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Trinidad & Tobago is the birthplace of the steel pan, calypso, and is known for its carnival. Its food is considered one of the most diverse cuisnines in the Caribbean. It is the home of mango, coconut, and avocado trees. The cusine uses fresh ginger, garlic, thyme, cilantro, and habenero. You can have refreshing ocean breezes from Maracas beach, while having shark and bake and a banana solo. While most can dream of this experience and culinary luxuries, for me and my family, we’ve lived it.

My family moved from Sangre Grande, Trinidad in 1970 to Louisville, KY and it was their dream to bring the island cuisine with them. Food is our love language and my family has made it their mission to place these Caribbean flavors on the palates of everyone they know. Sunday dinners were far from modest to say the least. They say 2 fish and 5 loaves fed 5000 people. I’m pretty sure my mom would make enough each Sunday to feed each of those 5000.​

 

Naila’s Caribbean Cuisine is made of authentic dishes

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