Fifty years since Tobago — together with its island neighbour, Trinidad — became a republic, it’s embraced independence while grappling with the complexities of its past. Festivals honour local heritage while looking to the future and communities celebrate their roots against a backdrop of steel drums

Bahrain’s cuisine tells an ancient story of trade and tradition in the Gulf. From saffroninfused sweets and freshly baked bread in Manama’s souk to spiced, smoky grills and seatotable menus, it’s a tale being reshaped by the current generation of cooks and producers

Anshu Ahuja of London meal-delivery service DabbaDrop shares a basket filled with fresh flavour and added spice

In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

MAKES ABOUT 60 Ingredients 1½ onions, chopped2 green finger chillies, topsremoved, seeds left in1½ kg minced chicken1½ tbsp garlic, crushed1½ tbsp ginger, finely choppedFresh coriander, finely chopped

MAKES ABOUT 60 INGREDIENTS 1½ onions, chopped2 green finger chillies, tops removed, seeds left in1½ kg minced chicken1½ tbsp garlic, crushed1½ tbsp ginger, finely chopped Fresh coriander, finely chopp