Sweet Hands Island Cooking From Trinidad & Tobago

The Caribbean nation of Trinidad & Tobago is more widely known as a vacation destination than for its cuisine. It was a British colony from 1779 until 1962, and in those early colonial years its population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 13 years and has written about food forGaneshram, Ramin is the author of 'Sweet Hands Island Cooking From Trinidad & Tobago', published 2006 under ISBN 9780781811255 and ISBN 0781811252.