Untitled Document
Subscribe to KIWI
Advertisements
< HOME
KIWI Magazine
Magazine Subscribe Articles Recipes On The Web Bookworms KiwiKids Goodies
ABOUT US LATEST ISSUE ADVERTISE CONTACT US MEDIA ROOM LOCATE KIWI
MAGAZINE GIVE A GIFT E-NEWSLETTER E-MAGAZINE MAYLEE: OTG
FAMILY & PETS FOOD & NUTRITION GREEN PLANET HEALTH SOCIAL RESPONSIBILITY ECO-CRAFTS BOOK REVIEWS
APPETIZERS & SIDES BREAKFASTS DESSERTS DINNERS FOOD ALLERGIES HOLIDAY RECIPES LUNCHES SOUPS & SALADS VEGETARIAN COOKING WITH CRICKET SHARE YOUR RECIPES
KIWILOG BLOG KIWISCOOP E-NEWSLETTER MOMS MEET KIWICOMMUNITY MYHEALTHYSCHOOL.COM
BOOK REVIEWS CURRENT ISSUE REVIEW INNER LITERARY CIRCLE GIVEAWAYS
MAYLEE'S MOMENT FUN PAGES MAYLEE: OTG HONOR ROLL
CONTESTS GIVEAWAYS EVENTS DEALS
Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children.
She is the founder of The Creative Kitchen, based in New York City.

Cooking with your kids can be fun and educational. Let Cricket take you and your kids on a tour of world cuisine. Each article contains information on food-related culture and a corresponding recipe that’s been tailored to kids' tastes.


Carnival Culture
Celebrate Trinidad-style with food, family and fun.
By Cricket Azima

The carnival celebrations in Trinidad begin on February 23. Have a family festival at home by crafting masks, dancing to music and making Callaloo soup.

Education and Activities

Social Studies & History: Carnival (also spelled Carnaval) is celebrated around the world, with some of the liveliest festivities taking place in Trinidad. The parties wrap up just before Lent. Carnival celebrations in Trinidad incorporate rituals and activities from the Spanish, French and West African cultures that have settled there.

Language Arts & Reading: Carnem means “meat” in Latin. Some say the name Carnival comes from the phrase carnem levare or carnelevarium, meaning “to take away meat,” since meat was not eaten during Lent. Older children can polish their root-word and vocabulary skills by listing English words derived from Latin. Younger kids can check out Jump Up Time: A Trinidad Carnival Story, by Lynn Joseph and Linda Saport, to read about a native family’s Carnival celebration.

Art & Music: West African traditions play a major role in shaping the culture of Carnival costumes, music, art and dance. The music is filled with steel drums and features calypso and soca sounds. Parade participants fill the streets with colorful floats and don intricate costumes and masks. A “junior parade” gives kids the opportunity to have their own special celebration. Help your child create a mask using a paper plate, string, feathers, beads, buttons and recycled decorations from around the house.

Food: Trinidadian cuisine features a blend of flavors borrowed from various cultures that settled on the islands, including African, Indian and Chinese.

 

Callaloo Soup  
Callaloo soup is considered by many to be the national dish of Trinidad. The creamy African dish is made with callaloo (also known as “taro” or “dasheen”) leaves, pumpkin, okra and coconut milk.

INGREDIENTS:
1/4 lb. bacon, diced
1 onion, diced
1 clove garlic, minced
2 tbsp. fresh thyme, chopped, or 2 tsp. dried thyme
1 cup diced pumpkin
1 cup sliced okra or 1 10-oz. package frozen okra, thawed and sliced
18 oz. fresh callaloo leaves (or spinach), chopped
3 cups coconut milk
4 cups chicken stock
1/2 of a Scotch bonnet pepper, seeded and chopped (optional)
Salt and black pepper, to taste

METHOD:
PARENT & CHILD: Have kids help with age-appropriate ingredient preparation. For example, let younger children use a plastic knife to slice okra and chop callaloo leaves. Older children can peel and mince garlic.
PARENT: In a large stockpot over medium heat, add bacon and sauté for 5 minutes. Add onion, garlic and thyme, and cook until onion is soft, about 4 minutes.
PARENT & CHILD: Add pumpkin and cook for 5 to 7 minutes, until slightly tender. Add okra and callaloo (or spinach); cook for 3 minutes.
CHILD: Measure coconut milk and stock; stir both into the pot. Add Scotch bonnet pepper if desired. Cook over medium heat, stirring occasionally, for about 30 minutes.
PARENT & CHILD: After soup has cooled slightly, use a blender to purée soup in batches, or use an immersion blender. Pour soup back into pot (if using blender), return to simmer and season with salt and pepper. Serve immediately.

Serves 6

NUTRITION FACTS:
Per serving: calories 349, fat 33g, protein 15g, carbohydrate 13g, dietary fiber 4g


< Back to Recipes Home

Untitled Document
More Cooking Adventures
with Cricket
View Our Other Recipes
Appetizers & Sides
Baby Food Recipes
Breakfasts
Desserts
Dinners
Food Allergies
Holiday Recipes
Lunches
Soups & Salads
Vegetarian
Cooking Adventures
with Cricket

Untitled Document

 

KIWI is now accepting applications
for our Parents' Advisory Board
We'll use this important panel to help us shape KIWI Magazine into the best parents' publication available. Additionally, we'll ask our panel to help evaluate products and services targeted at families like yours; so that they, too, can meet your exacting standards.
Organic Magazine Home
About Us
Latest Issue
Advertise
Contact Us
Media Room/Press
Locate Kiwi
Subscribe
e-Newsletter
KiwiConnects
Parents' Advisory Board
Kiwi Soapbox
Why Kiwi
KiwiCuts
Family Health Articles
Healthy Organic Recipes
Kids Birthday Party Ideas
Bookworms Club
Eco-Crafts
KiwiKids
Photo Gallery
KiwiFlies & Events
Contests & Freebies
Our Favorite Links
MyHealthySchool.com
Site Map