My Thoughts

Transformation of Communication via Social Networking 

When given the challenge for this individual project, I approached it like any other assignment with trepidation and a degree of concern of possible failure if I did not complete the assignment, or the subsequent consequences that will follow thereafter. This assignment was not like other projects that I’ve encountered. The fact that this course incorporates Social Media as a medium in the classroom to successfully communicate was not just a new course overall, but one which I don’t have that much pragmatic experience with. Also in addition the course, which is laid out to encourage students to actively engage with a few common Social Networking sites is actually quite brilliant. Given the fact that many students like myself and other young people live and breathe on social media these days, the course explores the potential of social media as a business avenue, marketing resource and a virtual ‘corner soapbox’ to speak freely on a wide range of topics. 

      

The lecturer Kayode James suggested that we use Facebook, Blogger, Pinterest, Twitter, Youtube, Instagram and other social networks to embark on the assignment. In addition to incorporating my personal Twitter and Facebook accounts and balancing my other responsibilities, it was somewhat difficult to manage all the required social media in terms of either adding or monitoring regularly added content. I can strategically manage two additional Social Networking sites. And for this reason I’ve decided to create a Blog and Facebook page to discuss Trinidad and Tobago popular street food. To that same extent, I did not want my assignment to be a chore but more than a positive career transition. I used it as a platform to share my personal interest on food and more importantly use it to hone my skill as a freelance writer and include material as a portfolio for a prospective career in Media. Since this course is an online course, an online class ‘community’ was created and we were inspired to support and connect with each other. Given that I am a new comer within the blogging sphere, I was able to effectively connect with other online writers, bloggers and active social media users all over the world that shared the same interest. It is indeed quite fascinating to know that so many people can expressively read your work, share similar ideas or beliefs and even comment or provide feedback. This bolstered me to be even more creative and more willing to share my thoughts and ideas socially.  

One a Penny, Two a Penny, Hot, Hot Hops!

Image Courtesy www.caribbeanpot.com

So we’ve all had them at some point in our lives. ‘Hot hops’ or penny loaves, the history of golden treats are almost entwined with ours. Known for its hard golden crust and soft inside, they have been around for over a century here in Trinidad. Forget your traditional burger bun, your hot dog roll, French Croissants; wholesome bagels or even Panini bread, hops bread was the preferred bread by many as their choice of a basic meal and made a wide array of simple, tasty sandwiches as it was inexpensive. In an article from one of the daily newspapers, penny loaves derive their name from the way in which they were often sold; for a penny back in 1893, with day old bread being sold for half a penny and it was subsistence for the needy. In fact, long before Crix, this breakfast/dinner staple was considered the ‘original vital supply’. Originated from the French Creole, when baking became popular during the tail end of the 1700’s, hops bread, named for the fermenting of the male ‘hops’ flower to give the bread an earthy taste, was still only done by a few specialty bakers on the islands. It became mainstream during the mid-1800’s when bakers passes on the secret to making bread on to locals, who incorporated their unique spin on bread-making, either by substituting local materials into the baking process or producing them in mass quantities using rustic dirt ovens. 
Below are images of a Traditional Mud Oven, Castara, Tobago

Image Courtesy www.trinidadandtobagofilm.com

Image Courtesy Trinidad Express

Traditionally, the dough was often wrapped in Banana leaves, which added a thin, crisp crust as well as giving the bread that unusual ball shape which we have all grown to love. But the old methods are quickly becoming no more. Today you can find hops either sold separately; in various bakeries across the country or as a common roadside treat, laden with an assortment of treats like fried plantains, pudding, cheese, fish, sausages or eggs, I always advise eating hops fresh out of the oven. Nothing beats hot hops with melted cheese and butter for a simple fix to a monstrous craving. So whenever you next sink your teeth into this traditional staple, remember it has been regarded as the authentic ‘Trinbago’ bread and will be around for many, many years to come. 
Here is recipe for making Hops Bread by Chris De La Rosa of Caribbean Pot:

