标签： Trinidad and Tobago

Kyna Pedro-Guevara, affectionately known as Kyna, has emerged as a transformative figure in Trinidad and Tobago’s television industry. At 36, her show *Aquí con Kyna*, broadcast on Gayelle the Caribbean, has carved out a unique space for empathy, cultural representation, and human connection. Kyna’s charisma, authenticity, and sensitivity embody the spirit of a modern Caribbean woman—deeply rooted in her heritage yet globally aware.

The vibrant sounds of cuatro, maracas, and harmonious voices filled the air in San Raphael on October 25, as the National Parang Association of Trinidad and Tobago (NPATT) made its third stop in the 2025 Parang Festival. Titled ‘El Poder de La Parranda – The Power of Parang,’ the event showcased the resilience of cultural traditions, proving that even rain couldn’t dampen the festive spirit. The evening was a celebration of life, togetherness, and tradition, held under the watchful gaze of the San Raphael RC Church. The community came alive with the aroma of pastelle, the warmth of fellowship, and the rhythm of traditional parang. Opening the night was Los Sonidos, who delivered a spirited performance of their 2022 original, ‘Parranda es La Vida.’ Their captain, Kyesha Jones, described the piece as a celebration of life, togetherness, and tradition. The band closed with a moving tribute medley to the late, legendary singer and composer Daisy Voisin, leaving the audience both nostalgic and inspired. Among the various performances was Herencia Venezolana, a group of Venezuelan nationals who’ve become an integral part of NPATT. Their music blended authentic parang rhythms with the vibrant sounds of their homeland, adding an international flavour to the festival. Band leader Anderina Briceño Ventura, who also manages La Casita Hispanic Cultural Centre, shared her pride in bridging cultures. Representing Edinburgh 500, Chaguanas, La Familia de Carmona y Amigos delivered their signature sound with flair. Formed in 2004, the group’s tight harmonies and lively percussion captured the audience’s hearts, proving that parang’s reach extends far beyond its traditional strongholds. NPATT President Alicia Jaggesar, who also leads Los Alumnos de San Juan, expressed gratitude to the San Raphael community for their support. She announced that NPATT’s next festival stop will be in San Fernando, in partnership with the National Centre for Persons with Disabilities. She also confirmed the much-anticipated return of the National Parang Competition on December 13, marking its first staging in nine years. The competition will feature up to eight top bands performing traditional pieces, which would include an Anunciación (Annunciation), a Nacimiento (Nativity) and a Christmas carol arranged in parang style. Still, it is left to be seen if the last titleholders, Voces Jóvenes, will defend their crown at the grand finals in Arima, where judging returns to the traditional format. Also gracing the stage were Voces de Promesa, Admonias Magníficas, Los Amigos Cantadores, Los Alumnos de San Juan, Voces Jóvenes and Buenos Ayres Sancouche – each bringing their unique interpretation of the genre. The event, which first launched on September 27 in Santa Cruz, continues to travel across communities, igniting the Christmas spirit through rhythm and song.

As the holiday season approaches, many are eager to dive into festive baking. Naomi Anderson, founder of Unicakery, shares a beginner-friendly recipe for eggless Christmas tree sugar cookies that are soft, buttery, and perfect for decorating. This recipe is ideal for those looking to create festive treats without the use of eggs, making it accessible to a wider audience.

To make the dough, you’ll need 3 cups of all-purpose flour, ¾ tsp of baking powder, ¼ tsp of salt, 1 cup of softened unsalted butter, 1 cup of granulated sugar, 2 tbsp of milk (with an optional extra tablespoon if needed), and 1 tsp of vanilla extract. Start by sifting the dry ingredients together. Cream the butter and sugar until fluffy, then add the milk and vanilla. Gradually mix in the dry ingredients until a soft dough forms. If the dough feels dry, add a bit more milk.

Once the dough is ready, divide it in half, wrap it, and refrigerate for at least an hour. Preheat your oven to 375°F (190°C), roll out the dough to ¼-inch thickness, and cut into Christmas tree shapes. Bake for 8-10 minutes until the edges are golden. Let the cookies cool before decorating with royal icing, sprinkles, or powdered sugar.

Naomi Anderson, a seasoned pastry chef with over 12 years of experience, founded Unicakery in Port of Spain, Trinidad & Tobago. Her studio offers workshops and classes, inspiring bakers of all levels to create beautiful desserts. Follow her on social media @unicakery or visit www.unicakery.com for more culinary inspiration.