Cookbook:Cuisine of Trinidad and Tobago

Cookbook | Ingredients | 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 Caribbean.

Perhaps due to the diversity of its people and thus the food, Trinidad and Tobago has no official national dish. Crab and callaloo is popular and 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 dhalphurie. Other local dishes include coo coo, sancoche, macaroni pie and oil down.

Appetizers

• Accra (Shrimp Fritters) Best eaten with a hot dip called sauce
• Aloo Pies
• Saheena
• Kachorie
• Beef Pies
• Phulourie
• Crab-Back
• Shrimp Cocktails
• Cheese Pies
• Fish Pies

Soups

• Fish Broth

Seafood

• Curried Cascadura
• Fish Broth
• Bake and Shark
• Cou cou and fosh
• Fried fish
• Steamed fish
• Fry-dry (dish made from deep fried bait fish)

Salted Fish Dishes

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

Pasta

• Macaroni Pie

Trinidadian Dishes

• Cassava Dumpling
• Accra (Shrimp Fritters) - best eaten with a hot dip
• Callaloo
• Buljol

Street Food

• Doubles (Curried ChickPeas and Bara)

Christmas Food

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

Desserts

• Chinese Chews
• Kurma
• Sweet Rice