Trinidad and Tobago has a unique history and its food is influenced by

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

South Asian South Asia is the southern Subregion#Asia, subregion of Asia, which is defined in both geography, geographical and culture, ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, ...

West African West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Ma ...

, Creole,

European European, or Europeans, or Europeneans, may refer to: In general * ''European'', an adjective referring to something of, from, or related to Europe ** Ethnic groups in Europe ** Demographics of Europe ** European cuisine, the cuisines of Europe ...

American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of ...

Amerindian The Indigenous peoples of the Americas are the inhabitants of the Americas before the arrival of the European settlers in the 15th century, and the ethnic groups who now identify themselves with those peoples. Many Indigenous peoples of the Am ...

, and

Latin American Latin Americans ( es, Latinoamericanos; pt, Latino-americanos; ) are the citizens of Latin American countries (or people with cultural, ancestral or national origins in Latin America). Latin American countries and their diasporas are multi-eth ...

culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen (taro root), sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

Main meals

Breakfast dishes

Popular breakfast foods include doubles;

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

(usually ''sada roti'') served with a variety of curried, roasted or fried vegetable dishes;

fried bake Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a m ...

served with

saltfish Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

, meat, or vegetable dishes; and coconut bake (coconut bread) served with a range of fillings. Doubles is made with two '' baras'' (flat fried dough) and curried ''channa'' (

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

s) and is served with toppings, like

pepper sauce Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper. More traditional ...

kuchela Sudama (), also known as Kuchela (), is a childhood friend of the Hindu deity Krishna. The story of his visit to Dvaraka to meet his friend is featured in the Bhagavata Purana. In their legend, Sudama and Krishna study together as children a ...

, and

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

pommecythere ''Spondias dulcis'' ( syn. ''Spondias cytherea''), known commonly as () in Sri Lanka or June plum, is a tropical tree, with edible fruit containing a fibrous pit. In the English speaking Caribbean it is typically known as golden apple and els ...

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

, and bandhaniya

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. ...

s. It is one of the most popular breakfast foods eaten on the islands, however, it is eaten at any time throughout the day. A traditional Indo-Trinidadian and Tobagonian breakfast consists of ''sada

'', 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 a '' tawa''. The cooked dough is cut into quarters and served with a variety of fried vegetables,

tarkari Tarkaris are a spicy vegetable curry, originating from the Indian subcontinent; notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. These curries made from vegetables are popular in lar ...

s or chokhas. Sometimes ''fried bake'' is eaten instead and is made using with flour, baking powder and yeast and is then fried in oil. Usually breakfast is vegetarian, however

salt fish Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish unt ...

is sometimes added. Some breakfast dishes include ''baigan chokha'' (roasted and mashed

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

), ''damadol chokha'' (roasted and mashed

tomatoes The tomato is the edible Berry (botany), berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to th ...

), ''pepper chokha'' (roasted and mashed peppers), ''aloo chokha'' (boiled, roasted, and mashed

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es), ''karaili chokha'' (roasted and mashed bittermelon), ''murtani'' or ''upar ghar'' (combination of roasted and mashed eggplant, tomato, pepper, and okra), fried or curried ''bodi'' ( long beans), fried or curried aloo (potatoes), fried or curried ochro/bhindhi (okra), fried or curried ''seim'' ( hyacinth beans), fried or curried ''karaili'' ( bittermelon), pumpkin or ''kohra'' ''tarkari'' (pumpkin simmered with spices and seasoning), fried or curried ''saijan'' ( drumstick), fried or curried ''lauki'' (

bottle gourd Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed ...

), ''bhaji'' (made with young dasheen bush (taro) leaves,

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

leaves, saijan (drumstick) leaves, or chaurai (spiny amaranth) leaves), and/or fried

plantains Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...

Fried bake Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a m ...

(a fried

unleavened bread Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast. Unleavened breads are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortilla ...

) is usually served with fried shark, saltfish (

dried and salted cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export ...

), '' buljol'' (saltfish with fresh

sweet peppers The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...

, tomatoes,

s and sometimes

boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...

s),

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the I ...

herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...

(smoked, salted, and dried fish),

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

, fried plantain,

brown stew chicken Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English-speaking Caribbean islands. The dish is popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, ...

