The Depanneur + The Bentway Communal Table 2023
Family-style dining in a unique urban setting. Communal Tables are seated, family-style meals, served and shared at 10 tables of 6, where you bring your own plates and cutlery.
THU August 24 | A Trini Lime | Sweethand Delights
Strachan Gate at The Bentway • 6pm • Pre-order online until TUE August 22
Trinidad and Tobago’s culinary heritage is inspired by the many cultures that make up this twin isle republic; Trinbagonian foods are a mashup of Indigenous, African, Indian, Chinese, Portuguese and Mediterranean cultures.
“We often say that we eat out of each other’s pot, meaning that a lot of the food that we eat comes from different cultures.”
Tonight Trinidadian cultural ambassador Rhoma Spencer shares the convivial spirit of an island lime — hanging out, drinking, joking and eating together with friends — with this lovely meal of Caribbean favourites.
An iconic Trinbagonian street food treat: two tender fried chapati filled with channa (curried chickpeas), mango chutney, cucumber relish and topped with a green, herbal shadon beni sauce and a lashing of hot pepper sauce (optional).
Geera Chicken [chicken]
A classic island dish, this chicken is slow cooked, and infused with the aroma of geera, (cumin), another legacy of the Indian influence in Trinidadian cuisine.
Saltfish Rundong [fish]
A “rundown” is a Caribbean culinary term for simmered braises whose sauces thicken and concentrate flavours as they cook. This one features salted cod braised in coconut milk and herbs with cabbage and carrots. Historically salted cod fish was imported from Canada’s East Coast as far back as the 18th century, when it was used to feed enslaved workers, a reminder of our complicated and intertwined colonial histories.
Both mains are served with kicharee, a rich and moist yellow split peas and rice pilaf of Indian origin, cooked with pumpkin, coconut milk and local herbs.
A pickled cucumber salad with garlic and shadon beni (a cilantro-type herb) and a hint of scotch bonnet pepper.
A dense, sweet Caribbean coconut “macaroon” with raisins and mixed fruits accentuated with cinnamon and nutmeg.
Meat or Pescatarian
Rhoma Akosua Spencer is an award-winning actor and director, playwright, acting coach, comedienne and cultural critic. When not performing or directing, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago, giving it a contemporary treatment in her present locale. Her moonlighting gig, Sweethand Delights serves up all the Trinbagonian culinary traditions.
Pay It Forward
At check out, you will be invited to optionally contribute towards our Pay It Forward initiative. Pay it Forward funds go to Dashmaawaan Bemaadzinjin (They Feed the People) to support the food security needs of vulnerable persons in Toronto’s Indigenous community.