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From the National Archives of Trinidad and Tobago on Instagram:

“Check out this photo of the Louis family in Trinidad, who have made parang instruments for generations. These craftsmen can be seen here carefully assembling "cuatros" with inlaid wooden panels.

The musical instruments used by parang singers, or parranderos, are a significant part of what makes parang such a unique art form. Maracas or chac-chacs are instruments that were used by the First Peoples, while the cello, violin and guitar are Spanish in origin.

Today, parang is most popular in the areas of Lopinot, Paramin, Rio Claro, Arima and Santa Cruz, with the National Parang Association of Trinidad and Tobago often holding annual events countrywide.

This photo is courtesy of the book "Patterns of Progress: Trinidad and Tobago 10 Years of Independence", designed and edited by Roy Boyke.

This book is part of the National Archives of Trinidad and Tobago Reference Library.

References:

Mavrogordato, Olga J. Voices in the Street. Paria Pub. Co., 1996.

Taylor, Daphne Pawan., and George Alexander Thomas. Parang of Trinidad. National Cultural Council of Trinidad and Tobago.”

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The Mountain Village of Paramin, Trinidad, by Kerneil Khan.

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The much-anticipated “Parang on D Hills” was held last Friday on John Mader grounds in Paramin! This hillside village, known for its French Patois language and aromatic herbs, is known as the capital of one of Trinidad’s most beloved music genres, parang.

Video from Visit Trinidad.

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Christmas foods of Trinidad and Tobago: pastelle, sorrel, ponche de crème, black cake, Christmas rice, ham, chow-chow, hops bread, and Peardrax.

Photos by: Peter Jerette, Eat Ah Food, Off the Wheaten Path, This Bago Girl, Cooking with Ria, Foodie Nation, and Uncommon Caribbean.

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(from I Am Living My Life on YouTube)

As stated in my previous post, parang was the centrepiece of the Lopinot Cocoa Panyol Festival last Sunday. Here was one of the parrandero groups playing- the famous Lara Brothers.

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(from TTT Live)

Last Sunday was the third year of the Lopinot Cocoa Panyol Festival, which pays tribute to Lopinot village's unique heritage- a medley of African, French, Spanish, and Indigenous influences. The Cocoa Panyols' most well-known contribution to Trinbagonian culture is parang music, which was naturally the star of the show.

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11 more days until Christmas! Here's some more Trini Christmas tunes! See here for Part 1 of this series.

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Recipe: Trinidadian Black Cake

Photo by Hilmar of “Mis Recetas Favoritas.” Recipe from the Naparima Girls’ Cookbook.

TRINIDAD BLACK CAKE (CHRISTMAS CAKE)

Serves 36

1 Ib. prunes, seeded and chopped

1b. raisins

1 lb. currants

1 lb. sultanas

14 lb. mixed peel

½ 1b. cherries, chopped in half

¼ Ib. chopped almonds

1½ cups cherry brandy

2 cups rum

2 cups or 1 Ib. butter

2 cups or 1 lb. sugar (brown or granulated)

10 eggs (large)

2 tsp. grated lime peel

2. tsp. vanilla extract

1 Ib. or 4 cups flour

4 tsp. baking powder

2 tsp. ground cinnamon

1/4 cup browning or more

1 cup mixture of rum, cherry brandy and sherry

METHOD

1. On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum.

2. Line three 8" round cake pans with double layers of wax paper.

3. Cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time; add lime peel and vanilla.

5. Combine flour, baking powder and cinnamon; fold into creamed mixture gradually.

6. Add fruit and enough browning to give desired colour; stir well.

7. Put in lined baking pans ¾ full and bake in a preheated oven at 250°F for first hour; reduce heat to 200°F - 225°F for remaining 1½ hours or until tester comes out clean.

8. Prick hot cake and soak with a mixture of rum, cherry brandy and sherry. Cover and set aside. As alcohol soaks in pour more and continue to do so for 12 hours.

N.B. Fruit could also be soaked many months before use.

Enjoy!!! 🎄

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T&T No Context (Part 1?)

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View this post on Instagram

A post shared by The National Archives of T&T (@nationalarchivestt)

From the National Archives of Trinidad and Tobago:

“This year marks the 190th Anniversary of the arrival of the ship, "Strahista", which brought the first Portuguese migrants to our shores from Madeira, during the early days of December 1834!

At first many were contract workers, but over time they turned to shopkeeping, hairdressing, and rum manufacturing, making significant contributions to Trinidad and Tobago's multicultural landscape.

