Blind in sweet-hand battle

Asha Alexander-Lall, head chef of “D Hot N Spicy Crew” representing the San Fernando branch, prepared rice, dhal, curried duck and pepper choka with a special side of curried corn.

Meanwhile, head chef of the “DSSS Flavours” Shirley Dookhantie from the Port-of- Spain branch, served up curried duck and common fowl, channa, aloo (potato) and rice, while “Spicy Divas” prepared Trini-styled ochro rice, baigan (eggplant) in parmesan cheese, a full salad, and chicken stuffed with sweet potato.

Public Relations Officer of the TTBWA, radio disk jockey Anthony Tom, told Newsday the event was designed to highlight the culinary ability and skills of citizens who are blind or visually impaired.

“While most people in society do not understand and think blind people are limited when it comes to normal or fun activities, we are going to prove to the public that we can do just as much as a person who is not visually challenged,” Tom said.

He said five teams vied for the $2,000 first prize.