Trinidad and Tobago cuisine

Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

Characteristic parts

Aloo pie

culinary traditions of Trinidad and Tobago

Asham

Caribbean corn-based dessert

Bake and shark

traditional Trinidadian fast food dish

Barfi

sweet confectionery from the Indian subcontinent

Brown stew chicken

Caribbean dish

Buljol

Trinidadian and Tobagonian salad

Callaloo

Caribbean dish sometimes called pepperpot, made with the leaves of a plant also called "callaloo"

Carne de vinha d'alhos

Portuguese dish of meat with garlic and wine

Chapati

unleavened wheat flatbread eaten in South Asia

Chicken curry

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

Chutney

South Asian condiments with spices, vegetables, or fruit

Coconut tart

Cookup rice

traditional food within the West Indian Caribbean islands

Crab and Dumplings

Curry

dish whose origins are in South and Southeast Asian cuisines

Curry sauce

dish whose origins are in South and Southeast Asian cuisines

Doubles

sandwich originating from Trinidad and Tobago

milk-solid-based sweet from the Indian subcontinent

Kenkey

Fermented corn dumpling, common in west Africa

condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit

Onion chutney

condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit

Oxtail

tail of an ox

Paratha

Fried flatbread originating in the Indian subcontinent

Pasteles

Carribean and Latin American guineo/cornmeal/rice/cassava dumpling

Pelau

rice dish of the West Indies

Pholourie

Fried, spiced dough balls

Rice and peas

Traditional West Indian Caribbean islands dish

Roti

South Asian rounded flatbread, characteristically unleavened

Run down

Typical Caribbean dish made with coconut milk and seafood

Saheena

Trinidadian snack

Tomato choka

Has characteristic parts: Aloo pie Asham Bake and shark Barfi Brown stew chicken Buljol Callaloo Carne de vinha d'alhos^pt Chapati Chicken curry Chutney Coconut tart Cookup rice Crab and Dumplings Curry Curry sauce Doubles Fried Bake Goat curry Gulab jamun Kenkey Kuchela Macaroni Pie Mint chutney Onion chutney Oxtail Paratha^hi Pasteles Pelau Pholourie Rice and peas Roti^hi Run down Saheena Tomato choka

Categories: Caribbean cuisine Cuisine

Also known as:

Wikidata ID: Q7842450

Wikipedia title: Trinidad and Tobago cuisine

References:

Wikipedia article: Trinidad and Tobago cuisine

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