, or

corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and sp ...

with

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s and tomatoes. Coconut bake (coconut bread) is usually served with fried accra (saltfish

fritter A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...

s), buljol,

black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

, butter, cheese paste (a mixture of cheese, butter, mustard, grated onion, mayonnaise and green seasoning) or stewed meat, like chicken. Bake and shark is a popular breakfast dish at local beaches, like

Maracas Beach Maracas Bay is a bay with sandy beach on the island of Trinidad. It is located on the north side of the island, an hour's mountainous drive from the capital city of Port of Spain via the North Coast Road. Unlike many of the northern beaches of ...

(Trinidad) and Store Bay (Tobago), especially on the weekend. Other breakfast foods include tannia cakes (fried

dasheen Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...

cake), and boiled

cassava ''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...

with

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

. Common hot drinks consumed for breakfast include cocoa tea (hot chocolate) made from homemade cocoa balls, cornmeal porridge and farine (an amerindian treat).

Lunch and dinner

A very popular and nationally well known dish with distinctly African roots is

callaloo Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main in ...

, a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.dasheen Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...

taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...

leaves,

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

known locally as ''ochro'', crab or pigtails,

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

pimento A pimiento or pimento (or cherry pepper) is a variety of large, red, heart-shaped chili pepper (''Capsicum annuum'') that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate). Pimientos can have vario ...

, and green seasoning like

chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and ...

cilantro Coriander (;

and

culantro ''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It i ...

(locally called ''chadon beni'' from the French name for

Cnicus ''Cnicus benedictus'', known by the common names St. Benedict's thistle, blessed thistle, holy thistle and spotted thistle, is a thistle-like plant in the family Asteraceae, native to the Mediterranean region, from Portugal north to southern F ...

thistle "Chardon Bénit" or ''bandhaniya'' from the Hindi name for ''closed cilantro'' "''ban dhaniya''").

Callaloo Callaloo (many spelling variants, such as kallaloo, calaloo, calalloo, calaloux or callalloo; ) is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main in ...

is often served with

cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...

coo coo COO or coo may refer to: Business * Certificate of origin, used in international trade * Chief operating officer or chief operations officer, high-ranking corporate official * Concept of operations, used in Systems Engineering Management Process ...

, plantain, cassava,

sweet potatoes The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young sho ...

, dumplings, rice, and curried crab. This callaloo dish is not the same as Jamaican callaloo which is made with amaranth leaves, onions, garlic and tomatoes.

Pelau Pelau is a traditional rice dish of the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada, Barbados and Saint Vincent and the Grenadines). Main ingredients are meat (usually chicken or beef, rice, pigeon ...

is a very popular rice-based dish in Trinidad and Tobago, as well as stewed chicken,

breadfruit Breadfruit (''Artocarpus altilis'') is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of ''Artocarpus camansi'' originating in New Guinea, the Maluku Islands, and the Philippi ...

oil down,

macaroni pie Macaroni pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk. Preparation Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, sal ...

, ox-tails,

dhal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

and rice, among many others. Trinidad and Tobago dishes are often curried,

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

ed, or

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

d. An array of fish and seafood can be bought at local merchants throughout Trinidad and Tobago, such as

flying fish The Exocoetidae are a family of marine fish in the order Beloniformes class Actinopterygii, known colloquially as flying fish or flying cod. About 64 species are grouped in seven to nine genera. While they cannot fly in the same way a bird do ...

, king fish, carite,

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

s, sapatay, red fish,

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

bonito Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of ...

lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...

conch Conch () is a common name of a number of different medium-to-large-sized sea snails. Conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). In North Am ...

and

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...

tilapia Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most ...

and seasonal cascadura. 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. A popular Trini dish is

, a

macaroni Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines ...

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

bake, with eggs and

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

, and a variety of other potential ingredients that can change according to the recipe being used. Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s, and Tobago is also known for its sumptuously prepared provisions, such as dasheen (

taro root Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and Petiole (botany), petioles. Taro corms are a food ...

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

eddoe Eddoe or eddo is a tropical vegetable often considered identifiable as the species ''Colocasia antiquorum'', closely related to taro (dasheen, ''Colocasia esculenta''), which is primarily used for its thickened stems (corms).Purseglove, J.W. 197 ...

, yam,

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

s and

s, 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. 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

and Yam (vegetable), yams. There is a local legend in Trinidad that s/he who eats cascadu will return to Trinidad to end their days.

