While there’s no chance of a snowy holiday in Trinidad, the December Christmas breeze that pleasantly nips at locals, signals it’s time to make home repairs and put up festive decorations. On the island, radio DJs spin Parang classics 24/7, and you’re fast inundated by Susan Macio and company. After all, “Trini Christmas is Best,” as she so aptly sings.
Amidst the door-to-door parranderos and the heckling at Christmas markets are, of course, Christmas cooking. Trinidad partakes in the staples – glazed ham, ginger beer, etc., – but has its own classics, as well.
Pastelles
Pastelles are like Trinidadian tamales. This savory staple is made by folding cornmeal dough around seasoned minced meat or cooked vegetables, and then steaming it in tied banana leaves. The banana leaves add unique flavor and keep the pastelles moist and delicious.
Check out a Pastelles recipe here.
Coconut Sweet Bread
T
his is a dense cakey bread filled with coconut, raisins, mixed fruit, and a lot of spice. This sweet bread is a must-have during Christmas and Easter holidays. Think banana bread, but instead of the banana flavor, you get a kick of coconut. This delicious bread is perfect with a smear of butter or simply accompanied with a cup of your favorite hot tea.
Check out a Coconut Sweet Bread recipe here.
Ponche De Creme
Trinidadians have perfected eggnog. Their version, the ponche a creme, takes the classic eggs and milk mixture and turns it up with nutmeg lime zest, angostura bitters (a classic bitter concentrate from Trinidad), and a lot of rum. The zest and the bitters are the big secrets, adding a needed, rich complexity to the classic drink.
