A vibrant and tangy Sorrel Jam made from fresh sorrel petals, perfect for spreading on toast, pastries, or as a topping for desserts!
Ingredients:
2 cups fresh sorrel petals, rinsed and dried (about 200 grams)
2 cups water
1 ½ cups granulated sugar (adjust to taste)
1 tablespoon lemon juice
1 cinnamon stick (optional, for a hint of warmth)
1 teaspoon grated ginger (optional, for added flavor)
Instructions:
1. Prepare Sorrel:
Place the sorrel petals in a pot and add 2 cups of water.
Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes until the petals soften and the liquid becomes dark and vibrant.
2. Blend and Strain:
Remove the pot from heat and let it cool slightly.
Blend the mixture until smooth, then strain it through a fine sieve to remove any solids, creating a smooth sorrel puree.
3. Make the Jam:
Return the strained sorrel mixture to the pot.
Add the sugar, lemon juice, cinnamon stick, and ginger (if using). Stir well to combine.
4. Cook Until Thickened:
Place the pot over medium heat and bring to a simmer, stirring occasionally to prevent sticking.
Continue to cook for 20-30 minutes, or until the mixture has thickened to a jam-like consistency. You’ll know it’s ready when it coats the back of a spoon and holds shape when cooled.
5. Cool and Store:
Remove from heat, let it cool, and discard the cinnamon stick.
Pour the jam into sterilized jars, leaving a little space at the top, then seal tightly.
Tips & Notes:
Test for Thickness: Place a small amount of jam on a chilled plate. If it holds shape after a few seconds, it’s ready!
Adjust Sweetness: If the jam tastes too tart, add a bit more sugar, 1 tablespoon at a time, until it reaches your desired sweetness.
Storage: Store in the refrigerator for up to 3 weeks, or process in a water bath for longer storage.
Enjoy this delicious Sorrel Jam on toast, scones, or as a unique topping for desserts!
(Source: Mini Flavour, December 8, 2024)

The flavours of Christmas are in the air with tray vans full of sorrel begging to be cut and steeped and large mounds of ginger waiting to be taken home peeled grated and fermented to make our iconic ginger beer.
It’s also a time when we prepare our local home-made wines from sorrel, ginger and many times mixed with our local fruit. But after all is done there are always leftovers. Here are some ways to include some of our favourite Christmas flavours of sorrel and ginger.
Bon Appetit!
Ginger, orange, sorrel relish
1 lb sorrel
1 lime
Sugar
Cloves
Cinnamon
All spice
Peel of one orange cut into julienne
1 tsp grated fresh ginger
Remove petals from sorrel, discard the seeds, place in a pot, cover with boiling water. Squeeze lime and leave in sorrel.
Cover and let steep for 1-2 days.
Strain the liquid, (retain the petals) and measure, for every cup of liquid add one cup of granulated sugar.
Chop the petals and return to the sorrel and sugar, add the spices, orange and ginger.
Boil until thick.
Pour into sterilised glass jars.
Makes 16 ozs.

Sorrel glazed short ribs
For the glaze
1 cup sorrel unsweetened
2 tbs pepper jelly
2 tbs balsamic vinegar
3 cloves
1 one inch piece cinnamon
¼ tsp allspice
¼ tsp ground clove
¼ tsp cayenne pepper
½ tsp ginger powder
Juice of one lemon or 3 tbs fresh lemon juice
Place sorrel drink with cloves, and cinnamon in a small sauce pan, boil until reduced to half, about 15 minutes.
Add pepper jelly and stir to melt.
Add balsamic vinegar, allspice, cayenne and ginger powder.
Stir well.
Simmer covered until thick, about 20 minutes.
Finish with the lemon juice.
Stir add salt to taste.
Use to glaze ribs.

Sorrel Drink
To make sorrel drink just clean the sorrel, by removing the seeds, put the sepals into a large non-reactive pot, add some cloves and cinnamon bark.
It does not matter the quantities, do this to your taste preference.
Add enough boiling water to barely cover the sorrel, cover tightly and steep overnight. Sweeten to taste with sugar syrup.
Chill and serve over crushed ice or with club soda for a refreshing sorrel cooler.

