Trinidad and Tobago cuisine

Trinidad and Tobago cuisineis influenced byIndian-South Asian,West African,Creole,European,North American,Chinese,Amerindian,Latin American, andLevantineculinary styles.
Popular breakfast foods includedoubles, made with twobaras(flat fried dough) andcurriedchanna(chickpeas). They are usually served with toppings such aspepper sauce,kuchela,tamarind,mango,pommecythere,cucumber, andbandhaniyachutneys. Doubles are one of the most popular breakfast foods eaten on the islands, but are commonly consumed throughout the day.
A traditional Indo-Trinidadian and Tobagonian breakfast consists ofsadaroti, a type of unleavened bread made with flour, baking powder and water. The dough is rolled out and cooked on flat, cast-iron skillet called atawa. The cooked dough is cut into quarters and served with a variety of fried vegetables,tarkarisor chokhas.Sada rotis are usually eaten withbaigan chokha(roasted and mashedeggplant),damadol chokha(roasted and mashedtomatoes) andpepper chokha(roasted and mashed peppers).
Other common dishes includealoo chokha(boiled, roasted, and mashedpotatoes),karaili chokha(roasted and mashedbittermelon) andmurtaniorupar ghar(combination of roasted and mashed eggplant, tomato, pepper, and okra); fried orcurriedbodi(long beans), aloo (potatoes),ochro/bhindhi(okra),seim(hyacinth beans); fried or curriedkaraili(bittermelon),saijan(drumstick) andlauki(bottle gourd), pumpkin orkohratarkari(pumpkin simmered with spices and seasoning); andbhaji(made with youngdasheen bush (taro)leaves,spinachleaves,saijan (drumstick)leaves, orchaurai (spiny amaranth)leaves), and/or friedplantains.
Fried bake(a friedunleavened bread) is usually served with fried shark, saltfish (dried and salted cod),buljol(saltfish with freshsweet peppers, tomatoes,cucumbersand sometimesboiled eggs),sardines,herring(smoked, salted, and dried fish),bacon, fried plantain,brown stew chicken, orcorned beefwithonionsand tomatoes.
Coconut bake (coconut bread) is usually served with fried accra (saltfishfritters), buljol,black pudding, butter, cheese paste (a mixture of cheese, butter, mustard, grated onion, mayonnaise and green seasoning) or stewed meat, like chicken.
Bake and sharkis a popular breakfast dish at local beaches, likeMaracas Beach(Trinidad) and Store Bay (Tobago), especially on the weekend.
Other breakfast foods include tannia cakes (frieddasheencake), and boiledcassavawithbutter.
Common hot drinks consumed for breakfast include cocoa tea (hot chocolate) made from homemade cocoa balls, cornmeal porridge and farine (an Amerindian treat).
A very popular and nationally well known dish with distinctly African roots iscallaloo, aside dishmade of youngdasheenortaroleaves,okra, crab or pigtails,pumpkin,onions,coconut milk,pimento, and green seasoning likechives,cilantroandculantro.Callaloois often served withcornmealcoo coo,plantain, cassava,sweet potatoes, dumplings, rice, and curried crab.However Trinbagonian callaloo isn't prepared or served the same as Jamaican callaloo.
Pelauis a very popular rice-based dish in Trinidad and Tobago. As well asdhaland rice, rice andstewedchicken, pork, ox-tail, fish or lamb. Also popular are breadfruit oil downs and themacaroni pie, amacaronipastabake. Which consists of eggs andcheese, and a variety of other potential ingredients that can change according to the recipe being used.
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 Muscovyis regarded as a delicacy which can be served at all times.
An array of fish and seafood can be bought at local merchants throughout Trinidad and Tobago, such asflying fish, king fish,carite,prawns,sapatay, red fish,shrimp,bonito,lobster,conchandcrab,tilapiaand seasonal cascadura.
Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab anddumplings.Tobago is also known for its sumptuously prepared provisions, such as dasheen (taro root),sweet potato,eddoe,cassava,yam,soupsandstews, also known asblue foodacross the country. "Fish broth" a soup made in the style ofBouillabaisseis quite popular as a main dish or as a side.
Another local dish is the rare delicacy cascadu (cascadura), which is a small, freshwater fish. The fish is curried and served with lagoon rice andcassavaandyams. There is a local legend in Trinidad that s/he who eats cascadu will return to Trinidad to end their days.
Trinidadians accompany their meals with various condiments; these can include pepper sauces, chutneys and pickles and are often homemade.
Pepper sauces are made by usingscotch bonnetor 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 flavours. The murtanie (mother-in-law) is another popular condiment which is a coarsely chopped spicy medley of scotch bonnet peppers, carrots,karaili(bitter melon) and other spices.
Chutneysare popular as well and often include chaltar (dillenia indica),mango,tamarind,cucumber,pommecythère,bandhaniya,dhaniya,tomato, andcoconut. They are most commonly eaten withdoubles,aloo pie,saheena, baiganee,kachori, andpholourie. There are a variety of popular pickles known locally asAcharwhich are commonly used.Kuchelaa grated spicy version, usually made from mango but sometimes made frompommecythère, the Mango version being most popular. Other version of Achars are made from mango,pommecythère, tamarind,amla,lemon,lime, andchulta.
Green seasoning is extremely popular, a cold sauce based on culantro or chadon beni, pureed with green onions, garlic, pimento, vinegar, and other herbs, which can be used as a table condiment or marinade.
Popular freshly preparedstreet foodsinclude:
Other common street foods includewontons,corn soup,geera (cumin) porkand chicken,kebabs,gyros,pasteles, rawoysters(usually served with a spicy sweet/hot sauce withcilantro,bandhaniya, shadon beni or culantro).
