Celebrating a vegan delicacy that has satisfied from the markets of Trinidad and Tobago to a storefront in Brooklyn
he market opens early in the morning. I wasn’t certain when, so around 6:30am, I hailed a taxi on the main road and hopped in for a relaxed ride from Couva to Chaguanas market. Held close on my arm was one of Ma’s many colorful market bags; this one she only uses for carrying vegetables. Inside was my mobile and cash to buy ingredients like hot-peppers and garlic for homemade pepper sauce; Ma promised to make me some to “take back up,” as my trip home was coming to an end and I would be making my way back to New Jersey in just a couple of days. Click here to read the entire article on Tenderly Magazine
