The cuisine of Trinidad-and-Tobago - Caribbean
Caribbean Trinidad-and-Tobago TT
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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
Achiote chicken and rice
Apple and pork stuffing
Banana soufflé
Bavarois maracudja
Caribbean conch stew
Caribbean salmon fillets en papillotte
Chocolate mocha soufflé
Coconut ice cream with mango sauce
codfish acras
Curried quinoa with chick-peas
Honey- mustard pork roast
Lemony lemon pound cake
Mango coconut chia pudding
Mango soufflé
Sorbet doudou maracudja
The palm tree
Cooking in Trinidad-and-Tobago
Trinidad-and-Tobago - Central-American/Caribbean -
Dessert suggestions for Trinidad-and-Tobago
on The World Cuisine
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Trinidad-and-Tobago - 0 recipes selected, Page 1 of 1
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