Sorrel spritzer
3 ozs sorrel, sweetened
3 ozs very cold Prosecco
1 lime wedge
Place sorrel into fluted glass, pour on Prosecco and garnish with lime wedge.
Serve immediately.
Makes 1

Sorrel mojitos
12 leaves of mint
4 ozs sorrel
2 tsp sugar
Soda water
3 ozs white rum
In a small jug, muddle the mint and sugar with a bit of the sorrel.
Add rum stir to combine.
Pour mixture over crushed ice in two glasses.
Top with soda water, garnish with additional mint sprigs.
Makes 2

Ginger beer
1 pound green ginger
10 cups cold water
1 lime
2 sticks of clove
Wash, peel and grate ginger.
Peel and juice lime, keep the peel.
Mix ginger, water, cloves, lime juice and the lime skin.
Pour this mixture into clean bottles and leave to ferment for about one day, preferably in the sun.
Strain the ginger beer and sweeten to taste with basic sugar syrup.
Refrigerate until ready to use.
Makes roughly 10 servings

Gingery grilled king fish fillets with fresh tomato salsa
Serve these delicious fish fillets with a spiced basmati or jasmine rice and sautéed fresh vegetables for a colourful and delicious meal.
4 fish fillets, 1 inch thick, kingfish or carite about 4 oz’s each
1 tbs fresh ginger, grated
1 tsp freshly ground black pepper
1 tsp sesame oil
3 cloves garlic, minced
1 tbs minced chives
2 tsp fresh lime juice
1 tsp grated lime zest
1 tbs sodium reduced soy sauce
In a small bowl combine ginger, black pepper, sesame oil, garlic, chives lime juice and zest and soy sauce.
Rub marinade into fish and leave for about 15 minutes. Preheat broiler.
Lightly grease baking tray; place fillets on tray and broil for 3 mins per side.
Taste and adjust salt.
Serve immediately with salsa.

Salsa
¼ cup chopped fresh cilantro
½ tsp salt
1 tsp freshly ground black pepper
¾ pound ripe tomatoes (2 to 3 tomatoes)
¼ cup finely chopped chives, including white portion
1 large clove garlic, minced
½ hot pepper, seeded and chopped
1½ tsp fresh lime juice
Meanwhile make the salsa.
Peel, seed and chop the tomatoes.
Add chopped chives, pepper, lime juice, and garlic.
Season to taste and set aside.
Just before serving add the chopped cilantro
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(Source:  Newsday, November 30, 2024)

