Cookbook:Cuisine of Trinidad and Tobago

From Wikibooks, the open-content textbooks collection

Cookbook | Recipes | Cuisines | Caribbean cuisines

The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Indian, Chinese, Creole, and Lebanese gastronomic influences, and is also more similar to the cuisine of Guyana than most other countries in the Carribbean.

A representative main dish from Trinidad and Tobago is callaloo, a creamy and spicy sauce made of dasheen leaves, okra, coconut milk, pumpkin and chandon benit (French thistle or fitweed). Crab and callaloo is generally considered a national dish of Trinidad and Tobago; it is often prepared for Sunday lunch. Pelau, a rice-based dish, is also a standard dish in Trinidad and Tobago. Another popular dish is roti - this is of East Indian origin and consists of curried potatoes, channa (chickpeas) and meat wrapped in dalphurie (similar to pita bread). Other local dishes include coo coo, sancoche, macaroni pie and oil down.

[edit] Appetizers

• Accra (saltfish accra) Best eaten with a hot dip
• Aloo Pies
• Beef Pies
• Phulourie
• Crab-Back
• Shrimp Cocktails

[edit] Soups

• Fish Broth
• Callaloo

[edit] Seafood

• Curried Cascadura
• Fish Broth

[edit] Salted Fish Dishes

• Buljol
• Green Fig (banana) and Saltfish
• Saltfish and Tomatoes
• Saltfish Cakes

[edit] Pasta

• Macaroni Pie

[edit] African Dishes

• Cassava Dumpling
• Accra (saltfish accra) - best eaten with a hot dip
• Callaloo
• Buljol

[edit] Street Food

• Doubles (Curried ChickPeas and Bara)

[edit] Christmas Food

• Ponche de Créme (Punch a Créme) - traditional Christmas beverage (alcoholic)

[edit] Desserts

• Chinese Chews
• Kurma
• Sweet Rice