Taste Of The Caribbean: 5 Local Foods To Try In Trinidad And Tobago
Photo Credit: Getty Images

Photo Credit: Getty Images

Taste Of The Caribbean: 5 Local Foods To Try In Trinidad And Tobago

Cuisine , Trinidad and Tobago
Nasha Smith
Nasha Smith Mar 18, 2021

Trinidad and Tobago is the melting pot of the Caribbean and as such the cuisine represents the mélange of cultures.

The Creole influence is reflected in the multiple one-pot dishes synonymous with the West Indies. But when the East Indians migrated to the dual-island nation for work, they brought their traditional spices along — particularly the curry — which eventually became incorporated in Trini cooking.

Try some of these popular meals the next time you hit up the island for vacation or their legendary carnival celebrations.

Related: Trinidad And Tobago Set To Decriminalize Marijuana In 2019

1. Doubles

 

Courtesy of Getty Images

 

Doubles is a very popular Trinidadian street food consisting of two fried baras (flatbreads) doused in a  savory curry channa (curried chickpeas). For added measure and extra flavor, try it with pepper sauce or chutney.

2. Bake and Shark

 

Courtesy of Getty Images

 

This classic Trini snack is a staple on the island. The bake is made from fried dough and filled with chunks of well-seasoned, fried shark meat. This fast food can be found almost anywhere but is commonly associated with Maracas Beach along the Northern coast, which is littered with bake and shark stands.

3. Pholourie

 

Pholourie is a rounded fritter that consists of a fried split pea batter and is typically served with tamarind or mango chutney.

 

4. Buss up shut

 

@nellyskreations on Instagram

Paratha is the official name of this buttery, layered bread that has been beaten with a spoon just after cooking, giving it that ‘buss up shut’ (torn shirt) aesthetic. This roti can be served with a variety of curried meats.

5. Pelau

 

@caribbeanpot on Instagram

This one-pot dish is simple but packs an abundance of flavor. It starts with browning the meat for color, before adding peas, rice, and vegetables to cook in the sauce. The pièce de résistance is the coconut milk that provides a slightly creamy texture.