Sat, 16 Sept|
Carnival pop-up restaurant with Trini Flamingo
Come and celebrate the Woolwich Carnival with us at our pop-up restaurant! The wonderful Trini Flamingo will be serving up delicious Caribbean food. https://www.eventbrite.com/e/carnival-pop-up-restaurant-with-the-trini-flamingo-tickets-710999979077
Time & Location
16 Sept 2023, 18:00 – 21:00
London, 105 Powis St, London SE18 6JB, UK
About the event
Come and celebrate the Woolwich Carnival with us at our pop-up restaurant!
Book your table at https://www.eventbrite.com/e/carnival-pop-up-restaurant-with-the-trini-flamingo-tickets-710999979077
The wonderful Trini Flamingo will be serving up delicious Caribbean food. There'll be options for vegans, vegetarians, and carnivores. We will have the bar open.
For just £15 you will get a meal that will be a celebration in your mouth! Expect a variety of mouth watering dishes.
There'll be two seatings, at 6pm, and at 7:30pm, so choose your time and gather your friends and family.
Spaces are limited, so book your table now.
About The Trini Flamingo
The Trini Flamingo was inspired by my Grandma. She had nine children and I am the oldest grandchild.
Visiting her home in rural Trinidad was a distinct contrast to the suburbs of SE London. When I first visited, they did not have electricity or running water.
Their land was used to grow food and farm a variety of animals. Provisions would be bought in bulk every few months including dried pulses, flour and rice – as they wouldn't spoil in the tropical heat.
Every meal was made using seasonal produce and she used the spices, herbs and basics available, taking what was needed and never wasting anything.
I carry these principles with me for The Trini Flamingo, so my menu is ever changing, to reflect availability of produce and maximising flavours.
Trinidad and Tobago is just eight miles off the coast of Venezuela so our culinary influences include South America, India, China, Syria and Europe.
After the Slavery Abolition Act in 1833, British plantation owners recruited workers from India to come to Trinidad in return for transport, a minimal wage and some basic provisions. Around 450,000 indentured Indians undertook the perilous and long journey, taking up to 20 weeks.
A Trinidad street-food favourite, especially for breakfast! Accompanied by little or plenty pepper (scotch bonnet sauce), this delicious chickpea curry sandwich gets its’ name from the two barras (little flat breads) because they are so good you need double!
• Eating seasonally was how my Grandma would eat – and if we all adopted that habit, we would be saving the planet lots of food airmiles!
• Corn will be in season when we are hosting the event, so that is one of the reasons we've chosen it – and it's yummy and easy to do
• I suggest we do it as corn 'wings' though - where we slice it off the cobs so it's easier to eat than off the cob (left hand side pic)
Green Seasnin Salsa
As pesto is to Italians, Green Seasnin' is the secret to so many Trinidadian dishes giving them their distinctive taste, unique to Trinidad.
• population 1.5 million
• Trinidad is 80 km by 59 km; Tobago is 25 km by 12 km
• Tobago has white sand beaches and relies on tourism (LHS)
• Trinidad relies on manufacture and export of oil for income.
• The iconic Maracas Bay is the most popular beach in Trinidad (RHS)
• Wales is 4 times bigger than Trinidad and Tobago