Trini River lime

"Upar Gaar" is a traditional spicy choka that has been part of Trinidad culture for many years, it was thought up by the first East Indian settlers that came to Trinidad. One of the main dishes in a river lime is none other than "Upar Gaar" locally known as         " Murtani." This spicy choka is a mixture of roasted Bhaigan, Tomatoes and Ochro blended together with seasonings and of course the main ingredient hot peppers. How is it prepared? All veges are roasted until its starts to char on the outside, they need to be soft on the inside so it will be easy to mash together. In a bowl/basin combine all roasted ingredients and start mashing them together, you can mash them with a small pestle, rum bottle or any other kitchen tool of your choice that is easiest to mash this.  When all ingredients is mashed finely and combined nicely cut lime in half and squeeze juice in the veges. In a Kalchul or Ladel or you can use a pot spoon, heat oil

In preparing for a river lime health and safety has always been a concern of the adult population , these measures have been learnt from tradition and experience and  handed down to generations of river limers. The river lime which appears to be non structured and scattered along the many river banks in the rural communities are in fact a well structured and possess many do's and don'ts, some are taught in schools but are not directly related to river liming. DO's & DON'Ts No diving in shallow waters No bathing if the river displays high velocity and high water levels as in the case of floods.  Bathing must be done in groups, isolated bathing is discouraged because of the location of most rivers. River limers must always be prepared with a rope and floating device which can be thrown to any individual facing difficulty in the water. No littering because it is not aesthetically pleasing and it pollutes the terrestrial and aquatic environments ,negativel