Home' Trinidad and Tobago Guardian : April 9th 2014 Contents By Caprice Thompson
Culture and Coconut are the star ingredients in Tobago
desserts. From Amerindians to African slaves to indentured
labourers, each culture's spices, diet and cooking methods led to
the creation of this island's culinary treats.
If the palm leaves of coconut trees sweeping clear blue skies fail
to live up to the feeling of paradise, the grated flesh and creamy
milk from this exotic fruit feted in most desserts deliver the
Caribbean experience on any Tobago vacation.
Some Popular Desserts in Tobago
• Pone - Served in large thick squares, this is a mixture of cas-
sava, sweet potato, pumpkin, raisins, sugar, essence and an assort-
ment of spices such as nutmeg, cinnamon and a long sweet
smelling bark the locals call 'spice'. Definitely the ultimate comfort
food though not extremely sugary, still sweet enough to satisfy a
sweet tooth craving. This can be eaten as snack during afternoon
tea a pastime quite popular in Caribbean.
• Paime - Most likely inspired by the Spanish this is also a sweet
comfort food. A mixture of cornmeal, grated coconut, raisins, brown
sugar, butter and essence wrapped in roasted banana leaves and
cooked to a boil. Some recipes include dried fruit and pumpkin. An
unusual texture, paime is best eaten warm.
• Sugar Cake - A festive creation that looks and tastes nothing
like it name. Coconut is the star ingredient in this snack, grated and
mixed with granulated sugar and Trinidad & Tobago's famous An-
gostura bitters and colouring of choice. The end result is blocks of
sweet colorful coconut flakes. A must have on any Tobago trip.
• Guava Cheese - A sweet snack, this is a mixture of ripened
guava brought to a boil with sugar, essence, colouring and gelatin
and rolled into balls or squares. The end result is a sweet cheese like
texture that can be purchased in a variety of colours.
• Sweet Bread - Could easily be called Caribbean Style Sweet
Bread, this dessert is a cake like consistency of flour, grated coconut,
brown sugar, butter, water, shortening and raisins mixed together.
This is then baked and is similar to a heavy sugary loaf of bread.
Best served warm and can be eaten with cheese or margarine.
• Nut Cake - A hardened mixture of sugar, nuts and essence.
• Paw Paw Balls -- Made from the tropical fruit of the same
name, this also comes in a variety of colours but is most often
green. It's coated in sugar on the outside and is a delightful snack
for Paw Paw lovers.
• Bene Ball - A combination of molasses and sesame seeds
baked to Jawbreaker texture. It is an acquired taste. These days it
also comes in a stick form as well as the ball.
• Tolum - The same combination of molasses and sesame
seeds but of a cheese like texture. Also an acquired taste.
• Preserves - Not a dessert, preserved and pickled fruit is a
popular delicacy on the twin island. Fruits such as mango, cherries,
pommecythere and local plum are preserved as sweet, salt or
peppery snacks in red coloring. These fruits are also pickled in mix-
tures of water, vinegar, lime, pepper and the feted shado beni
Where to get local sweets and desserts in Tobago
Eating dessert in Tobago is almost like tasting a way of life that
has been quieted by modernity. From old time mills used for
grinding to cloth strainers, many traditional cooking methods em-
ployed to create these Caribbean desserts have all but died with
the ancestors who brought them to these shores. However, tradi-
tion prevailed and today these sweets and desserts are found in
abundance throughout Tobago. A visit to beaches such as Store
Bay and Pigeon Point during any Tobago trip will lead you to a
choice selection of these delights.
Additionally, all of these snacks can be purchased in bulk in
stores or from vendors as part of an edible souvenir package - and
evidence of a real Caribbean travel experience.
Suite - 1 Bedroom
Suite - 2 Bedroom
Based on Double Occupancy
Extra person in room
Map Breakfast & Dinner per person $125.00
All apartments are air-conditioned and contain, colour
TV with 15 satellite stations and fully equipped kitchen.
The daily newspaper is provided complimentary as well
as transport to Pigeon Point Beach and the use of 100 ft
long swimming pool with wet bar 50 x 20 swimming
pools also available, 2 jacuzzi, mini gym on site.
Every Wednesday there is also a complimentary
Manager's Rum Punch for all guests. 10% Government
Tax applicable on room and meals. 15% vat on food.
10% Service charge on room
Reservation only- 384-8851-52
Call 639-8533/4, 639-8391 or your local travel agents.
Rent your car or jeep from Sweet Jeeps and get complimen-
tary pick-up at the airport.
STEAK & LOBSTER GRILL on the beach for the best
steak & lobster on the Island.
Complimentary admission to the Deep
The Liming Spot of Sandy Spot Point Village
The Deep Pub Disco
www.sandypoint.net Email: email@example.com
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