TRINIDAD & TOBAGO
Land of the Humming Bird;
Trinidad and Tobago is a twin island country that is the southernmost nation of the West Indies in the Caribbean. Her population of 1.4Million people are English-speaking but trace their roots back to Africa, India, China, the Middle East, the Mediterranean and Europe.
We love this beautiful country because it is the Home of the Caribbean Carnival through the calypso; which fuels it, soca music and the steel band among other deep-seated traditions of dance, literature, sculpture and painting. It wouldn’t make a Caribbean country without some good reggae and dancehall.
Having been a chapter in the adventures of Christopher Columbus, the country was plunged into the colonizing hands of the Dutch, Spanish, French and eventually the British for over two centuries before finally gaining independence in 1962.
It is the Caribbean’s biggest economy with a strong industrial sector and support from energy in oil, petrochemicals and natural gas. Going into 2019, Trinidad and Tobago was named the largest producer of oil and natural gas in the Caribbean. In the early 1990s, the country’s hydrocarbons industry shifted from oil-dominated production to a market centred primarily on natural gas. In 2017, Trinidad and Tobago’s proven gas reserves were estimated at 300 bcm (10.6 tcf) and the country produced around 33.8 bcm (1.19 tcf) of gas. Due to a slowdown in upstream investment, the island has experienced a decline in natural gas production since 2014, something expected to continue in the near term.
Trinidad and Tobago’s enviable culinary landscape is a gastronomic narrative of flavours, encapsulating mouth-watering street food and fine dining cuisine. The unique cuisine of Trinidad and Tobago is a reflection of the country’s varied cultural influences, which includes Asian, African, Oriental, Creole and European delicacies — a journey around the world for your palate. African slave owners on the island sought to feed the slaves as inexpensively as possible. Thus, their diets consisted mainly of beans, starches and the cheapest cuts of meats. Africans also brought with them the technique of ‘one-pot’ cooking, of vegetables, meats, beans and starches. This influence can be clearly seen in signature Creole dishes and exciting cuisines to offer island visitors like pelau, callaloo, chicken and stew peas, fresh sea food, barbecue, fresh fruit and of course, our many soups.
Often prepared for Sunday lunch Callaloo is generally considered a national dish of Trinidad and Tobago often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab.. Pelau, a rice-based dish, as a standard.
The island nation of Trinidad and Tobago sits at the southern end of the Caribbean archipelago. Trinidad is the larger of the two main islands and is home to more than 90 percent of the country’s population. Much of the country’s tourism is centered around the capital city, Port of Spain, on Trinidad and nearby beaches. Tobago’s smaller population has resulted in less developed tourism that focuses on the island’s unspoiled nature. Tourism is big with the island standing on beautiful white sandy beaches, a diverse, multicultural system where just about everything is celebrated and beautiful resorts and establishments that are locally owned allowing the natives to directly benefit.
Regular air connections allow you to visit both islands. Caribbean Airlines so-called Air Bridge offers around 12 flights daily. A slightly less expensive option is the 2 1/2-hour fast ferry that connects Port of Spain to Scarborough, Tobago’s main town. Both islands have their own international airports with direct flights arriving from North America, the United Kingdom and other Caribbean islands.
Whether you are seeking adventure, culture or nightlife, Trinidad and Tobago is waiting to amaze you. From the cosmopolitan streets of Port-of-Spain to the tranquil beaches of Tobago. Combined, this twin-island republic offers unparalleled birdwatching; first-class diving; and luxuriant rainforests perfect for hiking and waterfall swimming. Then there’s the electric nightlife and a fabulous Carnival, easily the biggest and best of the region’s annual blowouts. And thanks to the legacy of TnT’s melting-pot population, the cuisine is a foodie dream, from sensational curries to the freshest of fish.
Blessings and Light…
