Native Tongue Magazine - Issue #2

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NATIVE TONGUEC A R I B B E A N L I F E S T Y L E & E N T E R T A I N M E N T M A G A Z I N E

a caribbean christmasThe fun, The food, The fesTiviTies

parang music timewe’re going from house To house

you’re too amazing to be brokemake beTTer financial decisions in The new year

DEC 2012 / JAN 2013

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Table Of ContentsIssue 2 • December 2012/January 2013

7. ENTERTAINMENT Christmas time is Parang time!

8-9. FEATURE Christmas in the Caribbean.

10-11. FOOD Traditional Caribbean christmas foods.

12. HEALTH Avoid common eating mistakes this season.

13. LIFESTYLE Home Staging and Home buying

14-15. FINANCE Make better financial decisions in the new year.


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7native tongue entertainment

Many Trinbagonians will admit that for the most part parang lyrics are mysterious. Surely Trinbagonians can sing the more popular ones word for word, but Span-ish isn’t the country’s first language – in

fact native speakers are few and far between. However, parang has become the first language of Trinbagonian Christmas-lovers. Brought to Trinidad by Venezuelan immigrants, the word “parang” comes from two sources: “parranda” meaning a fete and “parar” meaning to “stop”. Today “paranging” isn’t only the act of going from house to house playing music. It also means to make a series of alcohol and food-infused visits to friends and relatives – many of these before dawn. The instruments used for parang music are equally intriguing. The traditional instru-ments of soca and calypso – trumpets, trombones, drum kits – are alien to this parang concoction. Instead, the cuatro, box bass, maracas and claves are parang staples and curiously are never used for any other type of local music – there is sacredness in parang’s composition. Purists swear by its core group of acoustic instruments, however, more frequently paranderos are finding them-selves including non-traditional instruments. Steel drums,

electric guitars and electric bases are slowly becoming a part of the instrumentals. Performers are also getting younger. Not surprisingly, parang has spawned a variety of permutations and combinations. Soca parang and Chutney Soca Parang have given listeners new handles on an old tradition. English lyrics, brass instruments and bawdy double entendre have made newer forms of pa-rang increasingly popular. Yet despite its somewhat foreign aspects, the Spanish lyrics of parang have come to symbolize an authentic Trinbagonian Christmas season. It has also become big competition. Bands nationwide vie for prize money in the national competition and live performances are plentiful during the season. Trinibagonians as a rule do not discriminate against any kind of Christmas music. “Chestnuts roast-ing” is perfectly acceptable Christmas iconography. How-ever nothing warms the heart as easily as a few cuatro chords on a December day.

PHOTO CREDIT:nalis.gov.ttspecialist-events.com

by Oswyn Johnson


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With all the commonalities that exist between the islands of the Caribbean, it’s not strange that Christmas celebrations along the archipelago also share many similarities. Caribbean people love their unity; however, it’s the peculiarities in each Christmas celebration that evoke that nostalgia.

In a West Indian house, Christmas is cleaning. While Americans have “spring” cleaning, West Indians have “Christmas” cleaning. Houses are transformed for the holidays with new paint, new curtains and new furniture breathing life into old dwellings.

Christmas preparations go till the wee hours of Christmas morning. New curtains are hung at the very last moment and the general rule among neighbours is that he or she who hangs curtains last wins.

For countless families, Christmas morning begins with church. However for many Trinidadians, “paranging” trumps church. Pre-dawn revelers go from house to house rousing hosts who, even though ex-hausted from late-night curtain-hanging, cheerfully serve ham, bread and drinks.

Many Caribbean people love staying home on Christmas day, yet for Bajans, Christmas necessitates the preeminent Bajan Christmas tradition – the annual promenade. After indulging in the traditional jug-jug, black cake and sorrel, Bajans get fancied up, and head over to Queen’s Park. The promenade hosts hun-dreds of Barbadians who show up to see and be seen in their sometimes extravagant finery. Lots of live entertainment also helps to keep things festive.

Jamaica also has their own outdoor Christmas day celebration in the form of Jonkanoo (Junkanoo) – one of the country’s oldest Christmas practices. 300 years ago Christmas was the only holiday slaves were allowed and despite many attempts by the colonial government to ban the festival, it has survived. Revelers roam the streets in tattered finery – costumes made from bits and pieces of cloth, papier-mâché and other materials. Some even accept donations from the audience for their efforts.

