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Food by Chamion, Port of Spain (2026)

07/09/2026

Food By Chamion — Feta-Stuffed Dates

Ingredients

* 20 Medjool dates, pitted
* 6–8 oz feta cheese, crumbled
* Fresh mint, for garnish

Directions

1. Carefully slice each date lengthwise and remove the pit, keeping the date intact.
2. Gently open each date and fill generously with crumbled feta cheese.
3. Arrange the stuffed dates in mini white paper cups on a serving platter.
4. Garnish the platter with fresh mint.
5. Serve immediately, or refrigerate until ready to serve.

FBC Kitchen Tip:
For the prettiest presentation, choose large, soft Medjool dates and allow them to come slightly toward room temperature before serving—the dates become beautifully tender and their natural sweetness pairs perfectly with the salty feta.

Sweet. Salty. Simple. Elegant. 🤍

29/08/2026

Food By Chamion Creamy Pasta Salad

Ingredients

* 1 box or package small elbow pasta
* 2 teaspoons sea salt, for boiling
* ½ bundle fresh celery
* 1 medium onion
* 1 clove garlic
* ½ bundle fresh flat-leaf parsley
* ½ cup finely shredded carrots
* ½ red or green bell pepper, finely diced
* ½ cup sweet whole-kernel corn, drained
* 2 tablespoons granulated sugar
* 1 cup mayonnaise

Instructions

1. Cook the pasta according to the package instructions, adding 2 teaspoons of sea salt to the boiling water.
2. Strain the cooked pasta in a colander and immediately shock it with ice water until completely cooled. Allow it to drain thoroughly.
3. Add the celery, onion, garlic and flat-leaf parsley to a food processor. Do not add water. Pulse until the fresh herbs and seasonings reach a paste-like consistency.
4. Place the cooled pasta in a large mixing bowl. Add the shredded carrots, diced red or green bell pepper, whole-kernel corn, fresh seasoning paste, granulated sugar and mayonnaise.
5. Mix gently until everything is evenly combined and coated with the creamy dressing.
6. Cover and refrigerate for at least 30 minutes before serving.

FBC Kitchen Tip: Allow the pasta to drain thoroughly after shocking it with ice water so the dressing remains rich and creamy.

25/08/2026

Food By Chamion

Easy Dutch-Oven Sourdough Bread

A beautifully crusty artisan loaf with a soft, airy center—made with simple ingredients and baked in a Dutch oven.

Ingredients

* 1 cup (227 g) active sourdough starter, bubbly and recently fed
* 1½ cups (355 ml) lukewarm water, approximately 90–95°F (32–35°C)
* 4 cups (500 g) bread flour, spooned and leveled
* 2 teaspoons sea salt
* Rice flour or all-purpose flour, for dusting
* Parchment paper