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It’s well-known that visitors from around the world visit our shores to get a taste of our local cuisine—from food critic Anthony Bourdain to travel vlogger Nicholas Nuvan, foreigners have become admirers of our native dishes.
But what of Trinis travelling and living overseas, taking our culinary traditions to introduce them to the people in those countries? This isn’t unusual in the United States and Canada, where a large contingent of the Caribbean diaspora resides, but in non-anglophone spaces, it’s fairly less common.
This is what Carla and Justin Audroing had in mind when they launched Trini Bites in their home of the past five years, Paris, France.
Carla Audroing spoke with Loop News about moving to France with her husband and two young daughters, her passion for Trinbagonian cuisine and her drive to share it with others.
Settling in and starting small
Born and bred Trinbagionians, the couple decided to take advantage of Justin’s French citizenship to broaden their options for where they could raise their two young daughters and expand their respective careers.
​“When we had our kids, we wanted to settle down somewhere,” she shared. “It was a decision I questioned a lot in the first few years [but] we’re now settling down properly into the life and culture.”
Audroing spoke of the rough start when the young family first moved to Paris back in 2019, getting adjusted, along with some less-than-pleasant interactions before eventually finding her tribe.
A maritime consultant by profession, Audroing enjoys cooking for her family and for others and began sharing her food with her colleagues at work.
“I used to cook for my coworkers,” she shared. “During the pandemic, when everyone was making doubles, we started to do it too. I took for my coworkers to try Trinidad food [and] everyone really, really liked it.” She mentioned that her Indian colleagues were particularly fond of the doubles, saying that it reminded them of food from back home.
The positive reviews from her colleagues, a relatively international bunch, encouraged the couple to start thinking about expanding their reach and developing their Trini cooking into a concrete business idea.
In December 2021, they rented their apartment building’s recreational area to host a tasting for the other residents, this time, adding sweet treats such as coconut fudge and black cake to the menu. The couple used the event as market research to gauge responses from the public and to get an understanding of what flavours they may have to adjust to adapt to the French palate without watering down the authenticity of the dishes. Soon after, they launched into doing Trini-style lunches for their neighbours.
While the responses were mostly positive, Audroing mentioned that many of the older residents weren’t too fond of the fact that they had to eat the doubles with their hands whereas the younger crowd were more open to the idea of non-Western concepts of street food meant to be eaten in this way. Taking this into account, they began offering cutlery.
Red beans and rice, stewed chicken, stewed pork and curry dishes were among some of the meals on the Audroings’ menu, which quickly became a hit with their customers.
Justin being a gourmet chef, this venture gave him the opportunity to put his culinary training to use, experimenting with local flavours and using the ingredients found in Europe to mirror that of the local products for maximum authenticity.
Venturing into the event space
Ever eager to make Caribbean connections in her new environment, Audroing came across an ad for Paris steelband group Calypsociation’s 30th anniversary event in July of last year and saw it as an opportunity to offer their services.
“We contacted them and told them we do Trini food and said ‘Could we come and do doubles?’” The response was an instant yes, as the organisers thought the pair would help to give the event more of an authentic feel. “It was very, very successful,” Audroing said. “People were lining up—long, long lines.”
The event offered an excellent networking opportunity, allowing the pair to begin making their way into Trinbagonian and other Caribbean spaces with requests to appear at other events.
“Word began to spread among the French pan community,” she said, and she soon became known as “the doubles woman” among the community of Trinbagonians living in Paris.
By May, the couple found themselves taking the business outside of Paris for the first time, to Nantes, for Panfest, an all-day steelpan festival organised by the city’s resident band, Calyps’Atlantic—coached by our very own Duvone Stewart—which saw some six bands from various French cities come together for a full day of steelpan music and good vibes.
The event itself was a first, the massive undertaking of uniting several bands in one venue. As with the Paris event the previous year, the Audroing’s doubles would be the perfect culinary touch.
Once again, Trini Bites was well received; the couple crossed paths with a handful of other Trinbagonians while in Nantes, including one homesick Trinbagonian who travelled from a nearby town to get her fix of local culture.
Keeping the culture alive overseas
Audroing spoke of the sense of pride she is able to draw from preparing these meals on a larger scale and sees expansion as a way forward, aiming to launch the first Trinibagonian food spot in France.
“I’m amazed that there isn’t one already; French people love to try new food and different restaurants,” she said. “I want people to experience Trini culture—I think we’re so underrepresented here.”
For Audroing, preparing her native cuisine in a foreign place is not only a side hustle, but a means of staying rooted to her culture, not only for herself, but for her daughters, who, apart from visits back home here and there, won’t have an attachment to Trinidad and Tobago as strong as the ones their parents do.
“I see the food business as more than a means to money,” she explained. [My daughters] eat the food [but] they don’t connect to Trinidad in the way that I do and Justin does. Food is one of the ways that they make that connection. For us, this is keeping our culture alive.”
Check out Trini Bites on Facebook for more information.  (Source: The Loopm October 20m 2024)

