1. Yougnesse Williams
Photo Seven Final
November 28, 2011
Of all the places I have visited over the years, the one place that holds a special place in my mind and
heart is the Caribbean. Perhaps I am a bit partial to this part of the world because it is my place of birth
and so many aspects of the islands of the Caribbean forces my thoughts into the crevice of nostalgia. Or
perhaps, it is the memories of never needing a sweater or even a light blanket during any of the twelve
months of the year. The sounds, sights, flavors, colors and textures of the Caribbean makes it my
favorite place to visit whether I am dreaming or awake.
The beaches of the Caribbean are unlike beaches I have visited in other parts of the world. The
pristine waters, which come in a wide array of blues and greens, are never colder than the warm waters
of a baby's bubble bath. Standing in waist-deep in the waters of the Caribbean, it is easy for one to
wonder if they are really in paradise or if they are simply engulfed in a pleasant mirage. It is said that the
salt waters of the Caribbean possess healing properties. I am not sure if the waters themselves contain
any medicinal powers, but the feeling of euphoria I experience while swimming in the ocean can
perhaps account for the improved health status of many visitors. The sands range from dark gray to
iridescent white in different parts of the Caribbean. I feel it I virtually impossible to tire of the beaches in
that surround the many islands of the Caribbean.
I was born on the island of Trinidad. One of the things that others marvel about trinidad is the
cuisine. Most Trinidadian dishes are a savory amalgamation of West African, East Indiana nd Chinese
cuisine. These are the three populations that dominate the island. There are also spanish, French and
Puertogese influences in Trindadian cuisines. From the many different yams such as eddoes, dasheen,
cassava and cho cho, to the various types of green vegetation used to make calaloo, the African diaspora
has brought the recipes of their West African ancestors to the island. The national dish is roti. The east
Indians contributed much to Trinidand's menu after being brought to the Trinidad by the British in the
eighteen hundreds to build the railroads. The curry, saffron and jeera used to make the curried piece of
heaven is derived from east India. The Chinese population have lent their family recipes in panfried
noodles, stir-fry veggies and delectable sauces. The west African population incorporated much of the
techniques they brought with them from Africa to give the Chinese cuisine a unique and mouth-
watering spin. The West African also colaborated with the Indian population to create a dessert menu
that is often imitated but never duplicated. The currants role, coconut rolls, sugar cakes, kruma, red
mangos, fruit fudges and tamerine balls from Trinidad are signature and exclusive to the island.
From hearing of the influences of the different lands that contributed to Trinidad's cuisine, one
can only imagine the beautiful people and cultures that give Trinidad such a rich history. The culture is
so rich because much of the practices and customs of all the inhabitants remain unadulterated. There
are holidays in Trinidad from the festival of Oshun and Duwali that are a testiment to how diverse the
culture is. Several times through the year, the flavors of different cultures dominate the mood of
Trinidad. The many different relgions and customs give the island a feeling that is unique. The muslim
ramadan ends with festivities every sundown. The christian chirstmas and easter blend the island in with
much of the west. The festival of Shango is reminiscent of the strong bond that still exists between the
descendants and their distant relatives in West Africa and Bikrami Samvat shows the bond between the
Hindus in Trinidad and those in India.
A short vivit to Trinidad will give any photographer a myraid of images that will please the
camera and the eyes and a never ending basket of food that will please the belly.