Page 1 - Introduction - "The Book"

Introduction

The word 'creole' means: Locally born of foreign origin and is the French version of the Spanish word 'creollo' which is the original source of the word.  In Trinidad and Tobago the word has been used to describe items a diverse as racehorses breed to the rice grown locally from seed which originated from the hills in Africa and the swamps in India.  When used to describe people, it's principal purpose was to differentiate those who came, weather they did so as colonial administrators or poor immigrants, from those who were proudly 'citizens by birth and not boat...'.

Use of the word 'creole' or 'creollo' is fairly widespread in that part of the Western Hemisphere which begins with Louisiana, USA, to the North, through much of the Central and South Caribbean.  It never was a derogatory term, but an expression of pride in being of the Western Hemisphere, even if of non-indigenous roots!

Both creole cuisine and medicine in Trinidad and Tobago is inclusive of use of ingredients and preparation methods devised and perfected by the First Nations long before the arrival of Columbus and the other European colonizers.  Those who came from Europe, Asia, India and elsewhere, as well as those who were brought here from Africa, adopted assets they met and often adapted to what was available by inclusion of ingredients and systems which they brought from the countries of their origin.   Sometimes original plant names were retained, but often these were given names by those who came, based on some perceived resemblance to one which seemed familiar to them.

"The Book"

When I was very young my mother's most valuable possession was a large ledger type book which contained handwritten recipes for food, beverages and most of all, Creole Medicines.

My father was a civil servant and because of his job we relocated from district to district quite frequently and my mother who had been working from the age of sixteen, was unemployed during that period.  Consequently, she had ample time to produce the various recipes that were written in "her book".  This meant that at Christmas and other festive occasions, she would prepare, in addition to the local favorites, Sorrel and Ginger Beer, she would also make more exotic brews from available fruit, and liquers such as Annisette, Creme de Menthe and Ponche au Creme.

When she determined that one of us needed a 'clean out', after she consults "her book" she would produce some usually foul tasting brew which my sister Monica would close her eyes and quickly down, while I look for a convenient hole to pour it into as soon as our ever busy Mother occupied herself elsewhere. 

It was during one of these 'clean out' sessions that "The Book" disappeared, to her consternation and much to our joy!

......to be continued!