Condiments

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 scotch bonnet 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 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. Chutneys are popular as well and often include chaltar (dillenia indica),

, Spondias dulcis, pommecythère, Eryngium foetidum, bandhaniya, coriander, dhaniya, tomato, and coconut. They are most commonly eaten with doubles, aloo pie, saheena, baiganee, kachori, and pholourie. There are a variety of popular pickles known locally as Achaar (pickle), Achar which are commonly used. Kuchela (relish), 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, Spondias dulcis, pommecythère, tamarind, Phyllanthus emblica, amla, lemon, Lime (fruit), lime, and Dillenia indica, chulta. 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.

Street foods

Popular freshly prepared street foods include: * Indo-Trinidadian and Tobagonian foods like doubles (food), doubles, aloo pie, pholourie, saheena, baiganee, Vada (food), bara, and kachori are popular street foods throughout the country. Another Indo-Trinidadian and Tobagonian street food that is popular is wrap roti, which consists of

(usually paratha or dhalpuri) that wraps curried vegetables, curried channa (chickpeas) and aloo (potatoes), curried chicken, curried shrimp, curried goat, curried duck, curried conchs, or any other spicy fillings. Indian sweets are also popular, especially around Hindu holidays. Debe in South Trinidad is a popular destination for these foods. * Bake and shark (most popular at

along the north coast of Trinidad) is a fried dish that is topped with fresh fruit like pineapple; vegetables like cucumber and salad; and a variety of sauces and seasonings. * Souse is made from pig, cow or chicken feet or cucumbers and seasoned with onion, garlic, salt, pimento, scotch bonnet peppers, lemon and chadon beni. It is served warm (mostly) or slightly chilled (room temperature). It is also rumoured to be a cure to hangovers. Other common street foods include wontons, corn soup, Geera pork, geera (cumin) pork, geera chicken, Kebab, kebabs, Gyro (food), gyros, pasteles, raw oysters (usually sold at stalls where there is a lighted kerosene torch or Torch, flambeau, with a spicy sweet/hot sauce mainly with cilantro or culantro, bandhaniya aka shadon beni aka culantro), fish pies,

s, cheese pies, beef pies (many Trinidadian neighbourhoods boast a local pie-man), and pows (Cantonese pao-tzu < baozi, steamed wrapped roll with savoury or sweet filling – steamed buns filled with meat, typically char siu pork). Sausage rolls are also eaten as midday snacks and are available at stands usually found along the nation's streets. Cooking Trinidadian Souse

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), and agouti, 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 enjoy ice cream, snow cones (served in various colours, flavours and shapes, often sweetened with condensed milk), ice pops, kulfi, freezies, sucker bag, coconut slushies, coconut water, and fresh coconut Fruit preserves, jelly.

Festival foods

Special Christmas foods include appetisers like Tamale#Caribbean, pastelles (called hallaca in Venezuela where they originated), pholourie, saheena, baiganee, kachori, and chicken or pork pies. Entrees include garlic ham (''carne vinha-d'alhos'', a Portuguese cuisine, Portuguese dish), baked ham, baked Turkey (bird), turkey or chicken,

, fish pie, garlic roasted potatoes, grilled or barbecued meat (chicken, shrimp, fish, or lamb), maize, corn, pigeon peas, Christmas (also called Spanish or festive) rice, fried rice, chow mein, lo mein, Chinese roast chicken, pepper shrimp, different types of Curry, curries (chicken, Curry goat, goat, duck, fish, shrimp, crab, baigan, channa and aloo),

, and Dal bhat, dal bhat (rice). Desserts include fruitcake, Rum cake, blackcake (rum cake), sweet bread, cassava pone, coconut drops, sponge cake, chocolate cake, Dundee cake, raisin/currants roll, Shankarpali, khurma, and gulab jamun. Drinks include soda, coconut water, juices (mango, orange, or cranberry), ginger beer, ponche crema, egg nog, Hot chocolate, cocoa tea, and sorrel. Traditional Diwali and other List of Hindu festivals, Hindu festivals and prayers foods include appetizers such as pholourie, saheena, baiganee, Vada (food), bara, and kachori. Main dishes include

(most commonly dalpuri and paratha) and Kadhi, karhi and rice served with condiments such as South Asian pickle, achar or anchar,

, mother-in-law (pickled vegetables),

, and dishes such as curried mango, bhaji (Taro, dasheen bush or any spinach), pumpkin or kohra tarkari (pumpkin), curry channa and aloo (chickpeas and potatoes), fried or curried ''baigan'' (

