Trinidad & Tobago boasts of several types of mouth-watering cuisine, reflecting our diverse history and culture. From blue food and creole to chickpeas and doubles, from bake and shark with various condiments, to sushi, pizzas, hoagies, steaks and a plethora of fine dining meals, everything to satisfy your taste buds. Header image: Shark & Bake - Photo: Sarah Scully
Trinidad’s heritage is more diverse than Tobago with a strong East Indian, Chinese and African influence, which can be seen in the meals we enjoy and prepare with love. With a burst of colour and flavour, it is enough to satisfy every palate and health concern. Who could resist the temptation of a good oil down (meal of breadfruit and pig tail drenched in coconut milk), bhaji rice (spinach, rice, meat optional), pelau (pigeon peas and carrots, meat and rice), callaloo, fish and coo coo (the latter made from corn meal and okras). Of course, we have all come to know and love the Sunday staple of spinach and okra with coconut milk and a hot pepper for flavouring, known as callaloo.
Tobago caters to the tourist community, who return loyally every year to our shores for our food, warm hospitality, lovely scenery and beaches. Our food offerings reflect the local heritage with touches of the European influence — authentic Italian, French, English, Middle Eastern, Mediterranean and North American menus. Not forgetting our very own crab or conchs with dumplings, roast (coconut) bake, salted fish buljol and smoked herrings.
For healthier options, why not try (authentic) Arabian or Chinese? The Chinese influence on Trinbagonian cooking is also prominent, especially with the infusion of ginger, garlic, pork, pak choi, fried rice and various sauces such as soy and hoisin. Who can resist a good Char Siu Kai Fan with chunky vegetables or some crispy skin pork?!
Our history also includes a Lebanese and Syrian influence, evident by gyros, pita bread, hummus and tabbouleh. Western and Eastern European influences in Trinidad transcended borders, travelling across the Caribbean with an indigenous infusion in Venezuela, before finding a home in Trinidad. Our culinary story would not be complete without the inclusion on the menu of pastelles, paiyme (St. Lucia), empanadas, arepas, various assortments of soups (cow heel, oxtail, corn, chicken foot, beef, split peas, lentil), fish and chicken broths, pies and salads — macaroni, corn, potato, green fig and lasagna.Plantains and avocado can accompany all these lovely dishes!
