Callaloo, Calypso & Carnival: The Cuisines of Trinidad and Tobago

by Dave DeWitt, Mary Jane Wilan

Callaloo, Calypso & Carnival is the only book on the fascinating, multi-cultural cuisines of the country of Trinidad & Tobago. Mostly a cookbook, it is part travel guide and celebration of the music and spirit of the country. The book explores the food traditions of Trinidad & Tobago, which combine African, East Indian, European, Chinese, and Native American elements. There are more than 100 recipes--most highly spiced--that cover everything from classic Pepperpot to Curried Lobster. In addition to all the food, the book explores the unique musical history of Trinidad & Tobago that culminates in one of the greatest Carnival celebrations anywhere in the world. There is a glossary of Trinidad & Tobago food terms, a bibliography, and a discography. This book is a must for lovers of all things Caribbean.

Genres: Cookbooks

109 pages, Hardcover

First published October 1, 1993

About the author

The New York Times calls this author "The Pope of Peppers" and TV viewers recognize Dave DeWitt as the ever-affable chile pepper expert and organizer of Albuquerque's huge annual National Fiery Foods and Barbecue Show. Dave is also the author of more than 40 food related books, including the best-selling "The Complete Chile Pepper Book," "The Southwest Table," and the forthcoming "Growing Medical Marijuana."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."

Reviews

[Stephen]

I found this wonderful book in a used bookstore in Olympia where I was browsing for nothing in particular. From the colourful cover to the exotic glossary of Trinidad and Tobago (T&T) food and cooking terms, it is a delight. It was written by a couple from Albuquerque who have specialized in cookbooks about hot peppers. They have hot peppers in T&T and use them liberally. The descriptions of the local dishes are enhanced by quotes from calypso songs which mention them or their ingredients. Many of the dishes remind me of food I prepared and/or ate while I lived in Puerto Rico but without the Spanish influence. T&T cooking derives from Arawak Indian, Venezuelan, French, British, Portuguese, East Indian, African and Chinese cuisines. While I could find no source for Congo peppers locally, habaneros and Scotch bonnets substitute admirably. I intend to wear this book out!

[Alyssa F.]

I haven`t read this book yet but I think
it`ll be good seeing that the title says
CALLOLOO boy I could kill for some now.....
annyway it look like it should cover all the
topics about trinidad YEAH FOR THE CULTURE

[Kori Crane]

I loved the food when we travelled to Trinidad and Tobago, so when I saw this at the used bookstore, I bought it. I haven't really made anything out of it yet...I hope to do so soon!

[Danny]

Good recipe book.