The importance of food and drinks are unquantifiable in a Caribbean Christmas. Rum and scotch abound, but sorrel trumps them all. Each country has its own version of the drink. Jamaican sorrel is infused with ginger and pimento grains, while the Trinidadian brew is spiced with cinnamon, cloves and bay leaves. Each concoction is almost completely recognizable to other islanders. Yet, the drink’s deep red colour, and rich taste make it undeniably Christmas-worthy.

One thing is sure. As with other countries around the world, Christmas means joy, sharing and giving and this is no different with Caribbean people. Love and togetherness make all the festivals, food and party-ing not only possible, but gratifying.

Christmasin the CARIBBEANby Oswyn Johnson


10 native tongue food

Sorrel Drink1 cup dried sorrel petals1 tablespoon clovesPiece of dried or-ange peelBrown sugar syrup (1 cup water + 1 lb brown sugar boiled together)Dark rum, optional1. Boil 2 quarts of water.3. Once water is boiling, add sorrel, orange peel and cloves.4. Boil for 30 min-utes.5. Cover tightly and

steep overnight.6. Strain and add sugar syrup and rum (optional) to taste.7. Chill and serve.Credit: www.TriniGourmet.com

Christmas Black Cake 1 lb Raisins; minced1 lb Prunes, pitted; minced1lb Currants, dried; minced1 lb Cherries, glacéd; minced6 oz Lemon peel, glacéd; minced6 oz Orange peel, glacéd; minced3/4 litre Passover wine-(Manischewitz is good)3/4 litre Rum, dark2 lb dark brown sugar4 1/4 c cake flour4 ts Baking powder1/2 ts Nutmeg, grated1/2 ts Cinnamon2 c Butter, sweet; softened10 lg Egg1 tb Vanilla In a large bowl, mix all the fruits thoroughly with the wine and the rum. Let the fruit sit covered at room temperature for 2 wks. In a heavy skillet combine 1 lb. brown sugar & 1 C. water. Bring to a boil over moder-ate heat, stirring until the sugar is dissolved & gently boil the syrup, swirling the skillet occasionally for a few mins or until it is reduced to 1 3/4 C. Let the syrup cool. Sift the flour, baking powder, cinnamon & nutmeg into a bowl. In the large bowl of an electric mixer cream together the

remaining brown sugar and the butter until it is fluffy; then beat in the eggs 1 at a time. Beat in the vanilla, the flour mixture & 1 1/3 C. of the burnt sugar syrup. In another large bowl, combine well the flour & fruit mixture & divide the batter between 2 buttered & floured 10" spring form pans. Bake the cakes in the middle of a preheated 350 F oven for 2 hrs or until a toothpick inserted in the centers comes out with some crumbs adhering to it. Let the cakes cool in the pans on a rack, remove the sides & bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. Credit: www.epicurious.com

Ginger Beer (Quick Recipe) 6 cups water1 pound fresh gin-ger, peeled, coarsely chopped (about 2 1/2 cups)1 cup (packed) golden brown sugar or white sugar Crushed ice1 lime, cut into 6 to 8 wedges Bring 6 cups water to boil in large saucepan. Finely chop ginger in processor. Transfer chopped ginger to large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil; let ginger mixture stand at

cool room temperature 24 hours. Strain ginger liquid into large pitcher; dis-card solids in strainer. Add sugar to liquid and stir until sugar dissolves. Fill glasses with crushed ice and pour ginger beer over ice. Serve each glass of ginger beer with lime wedge to squeeze over.Credit:www.Epicuri-ous.com

Throughout the Caribbean, individuals get together with friends and family to enjoy Christmas. They encourage one another to their homes for good times and most importantly the food! Each Caribbe-an island will enjoy their respective traditional Christmas dish that will always enhance the holiday season. While the food among the various islands may be similar, each country will usually add their own special touch. Here are a few of the traditional Christmas foods enjoyed throughout the Caribbean.

Eat ah Food! Traditional Caribbean Christmas Foods


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Trinidadian Beef/Chicken Pastelles To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.

