"Growing up in Trinidad, the chef Osei Blackett recalls a dozen or more loved ones at his grandmother's house, where she'd make a spread of clove-studded ham, hops bread and chow chow. We couldn't have Christmas breakfast without it."
"Despite chow chow's prevalence, its genesis is uncertain, as is how it became the quintessential condiment of Trinbagonian Christmas. It is widely believed to be a descendant of English piccalilli."
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