Curry, Callaloo & Calypso - Macmillan Caribbean

A brief culinary history
When Christopher Columbus sailed to the shores of Trinidad and Tobago in 1498, the only visible
inhabitants were the Carib and Arawak tribes. Their diet included root vegetables, such as
cassava from which they made bread and cakes. They also used cassava as a main ingredient in a
dish called ‘matete’, made with crab, lobster or cascadura, and ate it frequently with wild meat
like manicou.
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