print mention of the swizzle comes in 1788 (“A Classical Dictionary of Vulgar Tongue”), but the stick seems to have pre-dated that by at least a century and raced back to the arrival of enslaved workers brought from Africa to the West Indies to work on the sugar cane plantations where the sugar cane was fermented and made into sugar , molasses and rum. Annie Brassey author of the book “In the Trades, the Tropics, & the Roaring Forties”, found the tool in use in Trinidad in 1885 and make mention of her intent to take back to England some of these special sticks to stir mixed drinks. Her book gives the following recorded insight into how the local islanders of Trinidad transformed a branch of the Quararibea turbinate tree into a manual hand blender: They are cut from some kind of creeper, close to a joint, where four or five shoots branch out at right angles to the stem, so as to produce a star-like circle, resembling the spokes of a wheel, each radiating twig being about two inches long. Cocktails of all kinds are a great institution in Trinidad and are mixed with these sticks. The branches she was referring to were cut from the Quararibea turbinate tree ,native to Martinique and a few other Caribbean islands including Trinidad and Tobago. Botanists call it Quararibea turbinata, but it was known to locals as the swizzle stick tree. These trees sprout branches that end in tiny spokes, which spread out like the points of a star. When dunked in an unmixed cocktail and rolled between one’s palms, the sticks work much like simplified immersion blenders. The all natural harvested wooden stir stick, popularly used in the Caribbean, was also known as Bois Lélé in Martinique .Local islanders would make a ‘rum swizzle’ from rum, water,ice and aromatic flavourings, by rapidly spinning a dried branch of the tree between the palms of the hands, thus putting the tiny bicycle spoke-like twigs to work, resulting in a deliciously frothy and evenly chilled beverage. Eventually, the stick migrated back to the homeland from the British colonies, and by the early 1920s, the swizzle stick had found a new purpose. Queen Victoria and the other refined women of her era used the sticks or glass and plastic imitations of them to stir the bubbles out of their Champagne, thus preventing any rather unladylike emissions of air . Finally, the stick entered its modern era when inventor Jay Sindler needed a way to remove the olive from his martini without using his fingers. So he sketched out an idea of a barbed wooden spear featuring a small paddle at the other end, which could be imprinted with the establishment’s name or logo. A problem was solved and bars had a new cocktail stirrer . Who knows maybe the rural artists of India was inspired by the natural swizzle stick when they created the Dhal Ghutni Swizzle Stick which many of us still use today to swizzle and purée dhal. It is also interesting to note that like many Caribbean Hindustani nouns, ghuṭnī is derived from the verb of the action performed by this kitchen tool. Ghuṭnī comes from the verb ghoṭe meaning to mix, dissolve or swizzle. I also use my mother’s Dhal Ghutni Swizzle Stick to swizzle the ingredients when making callallo. N.B In reading some of the comments made by members with prior posting on the swizzle stick tree it would appear that there is some confusion about the Quararibea turbinate or swizzle stick tree .This tree is the same as the lay lay tree . I did attempt to do further research to clarify this issue and this is what the research says: Ø The Bois Lele swizzle stick as it is called in Martinique is made from the dried wood stems of the Quararibea turbinata tree (aka the “swizzle stick” tree!) which is an aromatic plant native to the Caribbean. It is small perennial tree or shrub.The branches of this tree form with side branches radiating outward from a central point, like spokes on a bicycle wheel. Ø Botanical name: Cordia collococca what we refer to as Lay Lay tree in T & T is a short-deciduous tree with a moderately thick, single-layered crown that is often wide and spreading, usually growing around 5 - 15 metres tall but occasionally reaching 35 metres.The red fruit / lay lay , which resembles a cherry, has a sweet flavour and is eaten greedily by birds. The Lay Lay berry is one of the lesser known fruit treasures of Trinidad, found mostly in the south and eastern parts of the island. ( Sources: Useful Tropical Plants ; 62 fruits of Trinidad) I have also tried to show differences in both trees by including a few photos. I am just stating what the research says and I am certain back in the early days our ancestors would have been quite creative and used branches from other trees to make natural swizzle sticks. (source: Angelo Bissessarsingh's Virtual Museum of Trinidad and Tobago, June 29, 2023)  Sylvia Hunt with a display of jams, jellies and sauces As one of Sylvia Hunt’s eight children, Diana Sambrano learned from an early age how to cook. She and her siblings spent a lot of time helping their famous mother experiment with local fruits and vegetables to concoct delicious meals and snacks, many of which were showcased on her At Home With Sylvia Hunt show on TTT as well as her three cookbooks. Diana and her family have revived some of those recipes for a new generation through Sylvia Hunt’s Cooking: Proud Legacy of our People. The book is a reprint of Sylvia’s first cookbook of the same title published in 1985 and became a vital part of every kitchen in T&T. This version, however, includes additional recipes from the family’s faves such as macaroni pie and poultry stuffing. Recipes were tested and tweaked for the revised edition. It was Sylvia’s wish to have her work continue and Diana asked her son Christopher Sambrano to help fulfill that dream. “I am so happy because I was asking him to try and print it before I pass on. I am proud of him that he is doing it,” she told Loop News during a visit to Trinidad this week.  