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Trinidad and Tobago cuisine is influenced by Indian-South Asian, West African, Creole, European, North American, Chinese, Amerindian, Latin American, and Levantine culinary styles. [ 1 ] Main meals
The Trinidad Scorpion Butch T pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago . It was named by Neil Smith from The Hippy Seed Company, after he got the seeds originally from Butch Taylor (the owner of Zydeco Farms in Woodville/ Crosby, Mississippi , and a hot ...
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The Cuisine of Trinidad and Tobago is indicative of the blends of Indian, Amerindian, European, African, Creole, Chinese and Lebanese gastronomic influences. Many dishes are popular choices for the morning meal in Trinidad and Tobago.
Bake and shark Bake and shark hut at Maracas Beach, Trinidad. Bake and shark is a traditional fast food dish of Trinidadian cuisine prepared using fried flatbread, shark meat and additional ingredients. It is a classic street food dish that is sold at a multitude of food stalls and cookshops all over Trinidad and Tobago.
Doubles is a common street food originating in Trinidad and Tobago and is of Indo-Trinidadian origin. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late-night snack and popular hangover food.
If you want to rethink your whole Thanksgiving menu, from soup to nuts (or rather, from spiced-nuts to custard pie) then check out our array of more than 20 different complete Thanksgiving menus ...
Karamath Roti Shop a.k.a. D' Humming Bird Roti Shop at Coffee Street in San Fernando, Trinidad and Tobago where the roti (wrap) is said to have been invented. A roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, [1] paratha, or dosti roti. [2]