Banana Bread Done Simple

I remember growing up as a child my mother made homemade bread on a Sunday afternoons. She would make a wide variety of breads- Sweetbread, Whole Wheat Bread, White Bread, Roast Bake, Floats etc. The kitchen would always buzz with activity as she would flit to and from the stove; making masterpieces from common ingredients. She was always preparing something, whether it was homemade wine, brewed from fermenting the blossoms of the hibiscus plant. Jams and jellies from the boiled remained of the sorrel plant after boiling them’, more often she would substitute guava to make the most wonderful preserves. I fondly recall the fresh scrubbed jars, filled with the still-warm jam, resting in water baths to cool.

Nothing could beat the rich, inviting smell of freshly baked bread straight out of the oven. Warm loaves cut thin; add cheese, melted butter, homemade jam, all washed down with grated creole chocolate. Those memories would always live on, even though my mom is no longer with me.

Recently I came across an article in one of the daily newspapers concerning the history of banana bread, a traditional bread enjoyed not only in the Caribbean but globally as well. Originally a breakfast treat it became a popular loaf in the early part of the 1930’s, when baking soda and powder became available. During the renewed interest in baking during the 60’s as well as the availability of bananas year round means that you will find this treat almost anywhere, from grocery shelves to cooling on window stills…okay, so maybe not there.

Enjoy with nuts, chocolate, fruit or oatmeal. Try to get your hands on ripe or over-ripe bananas, even if it means that you store a hand or two away to ripen. The more ripe the bananas, the easier they can be mashed and incorporated into the dry ingredients. Also, they go a long way into adding aroma to the bread, letting you know long before they come out of the oven that they’re done. Here is my version of whole grain Banana bread.

2 Cups of Whole Wheat Flour

1/2 Cup of Wheat Germ
1/2 Cup of Bran
1 Cup of All Purpose Flour
1 1/2 Cup of Brown Sugar
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of salt
1 Teaspoon of Ground Cinnamon
2 Large Eggs lightly beaten
1 Cup of Unsalted butter, melted and cooled

6-7 Ripe bananas, mashed well

2 Teaspoons pure vanilla extract
1 Tablespoon of Honey (Optional)

Method

Preheat oven to 350 degrees. Combined bananas, sugar eggs, butter and vanilla extract in a separate bowl. Lightly fold dry ingredients to wet ingredients with a wooden spoon or spatula. The batter will be thick and chunky. Remember do not over mix batter. It is not intended to be a smooth consistency. Over mixing the dough will result in rubbery and tough bread. 

Butter and flour pan. Scrape batter in pan and drizzle honey on batter.  Bake until golden brown for 1 hour. Insert a wooden toothpick in the center about 55- 60minutes . Place on a wire rack to cool and then remove bread from the pan. (Now if you do not have wire rack like me, you can use a bread board). Serve warm.

Enjoy!

Seasoning Herbs

Image Courtesy www.pollonais.wordpress.com 

We here in the Caribbean are well known for our spicy and fiery foods. The region has many spices, both indigenous and imported; coming over wide expanses of ocean with our ancestors.  The pungent and aroma of our peppers with a hint of chadon beni and spices is a mouthwatering delight and creates an intense burning sensation in the back of the tongue. Our Scorpion Butch T pepper is the superior piquant pepper in the world and measures  at 1,463,700 Scoville Heat Units (SHUs) expressed by researcher, Dr. Herman Adams of Caribbean Agricultural Research and Development Institute (C.A.R.D.I). But if you cannot handle the ‘sting’ of a Scorpion Butch T pepper, the Habanero or Scotch Bonnet pepper weighs in at 100,000 to 250,000 Scoville Heat Units (SHUs).