Diana lives in Barbados with her son. The book was published there through Miller Publishing. Writing in the foreword of the 160-page book, Trinidadian writer Patrice Grell-Yursik said the book contains the blueprint for the essential Sunday lunch, from macaroni pie to callaloo to the supreme standard for Trini stewed chicken and pigeon peas. “You’ll find instructions on how to make desserts from the past, like bellyful, haddock, and covity pocham. There are recipes for wild meat agouti casserole anyone? You will discover step-by-step tips for making jams, preserves, pickles and relishes from the shells and peels of local fruits and vegetables, a testimony to the frugality of the era,” Grell-Yursik wrote. The book, said Christopher, is a celebration of our culinary history. “She was really passionate about our indigenous recipes,” he said. “For her, it was about documenting our original recipes which was a big fusion of the European influence, African Influence, and even the Arawak and Caribs and their influence. She did a lot of research and went up and down Trinidad and Tobago documenting these recipes and sharing them with her audiences.”  In the introduction to the new cookbook, a reprint from Sylvia’s first cookbook, she recounts the history of many of our indigenous foods and states the need to preserve this information. “Tribute must therefore be made to those persons, many of whom are no longer with us, who have tried to preserve what little is known of the foods of our ancestors and to those who have made a study of them. We are now attempting to build on the past and to create new dishes with what we have, and we are helped by the advances made in science, industry, and commerce,” she wrote. Christopher said for his grandmother, there was also an emphasis on sharing recipes that were relatable and affordable to would allow families to feed themselves on a budget. Who was Sylvia Hunt? Regularly referred to as our local Julia Child, Sylvia Hunt was a pioneer in the food space. Trinidad and Tobago Television (TTT) began operating in 1962 and was the lone television station till 1991. The station became a bastion for local social and cultural shows among them Sylvia’s cooking show which debuted in 1968 and ran until the 80s. Sylvia developed her love for cooking from her parents, Miriam and George Dryce, and her aunt Lydia Gittens. Diana said her mother had the support of her family who also helped to take care of the children due to her busy life.  Diana Sambrano and her son Christopher Sambrano In addition to being a cook, Hunt served as an alderman on the Port of Spain city council for two consecutive terms. She also ran a store in downtown Port of Spain called My-Y-Fine Novelty Products which she established in 1947. The store sold dresses, and hats, and doubled as an eatery. Diana recalled working in the store, hemming dresses, covering buttons and buckles, and making handbags among other tasks. She said her mother was insistent that all of her children learn to cook and do handiwork even if they had a profession and she taught them home management skills like making up a bed and how to eat with a knife and fork.  Sylvia Hunt making Shaddock candy It was Diana who typed up her mother’s recipes for her column in the Guardian newspaper. Diana worked at the St Vincent Street newspaper for 40 years and also taught sewing at John Donaldson Technical Institute.
Hunt kept busy taking care of her family after her husband fell on hard times but she loved teaching and passing on her knowledge. In addition to her children, she also took in girls from the St Dominic’s Orphanage and taught them many skills including cooking and sewing. She also ran her own private school, the Sylvia Hunt School of Home Economics in St Augustine. “She worked hard,” Diana said, recalling that even after all her children were married, her mother would still cook for them. Sylvia Hunt passed away in 1987. In 1986, she was awarded the Hummingbird Medal, Silver, in recognition of her achievements. (Source: The Loop, May 5, 2023) Sylvia Hunt’s Cooking: Proud Legacy of our People officially launches on May 10. The limited edition book is available at Metropolitan Book Store, The Book Emporium, Paper Based Bookstore and Sylviahuntcooking.com with other leading sellers to follow. .  A US-based Trinidadian is disrupting the beverage industry with a universal non-alcoholic mixer influenced by one of his grandfather’s recipes. Zurena offers a portfolio of simple and versatile Caribbean drink mixes made with lemons, limes, passion fruit, mango, and Caribbean spices. Packaged in a 750ML bottle, the all-natural, sodium-free, gluten-free, and fat-free mixes come in two flavors: Tropical and Ginger, each with 15 grams of sugar per serving.
