Trinidadian Recipes
14 recipesTrinidad and Tobago has one of the most mixed kitchens in the Caribbean. Indian cooks brought curry, roti, split peas and chutneys, African traditions gave callaloo, pelau and one-pot soups, and Chinese, Syrian, Lebanese, Spanish, French and British settlers left their marks too. The flavor base is green seasoning: culantro (chadon beni), thyme, garlic, scallion and hot pepper blended into a paste. Pepper sauce sits on nearly every table. Street food is a point of pride, from doubles at breakfast to bake and shark at the beach and roti at lunchtime. Home cooks keep Sunday lunch for pelau, macaroni pie and stewed meat. Christmas means pastelles, black cake and sorrel, while Diwali brings sweets and meatless feasts. Many families grow dasheen, pumpkin and peppers in the yard, and the harvest ends up in soups, curries and chutneys all year.
Staple ingredients
- green seasoning (culantro, thyme, garlic)
- curry powder and geera (cumin)
- split peas and chickpeas
- rice
- coconut
- dasheen leaves (callaloo)
- hot pepper
- wheat flour for roti and bake
Soups
Trinidadian Callaloo (Dasheen Leaf and Okra Soup)TT1 h 5 minEasy
Trinidadian Corn Soup (Split Pea, Corn and Dumpling Soup)TT1 h 40 minEasy
Main Dishes
Bake and Shark (Trinidadian Fried Fish Sandwich)TT1 h 10 minMedium
Curry Crab and Dumplings (Tobago Style)TT1 h 15 minMedium
Pastelles (Trinidadian Christmas Cornmeal Parcels)TT2 h 10 minChallenging
Trinidadian Curry Chicken and PotatoTT1 h 15 minEasy
Trinidadian Pelau (Caramelized Chicken and Pigeon Pea Rice)TT1 h 15 minMedium
Side Dishes
Breads
Desserts
Snacks
Aloo Pie (Trinidadian Fried Potato Turnovers)TT1 h 5 minMedium
Doubles (Trinidadian Curried Chickpeas in Fried Bara)TT1 h 20 minMedium
Pholourie (Trinidadian Split Pea Fritters)TT35 minMedium
Sauces, Dips and Condiments
Common questions
What is Trinidadian food known for?
Doubles, roti with curry, pelau, callaloo, macaroni pie and bake and shark. Indian, African and Creole cooking meet in most meals, with plenty of fresh herbs and hot pepper sauce.
What is the national dish of Trinidad and Tobago?
Callaloo is the dish most often named, a smooth soup of dasheen leaves, okra, coconut milk and crab or salted meat. Many people also name pelau, and curry crab and dumplings is a Tobago specialty.
Is Trinidadian food spicy?
Moderately. Hot pepper sauce is served on the side with most street food and meals, so the heat is up to the eater. Curries and green seasoning are aromatic and savory more than fiery.