Cariwak Carnival 2013 by Cariwak Digital Media

2013 CARNIVAL EDITION

* International Soca Monarch - Pages 4, 5, 6 * Chutney Soca Monarch - Pages 8, 9 * Cooking With Ria - Pages 10, 11 * Cocktail Recipe - Page 12 * Kings & Queens - Pages 13, 40 * Jouvert - Pages 14 - 15 * Makeup By Sathi - Pages 16 - 17 * Carnival Monday - Pages 18 - 27, 30 - 37 * Fashion Rocks the Avenue - Pages 28 - 29 * Kiddies Carnival - Pages 38 - 39 * Carnival Tuesday - Pages 41 - 68

Cariwak Carnival ezine is a FREE digital online publication and is not to be sold for financial gain. A publication of Cariwak Digital Media

Email: cariwak@gmail.com Phone: 1-868-343-1296

Machel Montano

RESULTS

Play Whe International Power Soca Monarch: 1st - Machel Montano

1st - Austin "SuperBlue" Lyons

3rd - Rodney "Benjai" Le Blanc 4th - Destra

Digicel International Groovy Soca Monarch: 1st - Machel Montano

2nd - eil "Iwer" Goerge

3rd - Dexter "Blaxx" Stewart. 4th - Ravi B

Austin "SuperBlue" Lyons

he much anticipated clash between soca heavyweights Austin "SuperBlue" Lyons and Machel Montano at the 2013 "Fantastic Friday" Play Whe International Power Soca Monarch produced a result that most did not expect.

Billed as the showdown between the student (Machel) and the teacher (SuperBlue), the judges could not separate the two after they delivered crowd pleasing

performances at the Hasely Crawford Stadium in Port of Spain. In the end, they had to split the spoils and the bragging rights as both artists tied for the title. Masqueraders, spectators and even politicians chanted “Super, Super, Super” all day long on Carnival Tuesday to the undisputed High Priest of Soca, Austin “SuperBlue” Lyons’ runaway hit “Fantastic Friday”, setting him on course to a historic ninth victory in the Road March race.

Chutney Soca Monarch 2013 winner Raymond Ramnarine.

RESULTS

Chutney Soca Monarch:

1st - Raymond Ramnarine 2nd - Rikki Jai 3rd - KI

4th - Kenneth Supersad

10 RECIPES

t various times we all crave either something sweet, something salty, something sour or something spicy...well I have those days when I crave something curry (contrary to popular belief curry does not necessarily mean spicy)…and my mummy’s curried chicken is comforting, irresistible and by far the best I have eaten...I have been trying to get her to make this with me for quite some time and the day finally arrived! My curry is pretty good but I wanted her to be a part of this post because she is the reason I love curry so much…Both she and my Aunty Iya came over to my house for "the big production" and we had a lot of laughs over the 'lights, camera and all the action for a small pot of curry"...so much laughs, someone almost...well, that's better left unsaid. No diet of mine ever survives a trip to mummy's home. Her curried chicken is the reason I could never become a vegetarian. Period. One plate. Two plates. Three plates…and then my groans…and my request for help…"Could someone please stop me?"...and then I would eat a little more...and then pack some to take home too. It’s no wonder Mummy cooks about 20

pounds of chicken when she makes curry…some for my aunt, my cousin who lives across the street, the neighbours who smell the scent of curry coming from her makeshift kitchen in her garage, her tenant, my sisters, some for her co-workers…and for herself of course…actually, this is a normal ritual in our family for every meal she cooks…she doesn’t cook too often anymore because she works nights and long hours in a cancer hospital, plus her arthritis prevents her from standing too long…but we do look forward to the days that she does cook! The curry powder, cumin and the abundance of fresh herbs in this dish make it not only delicious...but super healthy!

So here it is…from Mummy’s kitchen to yours! I hope you give it a try! Indra's (Mummy) Trinidad Curry Chicken Recipe (Serves 6-8) 4 pounds chicken-legs, thighs or a whole chicken cut up 3 scallions (about 1 cup chopped) 4 sprigs cilantro or 6 culantro leaves (about 1/4 cup chopped ) 1 sprig thyme (about 1 tablespoon chopped) 5 large cloves garlic 1 medium onion 2 tablespoons curry powder 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 teaspoon ground cumin Scotch bonnet or habanero pepper - sliced Potatoes (Optional) CWR's Notes: I used Trinidadian "Chief" brand curry powder, but also tried another blend I found in the natural food store and it worked just as well. For a lighter curry, use 4 teaspoons. If a variety or herbs are not available in your supermarket, feel free to use only scallions, only cilantro or only culantro (better known as BANDANIA in Trinidad) along with the onion and garlic. No thyme, no problem. This recipe is flexible. Keep in mind that the