Here at the National Archives, we have a number of records available for public research and tracing family history. Additionally, persons wishing to research more into Portuguese history can use these links to the Madeira Archives database: https:// abm.madeira.gov.pt/acesso-aos-documentos/arquivos/

“There will be a Virtual Celebration tomorrow commemorating 190 Years of the Madeiran Presence in T&T and the Wider Caribbean, highlighting the rich history and enduring legacy of the Portuguese community. Register here: https:// sta-uwi-edu.zoom.us/meeting/register/tJEtc-utrz4oHdYw18JnRq0_ngQTMrWivuiv#/registration

Though there has been a Portuguese presence in Trinidad since the 17th century, the modern Portuguese community traces their roots back to the immigrant migrations of 1834. This occurred because of the Slavery Abolition Act of 1833 which created labour shortages on estates.

During this period, numerous Portuguese arrived in Trinidad between 1834-1835, bringing a new workforce.

According to socio-historical-linguist Dr. Jo-Anne Ferreira, they left Portugal for the Caribbean in search of a better life. (Photos 1-2 show her books)

Once their contracts were completed, they became the predecessors to what would eventually become the wider Portuguese community here in Trinidad and Tobago.

Photo 1 shows the book, "Familia Ferreira" by Jo-Anne Ferreira, which is part of the National Archives of Trinidad and Tobago Reference Collection.

Photo 2 shows the book, "The Portuguese of Trinidad and Tobago: Portrait of an Ethnic Minority" by Jo-Anne Ferreira.”

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Port of Spain, Trinidad and Tobago, by Nigel Rambarran.

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Recipe: Trinidadian Sorrel

This sweet and refreshing drink is a staple of a true Trini Christmas. From the Naparima Girls’ Cookbook, photo from We Trini Food:

SORREL DRINK

Serves 16

2 Ibs. sorrel

8 cups water

2 pieces cinnamon stick, 1" each

12 cloves

2 cups sugar or more if preferred

METHOD

Wash sorrel and remove petals.

Put water, cinnamon and cloves in a pot and bring to the boil.

Add sorrel petals, cover and boil for 2 minutes.

Turn off heat and leave for a few hours or overnight.

Strain and bottle; keep refrigerated.

When ready to serve dilute with water to required strength and sweeten to taste.

N.B. Drink could be flavoured with rum.

Enjoy! 🎄💃🏾

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In honour of parang season, here’s Paul Hernandez and Clarita Rivas singing Rio Manzanares.

Video by Maria Nunes

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24 more days until Christmas! Have some Trini Christmas classics in the background while you do some shopping or whip up pastelle orders!

In the coming weeks, I'll post some more parang, soca parang, and chutney parang songs, so stayed tuned!

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From the National Archives of Trinidad and Tobago:

“Happy 50th Birthday to Machel Montano!

The Trinbagonian soca artiste, calypsonian, entertainer, and record producer celebrated his 50th Birthday yesterday, November 24th 2024!

In 1985, Montano first became famous at the age of nine, with his song "Too Young to Soca" that was released while he was still in primary school. It won him the Junior Monarch crown, and began an acclaimed local and international musical career that continues today.

His infectious Carnival hits have led to six International Soca Monarch titles, ten Trinidad and Tobago Road March wins, and this year, he became the 2024 Calypso Monarch winner.

Additionally, Montano is known for his philanthropic efforts, and support towards charitable organisations and initiatives that support youth and the arts in Trinidad and Tobago, such as the Machel Montano Foundation for Greatness, and "Montanos' Chocolate Company".

Last month, he received the Entertainer's Keys to New York City in Queens, New York For his work and contributions to the cultural and social fabric of the community. Previously, he had also been awarded the Keys to the Cities of Kingston, San Fernando, and Port of Spain.

This photo is courtesy of the Trinidad and Tobago Guardian Newspaper, Feb 5th 2024. It is part of the National Archives of Trinidad and Tobago Newspaper Collection.

References:

Montano, Elizabeth. King of Soca: The Ultimate Insider Reveals How Machel Montano Became One of the World's Most Popular Soca”

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Mango, five finger, pommerac, plum, and pineapple chow.

Photos by ChowAreUs, Nicholas Sampson, @budawee on Twitter, Nashara Khan, and Jason Peru.

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Lunch in Port-of-Spain, Trinidad, from The Cooking of the Caribbean Islands, 1970