Home' Trinidad and Tobago Guardian : April 15th 2017 Contents Pear Negroni.
“Coconut. Ginger. Shrimp.
Rum.” is the perfect gift for any en-
terprising home cook or fan of bold
flavours. Complete with beautiful
illustrations and photographs, this
book moves easily from the kitchen
to the coffee table.
Saturday, April 15, 2017 guardian.co.tt
PETER RAY BLOOD
“Coconut. Ginger. Shrimp. Rum.
Caribbean Flavors for Every Sea-
son” is a new cookbook by Brigid
Washington, released last month
in the United States by Skyhorse
Publishing of New York. Compton
is a Top Chef runner-up and owner
of New Orleans restaurant Compère
“This book is fun and approachable,
and really brings Caribbean cooking to
the forefront where it belongs,” writes St
Lucian-born chef Nina Compton about
the book, in its foreword.
The daughter of Ann Marie Ransome,
Washington (born in 1983) is married
to Jamaican Joseph Washington. She is
the mother of Luke, three, and Noelle-
Grace, six months. She studied journal-
ism and psychology at North Carolina
State University and graduated from The
Culinary School of America. A daughter
of Texas, USA, Washington spent many,
many years as a child in Trinidad.
When not writing, Washington cares
for her family and does research for an-
“Coconut. Ginger. Shrimp. Rum. Car-
ibbean Flavors for Every Season” brings
to the fore the rich and enduring culinary
tradition of Caribbean cuisine, often
Americanised to suit foreign palates.
Washington has gone the extra mile to
put together a comprehensive and tasty
book of West Indies-inspired recipes.
The recipes highlight seasonal boun-
ties and four major Caribbean flavours,
resulting in a basketful of healthy reci-
pes, many vegetarian, which the author
refers to as “edible treasures.”
This innovative cookbook presents
a new way to look at four ingredients
used in Caribbean flavours and culture
but available everywhere: coconut, gin-
ger, shrimp, and rum can take any cook
through the year.
The book is divided into four sea-
sons, and each of those is divided into
Light Fare, Mains, To Sip and Sweets.
Its recipes include Coconut-Spiced
Cashews, White Coconut Gazpacho,
Spring Pea and Ginger Risotto, Rhubarb
and Ginger Challah, Bacon, Shrimp, and
Jalapeño Bloody Mary, Garlicky Par-
mesan Shrimp and Fava Bean Ravioli,
Rum-Buttered Jerk Wings and Poached
Honouring the legacy of our Jahaajis
In 1995, Walid Baksh wrote
and produced Jahaaji to mark 150
years since the arrival of the East
Indians in Trinidad. The play is
set on the plantation around 1919
as labourers await the end of their
contracts. It highlights the con-
ditions under which they lived,
their hardships and dreams, and
expectations for the future.
Now, to mark the centenary of the
end of indentureship, the play is being
re-staged on Saturday, May 27, at the
Creative Arts Centre, Circular Road,
San Fernando at 7.30 pm.
The play this time around features
a star-studded cast of stage and tele-
vision fame, including Hubert Ramlal
(NDATT Best Actor); Adesh Deonarine
(Al Ramsawack comedies—TV); Can-
dice Mathura (Alternative Comedy);
Padmini Dhanooksingh (Kuchursin-
gh Family—TV); Sean Mohan, Celine
Banseelal, Shahrukh Mohammed (all
of Ramsingh Family—TV); Willard
Gopaul (San Fernando Theatre Work-
shop, San Fernando Drama Guild); and
Juliana Mohammed (Indian Cultural
The East Indian indentured la-
bourers have played a significant
role in the rescue of agriculture and
its development. The ancestors of
East Indians have laid the ground-
work for our national development
through their determination to sur-
vive adverse conditions and resilience
The Artistic Cultural Theatre is
pleased to be associated with pay-
ing tribute to the ancestors in obser-
vance of the centenary of the end of
Indentureship. The group is inviting
students of Theatre Arts who wish
to gain on-hand experience to join
in the production.
Also, community groups who wish
to host the production are invited to
contact the artistic director. All in-
terested parties can contact Walid
Baksh at 653-1921, 769- 8979 or
Two Indian women cook during the indentureship period. To mark the
centenary of the end of Indian indentureship, the play Jahaaji is being re-staged
on Saturday, May 27, at the Creative Arts Centre, Circular Road, San Fernando.
The cover of Brigid Washington’s
cookbook – Coconut. Ginger.
Shrimp. Rum. Caribbean Flavors
for Every Season.
Cookbook with Caribbean flavours
Cookbook author Brigid Washington with her son Luke.
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