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.
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Ponche de crème
Rum-spiked eggnog with nutmeg and bitters. 20 minutes to prepare. About 1.5 litres. A cocktail recipe from Trinidad and Tobago.
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Pow
Soft steamed bun filled with sweet-savoury red pork. Ready in 1 hour prep and 25 min cooking. 16 buns. A…
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Puncheon rum
Overproof white rum at 75 percent, drunk in small shots. A wine & spirit recipe from Trinidad and Tobago.
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Sada roti and choka
Soft roti with roasted tomato or aubergine choka. Ready in 30 minutes prep and 40 minutes cooking. Serves 4. A…
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Saheena
Split-pea batter layered with dasheen leaves, fried in slices. Ready in 40 min prep and 30 min cooking. About 20…
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Toolum
Sticky balls of molasses, grated coconut and orange peel. Ready in 20 minutes prep and 30 minutes cooking. Makes about…