Along with pows (Cantonese steamed buns filled with meat, typicallychar siupork),fish, cheese andbeefpies.Sausage rollsare also eaten as midday snacks and are available at stands usually found along the nation's streets.
When in season, roast and boiled corn on the cob can be found any time day or night.
On festive occasions (Carnival, Borough Day and most public holidays), street foods also include wild meat such as deer,iguana, manicou (phalangeriformes), tatou (armadillo), andagouti, to name a few. These are prepared either as a creole or curry dish, and served with a wide choice of local pepper sauces.
On hot days, locals enjoyice cream,snow cones(served in various colours, flavours and shapes, often sweetened withcondensed milk),ice pops,kulfi, freezies, sucker bag,coconutslushies,coconut water, and freshcoconutjelly.
SpecialChristmasfoods include appetisers likepastelles(calledhallacainVenezuelawhere they originated),pholourie, saheena, baiganee,kachori, and chicken or pork pies. Entrees include garlic ham (carne vinha-d'alhos, aPortuguesedish), bakedham,turkeyor chicken,macaroni pie,fish pieand garlic roasted potatoes. As well as grilled or barbecued meats,corn,pigeon peasand Christmas (i.e. Spanish or festive) rice. Also enjoyed arefried rice,chow mein,lo mein, roasted chinese chicken, curried meat and vegetables androti. Desserts includefruitcake,blackcake (rum cake), sweet bread, cassava pone, coconut drops and sponge cake. Along with chocolate cake,dundee cake, raisin/currants roll,khurma, andgulab jamun. Drinks includecoconut water,ginger beer,ponche crema,egg nog,cocoa tea, andsorrel.
TraditionalDiwaliand otherHindu festivalsand prayers foods include appetizers such aspholourie, saheena, baiganee,bara, andkachori. Main dishes includeroti(most commonly dalpuri andparatha) andkarhiand rice served with condiments such asachar or anchar,kuchela, mother-in-law (pickled vegetables),pepper sauce, and dishes such ascurriedmango, bhaji (dasheen bushor any spinach), pumpkin or kohra tarkari (pumpkin), curry channa and aloo (chickpeasandpotatoes), fried or curriedbaigan(eggplant), fried or curriedbodi(long beans), fried or curriedseim(hyacinth beans), curryeddoes, curry chataigne or katahar (breadnut), and othertarkaries(vegetariancurries). Desserts includemohan bhog (parsad),lapsiand suhari,burfi,khurma,gulab jamun,pera,rasgulla, batasa,gujiya,gulgula, roat,kheer (sweet rice),laddu, andjalebi. It is traditionally served on asohari(Calathea lutea) leaf.
SpecialEid,Hosay, and other Muslim festival foods includecurry goat, curry channa and aloo,sawine,burfi,rasgulla, sirnee,maleeda,halwa, andbaklawa.
Popular local sweets include cassava or coconut pone, stewedguavas,sweetbreadandpaw pawballs. As well jub jubs, tamarind balls, bene balls, sticks or cakes, toolum,guavacheese or paste andsugar cakes. Also popular are nut cakes,chilli bibiand fudges.
Along with thatIndian delicacieslikekheer(sweet rice ormeetha bhat),sawiyan, khurma,gulab jamoon,laddu,jalebi,halwa,mohan bhog (parsad)andlapsi. What's more, Indian sweets likerasgula,gulgula,rasmalai,pera,modak,gujiyaandburfiare also popular.
There are many popular beverages native to the twin island nation. As in local soft drinks [sodas]                (Chubby's,Busta,LLB (Lemon Lime and Bitters),Solo,Peardrax,),maltas,shandies,citrus juicesandginger beers.
Along withsorrelandmaubyjuices,peanut,seamoss,barbadine,soursop,beetrootandpapaya (paw paw)punches.
Cariband Stag beers are very popular local lager beers. There is also Carib Light and Carib Shandys, which come in a variety of flavours.
Coconut watercan be found throughout the island.Rum was invented in the Caribbean, therefore Trinidad and Tobago boastsrumshops all over the island, serving local favourites such asponche-de-crème,puncheon rum, and home-made wines from local fruits.
Homemadealcoholis popular also.Bitters(especially the one made byHouse of Angostura) is also popular.
Pacro water is a seafood-based beverage made from boiling variouschitonmollusks, such aschiton tuberculatusbut also has other culinary uses, such as inbrothsfor soup.The beverage has a reputation as an aphrodisiac, as well as having other therapeutic properties.Pacro water can sometimes be found at festivals or public celebrations.
Fruits available in Trinidad includemangoes,breadfruit, sorrel (roselle),passion fruit,watermelon, sapodilla (Manilkara zapota), pommerac     (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple),abiu, five fingers (carambola), cherries,avocadoand pawpaw (papaya). Along with the chenette (Melicoccus bijugatus),pineapples,oranges, portugal (tangerines),plums,bananas,barbadine,balatá,soursop, cashews, tamarind, ceres (Flacourtia indica),pois doux, cocorite (Attalea maripa), gru-gru-beff (Acrocomia aculeata), fat-pork (Chrysobalanus icaco),pears, andcoconuts.
Many fruits available in Trinidad and Tobago are commonly used in a savory and usually spicy delicacy broadly referred to as "chow". The main ingredients of chow are usually: the fruit of choice,culantro(bandhaniya), pepper (powdered, sauce or natural form), salt and sometimes garlic and vinegar. Traditionally, the most popular fruits for chow have been mangoes,pommeracs,pommecythère,cucumbers,tomatoes, portugals, sour oranges,salted prunes,cherries,pineapples,green apples,pears, andplums. The fruits are "seasoned" by the rest of the base ingredients and larger fruits (like mango and pineapple) are usually cut up into bite-sized pieces.