18/08/2026
“Trinidad and Tobago’s food culture is heavily influenced by South Asian diasporic ingenuity: immigrants who adapted their recipes based on where they landed,” writes Meghna Jaradi 🍊 .
In Issue 06, she highlighted the food and legacy of Pam Jacob from Pam's Caribbean Kitchen 🇹🇹 . A self-confessed improvisor, Pam still uses pounds of habanero pepper in her chutneys, but has incorporated Washington apples into the mix for a distinct, geography-inspired flavor.
If you’re in Seattle, be sure to stop by her restaurant for all you can eat on Wednesdays, and the best doubles in town every weekend.