Home Cookbook
NGHS - General


“The de facto Trinidadian cookbook for Trinis both locally and abroad.”

“ A must have -The perfect book for newlyweds and students!”

The first edition of the Naparima Girls’ High School Diamond Jubilee Cookbook launched in 1988 proved to be an international bestseller.

The editional committee of Mrs. Polly Indar, the late Mrs. Dorothy “ Bunty” Ramesar and the late Mrs. Syliva Bissessar selected and tested the best recipes contributed by members of the Naparima Community.

Revised in 2002, the Cookbook was updated to be more in keeping with new trends of providing the health conscious with nutritional information.

With the input of Mrs. Celia Teelucksingh as Sub-editor to the Committee, an improved expanded and rebranded version was launched as part of the Naparima Girls’ High School 90th Anniversary celebrations on September, 21st, 2002.

“…Not only does the book reflect the multi cultural cuisine of Trinidad and Tobago and the Caribbean but there is a distinct international flavour...”
Debra Sardinha –Metiver

This revised edition provides an eclectic collection of classic and innovative recipes for a variety of culinary tastes. Its tantalizing photographs, essential nutritional information and culinary notes make it the ideal kitchen reference.

“….. a complete kitchen manual with comprehensive easy- to follow directions… a down right good “Trini Cooking..”
Polly Indar .Editor
The Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean
Naparima Girls’ High School Cookbook.

The school continues to benefit from the hard work and dedication of all those who contributed to the production of this world renowned cookbook,(it can be found in The White House, USA), since many of the projects undertaken by the school are partly funded by proceeds from the sale of this book.

Click online at Trinifood.com



Makes 24 (approx.)

2         lb. boneless beef, cubed
½  cup finely chopped onion
½  cup finely chopped chive
1 tsp. thyme
1 tsp. minced garlic
  hot pepper to taste
½ tsp. black pepper
2 tsp. salt
tsp. Worcestershire sauce
½  cup finely chopped pimentos
tbsp. capers
tbsp. stuffed olives, chopped
½  cup raisins
cups cornmeal
cups hot water 
2-3  tbsp. vegetable oil or 2 oz. or 4 tbsp. margarine
  Saharee leaves, cleaned, greased and cut in 7” or 8” squares
  If using banana leaves scald until soft and pliable


  1. Season beef with onion, chive and thyme, garlic, hot pepper, black pepper, and 1 teaspoon salt.
  2. Heat oil in skillet and cook seasoned beef until tender, cool and mince.
  3. Return beef to skillet and add ketchup, Worcestershire sauce, pimentos, capers, olives and raisins.
  4. Cook for 2-3 minutes more and adjust salt and pepper; leave to cool.
  5. Combine cornmeal, water, oil and 1 teaspoon salt; stir until mixture sticks together.
  6. Take heaped tablespoons of cornmeal and form balls (approx. 1½” in diameter).
  7. Place a ball of cornmeal on a piece of leaf, cover with a piece of plastic wrap and roll or press to desired size approx. 6” square. (remove plastic wrap)
  8. Place a few pastelles in steamer or colander and steam for about 20-25 minutes.

N.B. For a vegetarian pastille use minced soya. Use a pastelle press to flatten cornmeal balls.


Serves 36

1         lb. prunes, seeded and chopped
1 lb. raisins
1 lb. currants
lb. sultanas
¼  lb. mixed peel
½  lb. cherries, chopped in half
¼  lb. chopped almonds
1½  cups cherry brandy
2 cups rum
cups or 1 lb. butter
cups or 1 lb. sugar (brown or granulated)
10 eggs (large)
tsp. grated lime peel
tsp. vanilla extract
lb. or 4 cups flour
4 tsp. baking powder
2 tsp. ground cinnamon
¼  cup browning or more
cup mixture of rum, cherry brandy and sherry 


  1. On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum.
  2. Line three 8” round cake pans with double layers of wax paper.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time; add lime peel and vanilla.
  5. Combine flour, baking powder and cinnamon; fold into creamed mixture gradually.
  6. Add fruit and enough browning to give desired colour; stir well.
  7. Put in lined baking pans ¾ full and bake in a preheated oven at 250oF for first hour; reduce heat to 200oF – 225oF for remaining 1½ hours or until tester comes out clean.
  8. Prick hot cake and soak with a mixture of rum, cherry brandy and sherry. Cover and set aside. As alcohol soaks in pour more and continue to do so for 12 hours.

N.B. Fruit could also be soaked many months before use.

Last Updated ( Wednesday, 23 March 2011 09:36 )