Trinidad and Tobago
Mother-in-Law
A fiery Trinidadian relish of green mango or cucumber, garlic, and hot pepper, pickled in vinegar — named for its tongue-lashing heat.
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Trinidad and Tobago
Explore 62 foods connected to Trinidad and Tobago, from everyday staples to rare local specialties.
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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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Grenada
Oil Down
Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.
Trinidad and Tobago
Pastelle
Seasoned minced beef with raisins, olives and capers wrapped in a cornmeal dough and steamed in a banana leaf.
Trinidad and Tobago
Peanut Punch
Peanut butter blended with milk, condensed milk, nutmeg and bitters into a thick, sweet drink.
Trinidad and Tobago
Peera
A Trinidadian sweet of grated coconut, sugar, and spices (often cardamom or nutmeg) cooked into a soft, fudge-like confection.
Trinidad and Tobago
Pelau
Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.
Trinidad and Tobago
Pepper Roti
A Trinidadian flatbread stuffed with curried potatoes, chickpeas, and pepper, folded into a parcel and griddled until blistered.
Guyana
Pholourie
Phulourie
Split-pea batter dropped in spoonfuls into hot oil and fried into soft balls, eaten with tamarind or mango chutney.
Trinidad and Tobago
Ponche de Crème
Trinidad's Christmas punch: a rich, creamy blend of evaporated milk, condensed milk, rum, and nutmeg.
India
Roti (Chapati)
रोटी
An unleavened whole-wheat flatbread cooked on a dry griddle. It is the daily bread across North India, rolled thin and puffed over an open flame
Jamaica
Rum Punch
Rum, lime, sugar syrup, fruit juice and grenadine mixed to the old rhyme — one of sour, two of sweet, three of strong, four of weak.
Guyana
Sada Roti
Plain unleavened flatbread cooked on a tawa and clapped between the hands to soften, eaten with chokas at breakfast.
Trinidad and Tobago
Saheena
Dasheen leaves layered with a split-pea batter, rolled, sliced and deep-fried into flat green-flecked fritters.
Saint Lucia
Saint Lucian Conch Stew
Lambi
Conch (pronounced conk), known locally as lambi; the succulent meat from a large shellfish; served much like meat, slow-cooked in a stew with vegetables and spicy sauce; a popular seafood dish in Saint Lucia; the lambi of Saint Lucia; a prized local shellfish; a Creole seafood classic.
Guadeloupe
Salt Cod Fritters
Accras de Morue
Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.
Trinidad and Tobago
Sawine
Vermicelli toasted and simmered in milk with cardamom, cinnamon, almonds and raisins, served for Eid.
Trinidad and Tobago
Sea Moss
Dried sea moss soaked, boiled to a gel and blended with milk, spice and sweetener into a thick drink.
Trinidad and Tobago
Shadon Beni
Long serrated-leaf herb with a flavour like concentrated coriander, used raw in sauces and in green seasoning.
Trinidad and Tobago
Sorrel
Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.
Trinidad and Tobago
Souse
Pig's trotters or chicken feet boiled, then pickled cold in lime juice, cucumber, onion, pepper and shadon beni.
Trinidad and Tobago
Stew Chicken
Chicken browned in burnt sugar and stewed with green seasoning, ketchup and pepper until the sauce turns mahogany.
Trinidad and Tobago
Sucka Bag
Sweetened fruit juice frozen in a small plastic sachet and eaten by biting off a corner and squeezing. This Trinidadian frozen sachet drink is squeezed from a tied plastic bag; its closest catalog leaf is ice-cream.
Trinidad and Tobago
Trinidad Black Pudding
Black pudding
Pig's blood mixed with rice, hot pepper, chives and thyme, stuffed into casing and boiled until firm.
Trinidad and Tobago
Trinidad Pepper Sauce
Pepper sauce
Scotch bonnet or moruga scorpion peppers blended with vinegar, garlic, mustard and shadon beni into a fiery yellow-orange sauce.
Trinidad and Tobago
Trinidad Rum
Rum
Column-distilled rum aged in oak in the tropics, lighter and drier than the heavy pot-still rums of neighbouring islands.
Trinidad and Tobago
Trinidadian Callaloo
Callaloo
A Trinidadian dasheen-leaf dish simmered smooth with okra, coconut milk, aromatics, and often crab or salted pork; served as a soup, side, or sauce with rice and meat.