The Caribbean Spirit of Christmas.

WORDS | RADEYA OSMAN

Christmas, as we know, is the season that evokes a frenzy of activity and a flurry of events across the Caribbean islands - many of these a combination of the traditions of all the global cultures that have contributed to the region.

Yuletide in the Caribbean is a season for connecting deeper with heritage and traditions. As well as what may be observed in almost every Caribbean home, there are also customs specific to different countries.

The season is a festival of food, drink, gatherings of family and friends, laughter and warmth. The menu may differ from one island to another, but you can expect to find traditional meals such as Christmas turkey, roast chicken/pork/beef/lamb, jerk pork or chicken, macaroni pie, curry goat, and Christmas rum cake on many tables.

In this issue, Soca News takes you on a Caribbean Christmas food tour, as we delve into the history behind some of the oh-so-delectable dishes and drinks you can find across the region. You may spot a favourite or two to help you switch up your menu ahead of the Christmas season!

Thought to have been created by celebrated poet Emily Dickinson, who had an affinity for baking, the Christmas black cake (also known as rum cake or fruit cake) is in fact a time-honoured Caribbean Christmas tradition, made as a labour of love. It is inspired by the British Christmas pudding, which was introduced to the West Indies in the 18th century.

The process is painstaking and time-consuming, requiring patience and attention. As its name suggests, the cake often sports a dark hue. It’s made with dried fruit, spices, brown sugar or molasses, flour and a not-so-secret ingredient: alcohol. There is no definitive recipe, so the alcohol used can vary with personal preference, from brandy, rum, whisky, puncheon (a locally brewed Trinidadian rum with an estimated 75% alcohol by volume), to wine.

Despite the name suggesting a light, watery soup, this is a Caribbean take on Irish stew, but with the beef replaced with goat. Goat water (also known as ‘mannish water’ due to its purported ‘invigorating’ properties) is a spicy, fragrant and filling dish made from goat meat, breadfruit, onions, tomatoes, flour, chunky yams/potatoes, dumplings and the choicest fresh herbs. It is often accompanied by rice or freshly baked bread.

The delicately wrapped tamale-like goodies are a staple of Trinidad during the Christmas season, with their origins in Venezuela.

The pastelle is a pocket made from cornmeal and stuffed with minced beef, olives, raisins, tomatoes and spices. They’re a little like a cornmeal version of the British pastry ‘mince pie’, but made with minced meat as well as the sweet fruit. Pastelles are wrapped in banana leaves and tied with twine before being cooked or steamed to perfection.

This dish has origins in the African heritage of those brought to the region as slaves, and has since become a crowd favourite. Preparation may vary, but this meal can be found in Caribbean households across the region. It is prepared with a combination of salted or pickled beef or pork and peppers, vegetables, cassareep (a sauce made from cassava root), herbs and spices.

In Guyana, where it’s the national dish, pepperpot is served alongside homemade bread, rice or roti. Other islanders may choose to serve theirs with tubers including yam, sweet potatoes, and cassava.

This dish may be cooked a day before it will be eaten, which serves to help the flavours to infuse properly. The cassareep acts as a preservative, keeping the food from going off.

Jug-jug is a Bajan rendition of Scottish haggis, which was introduced to Barbados in the 1600s. It’s made from pigeon peas, pork, hot peppers, beef, onions, chives, rolled oats and topped with butter, and you’ll find it taking pride of place on a Bajan Christmas dinner table.

This is a special yellowish baguette-like bread that has previously been linked to Mexican Bolillo and Spanish bread. Telera is a crowd favourite eaten at the customary Dominican Christmas dinner, Nochebuena, and is often paired with juicy roast meat.

FOR RECIPES VISIT SOCANEWS.COM/LIFESTYLE/FOOD-DRINK

A classic Christmas drink in Trinidad is Ponche De Crème or, as locals know it, punch-ah-creme. With its origins in Venezuela, this eggnog-esque drink with heavy milky overtones consists of rum, milk, eggs and sugar. Other ingredients, often citrusy and /or spicy, are added according to personal preference.

Very popular on the Caribbean table during Christmas, the tangy, ruby-hued drink derives its colour from the hibiscus flowers which are the main ingredient. As part of the process, the flower buds are steeped in water to release the juice. Sorrel originates from Africa, but the recipe varies according to the person's palate and preference; you will find notes of ginger, cloves, nutmeg and cinnamon with a zing of orange or lemon - not forgetting rum if you prefer yours spiked.

Historically from the Orient, this Caribbean cousin of ginger ale belies its name and rarely contains any alcohol. Made with a mixture of ginger root, lime or pineapple and a combination of spices of choice, the key is to make it to suit your taste: mild, spicy or extra sweet.

Since the Caribbean is re renowned for making some of the best rums in the world, Christmas isn’t in full swing if you cannot find a bottle somewhere on the table. The everyday rum is infused with a blend of spices for a refreshingly seasonal and fragrant taste with every sip.

INSPIRED BY COCOA, INFUSED WITH RUM COVERED IN CREAM

certified chocolate-maker Lars Söderström started to experiment in his kitchen in Arnos Vale, Tobago to create a liqueur inspired by cocoa tea, with the special addition of rum. Söderström, who calls Tobago home, ended up creating a new chocolate rum cream liqueur which he’s named ‘Tobago Gold’.

Tobago Gold has an intense dark chocolate taste with clear rum notes and an exotic spice finish, smoothed out by a lush creamy texture. It’s not an overly sweet drink, as the sugar content has been dialled down. Along with its high percentage of cocoa, the spices provide a refreshing finish. This is a cream liqueur to be enjoyed neat, best as tasty chocolate shots, and it’s also a great ingredient in a number of cocktails.

After the successful launch in Trinidad & Tobago in 2021, Söderström said, “I want to bring a Caribbean flavour, with a Carnival spirit to the world – creativity, happiness, inclusiveness and above all having fun together.”

Soca artist Jadel, an ambassador for Tobago Gold, said, “It feels great to be working with Tobago Gold. Fans can expect some really creative content from me as I love trying new things including my own mixology with chocolate rum cream liqueur. "I am so excited that Tobago Gold is on this journey with me, beyond the shores of Trinidad and Tobago, to Notting Hill Carnival and the many carnivals around the world. It will be going everywhere with me.”

Tobago Gold is available in the UK; consumers can find it in Amazon, Master of Malt, Distillers Direct and Drinks Supermarket online stores.

• For your chance to win a 50cl bottle, simply answer the following question: Who is the founder of Tobago Gold? Submit your answers at socanews.com/competitions.