Instructions

1. Prepare the dough:
In a large mixing bowl, stir together the active sourdough starter and lukewarm water. Add the bread flour and sea salt. Mix until no dry flour remains and a rough, slightly sticky dough forms.
2. Rest the dough:
Cover the bowl with a clean kitchen towel and allow the dough to rest for 30 minutes.
3. Stretch and fold:
With slightly damp hands, lift one side of the dough, gently stretch it upward and fold it over the center. Turn the bowl and repeat on all four sides. Cover and rest for 30 minutes.
Repeat this stretch-and-fold process three more times, resting the dough for 30 minutes between each round.
4. Allow the dough to rise:
Cover the bowl and leave the dough in a warm, draft-free area for approximately 4–6 hours, or until it looks airy, has increased noticeably in size and gently jiggles when the bowl is moved. Rising time may vary depending on the temperature of your kitchen and the strength of your starter.
5. Shape the loaf:
Lightly flour the counter and gently transfer the dough onto it. Shape the dough into a round loaf without pressing out all the air. Pull the edges toward the center, turn the dough seam-side down and gently rotate it against the counter to create surface tension.
6. Final proof:
Line a bowl or proofing basket with a clean kitchen towel and dust it generously with rice flour or all-purpose flour. Place the dough seam-side up inside the bowl. Cover and allow it to rise at room temperature for 1–2 hours.
For deeper flavor and easier scoring, refrigerate the covered dough for 8–12 hours instead.
7. Preheat the Dutch oven:
Position the oven rack in the middle of the oven. Place the Dutch oven and its lid inside, then preheat the oven to 450°F (232°C) for at least 30 minutes.
8. Score the bread:
Carefully turn the dough onto a sheet of heat-safe parchment paper. Lightly dust the top with flour. Using a very sharp knife or bread lame, make one confident slash approximately ½ inch deep across the top. Do not press down on the dough.
9. Bake covered:
Carefully lower the dough and parchment paper into the hot Dutch oven. Cover immediately and bake on the middle rack for 30 minutes. The covered Dutch oven traps steam and helps the bread rise while developing a crisp crust.
10. Bake uncovered:
Remove the lid, reduce the oven temperature to 425°F (218°C) and bake for another 15–20 minutes, or until the loaf is deeply golden brown.
11. Check for doneness:
The bread should sound hollow when gently tapped underneath. For the most accurate result, the center should register 205–210°F (96–99°C) on an instant-read thermometer.
12. Cool completely:
Carefully remove the bread from the Dutch oven and place it on a wire cooling rack. Allow it to cool for at least 1 hour before slicing. Cutting the bread while it is hot can make the inside gummy.

FBC Kitchen Tips

* Your sourdough starter must be active, bubbly and at or near its peak before you begin.
* Spoon the flour into the measuring cup and level it; do not pack it.
* The dough should feel slightly sticky. Avoid adding too much extra flour, which can produce a heavy, dry loaf.
* Use damp hands during the stretch-and-fold process to prevent sticking.
* Always preheat the Dutch oven so the dough receives immediate, intense heat.
* Keep your face and hands away from the trapped steam when removing the hot lid.
* If the bottom browns too quickly, place a baking sheet on the rack beneath the Dutch oven.
* For the cleanest slices, use a serrated bread knife only after the loaf has cooled completely.

21/08/2026

Food By Chamion Cheese Paste

Ingredients

* 1 cup shredded New Zealand cheddar cheese
* 1 cup mayonnaise
* 2 tablespoons honey mustard
* 1 medium onion, chopped
* 1 garlic clove
* ½ bundle fresh celery
* 2 red pimento peppers
* 1 teaspoon yellow gel food coloring

Method

1. Add the onion, garlic, celery and pimento peppers to a food processor. Pulse until finely processed. Do not add water.
2. In a large bowl, combine the shredded cheddar cheese, mayonnaise, honey mustard, yellow gel food coloring and fresh seasoning blend.
3. Mix thoroughly until everything is evenly combined.
4. Cover and refrigerate for 25–30 minutes before using.

Food By Chamion Kitchen Tip: One cup of plain, unflavored cream cheese at room temperature may be used instead of the mayonnaise.

⸻

Food By Chamion Egg Salad

Ingredients

* 6 large hard-boiled eggs, peeled and finely chopped into uniform pieces
* ½ cup mayonnaise
* 1 teaspoon honey mustard
* 2 red pimento peppers
* 1 medium onion, chopped
* ½ bundle fresh chives
* ½ bundle fresh celery
* 1 garlic clove
* Sea salt, to taste
* Freshly cracked black pepper, to taste

Method

1. Add the pimento peppers, onion, chives, celery and garlic to a food processor. Pulse until finely processed. Do not add water.
2. Place the finely chopped hard-boiled eggs in a large bowl.
3. Add the fresh seasoning blend, mayonnaise, honey mustard, sea salt and freshly cracked black pepper.
4. Gently mix until evenly combined, taking care not to mash the eggs.
5. Cover and refrigerate for 25–30 minutes before serving.

