When you have a mix of Indian, Creole, Chinese, Syrian-Lebanese and other ethnicities making up a country, you can just imagine the diversity of the cuisine. Trinidad and Tobago can boast that diversity both in their culture and their food.

There are the curry and flatbread dishes from the Indian influence, the one-pot dishes with greens and meats from the African influence and others that have melded into a unique and renowned cuisine.

One of the main dishes in Trinidad and Tobago is Callaloo, and we’re not talking about the green spinach-like vegetable that so many Caribbean islands delight in, but the soup or stew made of dashin leaves or other greens, okra, crabmeat, pigeon peas and herbs and spices. This delectable dish it is often prepared for Sunday lunch and served with cornmeal coo coo.

Curried duck is also a favorite among Trinis and something that is had quite often. In fact, there’s a curry duck competition held by the Jupiter River off the Interstate 95, According to Halal Meat proprietor, Abzal Hosein. “When the guys get together to lime and play dominoes, they cook a curry duck. There’s also the steel pan music in that event that makes it authentically Trinidadian.

Pelau, a rice-based dish, is also a standard dish in Trinidad and Tobago. It is a combination of rice, chicken or meat, vegetables and spices in a one-pot meal that is ever so popular in Trinidad. The meat is caramelized, coming from the African tradition. The caramelizing is what gives the pelau the dark brown color.

Roti is a part of Trinidad… jostly the ‘East Indian’ part. But roti, a flatbread, is definitely enjoyed by all. It is usually teamed with channa (chickpeas), curried potatoes and meat. Of course there are other popular dishes such as oil down, aloo choka, stew chicken and shark and bake.

As far as seafood dishes go, Trinidad and Tobago have them abound. The seas are kind to Trinis, bringing to them a variety of flying fish, king fish, carite, red fish and bonito. There are often stewed, curried with coconut milk or barbecued. There’s also an availability of lobster, crab, shrimps and conch. There’s a small fresh water fish, called Cascandura with a legend attached to it. It’s a rare delicacy and Trinidad but, according to the local legend, once you eat it, you will always return to Trinidad. 

But there’s a culinary paradise awaiting visitors. And Trinis in the Diaspora will cook up their authentic recipes to keep them close to home.