There is something unique about all the Caribbean
islands. And Trinidad and Tobago is no exception. Trinidad populous is split
primarily between Indians from Asia and Blacks from Africa. This presents
itself in every day life from politics, music to food as these two ancient
civilization compete for dominance.
Calypso and pan is the rhythm and language of this oil rich country.
Curries, Roti and Salsa dominates this island paradise cuisine.
Matouk’s make this ever more transparent with
its used of green mangoes, a fruit which was not indigenous to the island
prior to the Europeans but was brought to the islands along with many other
fruits from the Philippians‘.
It’s within this strange concoction that
Trinidad fortified it’s own unique flavors by adding a verity of native and
Indian spies to excite even the most skeptical palate.
I was first introduced to Matouk’s Kuchela by a
friend, I was a little timid as to what possible flavor unripe mangoes
could presents itself.
“ I grew up in the Islands and had never eaten
unripe mangoes.”
So I gave her the benefit of the doubt, and
trusted her Indian heritage.
I was pleasantly surprised by the bold flavor
Matouk’s was able to bring from this mild timid fruit. I was so impressed
that I introduced it to all my family, and their now consider a meal with out Matouk’s
Kuchela as an incomplete meal.
This very persuasive condiment truly captures
the calypso taste of the island as mangoes are combined with local spices to
form a taste bud delight.
You too will be drawn to its versatility and
will find that you will be at lost with out Matouk’s Kuchela.
Also See MATOUK'S
