It all started as a simple blog to showcase my caribbean cooking culture from the islands of Trinidad and Tobago. Now, it has blossomed into something I couldn’t even fathom. When I took my first picture with my little 3 megapixel camera so many years ago I was unaware of the impact it would have on the many lives it has touched……
Inspiration to Start
Today, I feel obliged to tell you about myself and how my food blogging journey started so you can get to know me a little more…
A few years ago (2007), while surfing online, I found it a bit difficult to find real, authentic Trini Recipes. The kind of recipes that reminds you of your mother and grandmother’s cooking. The ones that make you feel at home no matter where you are in the world.
I’m talking about, real home cooked Trini meals. Online, there was the Callaloo and the Macaroni pies, but still there was a lot of real Trini recipes that wasn’t getting any kind of exposure. Not many people knew about Pacro Water or even a simple recipe like Mother-in-Law.  As a result, I decided to cook and blog about the food I grew up on: “Trini food”.
My Team
I wasn’t alone in this venture. I had the support, and the assistance of my wife, family and close friends to help document the many recipes from the island. My family usually cooked without measuring: a handful of this and a pinch of that. It became a mammoth task to get measurements of the ingredients.
Eventually it was done; I was able to write the recipes as accurately as possible. Without knowing it, I was actually in the process of archiving our cooking culture on the island. It only dawn when I found myself waist deep in a sea of trini recipes to post. Overtime, I developed an unbelievable passion for Trini Food and cooking. More then ever, I wanted to document every single recipe handed down through the generations.
I was also blogging
As I continued food blogging something else happened. I found myself not only posting authentic trini recipes but also writing about my experiences and how it tied into the dish I was posting. These little anecdotes were like a breath of fresh air for the readers; as I took them on a nostalgic adventure into my childhood.
At the same time, they too relived their own childhood days. Where ever I went, be it in the countryside to make cocoa using a traditional mortar and pestle or just writing about picking pigeon peas in my uncle’s garden high up in the mountainside, more and more people became regular readers.
I got emails from Trinis and Trini Food enthusiasts from all over the world and the message was the same. The recipes reminded them of home and even made a few homesick and sad.
Some even thanked me for the hard work I was doing because they thought they had lost a recipe that “granny” used to make when they were young. Or, their mom passed away and they never got the chance to learn the dishes that she made. I was touched and wasn’t aware of the impact I was having on people’s lives….
Accomplishments
Of course, the rest is history. Â This is my way of continuing to share my trini cooking experiences with you. I still have a wealth of Trinicentric cooking ideas and thoughts to share and as long as you are subscribed, you will always hear from me with a new Trinirized version of a recipe or just a local recipe with a fresh new twist..
To date I have over 600 recipes on this site, and a number of articles on health and food. You will find most of the over 600 recipes from this website in the our cookbook. You can purchase this cookbook on amazon.com.
So thank you once again for stopping by. Hope you continue to enjoy the recipes.
Feel free to contact me at
Ah Gone 🙂
Hi Felix! Thank you for sharing your journey. I am thankful that I found your site many years ago. I have witness your progress before becoming a part. Apart from receiving your emails I am always on your site looking for recipes.
May you continue to go from strength to strength. Thanks again
Thank you Eunice for your lovely comment.
I think we must nominate you for a national award. Your website is FANTASTIC and truly an ode to Trini cooking and the Trini way of life; real home life. What you have done here is first class. Looking forward to more of your blogs and recipes!
Thank you Ana, of course more recipes to come as usual 🙂
Great job keep it up. Thanks for all the info.
Love your recipes
Thank you Joy
Thank you for running this site and continuing to share. I have followed for a few years now and always come back for more recipes. It’s a small way for me to get in touch with my roots. <3
HI Felix
I came across your blog while searching for recipes for our Eat the World group. We were assigned Trinidad and Tobago for our January challenge. I have shared your blog with all the members. Thanks for sharing your history and recipes with us. Posting of recipes will be on January 10th. I will be linking back to the recipe I chose and will leave a comment on that page when my post goes live. Thanks again.
Hi Felix
I had to pick a country and a blog for one of my classes. I ran across your blog and chose this one! I can’t wait to try out some of your recipes!
I love your site. I have friends in St. Helena Trinidad that share recipes with me and they told me about your site. Thanks again! Do you know if the White cheese that’s found all over Trinidad can be purchased in the US?
That’s New Zealand Cheddar…try Anchor brand
Felix, you outdid yourself with your cookbook! But, then again I am not surprised. It is everything I expected and more. It has everything thing a true Trinidian foodie would love and appreciate. The recipes are authentic and original, and well thought out. I love how you went into details to explain everything, even the history of how some of the recipes came about.
I bought the paperback and the Kindle edition. This way I know your book is always at hand whether I’m in bed cosying up with the book just having a good browse, or on the train using the Kindle edition on my tablet.
Simply Trini Cooking is a must-have for anyone who love Trinidian cusine, or for those who want to learn how to cook like a Trini. The recipes instructions are simple and easy to follow and well organized. I highly recommend gett this awes book.
Thank you so much for your comment. I am truly glad that the book has help you so much. Thank you so much for supporting us. We appreciate it.
Thanks so much for this blog. I have an old video (with my snazzy 5.0 megapixel) of my mom trying to teach me and my sister how to make plain roti (I think it turned into buss-up shut) and at one point I asked “How much flour was that?” She turned to the camera with the bowl and replied “Dis much.” So we know approximately how much of that flour to use in that specific flower-painted enamel bowl.
She’s been gone 7 years now and I only just started cooking for myself. Thank the heavens for your recipes!