BREADFRUIT, aptly named as history dictates that it once served as a main source of nourishment for the enslaved, who were brought to the Caribbean to work on the sugar plantations.
It originates from the South Pacific and the trees were brought from Tahiti to Jamaica and St Vincent by Captains Bligh and Cook in 1793. It has since spread throughout the Caribbean and we are now blessed with this delicious and versatile fruit.
This irresistible provision, and I say this with conviction, with its unique flavour and texture produces the ubiquitous breadfruit oiled down when simmered in a coconut milk broth, fired up with hot peppers, and flavoured with local herbs; an oiled down (oil down, run down, mettagee) is certainly one of the most delicious local dishes around.
Whipped, baked, fried, sautéed, souffléd or scalloped, breadfruit is a cook’s dream ingredient because of its versatility.
Breadfruits are more readily available these days. There are two types available, the yellow breadfruit, which tends to be a favourite because the flesh has a creamier texture and flavour than the white breadfruit which tends to be a little drier. However, they are both really wonderful when used in any of the recipes below! Remember breadfruit is a good source of complex carbohydrates and is rich in vitamins A, B and C.
Breadfruit Chips
These can be serves as an appetiser with an avocado or tomato salsa or as a side dish in place of French fries.
1 medium-sized breadfruit
oil for frying
salt
Peel and cut the breadfruit into quarters, remove the seed and slice each quarter into 1/4-inch thick slices length-ways.
Heat oil in a deep frying pan, when hot drop breadfruit slices into hot oil and fry in batches turning occasionally until golden in colour on both sides, drain and sprinkle with salt.
Serves 6
Roasted Stuffed Breadfruit
1 large yellow breadfruit
1 lb ground beef
1 small onion minced
2 tbs Paramin herb paste
2 cloves garlic, minced
1 hot pepper, chopped
2 pimento peppers
2 tbs celery
salt
Remove top of breadfruit and set aside.
With a sharp knife, remove the heart, or centre only.
Season beef with herb paste, celery, garlic and salt.
Heat oil in sauté pan, add onion and peppers, sauté for a few minute. Add beef and cook until tender for about 20 minutes. .
Stuff the breadfruit with the beef, place the top back onto the breadfruit and wrap in foil.
Place on a preheated open grill or barbecue and roast for one hour until tender.
Slice into quarters and serve.
Breadfruit Creole
1 medium-sized breadfruit
2 tbs olive oil
3 cloves garlic chopped
1 cup onion chopped
1 hot pepper, seeded and chopped, or to taste
2 pimento peppers, seeded and chopped
2 medium tomatoes, chopped
1 tbs fresh thyme
1 tbs chopped celery
2 salt and freshly ground black pepper to taste
Cut the breadfruit into quarters, remove the seed and place in a saucepan, cover with water and cook for about 20 to 30 minutes until tender.
Drain and peel, cut into one-inch cubes.
Heat oil in a large heavy skillet, saute onions, garlic, and peppers until tender, add breadfruit and combine, add tomatoes, thyme and celery, cook stirring occasionally until all the ingredients are tender, about 10 minutes, season with salt and freshly ground black pepper.
Serves 6

Creamy Breadfruit Pie
1 3lb breadfruit
3/4 cup milk
1/4 cup butter
1/2 cup grated carrot
2 tbs chopped parsley
1/2 cup grated cheese
Peel, core and cut breadfruit into 1/8ths.
Boil in plenty of salted water,
Remove and drain when breadfruit is very tender.
Preheat oven to 375F.
Mash with potato masher.
Warm milk with butter and add to creamed breadfruit, more milk may be needed.
Add carrots and season to taste with salt.
Place in a greased glass dish and top with cheese, bake until golden on top.
Serves 8
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youtube: wendyrahamut3881
(Source: Newsday, Sept 14, 2024)

Traditional sponge with lime meringue frosting
Ingredients:
1 cup butter
2 cups granulated sugar
3 cups all-purpose flour
5 tsp baking powder
4 eggs
¾ cup milk
2 tsp vanilla essence
Measure all your ingredients and set them aside.
Preheat the oven to 350F.
Cut your butter into chunks and place into your mixing bowl, make sure that your butter is very cold, you can use frozen butter. Add your sugar and start the creaming process, cream your butter and sugar until light in texture and colour, take your time here, use your fingers to feel the mixture to determine whether your sugar has dissolved.
Now add your eggs one at a time, beating well between additions.
You must incorporate your eggs slowly, and your mixture should be light and fluffy before you add another egg. If your mixture is somewhat loose and rather eggy, or appear curdled, you must beat a little more.
Measure your flour and sift three times.
Combine the milk with vanilla.
Now add your flour in three additions, folding in the flour alternately with the milk, beginning and ending with the flour.
Prepare 2 nine-inch cake pans: grease the sides, line the base with waxed paper, grease your paper and flour the pans. Shake out any excess flour.
Spoon the batter evenly into cake pans, and bake for 35 to 40 minutes, until the cakes pull or shrink away from the sides of the pan.
Do not open your oven door during baking or your cakes will fall.
Remove cakes from oven, cool in pans for five minutes, then invert onto cooling racks, remove lining and place right side up.
Lime meringue frosting
1 cup granulated sugar
2 egg whites
⅓ cup water
⅛ tsp cream of tartar
1 tsp lime zest
With an electric mixer, beat egg whites until fluffy but not dry. add cream of tartar.
Combine sugar with water, stir gently to combine, place in a small saucepan and bring to a boil, boil sugar until bubbly and spins a thread when lifted from a fork.
Poor syrup into egg whites with mixer running, add lime zest, continue to beat until all the syrup has been incorporated, beat for a few minutes longer until mixture loses some of its gloss.
Frosts 2 nine-inch cakes. (Source: Wendy Rahamut via Newsday, Aug 31, 2024)