Comment on The Trinidadian Christmas staple worth the yearlong wait

The Trinidadian Christmas staple worth the yearlong wait

By Brigid Ransome Washington, The New York Times Most condiments understand their role: Uplift but never upstage. But in Trinidad and Tobago, the show can’t go on without chow chow, a citrine-colored, spice-laced and veggie-packed relish. With mustard at its core, chow chow combines fruit, vegetables and aromatics — carrots, bell peppers, bitter melon, pineapple, mangoes, papaya, ginger, cloves, onions and garlic — into an assertive yet nuanced topping for baked ham.

 

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