17/08/2026

🍨 Food By Chamion 5-Ingredient Homemade Butter Pecan Ice Cream

Rich, creamy and incredibly simple—no ice cream machine required! This homemade butter pecan ice cream uses just five ingredients and freezes into a beautifully creamy dessert.

Ingredients

* 2 cups cold heavy whipping cream
* 1 can (14 oz) sweetened condensed milk
* 1 cup pecans, roughly chopped
* 2 tablespoons butter
* 2 teaspoons clear vanilla extract

Method

1. Prepare the pecans. Melt the butter in a skillet over medium-low heat. Add the chopped pecans and gently toast for approximately 3–5 minutes, stirring frequently. Remove from the heat and allow to cool completely.
2. Pour the cold heavy whipping cream into the bowl of an artisan stand mixer fitted with the whisk attachment. Whip until beautiful, firm peaks form. Be careful not to overwhip.
3. Add the sweetened condensed milk and clear vanilla extract. Mix gently until incorporated.
4. Add the completely cooled buttered pecans and gently fold them through the ice-cream mixture, reserving a small amount for the top if desired.
5. Line a bread/loaf pan with baking paper (parchment paper) and transfer the ice-cream mixture into the pan. Smooth the top and sprinkle with the reserved pecans.
6. Cover the pan securely with aluminum foil and freeze for at least 6 hours, or until completely frozen.
7. Allow the ice cream to sit at room temperature for a few minutes before scooping, if necessary. Serve in a beautiful dessert glass with your desired toppings.

🤍 Food By Chamion Kitchen Tips

Keep everything cold: Cold heavy whipping cream gives you the best volume and helps it whip into firm peaks.

Cool the pecans completely: Never add warm buttered pecans to the whipped cream mixture—they can cause it to lose its beautiful airy texture.

Why a loaf pan? A metal bread/loaf pan becomes cold quickly and provides an excellent container for freezing homemade ice cream.

Serving ideas: Enjoy it just as it is, or finish with caramel, hot fudge or your favorite dessert sauce.

Five ingredients. No ice-cream machine. Homemade excellence. 🍨🤍

16/08/2026

🥥 Food By Chamion Trinidad Sugar Cake

A beloved Trinidad & Tobago coconut sweet, made with fresh dry coconut, sugar and warm aromatics. These can be shaped into beautiful uniform squares for an elegant presentation or spoon-dropped for the traditional rustic look.

Ingredients

* 2 medium dry coconuts
* 3 cups granulated sugar
* 1 bay leaf
* 2 teaspoons clear vanilla extract
* 2 teaspoons cream of tartar
* Food coloring, color of choice
* 4 cups room-temperature water
* Coconut oil, for greasing the plate, tray or baking dish

Method

1. Prepare the coconuts. Remove the hard shells from the dry coconuts, then carefully remove the thin brown outer layer from the coconut flesh.
2. Cut the cleaned coconut flesh into thin pieces and place in a blender with 4 cups room-temperature water. Blend until the coconut is very fine.
3. Transfer the blended coconut and liquid to a heavy-bottomed pan. Add the granulated sugar, bay leaf, clear vanilla extract, cream of tartar and your desired amount and color of food coloring.
4. Bring the mixture to a boil and cook, stirring regularly to prevent sticking or scorching, until it becomes very thick and the water has completely reduced.
5. Lightly grease a plate, baking tray or baking dish with coconut oil to help prevent sticking.
6. Remove and discard the bay leaf. Transfer the hot sugar-cake mixture to the prepared surface and shape as desired.
7. Allow the sugar cake to set for approximately 7 hours.
8. For an elegant presentation, cut into small, evenly sized squares. For the more traditional rustic presentation, spoon-drop portions of the hot mixture onto a lightly greased surface and allow them to set naturally.

🤍 Food By Chamion Kitchen Tips

Choose your color: Sugar cake doesn’t have to be pink. Use your desired food coloring or divide the mixture to create different colors.

