Bago Eats

Sugarcane Plants Sugarcane! Sugarcane! I remember the days when I was young and would visit my granny with her abundance of fruit trees. My second favourite fruit was Julie mango. My very favourite was sugarcane! I would run down to my granny where she would cut the sweet succulent pieces and I would eagerly suck the juices out of them. One of the greatest joys to be had on a visit to Tobago is sugarcane! Most cane vendors are happy to tout the benefits of organic sugarcane juice to you. No hassle, no sweat to peel the sugarcane and extract the juice...they'll do all the work! Nothing is more refreshing than organic, cold, fresh cane juice on a sunny day. There is a vendor that usually sells in Scarborough on the "Old Road" as well as in Hope Village. Try it yourself! It is sweet and absolutely delicious. After all, it's the sugar cane plant which gives us sugar! Sugarcane juice

This popular sandwich is the very essence of Tobagonian culinary delight. Imagine a light, fluffy, delicious bread filled with fresh slices of tomato, onions, fresh herbs like chives or celery, lime juice, pepper, oil and salted fish. Mhmm! Salted fish otherwise known as salted codfish, is codfish that has been preserved by drying, after salting. Known as asbaccala in Italy and bacalhu in Portuguese, it is key to this delicious sandwich. Removing the salt by continually boiling the saltfish in water and discarding the water, will produce the coveted flesh.  Some cooks simply toss all the saltfish ingredients together and enjoy. Others cook or saute the ingredients in oil or butter with a little ketchup. Regardless of which method is used, the finished product is delicious. Almost any restaurant on the island will serve this ubiquitous dish. If avocados are in season, try a slice with it. Don't pass it by. Bon appetit!

Mango chow! Pommecythere chow! Five fingers chow! Plum chow! Sugarcane chow! Every Tobagonian knows about chow! Mhmm! So what is chow? It is basically any green or half ripe fruit that has been marinated in a sort of zesty brine solution or it could simply be tossed with all the ingredients minus the water. To make chow, any fresh herbs can be used - chives, celery, shadon beni etc, along with fresh garlic and onions ....and fresh lime juice! Add a bit of salt and hot pepper, and you've got a nutritious and tasty delicacy! The fact you can use any fruit means options are endless! Want to try a good chow? Check the chow vendor that sells in front of the Lowlands Mall every weekday from 5 p.m. The sugarcane chow is my favourite. Mhmm...

Black pudding, otherwise known as blood pudding, is a traditional dish in Trinidad and Tobago. It is a tasty dish that uses pig's blood as the main ingredient. Yup.  Blood from a freshly slaughtered pig is caught carefully and breadcrumbs along with fresh seasonings such as chive, chadon beni , celery, parsley, onions and pepper are crushed and mixed into the blood.  Just like regular frankfurters, pig's intestines are thoroughly washed and used to encase the blood filling. It is then gently boiled until cooked. It can be served by itself with homemade pepper sauce or fried and served with hops bread, which is a favourite way to eat it! Hey don't be dismayed. Give it a try and then tell us what you think. You may just become a fan!

Who doesn't like stewed or boiled corn? Yum! Well imagine freshly cleaned, tender, sweet corn cobs simmered in real coconut juice, garlic, hot pepper and fresh herbs. Want a flavour explosion? Add salted pigtail or pig snout to the pot and leave it to simmer to rich, creamy goodness. Yesss! That is the glorious taste of stewed corn that will leave you yearning for more! A favourite of the locals, any visitor who tries it will almost certainly become addicted. Trust me. Mrs. Joy Boyce, a popular vendor sells stewed corn, among other local delicacies, at Pennysaver's car park in Carnbee, every Friday and Saturday from 4p.m. Try it! You won't regret it!

