Valz, Dubz and Gizee are back for Season 3! We kick things off joined by guest host, the self claimed “Pone’ Star Jerome ¨Rome¨ Precilla (pray-see-ya). Rome aka The ‘Pone Annie’ man chats with the team about his journey to becoming a force in the soca-parang, soca and now chutney-soca music arenas. He shares great stories about growing up performing and the coming into his own as a performer, business man and professional. Listen out for great stories including the high and lows of performing in major competitions such as Soca Monarch and Chutney Soca Monarch’, the first time he was booed off stage and his time in Canada as the Drake of Chutney.
Get familiar with this entertainer extraordinaire here
The drink of choice for this episode : Angostura 5 year Old.
Whether or not you’ve have sampled these delicacies, it is rare to find a local without knowledge of wild meat. Neotropical animals called wild meat in the local vernacular form an important part of Trinidad and Tobago’s cultural culinary landscape.
These peculiarly distinctive animals are sought after for various reasons with most Trinis look forward to the open hunting season (October to February) every year to acquire their portions of wild meat.
Some, such as the iguana with its two penises have been endowed with aphrodisiac powers. Its female eggs are sought after as a cure for impotence. Others like the lappe, have been embedded in indigenous folklore where it is told that tickling the nose with the whiskers of a labba will encourage easy childbirth. There is even an age-old Guyanese saying that ‘If you eat labba and drink creek water you’ll always return to Guyana.’
Some have funny names like “Tree Mutton” which is a green monkey and “Mountain Chicken” which is a giant ditch frog. Some have multiple names, so it is not unusual to refer to a Quenk as Wild Hog. Similarly, a Sally Painter is the same as a Matte or Tegu.
Call them what you will, from agouti and lappe, to tatoo and manicou, they are all loved for the gamey taste of the meat. The wild flavour is directly related to what the animal eats. Most of them feed on seeds and plants and found while foraging on the forest floor. As an added bonus, the meat is extremely lean and has higher protein and less fat than chicken.
Listen as we discuss traits of the various species, how the meat is prepared and cooked and share our experiences with foodie, local photographer and vlogger David Wears.
Chune fi buss: Square One and Allison Hinds – Wild Meat
If you plan on visiting Trinidad and Tobago for Carnival or any other time, then you would be wise to learn the Trini Slangs. Whilst the official spoken language is English, natives more often speak in a broken English. In the Trinbago dialect words and sayings have unique meanings and interpretations.
In this episode the Rum Club Hosts took a road trip to Maracas Bay with Ashanna Arthur, the host of Interviews with Ashanna. On the trip we discussed some of the everyday Trini slangs and the lingo. More importantly, we share the hidden meanings, nuances and contextual use of the sayings.
Learning the Trini Slangs is a prerequisite for anyone planning on visiting our shores. This Trini Lingo 101, is the episode for you to learn it all. So, sit back and listen…the class is in session
Thanks to Ashanna Arthur for inviting us along for the ride! Be sure to Check out Ashanna’s YouTube Channel at and her website for more of her FUN vibes!
In this episode the hosts chat about the iconic yuletide dishes that constitute Caribbean Christmas Cuisine. Most of the islands celebrate Christmas in similar ways, but with their own favourite dishes and customs. There are some ubiquitous West Indian Christmas favourites like Sorrel and Black Cake. However, many will argue …
In the second of 2 episodes, Global Brand Ambassador for Angostura di Amaro and mixologist extraordinaire, Daniyel Jones speaks to the hosts Gizee, Valz and Dubz about Rum Shops and Rum Shop culture in the Caribbean while making some fantastic cocktails. Daniyel, who prides himself on being a true island boy …
In the first of 2 episodes, House of Angostura Global Brand Ambassador, Daniyel Jones speaks to the hosts Gizee, Valz and Dubz about his work with Rum. The hosts also learn about the history of Rum along with the fine art of making cocktails. Just as the French have Cognac, …
In the first episode of season 2 after a 2 months hiatus, hosts Gizee, Valz and Dubz discuss Halloween in the Caribbean and Caribbean folklore characters such as Papa Bois, La Diablesse, Soucouyant, Lagahoo and Douens and Rolling Calf among others. The spooky stories we grew up on in the …