NT: Helping to preserve Cayman recipes

Stewed chicken and dumplings were on the menu at last Wednesday’s National Trust cooking class, a monthly event which aims to conserve and pass down traditional Caymanian recipes.

Denise Bodden

Denise Bodden of the National Trust demonstrates how to burn the flour. Photo: Joanna Lewis

Led by Denise Bodden of the National Trust, participants were taken step-by-step through the intricacies of preparing stewed chicken – a popular Caymanian dish.

The classes are held in a relaxed and informal setting and participants vary from those keen to brush up on their cooking skills to those who wish to glean more about traditional Caymanian fare.

‘These classes are designed to keep recipes ongoing for future generations to enjoy,’ Cindy Adam, development and education specialist for the National Trust said.

The classes are led by a volunteer chef and Ms Adam said the trust is keen to encourage more local people to come and showcase their cooking skills.

‘You don’t have to be a professional chef to lead the class; you just have to have a traditional Cayman recipe that you want to share,’ she said.

Past dishes have included many popular favourites such as Christmas beef, fried crab, conch fritters, cassava cake, fish stew and custard top corn bread.

The hourly classes cost $15 for trust members, $20 for non-members, and include recipe, sample and refreshments. A maximum of 15 participants can be accommodated in each class.

The next class will be held on 8 November, 7pm, at the First Baptist Church. A local chef (tbc) will demonstrate turtle stew. Recipes are available by contacting the NT. To reserve a place, or to showcase a recipe, contact the trust on 949-0121.

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