Trinidadian cuisine
Trinidadian cooking is Indian, African and Creole at once: curry, roti, fierce pepper sauce and coconut.
Indian labourers brought here in the nineteenth century brought curry and roti with them, and today both are as Trinidadian as they are Indian.
Scotch bonnet and the sauce made from it are always on the table. Heat here is added to taste rather than cooked into the dish.
4 dishes
- Doubles
Two soft fried breads called bara with spiced chickpea channa between them. Trinidad's street breakfast.
160 min · Medium · Breakfast
- Callaloo
A thick purée of taro leaves with okra and coconut milk. The Trinidadian Sunday table.
80 min · Easy · Soup
- Trinidad roti
A layered flatbread beaten into rags on the pan, served with chicken or goat curry.
130 min · Takes practice · Baking
- Pelau
Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.
90 min · Medium · Main course