Founder and owner Nigel Smith describes the product as “magic,” as it can be added to any dark or white spirit, beer, wine, bubbly, club soda, juice, or tea to create high-quality Caribbean cocktails in seconds, without the need for professional mixology skills. Tasting Panel Magazine gave Zurena 89 points, making it the first non-alcoholic mixer to be graded by the magazine. Zurena is more than just a drink to Smith; it is about “Uplifting Spirits,” a term he has trademarked. As a sponsor at Audi Fields, Smith infuses Caribbean aesthetics into his marketing, with a campaign called Lucky Row, where groups of people are selected and given fedora hats, sunglasses, and mocktails made with Zurena, and encouraged to dance to soca music. Smith is also honoring the legacy of his grandfather, Carlton Smith, a bartender and mixologist who entrusted secret recipes to his children and grandchildren. Zurena is available in bars and retailers in Washington DC, Maryland, Texas, and Grenada, and Smith is looking to expand to other Caribbean markets. (Source: The Caribbean Camera, March 21, 2023)  Rice, a staple at mealtimes is very nutritious, but of course it can get a little blaze if wnd garlic, adding some chicken or vegetable stock and simmering until cooked.
Different types of rice will give you different tastes as well; parboiled rice is great in sturdy meat and rice cook-ue don’t work with our rice to turn out appetising and delicious dishes. Delicious rice dishes can be done in just minutes, by simply sautéing a few aromatics, like peppers, onions aps as well as in fried rice. White rice makes great rice puddings and basmati rice makes wonderful flavoured rice dishes. Brown rice, which is the most nutritious type of rice, has a flavour all its own and a rather chewy texture, but once you’ve become used to these characteristics you’ll love it as well. Rice is an easy do-ahead dish, and tastes as good the next day. What’s even better is cooked rice freezes well too, so go ahead and enjoy your rice in all different flavours. Remember also that brown rice can be substituted into all of the following recipes, simply adjust the liquid to suit the rice you are cooking. The package directions are usually good guidelines for the liquid to rice ratio. Split pea kitcheree ½ cup yellow split peas, washed and picked over 1 cup parboiled rice 2 tbs vegetable. oil 1 2-inch stick cinnamon 2 sticks clove 1 large onion, sliced 2 cloves garlic, chopped ½ tsp saffron powder, turmeric 2 ½ cups broth salt to taste Cook split peas in water for about 10 minutes, drain. Heat oil in saucepan; add garlic, cinnamon, cloves, onion and ginger. Add saffron and cook for a few minutes, add split peas and rice, stir and fry for a few minutes more. Add broth, bring to a boil and simmer for about 20 to 30 minutes. Fluff with a fork and serve. Serves 4 Hot and spicy pigeon pea pilaf 1 cup pigeon peas 1 cup parboiled rice 1 cup coconut milk 1½ cups broth or water salt and freshly ground black pepper to taste 1 onion finely chopped 2 cloves garlic, chopped 1 hot pepper, seeded and chopped or to taste 1 pimento pepper, chopped 1 tbs vegetable oil 1 tbs chadon beni or cilantro Preheat a saute pan or saucepan, add oil and heat, add onion, garlic, and peppers, saute until fragrant. Season with salt and black pepper. Add the pigeon peas and stir, add the rice and toss to combine, add coconut milk and water or broth, stir to combine. Bring to a boil, cover and simmer for 20 minutes until rice is tender. Taste and adjust seasonings. Fluff with a fork. Sprinkle with chadon beni Serves 4 to 6 For a lighter side, omit coconut milk and add one half cup more broth. Caribbean rice pilaf 1½ cups parboiled rice 1 clove garlic minced 2 tbs coconut oil 1 onion, finely chopped ½ cup chopped red bell pepper ½ cup raisins 2 large dried Chinese black mushrooms, 3 tbs chopped chives Sauce: 2 ½ cups chicken stock 1 tbs rum, optional 2 tbs light soy sauce 1 tsp sesame oil 1 tsp Chinese chili sauce ½ tsp salt 2 tsp grated orange peel Soak black mushrooms in 2 cups warm water for 2 hours. Remove the stems from the mushrooms and slice. In a small bowl combine sauce ingredients and stir well. Melt oil in saucepan; add garlic, peppers, and onion sauté until fragrant. Add rice and stir to coat. Add raisins and sauce, cover and simmer until cooked 18 to 20 minutes. Remove from heat and stir in chives. Serves 4 to 6 Spiced rice pilaf with chick peas and pine nuts 1 ½ cups basmati rice 3 tbs olive oil 1 large onion, finely chopped 1 clove garlic, chopped 1 tsp ground cinnamon ½ tsp turmeric powder ½ tsp paprika 1 14-oz tin chick peas, drained and rinsed ⅓ cup toasted pine nuts 3 cups chicken stock salt and pepper ½ cup currants or raisins Rinse basmati rice in lots of cool water until the water becomes clear, soak rice in more water for 20 minutes then place in a strainer and drain there for another 20 minutes. Heat oil in a saucepan, add onions, and garlic, sauté until tender, about 4 minutes. Add cinnamon, turmeric and paprika, stir, now add the chickpeas. Add pine nuts and combine. Add rice and sauté with spices so that all the rice grains are coated. Add chicken stock, stir well. Season with salt and pepper. Add raisins or currants, bring to a boil and cover and simmer until rice grains are tender. Fluff with a fork. Serves 4 to 6 (Source: Wendy Rahamut, Newsday, March 18, 2023  Several cocoa entrepreneurs will be able to take their businesses to the next level after being successfully matched with investors, said InvesTT.
