Trini River lime

Curry duck is a traditional cooking recipe starting from the days of Colonialism. It started by cooking the lagoon Duck or Yard duck on Sundays or when family or important people came to visit. The head of the household would provide this and other menus to show appreciation for their visit. Ducks were in abundance but their use was regulated, almost all families reared ducks in their backyards. As the Island moved into Independence and then a Republic, the cooking and rearing habits of the ducks changed. Not many people reared ducks in their backyard although it still occurs, these yard ducks are fed edible kitchen waste, garden products and in some cases duck feed. They roam freely eating other bits and pieces of everything they find. The majority of ducks are now reared on Duck farms to meet the existing demands. They are fed on feed specially made for their rapid growth and are clustered in small areas about 1.5 ft square. Their grow out (when they are ready for market

The outdoors and aroma from the burning wood adds flavor to the pots and excitement to the lime. It encourages our taste buds to water, men to show of their cooking skills and culture of improvising by using nature. Families will transport cooking gas, stoves, water and ingredients for cooking. Fire is started on arrival. The three ring cracker is the most popular since it  withstands any weather condition and enables quick cooking results because of the ability to create high heat. Some people use  innovative ways to capture the aroma of burning wood in the food being cook, they place dry burning wood on the side of the pot being cooked by the gas, so that the smoke from the wood seasons the pot giving a unique flavor. Wood such as "Padu", "Guava" and Cherry are mostly used. Their is also cooking on  three stones or any structure that can hold the pot securely while maintaining six inches from the ground to enable easy access of placing firewood. The wood is