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Trinidad Cuisine

Trinidad and Tobago is a blend of Indian, African, Creole, Amerindian, European, Chinese andLebanese gastronomic influences. Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. There are more than one national dishes, in fact, there are so many that T&T may have more national dishes than any other country, national dhishes include Callaloo, Bake & Shark, Doubles, Pelau, Curried crab & dumplings, Oil Down, Pastelles, Black Cake, Dhal Puri Roti, Buss-up-shot Roti (Paratha), Murtanie (a.k.a. Mother-in-law) and Souse.


Main Meals


Breakfast dishes

Popular Breakfast Fast Food - sada roti which is usually served with: Fried or curry Bodi (long beans), Baigan choka (roasted eggplant), Tomato Choka (Roasted Tomatoes), Pumpkin Talkari (pumpkin simmered in garlic, onion, cumin), Aloo choka (potatoes fried with onion and garlic), fried plaintain, stew chicken liver or gizzard, and the popular bake and shark. Hashed browns with Vienna sausages and eggs is a breakfast combination made almost everyday throughout towns such as Diego Martin, Westmoorings and Valsayn.

Fried bake (a fried dough unleavened bread) usually served with: saltfish (dried and salted cod), sardine, corn or smoke herring (smoked, salted and dried fish), buljol (saltfish with fresh peppers, tomatoes, cucumbers and sometimes boiled eggs); Bacon, Fried Plantain, Stew Chicken, Corned beef with onions and tomatoes.

Coconut bake (coconut bread) usually served with: fried accra (saltfish fritters), black pudding, Butter, Cheese paste(a mixture of cheese carrots and mayo), tannia cakes (fried dasheen cake) and boiled yuca with butter, fried plantain and buljol.

Hot Milk Drinks:

Farine with powdered milk (farine-ground and parched cassava)

  • Chocolate tea (chocolate made from homemade cocoa balls)


Lunch and dinner


A very popular and nationally well known dish with distinctly African roots is callaloo, a creamy and spicy side dish made of dasheen or Taro leaves, okra known locally as Okro, crab or pigtails, thyme, pumpkin, pimento, onions, coconut milk and shado beni (from "Chardon Bénit,"French thistle or Fitweed) or bhandhanya (Hindi bandh dhanya, "closed cilantro") or culantro.Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab. Pelau, a rice-based dish, is a very popular dish in Trinidad and Tobago, as well as stewed chicken, breadfruit oil down, macaroni pie,pepperpot, ox-tails, among many others. One of the most popular Trinidadian dishes is curried duck served with either roti or rice. Local curried duck cooking competitions are often held with multiple variations being created. A simple dish to make, but difficult to master, curried Muscovy is regarded as a delicacy which can be served at all times.


Trinbagonian dishes are often stewed, or barbecued, An array of fish can be bought at local merchants throughout Trinidad and Tobago, such as flying fish, king fish, carite, sapatay, red fish, bonito, lobster, conch and crab, tilapia and seasonal cascadura. Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings, and Tobago is also known for its sumptuously prepared provisions, soups and stews, also known as blue food across the country. "Fish broth" a soup made in the style of Bouillabaisse is quite popular as a main dish or as a side. Tobago is particularly famous for its "curried crab and dumplings".


A popular Trini dish is macaroni pie, a macaroni pasta bake, with eggs and cheese, and a variety of other potential ingredients according to which of the many recipes you are following.


Another local dish is the rare delicacy cascadu (cascadura), which is a small, freshwater fish. The fish is curried and served with lagoon rice and cassava and yams. There is a local legend in Trinidad that s/he who eats cascadu will return to Trinidad to end their days.[3] Also a special type of West Indian spaghetti dish is made in the towns of Chaguanas, Couva and some parts of San Fernando. It is made by using durum semolina, scorpion peppers, pasta sauce and a hint of garlic sauce. Everything is sauteed in a sauce pan until all the fluid dries. It is then served with salt dashed on top with some rosemary and parsley.



Trinidadians accompany their meals with various condiments; these can include pepper sauces, chutneys and pickles and are often homemade. Pepper sauces are made by using habanero or other hot peppers, either minced or chopped and other spices. It can sometimes include lime or lemon as well as other vegetables, and come in many variations and flavors. The "mother-in-law" is another popular condiment which is a coarsely chopped spicy medley of habaneros, carrots, carylie (bitter melon) and other spices. Chutneys are popular as well and often include mango, tamarind, cucumber, shado beni, and sometimes coconut. There are a variety of popular pickles known locally as Achar which are commonly used. Kuchela a grated spicy version, usually made from mango but sometimes made from Pommecythère, the Mango version being most popular. Other version of Achars are made from mango, Pommecythère, tamarind, Lemon and Dillenia indica or Chulta as its known locally.

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