Cornmeal dough and pastelle assemblyIngredients2 cups yellow cornmeal3 cups hot water1/2 cup butter1 1/4 tsp salt

1. In a food processor or by hand, combine cornmeal with butter and salt.2. Add water and process to make a soft, pliable dough.3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.

6. Wrap in fig leaf and tie into a neat package. (you can also use foil)7. Steam pastelles for 45 minutes until cooked.Makes 12-15 pastelles.

Chicken and Beef pastelle filling1 lb chopped beef and chicken, chicken only, or beef only2 onions, finely chopped2 tbs olive oil1 cup chopped chives1/4 cup chopped fresh thyme2 pimento peppers, chopped4 cloves garlic, chopped1 tbs chopped celery1/2 Congo pepper, seeded and chopped (optional)1 tsp freshly ground black pepper1 tsp salt1/4 cup tomato sauce4 tbs capers3 tbs stuffed olives, sliced1/4 cup raisins2 tbs fresh thyme

1. Combine beef with chicken. Add salt and black pepper.2. Add a quarter-cup chopped chives and one tablespoon thyme.3. In a large saute pan heat olive oil.

4. Add onion and garlic. Saute until fragrant.5. Add pimento peppers, remaining chive, pepper and thyme.6. Add meat and cook until brown.7. Add tomato sauce, cover and simmer for about 15 minutes.8. Add raisins, capers and olives and stir to combine.9. Cook for about five minutes more. Taste and adjust seasoning.10. Add two tablespoons fresh thyme and stir to combine.11. Remove from heat and cool.12. Prepare dough as in recipe above and fill and fold pastelles as indicated.

Makes 12-15 pastelles.

Credit: www.TriniGourmet.com

native tongue food

Gungo Peas & Rice

Ingredients1 can (19oz) Gungo peas (also called pigeon peas), including liquid19 oz Water1/3 pkg Creamed coconut1 Small onion or 2 stalks scallion, chopped2 Cloves garlic, chopped1 tsp Dried thyme2 tsp Salt1 tsp Pepper1/2 cup Water2 cups Long grain rice (rinsed and drained)

Method1. Empty canned gungo peas and liquid into a large saucepan.2. Fill empty can with water and pour in saucepan.3. Add chopped onion, garlic, thyme, salt and pepper

4. Add creamed coconut and 1/2 cup water and bring to a boil.5. Add rice and boil on High for 2 minutes.6. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).7. Fluff with fork before serving.Credit: www.CookLikeaJamaican.comPhoto Credit:www.CookLikeaJamaican.com


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With the holiday season in high gear, you’ll inevitably face countless offers to indulge in Caribbean food favorites. The guilt of countless Yuletide culinary trysts will even-

tually catch up to you, but there are numerous ways to get in shape after Christmas.

Get informed In the battle of the holiday bulge, Information is your greatest weapon. Learn about the nutritional content of what you’re putting into your mouth in order to figure out which foods are worth indulging in and which should be enjoyed in moderation. For instance, the Jamaican Christ-mas mainstay, Sorrel, is packed with antioxidants, miner-als, and anticancer chemicals, and is a healthier choice to traditional eggnog or ponche de creme.

Have a healthy breakfast Since you’ll be having

delectable, high calorie morsels for lunch and dinner, it pays to have a healthy breakfast. Stocking up on whole grains, fruits, and fat-free yogurt in the morn-

ing will keep you full longer (thus minimizing the chance of eating too much irresistibly succulent Jerk Pork) and kicks your metabolism into high gear.

Have good snacks Snack on apples, bananas, or even slices of pine-apple throughout the day and drink lots of water. You’ll stay full, hydrated, and get key vitamins and minerals in your diet, minimizing the guilt of having a second slice of Christmas rum cake.

Exercise mattersSchedule 15 min-utes daily for high intensity exercise in order to maximise the benefits and turn household chores into a vigorous, calo-rie blasting workout. Take the stairs in-stead of the elevator or work up a sweat

with Soca music while cleaning the house. Whatever you do, just get your body moving!

Start early Don’t wait until the New Year to work small chang-es into your routine; start as early as September in order to drill these new habits into your psyche and rev up your metabolic rate long before your first taste of Christmas pudding. With these tips, you’ll be well on your way to lose pounds and get in shape when the festive season is over.