RECIPES

minced seasoning should amount to 3/4 cup plus 1 tablespoon. Mummy uses a whole hot pepper...and then some...since she loves to grow her own during the summer. If using "hard" home fowl, cook on a lower heat and allow for additional cooking time. 1. Slice onion, reserve a few slices. Wash and chop herbs. Peel garlic. Slice pepper and set aside. Make Green Seasoning: In a food processor or blender, mince scallion, cilantro/culantro, thyme, garlic and onion (not the reserved slices) and hot pepper according to taste. Set aside 1 tablespoon of the Green Seasoning for the curry paste in No.3 below. 2. Prepare Chicken: Wash chicken with lemon, removing excess fat. Drain well. Season chicken with salt, pepper and the remainder of the Green Seasoning. Let marinate for several hours or overnight (Optional). 3. Make Curry Paste: In a small bowl, add 2 tablespoons curry powder, 3 tablespoons water and 1 tablespoon of the reserved Green Seasoning. Mix well. Set aside. 4. Cook Curry: In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes. 5. Add Chicken: Add seasoned chicken to pot. Mix well. Add cumin...and salt and pepper if you haven't already. If using potatoes, add now. Cover pot and cook on medium heat until meat has relinquished its juices and subsequently evaporated about 15-20 minutes,

http://www.cookingwithria.com gently stirring every 5-7 minutes or so in a basting motion (pouring the pan juices over the chicken).

Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes.

6. Add Water to make sauce: When the liquid has evaporated, continue to stir fry for a few seconds allowing the flavors to develop and scraping the bottom of the pot with the spoon to prevent it from burning. Then add 2 cups of water.

Taste test for salt. Enjoy with roti...or rice...or anything nice. Thanks for stopping by, Cooking with love, Mummy and curry.

12 RECIPE

Ingredients

1.75 oz Aged Rum 0.75 oz Apple Cider 0.75 oz Ginger Shrub 0.25 oz Date Molasses 1 dash Angostura Bitters 2.0 oz PERRIERÂŠ Sparkling Natural Mineral Water Shake all ingredients except PERRIER Sparkling Natural Mineral Water and strain into a highball glass. Add PERRIER Sparkling Natural Mineral Water and stir. Garnish with ginger candy and an apple slice. Making Ginger Shrub: Place 1 cup shredded ginger (Place ginger in a food processor until finely chopped) in a quart container with 3 cups apple cider vinegar. Cover and Let sit for 3 days at room temperature. Test for spice level. If needed let sit 2 more days. Strain the ginger. Bring the ginger infused vinegar to a simmer, turn off heat and add 4 oz date molasses to the mixture. Add more if the mix is still too tart. Cool and refrigerate. Will last for 2 months refrigerated.

16 BEAUTY

ontouring can really change and enhance your features! It can take your everyday makeup look from okay, to outstanding. To truly understand where and how to contour your face, you first must understand the shape of your face. The most desired shape is oval and contouring the right areas of your face can help you achieve this look. The first thing you want to remember is that the darker, contoured areas of your face will recess the appearance of your features and the lighter, highlighted areas will protrude or bring forth these areas of your face. The goal is to create more definition and dimension to your face, rather than it looking flat and lackluster. You can contour your face with an array of products such as powder, liquid and cream products. For a more day and natural look, powders are best and for a more dramatic, night out look; liquids and creams give you that extra punch. PREP: 1. Prepare your face with your favourite moisturizer and primer and allow these products to be absorbed into your skin for a few minutes. Apply the foundation of your choice (liquid or cream) in your actual shade as a base and to cover up any imperfections that you may want to conceal. Tip: Be sure to blend this into your neck for a more seamless transition. Having your foundation stop at your jaw line is not a look you ever want to rock!

Sathi Ganpat ~ Divine Beauty Professional Make-up Artist https://www.facebook.com/divinebeautybysathi http://divinebeautymakeupbysathi.webs.com

CONTOUR: 2. Choose a concealer that is 2-3 shades lighter than your actual foundation to highlight and bring forward the features you want to enhance. Apply the lighter concealer to the high points on your face which include; the bridge of your nose, forehead, under your eyes, cupids bow (area above your top lip) and chin. This will create a longer or more oval shaped face.

