The French phrase “ma ca fourchete” became “makaforshet,” a term used to describe Creole cooking or food in an early calypso. The literal meaning is “food stuck between the folk.” In Trinidad the word means food that is here to stay, that will live on forever, or more commonly, “leftovers.” In a sense, this is the true essence of Creole cooking, for leftovers can always be either “warmed up” or made into another meal, if only a one-pot soup. There is no doubt that given a choice a Trinidadian will opt for Creole cooking over and above any other. It is commendable that in a country where there are some ten different basic types of cuisine, each and every one, and most importantly Creole cooking, has remained relatively “virgin.”

Creole cooking was influenced by the Amerindians, the French West Indians who immigrated to the island in 1776 from Martinique, Guadeloupe, St. Lucia and Haiti, the Spanish, the Africans and of course the English. There are so many Creole dishes that an entire book would be needed to cover them all. Here a few of the most important ones will be touched upon.

Creole fish broth is an excellent soup that can start your day with “an injection of goodness,” and Trini men claim “it puts lead in your pencil!” Crab and callaloo soup is made from the leaf of the daheen plant mixed with okra, local herbs and coconut milk and boiled down with whole pieces of crab, with a red pepper wrapped in cheesecloth added for flavour. As a final touch, the soup is swizzled with a swizzle stick to create the perfect consistency. Snacoche is a meat and vegetable stew.

It originated in the slave yards but is today almost a most in every home. This dish embodies the true meaning of makaforshet, as it is often the result of efforts to get rid of all the leftover bits and pieces in the refrigerator. A Saturday morning special is Cowheel Soup; a thick soup made from the gelatinous heel of the cow another dish purported to have an aphrodisiac effect on men! Pelau is another favourite, a rice dish made with either chicken or beef which may be served with raisins and crushed nuts to give it that little bit extra. It is an essential part of a picnic on the beach or by a river.

Stewed oxtail, beef, goat or chicken served in a dark brown sauce made by caramelising sugar is another staple. It is usually served with rice and pigeon peas and accompanied by very ripe fried plantains. Buljol is made from bacalao, or saltfish, soaked overnight in water, boiled, and then seasoned with diced onions, tomatoes and peppers. It is a Sunday morning favourite and is served up with bakes. All kinds of “ground provisions” such as dasheen, sweet potato, cassava, and yam are also integral to Creole cooking. Red beans, string beans and legumes like lentils are popular side dishes.

Drinks, too, are part of the “Creole syndrome.” People drink seamoss, mauby and numerous fruit juices to wash down the delicious food. Desserts normally do not play an important role, but when it comes to “talking Creole,” Casssava Pone and Toolum cannot be left out.

Today throughout the island there are many restaurants that serve Creole food either with a “nouvelle cuisine” touch or strictly “local” genuine and traditional. This was not always the case. Trinidadians, like many other islanders, used to always go home for lunch and stay in for dinner. Today the opposite seems to be true. However, good home cooking is available and readily enjoyed by the locals at their favourite eating spots. One of the most well known establishments is in Port of Spain, the capital city. The breakfast shed offers Creole food at its best, cooked before your eyes the traditional way. The ladies serve up hot steaming dishes, including many specialties, to eager clients waiting patiently on benches at long tables shared by people from all walks of life with one thing in common: a craving to fill their bellies with Creole cuisine.