Last update: 09-Dec-2013 1:43 am
Monday, December 09, 2013
Trinidad & Tobago Guardian Online
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The Trinidadian likes to pretend to be sophisticated but he’s really more comfortable in his unrefined state. Give a Trinidadian a jacket-and-tie and an expense account and he’ll buy a single malt scotch—and mix it with Sprite; and cuff it down with a wad of paratha on an enamel plate piled high with curried scarlet ibis, the official national bird, unofficially known and consumed, at river limes, as “red duck.”
Take the Trinidadian poseur to a fine dining restaurant and he will order “ex-cargo” and declare it eating good, though it will never pass out a good quenk. Appoint him high commissioner to the United Kingdom and send him to Buckingham Palace in a morning coat and he will ask Queen Elizabeth if they does get good water pressure in them tower and if that girl make the child yet.
But don’t tell him he ent cosmopolitan; ex-specially since he going and send he’ daughter to either that Magda-Lean College or the other one, the Massachusetts Institution of Technology.
This week, after fighting a particularly good fight for local gourmets for three years, chef Khalid Mohammed announced the pending closure of Chaud Creole, his own favourite of his three restaurants. And the only thing that makes me more miserable than the loss of Chaud Creole on Independence Eve is the understanding that Trinidadians won’t even appreciate what they have lost, or stood to gain in the first place.
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