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In Port of Spain's markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni -- a corruption of the French chardon benit or "blessed thistle." It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.