Mrs. Romeo-Rivers And “Green Seasoning” Spice Up Cooking Class
February 28, 2013 •
Filed under News
Mrs. Romeo-Rivers shared the history, culture and food of Trinidad and Tobago with the culinary arts students on February 27th. Her presentation on Trinidadian food included the influences on the cuisine: the colonization of the island by the English, Spanish and French, along with the influences of African and East Indian foods, helped create the melting pot of flavors found in the foods today.
The cornerstone of Trinidadian flavors is called “Green Seasoning,” which is a salsa made of ginger, garlic, onions, scallions, cilantro and peppers. It is used to season most meats, fish, and rice dishes. Some traditional meals of Trinidad and Tobago are: Callalloo, Curried Crab and Dumplings, Stewed Oxtail, Macaroni Pie, and the two dishes prepared by Mrs. Romeo and her sous chefs – Stewed Chicken and Pelau.
Mrs. Anderson said that the class “also learned about the geography, music, and people of Trinidad, where they are from, how they came to be there and their contributions to the culture of the country.” Photos include a group shot as well as Nick Gagne helping Mrs. Romeo-Rivers.