Cuisine of Trinidad and Tobago
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The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Chinese, Indian and Lebanese gastronomic influences.
A representative main dish from Trinidad and Tobago is callaloo, a creamy and spicy side dish made of dasheen leaves, ochro or okra, crab, thyme, coconut milk and shado beni (from "chardon bénit," French thistle or Fitweed) or bhandhanya or culantro. Callaloo is generally considered a national dish of Trinidad and Tobago; it is often prepared for Sunday Lunch and paired with cornmeal coo coo, and sometimes made with crab. Pelau, a rice-based dish, is also a standard dish in Trinidad and Tobago. Another popular food is roti-- this is a flatbread of Indian origin often served with of curried potatoes, channa (chick peas) and meat. Dhalpuri is a type of roti which has a middle layer of ground dhal, or split peas. Other local dishes include aloo choka, coconut bake, stewed (caramelized) chicken, sancoche, macaroni pie and breadfruit oil down.
Popular street foods include most importantly doubles, pholourie, geera pork, souse, corn soup, Maracas shark & bake, and black pudding.
Also see: Cuisine of Trinidad and Tobago or Cookbook Recipe Index
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