Another popular and perennial herb in Trinidad and Tobago is Chadon Beni or Culantro. It originated from Patois or French Creole language which means ‘Blessed Herb’ and it is widely used in Creole, East Indian, Asian & Mediterranean dishes. In Hindi it is known as ‘Bhandhanya’. The scientific name is Eryngium Foetidum and it is derived from the Caribbean and South America. It grows in abundance & can be found in backyards of many homes.  Have you ever noticed Chadon Beni (Culantro) is often confused with Cilantro and Coriander?  The distinctive, pungent and lingering flavor of Chadon Beni (Culantro) is stronger and it is used to season or marinate food; flavoring especially in pepper sauce and are key in many chows (an appetizer for hot weather) and condiments in many popular dishes such as Doubles, Bake and Shark, Pholourie etc

For this recipe I used a remainder of my homemade Scotch Bonnet pepper sauce.   Chadon Beni and Tamarind Sauce recipe is very easy & quick to make. I advise that you use gloves when handling hot peppers as the aromatic oils can highly irritate the skin and ALWAYS WASH YOUR HANDS after dealing with any pepper…there’s a reason why pepper spray is used to deter potential threats and handle within well-ventilated surroundings.

Spicy Chadon Beni with Tamarind Sauce

4 Chadon Beni Leaves (Use leaves according to size)

1 Cup Pepper sauce (I use leftover pepper sauce)

5 Cloves of Garlic

Honey or Sugar (Add to your own taste)

1/4 Cup Tamarind (I used Matouks Tamarind Chutney)

1/4 Pineapple Juice

Method

Blend all ingredients in blender. Store in a clean container and refrigerate. 

Doubles: Breakfast never tasted so GOOD!!

So picture this….

You’re late for work or school on mornings and you rush out of the house, nary a meal on your stomach. Fresh out of the traffic hell, you’re now even more anxious looking for something to get you through till lunchtime…

And then you raise your head, ever so slightly…

The breakfast of the masses, the savior of late mornings, the cheapest meal one can buy without going beyond your means. Yes, I’m talking about doubles. You can buy this very common roadside treat almost anywhere…from Independence Square, around the Savannah, try along the Avenue or along the main thorough fare of bustling St. James. If you’re eastbound, stop off in Curepe or St. Augustine for some piping hot doubles, complete with either kuchela or sweet tamarind sauce. Travel southwards and you’re sure to come across this roadside fare, whether Chaguanas, Couva, Debe, Point (doesn’t matter which one!) San Fernando…where ever there’s a long line queuing at some random corner, just peek over the heads and you’re sure to stumble across the source.

Typically made by deep frying two or more ‘bara’, which is essentially flattened bread, made from baking powder, flour, salt and a dash of ground turmeric which adds the golden colour of the bara. Then they are filled to overflowing with steamy channa (chickpeas). Some take it plain, while the more adventurous ask for added pepper; your choice of “slight” or “heavy”. Incorporate some chadon beni, mango, cucumber, coconut, tamarind and you’ll bite into more than your doubles, it’s outright heavenly!

Now, according to gourmet connoisseurs, this food originated from India but only became popular during the mid 1900’s. Based in South, this delicacy, traveled steadily northwards as it became more and more of a consumer delight, with many people buying doubles at any given time of day. Often considered to be the ‘poster child’ of street dining here in Trinidad and Tobago, this is one meal that gives you bang for your buck and almost always leaves you satisfied. Of course, as an advocate for street food health, I do advise that you buy from reputable vendors who operate from hygienic surroundings, paying very close attention to where they are based. Also, observe the rules of the doubles line…wait patiently, make your order clear and either enjoy at your own leisure or pull to the side and chow down on golden nirvana.

So whether you opt to buy just one (really, who can?) or you buy for the crew, as far as street fare goes, doubles truly deserve their iconic status as the champion of breakfasts as your wallets’ greatest friend. Enjoy with gusto, readers and don’t forget to ‘big up’ your favorite doubles vendor, regardless of their location.     

Image Courtesy www.amazing-trinidad-vacations.com