In a statement the state agency said the Trinitario Cocoa Webinar Series, done in collaboration with the European Union, came to a conclusion on September 28, 2022. The organisation said the grand finale of the three-part series, entitled “The Cocoa Pitch”, was designed as a ‘Shark Tank’ styled business pitch event. Two youth start-ups and five medium-sized cocoa SMEs were given the opportunity to present a robust business pitch to investors, resource providers and key industry players with the aim of accessing technical, financial and capacity-building support and mentorship to start-up or scale their cocoa business operations. EU Ambassador Peter Cavendish said the EU was proud to have been part of this venture. “The Trinitario Cocoa Webinar Series has become a rich carnival, caravan tour of Trinidad and Tobago’s cocoa and chocolate producers. This heritage industry is moving forward to find and delight consumers worldwide with what every Trinbagonian knows, that the best chocolate is close to home – and the European Union has been proud to be a part of this dynamic.” Trade Minister Paula Gopee Scoon said the sector is "a strategic commodity with the potential to generate foreign exchange and contribute to economic diversification.” "The exports of primary and value added cocoa products increased by 31% over the period 2020 to 2021, from approximately TT$93 Million to over TT$122 Million. Of this increase, the European market accounted for 41%.” “There is a clear demand for our products, however, what is needed are innovators to create new products and experiences, and entrepreneurs to ensure that these products are made available.” Sekou Alleyne, President, InvesTT said the venture will aid the local cocoa industry. “The success of episodes 1 and 2 and the execution of The Cocoa Pitch event have enabled us [InvesTT] to fast forward the cocoa business agenda by facilitating investor matchmaking opportunities among European chocolatiers, investors and local cocoa stakeholders.” Pramilla Ramdahani, Vice President, Investments, InvesTT also shared that the Series aimed to increase bean to bar opportunities and joint venture/FDI opportunities. With 750 attendees in Episodes 1 and 2, and 244 attendees in Episode 3, representing over 32 countries worldwide inclusive of the United Kingdom, USA, Canada, Singapore, Ghana and Jamaica, Mrs Ramdahani expressed confidence that the outcomes of the webinar series will contribute towards the development of a thriving and collaborative cocoa ecosystem. The organisation said two youth start-ups; GEM, owned by Giselle Mills and 19-year-old youth cocoa entrepreneur Oshun Matthews, owner of Tamana Mountain Chocolate both delivered strong business cases. Three SMEs presented their pitches next; Ashley Parasram, founder of the Trinidad and Tobago Fine Cocoa Company, Tobias Schulze Frenkling representing the Original Trinitario Cluster and Vanessa Moses, Director at Caribbean Roasters. At the end of each pitch, the distinguished group of panelists comprising Crisen Maharaj, Manager of Capacity Building and Funding at ExporTT, Michael Mcquilkin, Manager, Investment Banking at Republic Bank, John Hadad, Group Co-Chief Executive Officer, HADCO Group, Sandy Roopchand, CEO/Managing Director at Royal Castle and Markus Mann, Producer-Artist-Entrepreneur, shared thoughtful comments and invaluable insights on how each entrepreneur/enterprise can advance their cocoa ventures through various grant funding programmes and partnership and/or mentorship opportunities. The panellists also posed a series of questions to each pitch presenter which enabled presenters and the live virtual audience to gain firsthand insights into the requirements for a compelling, investment-ready business case. Next on the agenda was a special presentation made by Professor Pathmanathan Umaharan, Director at the Cocoa Research Centre, UWI, where he highlighted the Chocolate Island initiative, a cocoa, carbon and community innovative project which seeks to attract Impact Investment into the cocoa sector in Trinidad and Tobago, and contribute towards building sustainable cocoa based supply chains. All attendees were then given a sneak peek into a short film entitled “Trinitario – On The Edge”, produced by filmmaker Denise Speck, who joined from Europe to introduce the trailer video. The documentary explores the storyline of the world-famous Trinitario Cocoa, birthed right here in Trinidad and Tobago. The Cocoa Accelerator Network was highlighted after, whereby the live virtual audience and all pitch presenters would have been edified on various opportunities to access resources and/or funding required for business growth, such as the Shaping the Future of Innovation project, the Linking Farmers Platform and Government’s