This bread is commonly eaten for breakfast or as a snack with tea. It can be compared to banana or carrot bread in its consistency and sweetness because it is a “quick bread,” but in Trinidad it is an everyday bread and not a special treat.
Sometimes I like to make this bread more “dessert-like” by adding about ½ cup of chopped dark chocolate (E. Guittard’s Chucuri is a good choice because it is made from Trinidadian Trinitario beans).
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