Christmas in Trinidad and Tobago
Christmas celebrations in Trinidad and Togabo begin in September or October with the start of the parang season, which continues until 6th of January. Especially popular in Trinidad and Tobago, parang is a genre of Caribbean folk music with origins in South America.
Traditionally they contained Christian lyrics, but now they include a variety of topics and customs surrounding the Christmas celebrations in the country. Singing parang from house to house was a version of caroling.
At each house, the parranderos got a piece of ham — if the ham was not ready they would just get a drink.
Nowadays, parang is more often done on a national competition level rather than at a community level except in some rural communities.
Egg nog is traditionally served at breakfast, along with ham and homemade breads. The ham is the main item on the Christmas menu. Baked or boiled, depending on the type, it is decorated with cloves and/or pineapple. The Christmas dinner table boasts a lavish display of roast pork, pastelles (a patty made from cornmeal and stuffed with meat), turkey, chicken, stewed pigeon peas and callaloo.
Christmas is not Christmas if there is no Black Cake- A special cake that is made, and actually filled primarily of alcohol drenched prunes, currants and raisins. (recipe)
“Ponche de Creme” – Trinidad’s version of Eggnog which is traditionally consumed during the Christmas season. It is made with dark rum and citrus flavors, such as lime and Angostura bitters (orange extract). The result is a fruity lightness that alleviates the sweet creaminess of this special drink.
Another drink is Sorrel, a very fruity drink made from the sepals of the sorrel flower (Roselle Plant (Hibiscus sabdariffa)). Somewhat of a spiced, iced hibiscus tea which is made with run for the adults or a separate batch without for the kids.