), fried or curried ''bodi'' ( long beans), fried or curried ''seim'' ( hyacinth beans), curry Eddoe, eddoes, curry chataigne or katahar (Artocarpus camansi, breadnut), and other

es (vegetarian Curry, curries). Desserts include Suji ka Halwa, mohan bhog (parsad), Laapsi, lapsi and suhari, Barfi, burfi, Shankarpali, khurma, gulab jamun, Peda, pera, rasgulla, batasa, gujiya, Gulgula (doughnut), gulgula, roat, kheer, kheer (sweet rice), laddu, and jalebi. It is traditionally served on a ''sohari'' (''Calathea lutea'') leaf. Special Islamic holidays, Eid, Hosay, and other Muslim festival foods include curry goat, curry channa and aloo, seviyan (food), sawine, Barfi, burfi, rasgulla, sirnee, Malida, maleeda, halwa, and Baklava, baklawa.

Sweets

The popular local desserts are usually extremely sweet. Local snacks include cassava or coconut pone and stewed guavas, Quick bread, sweetbread, papaya, paw paw balls, tamarind balls, bene balls (sticks or cakes), toolum, guava cheese (guava paste), jub jub and sugar cakes, nut cake, chilli bibi and brown sugar fudge. Local chocolatiers and confectioners manufacture several different types of sweet treats. List of Indian sweets and desserts, Indian delicacies like kheer (sweet rice or ''meetha bhat''), seviyan (food), sawiyan, khurma, gulab jamoon, roat, laddu, jalebi, halwa, Suji ka Halwa, mohan bhog (parsad), sirnee, Laapsi, lapsi and suhari, rasgula, gulgula sweet, gulgula, rasmalai, Peda, pera, modak, doodhpitty, gujiya, batasa, and Barfi, burfi are also popular.

Beverages

There are many different popular beverages in Trinidad. These include, various sweet drinks [sodas] (S. M. Jaleel and Company, Chubby's, S. M. Jaleel and Company, Busta, House of Angostura, LLB (Lemon Lime and Bitters), Solo Beverage Company, Solo, Peardrax, Coca-Cola, Fanta, Pepsi, Dr. Pepper, and Sprite (soft drink), SpriteVanished UK drink is toast of Caribbean
an April 2007 article from the BBC website), Malta (soft drink), Malta, Smalta, Shandy, citrus juice, ginger beer, Guinness, Guinness Beer, peanut punch, channa (

) punch, beet punch, Hibiscus tea#Jamaica, sorrel, mauby, seamoss punch, barbadine punch, soursop punch and paw paw punch. Carib Brewery, Carib and Stag beers are very popular local lager beers. There is also Carib Light and Carib Shandys, which come in Sorrel, Ginger, and Lime flavours. Coconut water can be found throughout the island. Rum was invented in the Caribbean, therefore Trinidad and Tobago boasts rum shops all over the island, serving local favourites such as ponche-de-crème, puncheon rum, and home-made wines from local fruits. Homemade alcohol (drug), alcohol is popular also. Bitters (especially the one made by House of Angostura) is also popular. Pacro water is a seafood-based beverage made from boiling various chiton mollusks, such as ''chiton tuberculatus'' but also has other culinary uses, such as in broths for 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. Tobago Cuisine (20)

Fruits

Fruits available in Trinidad include mangoes (e.g. Axe, Bread, Bastapool, Button, Belly-bef, Calabash, Cedar, Cutlass, Doudouce, Egg, Graham, Bombay (mango), Bombay, Ice Cream (mango), Ice Cream, Julie (mango), Julie, Long, Pawpaw, Peter, Rose, Round, Spice, Starch, Tommy, Teen, Turpentine, Vert, Zabrico),

, sorrel (Roselle (plant), roselle), passion fruit, watermelons, sapodilla (Manilkara zapota), pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), pawpaw (papaya), chenette (Melicoccus bijugatus), pineapples, Orange (fruit), oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Malpighia emarginata, Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, tamarind, Ceres (Flacourtia indica), :fr:Pois doux, Pois Doux, Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears, and coconuts (several varieties). 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,

s, tomatoes, cherry, cherries, pineapples, apple, green apples, pears, and plums. 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.

References

{{DEFAULTSORT:Trinidad And Tobago Trinidad and Tobago cuisine, Caribbean cuisine