For beautiful squares: Spread the mixture to an even thickness before it sets so the finished pieces can be cut into neat, uniform portions.

For the traditional look: Drop individual spoonfuls rather than spreading and cutting—the irregular shapes are part of the charm.

Prevent sticking: A light coating of coconut oil on your plate, tray or baking dish makes the finished sugar cake much easier to remove.

Food By Chamion — Authentic Trinidad Flavors. 🇹🇹🥥🩷

14/08/2026

Food By Chamion Trinidad Coo Coo & Callaloo

These are two individual recipes prepared separately and served together as one traditional Trinidad dish.

Food By Chamion Trinidad Coo Coo

Ingredients

* 10–12 large, fresh, tender okra
* 3–4 cups fine yellow cornmeal
* 4 cups coconut milk
* 4 tablespoons butter
* 3 teaspoons granulated sugar
* 2 teaspoons sea salt
* Nonstick cooking spray
* A little cooking oil, for smoothing

Seasoning and Herb Blend

* 4 medium red pimento peppers
* 1 large onion
* 1 bundle fresh parsley
* 1 garlic clove

Method

1. Wash the okra thoroughly, pat dry and cut into small pieces.
2. Place the pimento peppers, onion, parsley and garlic into a food processor. Process until finely chopped. Do not add water.
3. Melt the butter in a heavy-bottomed pot over medium heat.
4. Add the seasoning and herb blend and sauté for approximately 40 seconds.
5. Add the chopped okra, coconut milk, sugar and sea salt. Stir well and bring to a boil.
6. Allow the mixture to boil for approximately 10 minutes, or until the okra begins to soften.
7. Gradually add the cornmeal while whisking continuously to prevent lumps.
8. Continue cooking and stirring until the coo coo becomes firm and holds its shape but is not hard. Add only as much cornmeal as needed to achieve the correct consistency.
9. Remove from the heat. Lightly coat a baking dish with nonstick cooking spray and transfer the coo coo to the dish.
10. Lightly oil a spatula and use it to smooth the top evenly.
11. Allow the coo coo to cool and set before cutting it into the desired shapes.

FBC Kitchen Tip

Add the cornmeal gradually. Depending on the brand and texture of the cornmeal, you may not need the entire 4 cups. Properly prepared coo coo should be firm enough to hold its shape without becoming dry or hard.

⸻

Food By Chamion Trinidad Callaloo

Ingredients

* 1 bundle dasheen bush
* 1 cup peeled and chopped pumpkin
* 10–12 fresh okra, washed, patted dry and chopped
* 4 cups coconut milk
* 6 tablespoons vegetable oil
* 4 teaspoons sea salt
* 1 whole red Scotch bonnet pepper

Seasoning and Herb Blend

* 2 teaspoons fresh ginger
* 1 bundle fresh chives
* 1 bundle fresh chadon beni
* 1 bundle fresh celery
* 1 bundle fresh thyme
* 1 large onion
* 6 large pimento peppers
* 6 garlic cloves

Method

1. Wash the dasheen bush thoroughly and chop it finely.
2. Place the ginger, chives, chadon beni, celery, thyme, onion, pimento peppers and garlic into a food processor. Process until finely chopped. Do not add water.
3. Heat the vegetable oil in a heavy-bottomed pot over medium heat.
4. Add half of the seasoning and herb blend and sauté for approximately 1 minute.
5. Add the chopped okra and pumpkin. Stir and cook for approximately 40 seconds.
6. Add the chopped dasheen bush, whole Scotch bonnet pepper, coconut milk and sea salt. Stir carefully.
7. Cook until the dasheen bush, pumpkin and okra are completely tender and the rawness of the dasheen bush is fully cooked away.
8. Add the reserved half of the seasoning and herb blend and stir well.
9. Continue cooking uncovered until the callaloo reduces to the desired consistency.
10. Carefully remove the whole Scotch bonnet pepper before blending.
11. Transfer the callaloo to a blender and pulse briefly. Do not over-blend—the finished callaloo should be smooth yet slightly chunky, with a naturally creamy texture from the coconut milk.