Aaaahhh! Is there anything more refreshing than a cold coconut water on a hot day? I don't think so! Straight from the coconut, with or without that smooth, beautiful, fleshy treasure on the inside, you can't go wrong with coconut water! Coconut water isn't just delicious, it's really healthy too!It contains about 46 calories per cup, 10 grams of natural sugar and is fat free. It contains multiple minerals, vitamins and phytochemicals that are necessary for good health. The primary nutrient in coconut water is potassium, which makes it an excellent electrolyte beverage. Electrolytes are essential for good overall health and they fight fatigue and stress. So have a coconut water today and throw your cares away! Check out these two vendors, the first located in Hope Village off the highway; the other in Canaan, near Stumpy's Emporium. Enjoy!

When one thinks of Tobago, one thinks of sun, sand and sea...... and curried crab and dumpling! How can anyone resist freshly caught crabs simmered in a fragrant curry and coconut sauce with juicy dumplings? Mmm! So where do you go? To Store Bay, Crown Point, of course! The names of Miss Esmie, Miss Jean and Miss Trim are synonymous with crab and dumpling. It is a rite of passage for visitors visiting the island, to sample the mouthwatering dish at any of these three restaurants. Miss Trim Sharp, the last of the "Big 3" still alive , says that foreigners all over the world have made the names Miss Esmie, Miss Jean and Miss Trim famous. For over thirty years, she has been blessed with a great life near the sea and still delights in making her famous dish. Though her two counterparts have passed, their legacy remains as many a visitor can attest to today. So whenever you're in Tobago, make sure to drop by Store Bay, Crown Point, and enjoy a bit of Tobago!

As mentioned in the previous article, Blue Food,  I outlined the variety of dishes using the dasheen root. Well here is one variation to the dasheen plant. Usually the process involves the incorporation of dasheen leaves, rice, pumpkin, coconut milk and spices. Some usually incorporate saltfish or for the swine diners - pigtail, to add a unique Caribbean element to the dish. For those who like it as a side dish, it is often paired with stewed chicken or curried meat, particularly chicken, with a side of fried  plantain. My personal favourite...dasheen rice with curried chicken with a side of  fried plantain! YES! With the different ethnic culinary influences in the Caribbean all in one dish, the mixture of flavours will surely appease your palate and will have you asking for more. How do you prefer to eat dasheen rice? DASHEEN LEAVES

Pelau! Otherwise known as pilaf, it is a savoury one-in-all dish that incorporates rice, browning or burnt sugar, some type of beans or peas, meat such as chicken, pigtail, beef etc and liquid as in stock, water or coconut juice. Left to simmer to perfection, pelau is a delicous dish practically made by every household in Tobago. Usually accompanied with 'cole slaw' - a delicious salad comprised of thinly shredded cabbage, carrots and mayonnaise dressing - you will certainly be satisfied. If you're visiting the island or simply have no time to cook, however, there's a good chance any local restaurant would be offering this fare. Try Chef's & BBQ restaurant located at Scarborough and Crown Point. Facebook Link ; https://www.facebook.com/pages/Chefs-BBQ-Tobago/397566750326629

Tobago is known for its rich cocoa estates which produce world class quality cocoa and chocolate products. Tobago Chocolate Delights manufactures chocolate bars, truffles, confectioneries, chocolate tea balls, liqueurs and all products chocolate inspired, using cocoa beans from the Louis D'or Estate in Tobago. This is Tobago's only chocolate produced entirely from scratch in Tobago. It is not an exaggeration to say this is one of the finest chocolates in the world. Cocoa from Louis D'or was awarded Cocoa of Excellence by the International Cocoa Awards in Paris 2011. The dark chocolate is decadent by itself, but one will be pleasantly surprised to be offered chocolates with a myriad number of fillings that use local seasonal fruits e.g guava, mango, sorrel, passion fruit, tamarind and sorell pepper. Yes you heard right! Sorell pepper! Other fillings include coconut, hazelnut, amaretto, irish creme, creme de menthe and orange brandy. Jean Claude Petit, the owner, has h