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As the world celebrates Father's Day today, Guardian Media looks at how different types of dads function in their daily roles.
High on the hills of the Southern Range overlooking the shores where Venezuelans are often smuggled in, lies a volcano that looks unique when photographed from above. It is the Anglais Point volcano which emits a steady multi-coloured flow of mud slurries that reaches 700 feet down to the Palo Seco Beach.
Dhalpuri (spelling may vary) is the messy, nutty, spicy roti that is notoriously known for being labour-intensive. It’s not that difficult to make though and the reward is out of this world. Dhal is boiled with curry and saffron, so it’s intensely aromatic from the start. It’s then seasoned with geera and parched to develop a roasted flavour and texture that cannot be mimicked.
The 2019 St Lucia Jazz Festival came to an end on Sunday evening with a gospel concert for the first time in its history.
Geologists say pressure is building up beneath the surface of the Piparo mud volcano giving credence to the possibility that there could be an eruption sometime in the future. Active changes have also been seen on the surface and subsurface of the volcanic vents which erupted 22 years ago, displacing 31 families and killing livestock and birds.
To lay in the arms of nature, soaking up every bit of her presence, falling in love with her and understanding just
Fried ochro is one of those dishes that brings you straight back to home. It’s crispy, salty and incredibly moreish! We love to eat it with sada roti or dhal and rice. Eliminate the saltfish if you want to make a completely vegetarian and vegan dish.
This one-pot rice wonder is perfect for lunch or dinner and can be paired with anything. (We tend to favour stewed fish or jerk chicken). Nutty rice and ochroes are simmered in creamy coconut milk and savoury onion and garlic. We then mix in fresh herbs for a bright kick.
War of Wheels, Central Trinidad’s biggest motorsport event got underway on Sunday at the La Vega Estate, Gran Couva.
ln a quaint kitchen in Cedros, outfitted with a home-made motorised grater, three types of coconut oil are prepared thrice per week during low tide. The demand for this home-made coconut oil is so great that often times, it is sold out before it is actually prepared.
When you fry spices and aromatics like garlic, ginger and onion, their flavour permeates the oil and allows it to easily be transferred to dishes. This is a common technique for chokas, dhals and curries. Most likely this came from the Indian technique of ‘tadka’ or, in English, ‘tempering’ whereby spices are roasted in oil or ghee to have their oils released. This method is also called chounk or bagar. Either way, this magical technique does not have to be limited to Indian cuisine. Chunkay can be used for pasta sauces, stews and soups, either as a cooking component or finishing oil.
Most of us know dhal to be that yellow, split peas soup that’s traditionally flavoured with geera, onions and garlic. However, around the world, dhal is made with a variety of legumes and vegetables and infused with almost any spice.
Surrounded by dense forest, the St Anthony’s Catholic Healing School established by the legendary healer and reputed obeah woman Mother Cornhusk lies in ruins 16 years after her death.
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