Grand Fund Facility, the latter allowing individuals to access up to a maximum of TT250,000 to finance 50 per cent of the cost of acquiring new machinery and equipment. Albada Beekham, Director of Research at the Ministry of Agriculture, Land and Fisheries reaffirmed the Ministry’s commitment to support cocoa agri-entrepreneurs through the Agriculture Finance Support Programme, among other initiatives. All three episodes in the series were moderator by Jessie-May Ventour, a seasoned broadcaster and media professional who effortlessly managed the conversations and ensured a seamless, interactive, informative and enjoyable experience for all. (Source: The Loop, October 3, 2022)  cooking options: A cooking demonstration in progress. Have you ever tried using alternative flour (root flour) to bake, and your cake or bread just didn’t come out right? You’re not alone. When using root flour, there are tricks to ensure your cakes, cookies or other baked goods and breads come out looking and tasting yummy.
Chef Susan Thomas, who was introduced to root flour in 2019, has the tips you need to make your perfect treats with root flour. Last month, Thomas’ doubles made with cassava flour was a hit at the National Marketing Development Corporation’s (Namdevco) root crop demonstration at the Queen’s Park Savannah, Port of Spain. The great thing about root flour, Thomas said, is its diversity. “Root flour can be used for making baked products as well as drinks such as smoothies, punches, ice cream, etc. It maintains its nutritional value throughout. You can combine different types of root flours for the texture, layer or flavour to get your product to a particular outcome,” Thomas said. Thomas has successfully made dumplings and saltfish, various breads, cookies, punches, ice cream, brownies, pone, various cakes, sweetbread and doubles, all using root flour. She said, “When you are using root flour, sift the flour at least six times to allow as much air to be trapped within the flour to allow your product to turn out lighter. Once you follow Thomas’s advice, you will be baking like a root flour pro. Thomas explained, “Add a quarter-cup more liquid, eggs, etc, to the flour, and allow it to sit for a little while, about three to five minutes, to rehydrate and gain more moisture to facilitate a greater yield.” She added, “Add a little more rising agent, whether it is baking powder or baking soda, to the root flour depending on what you are making because the root flour tends to be heavier,” Thomas said. Thomas went on to explain the types of root flour and what they can be used for, specifically in baking. Cassava flour, she said, is a dense flour and tends to become gelatin-like when a dumpling is being boiled, but it makes a great fruit cake. If you are opting to use breadfruit flour, then this alternative flour is light and fluffy, and works well in making cakes, pancakes, crepes, waffles and breads. She said dasheen flour is a dense flour and is great for sweet bread or pone, and green banana flour has a dark, rich colour and is perfect for brownies or any chocolate-like dessert. It is also perfect for making smoothies, as one tablespoon will thicken your smoothie. It also produces great wraps and is very diverse. She said sweet potatoes are naturally sweet, so one must be careful when using them to make traditional items like pone, sweet bread or brownies. This, she said, “is important, especially when producing items with recipes that call for sugar to be added”. “You must reduce the amount of sugar by at least half a cup or the product will be overly sweet,” Thomas said. The chef said root flour is a very interesting flour to work with. “The health benefits in comparison to our traditional all-purpose flour can hardly be argued against. I would advise people to experiment with these flours and have fun doing so. It is indeed exciting and provides a very clear understanding of the flour itself and its very wide-ranging applications in the field of cooking,” Thomas said. Thomas said there are times when root flour must be mixed with regular all-purpose flour, but not to panic, because the nutrition content you are looking for will not be compromised. About Susan Thomas: Thomas obtained her degree in culinary management and trained to become a chef at the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI), commonly known as the Hotel School. She worked as a culinary arts teacher at SERVOL, then left to open her own catering business, Baked Home Style Caterers. She specialises in both local and international cuisine, as well as various traditional and non-traditional breads and cakes. She enjoys cooking and loves creating her own unique foods. (Source: Express, July 8, 2022) |
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