Enjoying the Trinidad and Tobago experience
A chef ready to serve guests. Photo by Michael Ssegawa.
For three days last week, Serena Kampala Hotel’s Lakes Restaurant played host to the Trinidad and Tobago theme, as part of celebrations to mark the twin islands’ 50 years of independence. And that is an experience that diners who graced the exquisite restaurant from Wednesday to Friday will forever remember.
Everything was designed in celebration of Trinidad and Tobago from the black, red and white colours that decked the tables to most especially the menu; which was prepared by three chefs flown in from the Caribbean Islands just to offer the ‘real Trini-experience’. And they wowed. Carlos Cummings, a sous chef from the Hyatt Regency, Sandra White and Chef Wendy – both from Hilton Trinidad – literally tickled people’s diners’ taste buds with local cuisines such as Chicken Pelau, and a host of other creamy and well spiced dishes.
According to Chef Carlos, Trini cuisines are very distinct. “They are never short of spices. You will never find a meal that is not spiced with thyme, coconut milk or shado beni. I think this is because our menu is a mixture of Indian, African and Chinese experiences,” he said.
With an average of 25 years between the three chefs, the Trini-experience in Kampala was one to savour. Serena Kampala Hotel’s executive chef, Cosmos Kituku, who has been in charge of two previous Trini- experiences, thanked the chefs for their time and lessons imparted to the kitchen staff at the Serena.
“We wanted our diners to get the authentic taste and I can say they did,” he said. “Even our chefs are excited by the experience.”
Most of the ingredients were locally bought in Kampala markets and some of the recipes left behind to continue the Trini-experience in Uganda.
