Baku Kitchen! An independent reference of traditional food

Trinidad and Tobago

Trinidad and Tobago’s food is built around indo-Caribbean curries, chutney-laden doubles, and Creole pelau in the region’s liveliest street-food scene. Look for Doubles (two barra flatbreads with curried chickpeas and chutneys), Bake and shark (fried shark in fried bake with sauces; Maracas beach icon) and Roti (dhalpuri roti wrapped around curried meat and potato). Curried chickpeas between two fried baras; the Deen family of Princes Town is widely credited with creating and selling it from the 1930s. This atlas has 37 Trinidad and Tobago dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

37 dishes.

Aloo pieAloo pieFried dough pockets stuffed with spiced potatoAngostura bittersAngostura bittersAromatic spiced bitters dashed into cocktails, soups and rum punchBake and sharkBake and sharkFried shark in fried bake with sauces; Maracas beach iconBlack cakeBlack cakeDark rum-soaked fruit cake, dense and boozy, cut in thin slicesBlack puddingBlack puddingRice-stuffed blood sausage, weekend delicacyBuss up shutBuss up shutShredded 'busted shirt' paratha roti for mopping curriesCallalooCallalooDasheen leaves, okra, and coconut milk swizzled silkyCaribCaribCrisp lager drunk cold at Carnival and on the beachChadon beni sauceChadon beni sauceGreen sauce of culantro leaf, garlic and hot pepper, spooned over everythingCoconut bakeCoconut bakeRich coconut bread baked in a heavy pot, split and filled at breakfastCorn soupCorn soupSplit-pea and corn-cob soup, late-night street stapleCrab and dumplingCrab and dumplingCurried crab with flat boiled dumplings, Tobago's prideCurry duckCurry duckDuck curried with green seasoning, river-lime favoriteDhalpuriDhalpuriSoft flatbread filled with seasoned ground split peas, used to wrap curryDoublesDoublesTwo barra flatbreads with curried chickpeas and chutneysGeera porkGeera porkPork cubes cooked dry with roasted cumin and hot pepper, eaten with drinksKachourieKachourieFried split-pea and herb fritters eaten with tamarind and pepper sauceKuchelaKuchelaShredded green mango cured with mustard oil, chilli and amchar masalaKurmaKurmaCrunchy fried dough sticks glazed with ginger sugarMango chowMango chowGreen mango in lime, garlic, pepper, chadon beniMaubyMaubyBitter-sweet bark infusion with spice, drunk very coldMoruga scorpion pepper sauceMoruga scorpion pepper sauceBlistering yellow sauce from one of the world's hottest chilliesPaimePaimeSweet cornmeal and coconut parcel tied in banana leaf and boiledPastellePastelleSeasoned meat in cornmeal dough, steamed in a folded banana leafPelauPelauOne-pot rice with pigeon peas and chickenPholouriePholourieFried split-pea dough balls dipped in mango sourPonche de crèmePonche de crèmeRum-spiked eggnog with nutmeg and bittersPowPowSoft steamed bun filled with sweet-savoury red porkPuncheon rumPuncheon rumOverproof white rum at 75 percent, drunk in small shotsQueen’s Park SwizzleQueen’s Park SwizzleRum, lime, sugar and mint swizzled over crushed ice, dashed with AngosturaRotiRotiFlatbread with curried chicken, potato and yardlong beans, Hindustani stapleSada roti and chokaSada roti and chokaSoft roti with roasted tomato or aubergine chokaSaheenaSaheenaSplit-pea batter layered with dasheen leaves, fried in slicesSea moss drinkSea moss drinkSeaweed cooked to a gel and blended with milk, spice and sweetenerSorrelSorrelRuby hibiscus drink steeped with ginger, cloves and orange peelSouseSousePig's feet and trimmings pickled with lime, cucumber and pepper

  • Callaloo

    Dasheen leaves, okra, and coconut milk swizzled silky. Ready in 25 min prep and 50 min cooking. Serves 6. A…

  • Aloo pie

    Fried dough pockets stuffed with spiced potato. Ready in 40 min prep and 25 min cooking. 10 pies. A snack…

  • Black pudding

    Rice-stuffed blood sausage, weekend delicacy. Ready in 45 min prep and 1 hour cooking. Makes about 8 links. A snack…

  • Buss up shut

    Shredded ‘busted shirt’ paratha roti for mopping curries. Ready in 30 min prep and 20 min cooking. 4 large roti.…

  • Carib

    Crisp lager drunk cold at Carnival and on the beach. A wine & spirit recipe from Trinidad and Tobago.

  • Chadon beni sauce

    Green sauce of culantro leaf, garlic and hot pepper, spooned over everything. Ready in 15 minutes prep and none cooking.…

  • Coconut bake

    Rich coconut bread baked in a heavy pot, split and filled at breakfast. Ready in 30 minutes prep and 40…

  • Corn soup

    Split-pea and corn-cob soup, late-night street staple. Ready in 20 min prep and 1 hr 15 min cooking. 6 servings.…

  • Crab and dumpling

    Curried crab with flat boiled dumplings, Tobago’s pride. Ready in 45 minutes prep and 50 minutes cooking. Serves 4. A…

  • Curry duck

    Duck curried with green seasoning, river-lime favorite. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves 6.…