Blue Food in Tobago
Above: last year’s Blue Food Festival
By the Caribbean Journal staff
The top chefs in Tobago are readying for the Blue Food Festival in the coastal village of Bloody Bay.
The festival is unique in that the island’s chefs create dishes using taro, or “dasheen,” a kind of root vegetable.
The event began life as a streetside event in L’Anse Fourmi, but in recent years has grown into a much-anticipated fete on the island, now in its 15th year. It starts on Oct. 13.
The festival will include 25 chefs from Tobago, creating what the Tourism Authority called “dynamic, tantalizing dishes that are not only tasty, but healthy.”
It won’t just involve dashee, however — there will be a crayfish competition in the nearby Bloody Bay main river.
The name “blue” comes from the colour that dasheen usually turns into when cooked.
