Trinidad and Tobago
Aloo Choka
Boiled potato mashed with raw onion, garlic and hot oil poured over the top.
caribbean
Trinidad and Tobago
Explore 62 foods connected to Trinidad and Tobago, from everyday staples to rare local specialties.
62 foods12 leading categories1 Essentials guides
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Trinidad and Tobago Essentials
11 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Trinidad and Tobago.
62 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Trinidad and Tobago
Aloo Pie
Fried dough pocket filled with spiced mashed potato, split open and filled with channa and tamarind sauce.
Port of Spain, Trinidad and Tobago
Angostura Bitters
Concentrated aromatic bitters made to a secret recipe in Port of Spain since the company moved there in 1875.
Trinidad and Tobago
Baigan Choka
Aubergine roasted whole over an open flame, peeled and mashed with garlic and onion fried in hot oil.
Trinidad and Tobago
Baiganee
Slices of aubergine dipped in a spiced split-pea batter and deep-fried.
Trinidad and Tobago
Bake and Shark
Seasoned shark fillet fried in a spiced batter, stuffed into a fried bread and dressed by the customer at a condiment bar.
Trinidad and Tobago
Bara
Soft split-pea and flour dough seasoned with turmeric, geera and pepper, fried until it puffs and stays pliable.
Trinidad and Tobago
Barbecue Pigtail
Salted pig's tail boiled to remove salt, then grilled and glazed with a sweet, peppery barbecue sauce.
Trinidad and Tobago
Benne Balls
Sesame seeds bound with boiled molasses or sugar and rolled into hard, chewy balls.
Barbados
Black Cake
A dark, rum-soaked fruitcake of dried fruit, brown sugar and spices, the traditional Christmas cake of Guyana and the Caribbean.
Trinidad and Tobago
Buljol
Salted cod flaked and tossed raw with tomato, onion, sweet pepper, olive oil and hot pepper.
Guyana
Buss Up Shut
Paratha roti cooked in layers on a tawa then beaten with wooden sticks until it collapses into torn, soft shreds.
Trinidad and Tobago
Carib
Pale lager brewed in Trinidad since 1950 and the default beer of Carnival and of every lime.
Trinidad and Tobago
Cassava Pone
Grated cassava, coconut and pumpkin baked with sugar, spice and evaporated milk into a dense, chewy slab.
Trinidad and Tobago
Chow
Green mango, pommecythere or pineapple cut up and tossed raw with shadon beni, garlic, salt and hot pepper.
Dominica
Cocoa Tea
Hand-rolled cocoa balls grated into boiling water with bay leaf, cinnamon and milk and sweetened heavily.
Trinidad and Tobago
Coconut Bake
Grated coconut worked into a bread dough and baked into a dense, faintly sweet flat loaf.
Trinidad and Tobago
Corn Soup
Split peas cooked down with coconut milk, corn on the cob cut into rounds, dumplings and provisions, sold from carts at night.
Saint Lucia
Cow Heel Soup
Soup of vegetables, okra, dumplings, and split peas, boiled with cow heel; the cow heel is nutritious and gives the soup a gelatinous quality; a traditional Saint Lucian dish; a hearty, restorative soup; the cow heel soup of Saint Lucia; a robust, nourishing broth; a Caribbean comfort food.
Trinidad and Tobago
Currants Roll
A Trinidadian pastry of flaky dough rolled around a sweet currant filling, baked until golden and dusted with sugar.
Trinidad and Tobago
Curried Crab and Dumplings
Blue crab curried in coconut milk with plump boiled flour dumplings dropped into the sauce.
Trinidad and Tobago
Curry Duck
Duck seasoned overnight with green seasoning, then curried hard with geera and pepper until the sauce clings to the bone.
Jamaica
Curry Goat
Goat on the bone browned with Jamaican curry powder, scotch bonnet, pimento and thyme, then stewed until the meat falls off and the sauce thickens.
Guyana
Dhalpuri Roti
Dhalpuri
Flatbread stuffed with a dry, seasoned ground split-pea filling before rolling, so the pea layer is sealed inside.
Guyana
Doubles
Two soft fried turmeric-yellow flatbreads holding a scoop of curried chickpeas, dressed with tamarind, cucumber and pepper sauce.
Trinidad and Tobago
Fish Broth
Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.
Grenada
Fried Bake
Round of leavened dough fried until it puffs hollow, split and filled with saltfish, cheese or smoked herring.
Trinidad and Tobago
Geera Pork
Pork cubes seasoned and cooked down with an enormous quantity of roasted, ground cumin until dark and sticky.
Trinidad and Tobago
Goolab Jamoon
Milk-powder and flour dough fried into fingers or balls and soaked in a cardamom and ginger sugar syrup.
Antigua and Barbuda
Green Seasoning
Shadon beni, chive, thyme, garlic, pimento pepper and onion blended with vinegar into a green marinade base.
Grenada
Grenadian Kurma
Kurma
Traditional Grenadian snack of fried dough coated in a crisp, crystallized sugar shell; flavored with nutmeg and fried until golden; a crunchy treat and nostalgic favorite enjoyed by generations; of Indo-Caribbean origin; found at markets and roadside stalls; the kurma of the Spice Isle; a crunchy, sweet snack.
Trinidad and Tobago
Kachourie
Split-pea batter with grated vegetables or fresh herbs fried into small irregular fritters.
Trinidad and Tobago
Kuchela
Green mango grated, dried in the sun and steeped in mustard oil with garlic, cumin and hot pepper.
Trinidad and Tobago
Ladoo
A Trinidadian (Indo-Caribbean) sweet ball made from roasted chickpea flour, ghee, and sugar, often flavored with cardamom.
Trinidad and Tobago
Macaroni Pie
Macaroni baked with cheese, evaporated milk and egg into a firm block that can be cut into squares.
Jamaica
Mauby
Antiguan Mauby
A Dominican drink of mauby bark, water, sugar, and spices, fermented slightly and served cold. A bitter-sweet, earthy, refreshing Caribbean beverage.