Caribbean Beat — January/February 2019 (#155)

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that works extremely well. I’ve been experimenting with cuisines that use coconut naturally, such as south Indian or Thai. When it comes to our own cuisine, I’ve been adding coconut where we might not normally — in curry, for example, or in vegetable dishes to add a certain texture.” immediately as a beverage, or aged in a process that produces vinegar.” The potential is similar to fruit vinegars like strawberry or cranberry vinegar. It can be used for salads, ceviche, or marinating meats. The book also gives an exciting survey of dishes from a range of cultures. For example, Ganeshram gives an updated version of the Filipino classic sinigang (sour tamarind soup). There’s also Thai chicken satay, Korean pancakes with coconut pajeon, Indian-inspired coconut tikka masala, and Brazilian-style coconut cashew chicken, among others. Ganeshram admits that the way Filipinos use coconut in their cuisine is most intriguing to Locally, in Trinidad and Tobago, there has been a noticeable return to a particular coconut product: coconut oil. A few years ago, cold-pressed virgin coconut oil started appearing on our shelves. It isn’t cheap, but it does tout many benefits. Coconut oil was widely used in the Caribbean as a hair product, skin moisturiser, and cooking oil for many years, but people stopped using it because it can get rancid and begin to smell awful quite quickly. The process of cold pressing makes a purer oil, and it is more effective for baking, making vinaigrettes, and even eating on its own. Lately, more people in T&T are turning to coconut oil for the health benefits. To add to the options for cooks who use coconut oil, the Coconut Growers Association launched a range of infused oils in 2017. The market for the chilli-, lemon-, and garlic-infused oils is still small, but it is growing. And of course we can’t forget one of the biggest-selling coconut products: coconut water. From a health perspective, it’s a great source of electrolytes and minerals. But for pure pleasure, A few years ago, cold-pressed virgin coconut oil started appearing on our shelves in T&T. It isn’t cheap, but it does tout many benefits her. “They use the whole fruit, she explains. “You find coconut vinegars, liquor, syrup, as well as the meat and milk. Of course, most of the commercially available coconut in the world comes from the Philippines as well. I love Filipino coconut desserts — they are so different from Caribbean desserts, straddling both Asia and Europe in format and taste.” When asked if she feels Caribbean cooks could be using coconut more creatively, Ganeshram unsurprisingly says yes. “I often say that coconut is the ‘vanilla’ of the Caribbean,” she explains. “This is both good and bad — it means it’s both everywhere but also it’s not much thought about. “We as Caribbean people could be using coconut with a lot more creativity than we do — the way that American chefs have started to use jackfruit as a meat substitute. In Cooking With Coconut, I created a ‘meaty’ vegan patty filling with coconut it is amazing. Add coconut water to any spirit, and you have a delightful drink. This is what is driving sales of coconut water across the region. In fact, the demand is so huge that some sellers are resorting to unscrupulous measures. At a coconut growers’ conference in 2017, Dr Compton Paul of the Caribbean Agricultural Research Development Institute warned consumers about this. The demand for coconut water is so high, he said, that people are harvesting the nuts at five or six months of their development, when the nuts should be harvested closer to nine months. Manufacturers are also using artificial coconut water flavours, and they’re diluting the sweet coconut water to stretch it. So with the demand for coconut water and other products growing in the Caribbean, it looks like it will be a while before our beloved coconut “jumps the shark.” n 54 WWW.CARIBBEAN-BEAT.COM
Immerse jason audain 55 Panorama Beauty and the beast 68 Backstory Dennery style 74 Icon The Mighty Shadow (1941–2018) 76 Closeup Barbed beauty 82 Own Words “I’ve always felt, ask me where I’m from!” A Bookman, one of T&T Carnival’s traditional masquerade characters, with his book purporting to list the names of damned souls
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Jamaica Barbados Trinidad & Tobago
Page 16 and 17: TOTALTEC OILFIELD SERVICES GUYANA I
Page 18 and 19: Contents No. 155 • January/Februa
Page 20 and 21: eyond ordinary... ...Explore the ex
Page 22: A MESSAGE From OUR CEO Dear Custome
Page 27 and 28: Carnival, Trinidad and Tobago In th
Page 30 and 31: need to know Top Three PAPJAZZ hits
Page 32: need to know asife / shutterstock.c
Page 35 and 36: WWW.CARIBBEAN-AIRLINES.COM 33 court
Page 38: need to know Actor Adrian Green in
Page 42 and 43: need to know Vahni Capildeo gets in
Page 44: maria nunes Veteran fancy sailor ma
Page 47 and 48: WWW.CARIBBEAN-AIRLINES.COM 45
Page 49 and 50: ookshelf Q&A A View of the Empire a
Page 52: screenshots courtesy ian harnarine
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Page 60 and 61: Dwayne Watkins Photography A masque
Page 62 and 63: This Dame Lorraine, portrayed by Na
Page 64 and 65: Jason Audain The young revellers of
Page 66 and 67: Moko jumbie and designer Alan Vaugh
Page 68 and 69: Jason Audain Surprised by an explos
Page 70 and 71: ackstory You may not know its name,
Page 72 and 73: photos courtesy the artists Subance
Page 74 and 75: Westend61 GmbH / Alamy Stock Photo
Page 76 and 77: icon Dear Winston, the Immortal, No
Page 78 and 79: closeup Buchibushi, a performance w
Page 80 and 81: Hydar Dewachi Adam Patterson’s wo
Page 82 and 83: In yet another Caribbean island, Pa
Page 84 and 85: own words “I’ve always felt, as
Page 86 and 87: into the wider world, you encounter
Page 88 and 89: ound trip All about blue Of all the
Page 90 and 91: Bloomberg / getty 88 WWW.CARIBBEAN-
Page 92 and 93: Kelly Cheng Travel Photography / ge
Page 94 and 95: Yuliia Kononenko / shutterstock.com
Page 96 and 97: Moriah Quinn / Alamy Stock Photo Bl
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Page 100 and 101: Greg Balfour Evans / Alamy Stock Ph
Page 102 and 103: neighbourhood Andre Jenny / Alamy S
Page 104 and 105: ucket list Little Tobago A wildlife
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In 2017, photographer Caroline Powe
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Caribbean Airlines CARIBBEAN Trinid
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Caribbean Beat — January/February 2019 (#155)

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