What to Cook Tonight #100

Celebrating 100 weeks of WTCT with a special dispatch from the Caribbean.

Rose has just returned from a delicious week in Tobago, a small island in the south of the Caribbean, near Venezuela. With golden sands and crystal-clear waters, it’s a laid-back patch of paradise that feels tucked away from it all.

Overlooking the crystal-clear waters of Castara Bay, Tobago

The food culture in Trinidad & Tobago is a vibrant mix of African, Indian, Indigenous, European, and Creole influences, reflecting the island's diverse heritage and (somewhat thorny) history. The confluence of so many cultures creates a unique and resourceful food culture.

As a small island, the local produce is limited (but delicious) — cabbage, potatoes, onions, green peppers, tomatoes, lettuce, garlic, and callaloo (local spinach) are the most prevalent, with beautiful fresh fish from the local fishermen coming in each day, and goat, chicken, prawns, and pork being main proteins. The fruit is amazing — with juicy mangoes, pineapple, watermelon, and passionfruit coming into their full glory.

The flora and fauna are stunning — sea turtles, hummingbirds, dolphins, and dense tropical rainforests inhabit much of the island and its surroundings. Rose stayed at Castara Retreats, which she highly recommends if you are planning a trip. A charming eco-lodge perched above Castara Bay, it’s laid-back and calm, with daily yoga overlooking the forest canopy, and is well located to explore the eastern end of the island (not sponsored, just loved it).

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The best thing Rose ate during her time in Tobago was