more developed of the two big islands, and its capital Port of Spain is home to a thriving oil industry and one of the busiest shipping hubs in the Caribbean. By contrast, Tobago is largely undeveloped with a coastline encircled by peacock blue water and white coral sand beaches. Its interior is rich with rainforests, waterfalls and wildlife. Lystra taught her first cooking class in 2017, a hands-on West Indian roti and curry workshop. Roti is a local wheat- based flatbread that can be compared to naan in India although the only version called sada roti has the similar buttery texture of the Indian version. A local favorite roti is called Buss Up Shut because the crust is flaky and easily shreds, which looks like a bussed up or torn shirt. Street food such as Doubles, a sandwich made from curried chickpeas tucked between two pieces of fried flat bread and dressed in tamarind, coriander sauces and mango chutney, is also on the menu. A typical cooking class lasts five to six hours and walks students through the process of preparing, cooking and presenting the finished meal. Students assist her in cooking, and when all is done each goes home with a box of food and a gift for coming to class, such as a special bowl or kitchen tongs. Lystra also travels to the students’ homes and prepares food with them in domiciles as varied as boats and corporate offices. What’s the best part about teaching others to love the food of her native land? “I like it when my participants message me with their photos to show their progress in the kitchen,” she said. “Some have even opened catering businesses. I remember one participant who said his money for his wife’s classes was well worth it.That was a great feeling knowing I had helped others regain their confidence in the kitchen.” For more, go to caribbeankitchenbylystra.com m l
WHOLE WHEAT SADA ROTI
INGREDIENTS 4 CUPS FLOUR ½ CUP WHEAT BRAN (OPTIONAL; COULD BE REPLACED WITH WHITE FLOUR) 3 TEASPOONS BAKING POWDER ¾ TEASPOON SALT ½ TEASPOON SUGAR 1½ TO 2 CUPS OF WATER FOR KNEADING Method 1. Place dry ingredients in a bowl, then knead flour with 1½ cups of water, add a little more if necessary. 2. Brush the top with oil, cover and leave to rest for 45 minutes. 3. Make 3 to 4 small dough balls (loyas). Cover and leave to rest another 15 minutes. 4. Heat the tawah or griddle. 5. Open one of the dough balls and place on a floured surface. Roll out with a rolling pin about 8 inches wide and ½ inch thick. 6. Place the rolled-out dough on the heated tawah. As soon as the bubbles start to form flip it over and cook the other side. Flip one more time. 7. To sakay the roti (toast the edges so it inflates and you can put cooked vegetables inside), pull the tawah away from the flame, tilt the side you are holding downward so the side that is used is not touching your grill and use a clean dish cloth to push the roti towards the flame to cook the edges evenly.
of mouth-watering dishes and happy cooks in training. One of her favorite ways of getting attention is to ask her followers what’s for dinner?The question is followed by images of delectable dishes such as palau, a stew made with either beef or chicken. Its unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk and pigeon peas accompanied by slices of
tomato, avocadoes or cucumber.Other meals may include curried duck or curried goat so tantalizing you can almost smell them through the Internet. Preparing Meals in Paradise Trinidad and Tobago, and the 21 smaller islands spanning almost 2,000 square miles off the coast of Venezuela, are worth a trip simply for the views. Trinidad is the
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