Avoid aHoliday Eating

FRENZYby Nadya P.


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REAL ESTATE ARTICLE

Home Staging and the Advantages and Disadvantages of Buying a Home During the Winter

native tongue lifeStYle


14 native tongue finanCe

Make betterfinancial decisionsin the new year!


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As we start a new year, let’s all take a moment to pause and reflect on what we can do differ-ently in 2013, so at this

time next year, we can look back with a renewed sense of accomplishment and pride. Whatever you need to do, start now. Just taking the first step feels great.

Here are a few small things that can help you make better, smarter fi-nancial decisions both for the coming year, and for the rest of your life.

» Learn Self ControlIf you're lucky, your parents taught you this skill when you were a kid. If not, keep in mind that the sooner you learn the fine art of delaying gratifica-tion, the sooner you'll find it easy to keep your finances in order. Although you can effortlessly purchase an item on credit the minute you want it, it's better to wait until you've actually saved up the money. If you make a habit of putting all your pur-chases on credit cards regardless of whether you can pay your bill in full at the end of the month, you might still be paying for those items in 10 years. If you want to keep your credit cards for the convenience factor or the rewards they offer, make sure to always pay your balance in full when the bill arrives, and don't carry more cards than you can keep track of. » Know Where Your Money GoesOnce you've gone through a few personal finance books, you'll real-ize how important it is to make sure your expenses aren't exceeding your income. The best way to do this is by budgeting. Once you see how your morning java adds up over the course of a month, you'll realize that making

small, manageable changes in your everyday expenses can have just as big of an impact on your financial situation as getting a raise. In addi-tion, keeping your recurring monthly expenses as low as possible will also save you big bucks over time. If you don't waste your money on a posh apartment now, you might be able to afford a nice condo or a house before you know it.

» Start an Emergency Fund One of personal finance's oft-repeated mantras is "pay yourself first". No matter how much you owe in student loans or credit card debt and no matter how low your salary may seem, it's wise to find some amount - any amount - of money in your budget to save in an emergency fund every month. Having money in savings to use for emergencies can

really keep you out of trouble financially and help you sleep better at night. Also, if you get into the habit of saving mon-ey and treating it as a non-negotiable monthly "expense", pretty soon you'll have more than just emergency money saved up: you'll have retirement money, vacation mon-ey and even money for a home down payment. Don't just sock away this

money under your mattress; put it in a high-interest online savings account, a certificate of deposit or a money market account. Otherwise, inflation will erode the value of your savings.

» Start Saving for Retirement Now Just as you headed off to kinder-garten with your parents' hope to prepare you for success in a world that seemed eons away, you need to prepare for your retirement well in advance. Company –sponsored re-

tirement plans are a particularly great choice because you get to put in pre-tax dollars and the contribution limits tend to be high (much more than you can contribute to an individual retire-ment plan). Also, companies will of-ten match part of your contribution, which

» Guard Your WealthIf you want to make sure that all of your hard-earned money doesn't vanish, you'll need to take steps

to protect it. If you rent, get renter's in-surance to protect the contents of your place from events like burglary or fire. Disability insurance protects your great-est asset - the ability to earn an income - by providing you with

a steady income if you ever become unable to work for an extended peri-od of time due to illness or injury.

If you want help managing your money, find a fee-only financial plan-ner to provide unbiased advice that's in your best interest, rather than a commission-based financial advisor, who earns money when you sign up with the investments his or her com-pany backs. You'll also want to pro-tect your money from taxes, which is easy to do with a retirement account, and inflation, which you can do by making sure that all of your money is earning interest through vehicles like high-interest savings accounts, mon-ey market funds, CDs, stocks, bonds and mutual funds.

Remember, you don't need any fancy degrees or special background to become an expert at managing your finances. If you use these fi-nancial rules for your life, you can be as personally prosperous as the guy with the hard-won MBA.

Once you see how your morning java adds up over the

course of a month, you'll realize that mak-

ing small, manage-able changes in your everyday expenses can have just as big of an impact on your financial situation as

getting a raise.

remember, you don't need any fancy degrees or spe-

cial background to become an expert at managing your

finances.


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Native Tongue Magazine - Issue #2