Emma Sharp, Contributor

One thing's for sure, there is no shortage of good cuisine in Trinidad. With the hustle and bustle of Carnival, we only had time to grab the local street food in between our busy social lives!

On arrival we were whisked down to Hotte Shoppe and shared mini rotis with various fillings seasoned with curry - not the kind we're accustomed to in Jamaica though. There is something more 'Indian' about the spices and less turmeric, which gives the yellow colouring, is used.

The chana (chick peas) and potato hit the spot of missing breakfast. The shrimp was perfectly cooked and its flavour was not 'lost' in the curry. I returned to Jamaica with frozen chicken rotis and reheated them in the oven - lip-smacking!

The day after arriving, a friend drove us north to Maracas. On the way through some stunning hills we stopped at a little wooden green hut on the cliff where an Indianwoman sells chow - unripe fruit like mango and pineapple, finely sliced and pickled with vinegar, hot pepper and cilantro - very Asian, and throughout the week I noticed the gastronomic influence of the Far East.

Shark & Bake

Then down to Maracas beach, where we enjoyed an afternoon of body surfing and Shark & Bake - crispy shark fillets topped with hot sauce, shadon beni (cilantro-like chutney) and salad, all encased in a fried bread bun.

As I crunched into a huge improvement on fish burgers, I was bowled over by the mouth-watering combination of the moist fish flakes and the tanginess of the two relishes. While I love our versions at Hellshire, it was a nea with more adventure in its essence.

Doubles are the stars of late night parties - two small roti-like skins overlapping, with jazzed up chick peas slapped on top, then all rolled in a piece of greaseproof paper. The idea is to pick up the chana using the skins. Mucky and messy to say the least, but worth it after a night of dancing.

Playing Mas for two days is no small feat, and you must keep up strength while chipping down the road for miles. Corn soup thickened with yellow split peas warms you up in the morning, sustaining you until lunch with a suggestion of coconut milk and shadon beni. And just when I needed another burst of energy, out came the chicken pelau - seasoned rice with pigeon peas and vegetables. Such a simple concoction, which makes for a favourable culinary comfort.

Caramel

Lastly, I cannot leave out this sweet story. There is a caramel filled wafer bar coated in milk chocolate which I have been craving for months, and have not eaten one for about four years.

The day we were heading to the beach, my friend stopped at a local rum shop and asked, "Okay girls what would you like? Carib, Coke, Caramel?"

My ears pricked up. "As in a Tunnock's Caramel?" I asked.

YES!!! Such small things can make me the happiest gal around - maybe the nostalgia of eating them after school matches in England is what really spins my senses.

These delectable delights are made in Scotland of all places. Would you believe that you can buy them everywhere on this small island, including the airport? Oh yes, I stocked up in 'duty free' and am rationing my intake in hope that by the time I've eaten them all someone will send me a care package!

And the sweetness of chowing down in Trinidad was that I found myself a fellow Caramel lover!

(www.everythingtrini.com/trinifood/detail.aspx?ID=56 to order yours!)

Emma's Chana & Potato Curry

1tbsp olive oil

2 onions, chopped

3 garlic cloves, chopped

1 tbsp fresh thyme

1/2 scotch bonnet

1 1/42 tbsp curry powder

Five Irish potatoes, peeled & chopped into 1 inch chunks

3 tins chick peas (chana), drained

Salt & pepper

Heat oil in a pot, fry onions, garlic, thyme and scotch bonnet until soft. Add curry powder and cook for two minutes. Add potatoes and chana with enough water to cover, and cook for quarter hour until potatoes soften and a thick stew is formed. Serve with dahl roti skins. (Pushpa's in Northside Plaza off Old Hope Road).