Cooking Kariwak Style: Tastes of Tobago

by Shivanee Ramlochan, Paper Based Blogger


It’s been said, by those who have sampled the delicious meals at the Kariwak Village Restaurant, that eating there has nothing to do with rote responsibility. Indeed, it has everything to do with appreciating the oft-elusive pleasures of food prepared by those who savour its full range of powers. Beneath the auspices of chief culinary wizard at Kariwak, Cynthia Hurd-Clovis, the breakfasts, lunches and dinners feature an array of fresh, local produce. Kariwak dishes act as a perennial reminder that good cooking need never be outsourced. From the simplest soups to the most intricate of main courses, Clovis’ menu (which is never static) promises to spice and sweetly flavour your entire Tobago experience.


Cynthia Hurd-Clovis

The publication of Cooking Kariwak Style, timed impeccably to coincide with the Christmas season, reminds us at Paper Based of our very favourite sort of cookbook. We favour recipes presented with care and attention to detail, those that give the impression of accessibility — a feeling, truly, that one can prop the pages up on one’s kitchen counter and begin replicating a fondly cherished repast. Hurd-Clovis’ cookbook, available at the shop in both hard and softcover copies, is filled with as much generosity in the contents as can be found in the serving sizes. These tastes of Tobago will leave you clamouring for more, and if you’re unable to hop a ferry over to the sister isle, this gourmand’s gem will ensure that you’re not missing out on the joys of a delicious, enriching menu.