Of cooking at home, Grandma says: "I tell my friends that I eat in a five star restaurant every day because I cook my own food and I enjoy my own food."Whit's cousin, budding filmmaker, taping Grandma and the shark.
Flouring the shark bites.
Frying shark (you can see how one side is browned).
Grandma boils cinnamon sticks and clove while cooking fish to get rid of the fishy odors. It works!
The hardest part for me to learn: Rolling the bake dough into smooth, neat balls.
Frying the bake.
The women of the family.
My plate of shark and bake, along with some delicious hot sauce from Trinidad. What they call the sauce is so rude I can't even print it (it's named after the guy who makes the sauce), but it sounds much better when said with a Trinidadian accent!
Outtake: This is my friend Patrice, ready as if to catch a shark flying through the air.
For more Mouth of the Border posts about West Indian food and culture, click the photo below from this year's West Indian Day Parade.
I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.