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After trying lots of more common Trinidadian foods, I took a walk on the wild side with some exotic Trinidadian bush food in Caura, Trinidad!
My friend Chef Jason Peru and I headed to Caura in rainforest in the northern part of the island for this unique food experience.
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We met up with some friends, who showed us all the fruit trees nearby. They had lime, grapefruit, tangerine, mango, coconut, and guava trees. There are over 200 types of fruit trees here!
I started with an unripe guava, which was a little sour but sweeter near the center. The tangerine was also amazing. Then, a guy climbed a tree and got me a coconut, which I drank the water from.
It was so refreshing! Next, Jason and I tried a sweet and sour clementine and a vibrant and tart grapefruit. Then, I had a fruit that was a unique cross between a lime and an orange!
Next, it was time to cook! The guys here were making fish broth, curry goat, chicken pilau, curry iguana, and armadillo!
Next was a pomerac, which is a waxy apple- or pear-like fruit that grows throughout the Caribbean. I followed that with some wild chadon beni (culantro).
Then, we walked to the river, which was crystal clear! Nearby was some sugarcane, which was the ultimate sugar rush! You chew it, suck on it, and then spit it out.
Back at the house, we had fish, pork and chicken, as well as a soup cooking. They added spices to the goat curry, which smelled amazing.
They had some kingfish broth going as well. While it cooked, we took some shots of alcohol and watched them cook duck, chicken, a rich-looking pilau, potatoes, and more.
Then, I watched them chop up the iguana! He floured it to clean it and then rinsed it before adding garlic, pepper, ginger, chadon beni, and tomatoes.
Everything smelled incredible. I tried some of the kingfish broth, which also contained noodles, carrots, sweet potatoes, dumplings, garlic, celery, onions, pimientos, peppers, and other vegetables.
Then, they added a lime and spicy pepper to it, which enhanced the flavor so much! It was bursting with flavor and easily the best fish soup I’ve ever had!
Next, I headed back down to the river to see how the iguana was cooked. They added garlic, pepper, ginger, chadon beni, onions, and tomatoes to it. They steamed it in a pot over stones by the river.
Nearby, they were getting ready to cook the armadillo in another pot over stones. First, they toasted cumin seeds, green habanero peppers, pimiento, onion, garlic, jeera, saffron, and curry powder.
Then, they added water, let it reduce, and then added the armadillo meat. The curry was tasty and light. Adding coconut milk really enhanced it and tied it all together!
The iguana meat was tasty, gamy, and muscular, and the flavors were amazing. Next, they prepared some snapper with the spices and ingredients.
The armadillo was also very muscular. The meat was creamy, and I loved the dry roast. It was too good. I loved the fat layer under the shell!
Both of them were unreal. Next, we headed back up to the house to try the tippy tambo, which are little waxy potatoes and a local fruit called peewah.
The curry goat was fatty and meaty, with so much flavor. I also loved the pilau. It reminded me of Latin-American rice dishes I’ve had.
I loved the brown sugar, pigeon peas, and chicken in it and mixing in the gravy from the curry goat was amazing. The curry goat was so great, I had to get more!
I finished with some chewy and spongy goat belly curry, and a tender, buttery, and light steamed snapper with tomatoes!
Where have you been?
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my RU-vid channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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31 май 2022
