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.

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  • Doubles

    Two barra flatbreads with curried chickpeas and chutneys. Ready in 40 min prep and 2 hr cooking. 4 servings (8…

  • Queen’s Park Swizzle

    Rum, lime, sugar and mint swizzled over crushed ice, dashed with Angostura. Ready in 5 min prep and 2 min…

  • Roti

    Flatbread with curried chicken, potato and yardlong beans, Hindustani staple. Ready in 1 hr prep and 1 hr 30 min…

  • Black cake

    Dark rum-soaked fruit cake, dense and boozy, cut in thin slices. Ready in 45 min prep and 2 hr baking…

  • Mauby

    Bitter-sweet bark infusion with spice, drunk very cold. Ready in 15 min prep and 40 min cooking. 2 litres of…

  • Pelau

    One-pot rice with pigeon peas and chicken. Ready in 30 min prep and 1 hr cooking. 6 servings. A main…

  • Sea moss drink

    Seaweed cooked to a gel and blended with milk, spice and sweetener. Ready in 20 min prep and 30 min…