The cuisine of Trinidad-and-Tobago - Caribbean

Caribbean
Created with Raphaël 2.1.0Port of SpainChaguanasSan FernandoTunapuna/PiarcoPoint FortinPenal-DebeCouva-Tabaquite-TalparoPrinces TownSan Juan-LaventilleRio Claro-MayaroSangre GrandeArimaSipariaDiego MartinWestern TobagoEastern Tobago

The foods of Trinidad-and-Tobago

It was during the African slave trade that culinary influence from West Africa came to the Caribbean. The foods used were plantain, pigeon peas, taro or dasheen, breadfruit, ackee, dasheen bush (taro leaves), okra, mango and saltfish.

Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch

Cooking in Trinidad-and-Tobago

on The World Cuisine
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 

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