FBC Kitchen Tip

Keep the Scotch bonnet pepper whole while the callaloo cooks for flavor without excessive heat. Avoid bursting the pepper, and always remove it before blending.

⸻

To Serve

Serve the Food By Chamion Trinidad coo coo alongside the callaloo. Callaloo may also be enjoyed traditionally with rice, dumplings, ground provisions, mayonnaise-based salads or savory pies such as macaroni pie, potato pie or corn pie.

12/08/2026

Food By Chamion Classic Deviled Eggs

Makes 12 deviled egg halves

Ingredients

* 6 large eggs
* 3 tablespoons mayonnaise
* 1 teaspoon yellow mustard
* 1 teaspoon hot sauce, optional
* ¼ teaspoon sea salt
* ⅛ teaspoon freshly ground black pepper
* ¼ teaspoon paprika, plus extra for garnish
* 1 teaspoon finely chopped fresh parsley or chives
* Fresh dill or parsley for garnish, optional

Method

1. Place the eggs in a saucepan and cover with cool water. Bring to a boil, then cook for about 10–12 minutes.
2. Transfer immediately to a bowl of ice-cold water and allow to cool completely. Peel the eggs.
3. Slice each egg in half lengthwise and carefully remove the yolks.
4. Place the yolks in a bowl and mash until very fine.
5. Add the mayonnaise, mustard, hot sauce, sea salt, black pepper and paprika. Mix until smooth, creamy and completely lump-free.
6. Transfer the filling to a piping bag fitted with a large star tip and pipe generously into each egg-white half.
7. Lightly dust with paprika and garnish as desired.

Food By Chamion Deviled Egg Variations

Use the classic deviled egg recipe as your base, then dress each egg individually for a beautiful assorted platter.

Shrimp Deviled Eggs: Top each egg with 1 small cooked shrimp. Finish with a light sprinkle of paprika and fresh parsley or dill.

Bacon Deviled Eggs: Cook bacon until crisp, drain well and finely chop or crumble. Sprinkle over the piped filling and garnish with chopped chives.

Smoked Salmon & Caper Deviled Eggs: Add a small ribbon of thinly sliced smoked salmon to the top of each egg, then finish with 2–3 capers and a tiny sprig of fresh dill.

Olive Deviled Eggs: Top with a thin slice of pitted green or black olive. A little paprika and parsley make a lovely finish.

Bacon & Chive: Top with finely crumbled crispy bacon and freshly chopped chives.

Shrimp & Hot Sauce: Top with a cooked shrimp and add one tiny drop of hot sauce for a little kick.

Smoked Salmon & Dill: Fold a narrow strip of smoked salmon into a small ribbon and place it over the filling. Garnish with fresh dill.

Paprika & Herb Classic: Keep it traditional with a generous dusting of paprika and finely chopped parsley or chives.

Food By Chamion Kitchen Tip

For an extra-silky filling that pipes beautifully, press the cooked yolks through a fine-mesh sieve before adding the mayonnaise and seasonings.

For an assorted platter, pipe all of the eggs first and add the different toppings just before serving. This keeps the herbs fresh, the bacon crisp and the presentation gorgeous.

Chill the finished deviled eggs for about 20–30 minutes before serving.

Classic enough for Sunday dinner. Elegant enough for entertaining. Food By Chamion. 🤍💛

Food by Chamion

07/09/2026

29/08/2026

25/08/2026

21/08/2026

17/08/2026

16/08/2026

14/08/2026

12/08/2026

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Monday	06:00 - 15:00
Tuesday	06:00 - 15:00
Wednesday	06:00 - 15:00
Thursday	06:00 - 15:00
Friday	06:00 - 15:00