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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] The term saheena is a collective noun and is used in singular and plural form. Saheena is an ordinary dish and is prepared at home as well as bought from takeaway stores and stalls.
An array of fish and seafood can be bought at local merchants throughout Trinidad and Tobago, such as flying fish, king fish, carite, prawns, sapatay, red fish, shrimp, bonito, lobster, conch and crab, tilapia and seasonal cascadura. Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. [18]
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped codfish , tomatoes and chilies. The name is of French origin. 18th century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set ...
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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]
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 .
In Trinidad, It is usually accompanied by stewed meat, fish or chicken or with buljol. Callaloo, the national dish of Trinidad and Tobago and Dominica, is made using leaves of the dasheen tuber. [2] Ground provisions are seen as a healthier starch choice because they are an unprocessed carbohydrate, but competes with popular starches such as ...
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