Home' Trinidad and Tobago Guardian : September 28th 2013 Contents A39
Saturday, September 28, 2013 www.guardian.co.tt Guardian
The Ministry of National Diversity and Social Integration was established in June 2012 in recog-
nition of Trinidad and Tobago's Golden Jubilee of Independence. The objective was to promote
patriotism, unity in diversity, and, to inculcate a shared ambition for the citizenry. To achieve
this, the Ministry continues to focus on of how we, as Trinbagonians portray ourselves in the
global arena and how we demonstrate our patriotism and love for our country.
o to champion diversity and inclusion
o to develop in collaboration with the National Trust of Trinidad and Tobago, policies for
heritage preservation and maintenance
o to develop policies for records management and preservation through the work of the
o to develop and implement policies relevant to the engagement of the citizenry, including the
NGO Sector and religious bodies and
o to create a framework for the recognition of our national heroes.
To ensure these objectives are met, the Ministry with the support of a Cabinet - appointed
Committee, the Inter Sectorial Steering Committee (ISSC). The committee comprises repre-
sentatives of various Ministries and Agencies that work together towards the promotion of love
for country and the development of a sense of national pride.
o Patriotism Fairs were held on the Brian Lara Promenade, Trincity Mall and Gulf City Mall.
o Patriotism Week was observed between 19 - 23 March, 2013 with flag hoisting ceremonies
in schools; distribution of patriotic memorabilia at the Ministry's Open House and;
Patriotism in the Workplace initiative where employees were invited to don our national
colours and host patriotic activities.
o A Patriots Walk was held on 23rd March, 2013 around the Queens Park Savannah with
re-enactments of historical events relating to building and sites.
o Commissioning of research on patriotism where the results will provide important
information for planning and execution of future marketing campaigns.
o Creation of a Facebook page for the promotion of patriotism.
o A National Flag draw was held where over 800 national flags were distributed to citizens
for placement in their homes and
o Hosting of the 2013 Republic Day Extravaganza, Parade and Cultural Concert.
Chicken is our favourite bird. Roast-
ed, barbecued, curried, fried,
stewed, curry-stew, Chinese style,
you name it, we have a recipe for
cooking chicken. But even though
we cook and eat it quite a bit, we can get tired
of it easily too.
Versatility is one of the best things about chicken,
so here are some new and delightful ways to serve
up your favourite bird.
Delightful ways to serve a bird
OVEN ROASTED CHICKEN CUTLETS
WITH ISLAND SPICE RUB
12 chicken thighs (large), boned
4 cloves garlic, minced
1 tbsp olive oil
1/3 cup ground, roasted cumin
1/3 cup chili powder
4 tbsps ground crushed coriander
1 tbsp ground cinnamon
1 tsp nutmeg
1/2 tbsp brown sugar
2 tbsps salt
2 tbsps freshly ground black pepper
1 tsp cayenne pepper (optional)
1 tsp paprika
In a spice mill or food processor or
blender, process all the ingredients for
the spice rub.
This will keep in a covered bottle in the
refrigerator for up to 6 weeks.
To prepare chicken
Mix 2 tbsps spice rub with oil, garlic
Rub chicken pieces all over with
marinade and leave for about one hour.
Preheat oven to 400F, place chicken
pieces on a baking tray and roast for
about 20 minutes until done.
Continues on Page A40
CORNMEAL AND CUMIN
WITH MANGO LIME SALSA
1 lb boneless chicken breast
1 cup cornmeal
1 tbsp ground cumin
1 tsp salt
1 tsp black pepper
1 tbsp ground garlic
Vegetable oil for frying.
Pound chicken breasts to about 1/4-inch
thickness and cut into strips about 3
inches by 11/2 inches or to suit.
Rub chicken with garlic, salt and
Combine cornmeal with cumin and
Dip chicken into egg then coat with
Shallow fry in vegetable oil until golden.
Drain and serve
Serves four to six
MANGO LIME SALSA
2 cups finely chopped (half-ripe) mango
preferably Julie mango
2 tbsp fresh lime juice
1 clove garlic, minced
1/4 cup chopped chadon beni
2 tbsp chopped chives
1/2 hot pepper, seeded and finely
chopped or to taste
Salt to taste
In a glass bowl combine all ingredients
and refrigerate until ready for use.
Makes about two cups
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