Search results
Results from the WOW.Com Content Network
Until World War I, 145,000 workers, mainly East Indian, migrated to Trinidad, adapting their recipes to the supply of ingredients found in their new home. [1] According to the Dictionary of the English/Creole of Trinidad & Tobago , the term saheena derives from the Bihari group of languages and means delicious or savoury . [ 2 ]
Food stalls in Debe Coconut vendor in Marabella. Popular freshly prepared street foods include: Indo-Trinidadian and Tobagonian foods like doubles, [21] aloo pie, [22] pholourie, [23] saheena, [24] baiganee, bara, and kachori are popular street foods throughout the country. Another popular Indo-T&T street food is wrap roti, (usually paratha or ...
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 .
Macaroni pie is a Trinidadian spicy macaroni and cheese that is baked and served casserole-style. It's slightly firmer and studded with onions, garlic and Scotch bonnet pepper.
In Trinidad, it is made with peanut butter, milk, sugar and sometimes spices. Rum is sometimes used as an ingredient. It is also available commercially in supermarkets and grocery stores as well to cater those markets. In Trinidad and Tobago, peanut punch is a popular drink that is often sold on sidewalks or in established food stores. The ...
Everyone has their guilty pleasure. Here at Kitchen Daily, one of ours is browsing through the numerous mouthwatering food photos that our contributors post in their recipes. We decided it was ...
Enjoy Kwanzaa with an easy, delicious feast featuring traditional African recipes, including Caribbean influences and classics from the American South. ... 27 Kwanzaa Recipes PHOTO: JOSEPH DE LEO ...
Depending on the recipe, culantro, garlic, pepper, turmeric, onions and/or cumin are used. Then dough balls the size of golf balls are formed and fried afterwards. The fried balls are usually served with a chutney to dip them in, usually tamarind or mango. The dish was brought to Trinidad and Tobago, Guyana and Suriname by migrants from India. [1]