Tip: To really accentuate your cheekbones and highlight under your eyes, apply the concealer from the tear duct straight down to the side of your nose and back up towards the top of your ear. This will create a triangle shape under your eyes for that signature “Kim Kardashian” highlight. 3. Choose a concealer that is 2-3 shades darker than your foundation to contour your face. Apply this to the sides of your nose to make your nose appear more straight and thin, around the circumference of your face, and between your ear and mouth to create the perfect contour to enhance your cheekbones. Tip: Cheek Contour: Place your thumb at the top of your ear where your ear meets the side of your face. You will feel the protrusion of your cheekbone; this is where you want to start your contour. Take your index finger and point it towards the edge of your mouth; the line that your fingers create is here your contour should be placed. BLEND: 4. After your highlight and contour is placed, take a damp sponge and blend everything together. Be sure to stipple or pounce the sponge along the face so you don't smudge everything together and loose the effect of the contouring. Tip: This is a crucial step as you want to make sure all the harsh lines are thoroughly blended and all the colours seamlessly blend into each other. This takes practice so don’t get frustrated if it doesn’t look great the first time! 5. After you have perfectly blended everything together, set everything with a powder. Set your highlight with a lighter powder and your contour in a slightly darker colour. Tip: You can add some colour and define your contour and highlight even more with a blush and a highlight along your cheekbones.

BEAUTY

FASHION

Anya Ayoung-Chee

Designs by Anya AyoungChee

riapita Avenue, Port-of-Spain was transformed into the Fashion Avenue of Trinidad and Tobago as hundreds of spectators gathered around trailer trucks to view local designer Anya Ayoung-Chee’s Spring/Summer 2013 Collection, “Carnival of Colour.” Fashion Rocks the Avenue, which was free to the public, represented the debut of the collection in the Caribbean and Ayoung Chee said it was her way of “giving back to and thanking” Trinidad and Tobago. “Trinidad and Tobago, you are my lifeblood, you are my heart. I could not do anything without you,” an emotional Ayoung-Chee told the crowd after pieces from the collection were presented. It was her first show in the Caribbean since her Project Runway Season Nine win in 2011.

and merges Carnival and fashion in a unique way. The event, which took place in the midst of the 2013 Carnival season in Trinidad and Tobago was broadcast to a worldwide audience. She said she saw a natural and organic relationship between Carnival and fashion. To a mix of this year’s crop of soca and house music, models paraded for spectators, including Tourism Minister Stephen Cadiz, Port-of-Spain Mayor Louis Lee Sing and Deputy Mayor Keron Valentine. Among the models were several well known faces including former and current Miss Trinidad and Tobago Avionne Mark, Athaliah Samuel, Gabrielle Walcott and Leah-Mari Guevara. They moved playfully, some looking natural and others forced, across the runway displaying the fun and flirty pieces created by Ayoung Chee.

A portion of the Avenue, between Carlos and Murray Streets and in front of Adam Smith Square was cordoned off and spectators lined the sidewalks for the scheduled 8 pm start of the show. After standing and waiting for close to an hour, music could be heard coming from the western side of the Avenue.

The designer continued her love affair with print fabric and utilised a lot of sheer and flowing materials for her rompers, dresses, shorts, blouses, jumpsuits and beach wraps. Altogether the collection gave off a tropical vibe with lots of colour, plunging necklines and draped pieces.

Barricades were removed to let a line of trucks through and it was only then the crowd realised the show would take place on two trucks joined together to form the runway.

Just as it had begun, the show ended with soca, this time from Machel Montano who sang two of his Groovy numbers for 2013 – “She Ready” and “Fog” – while Ayoung-Chee partied on stage with her models. After the performance, she admitted to the audience she was on the verge of tears but thanked everyone who showed up.

Ayoung Chee’s collection has been showcased at fashion weeks in New York, London and South Africa,

29 Gabrielle Walcott

Project Runway Season 9 winner, Anya Ayoung-Chee from Trinidad and Tobago.

Avionne Mark - Miss Trindad and Tobago Universe 2012.

Gabrielle Walcott Miss Trinidad and Tobago Universe 2011 and Miss World, 2nd runner up 2008.

Mac Farlane

Miss Universe 1977 - Janelle Penny Commissiong from Trinidad and Tobago.