Trini recipe book for US

“provisions” — referring to tubers and starchy vegetables such as squash, cassava, breadfruit, pumpkin and plantains — were given to slaves and indentured labourers working on estates.
Recipes for these simple but tasty dishes, such as foo foo and breadfruit oil-down, are included here. (Oil-down is a cooking method by which vegetables are stewed in coconut milk until all the milk is absorbed and just a little oil is left in the bottom of the pan.)
Ganeshram earned a degree from the Institute of Culinary Education in Manhattan and has a master’s degree in journalism from Columbia University.
She adapts some recipes to suit her own taste and also incorporates some techniques learned in her professional training.

Courtesy New York Newsday