When someone mentions Trini food this is what often pops into my mind. A doubles is a vegetarian sandwich made up of 2 baras pieces of fried dough that are filled with curried chickpeas. Most vendors serve their own pepper sauce along with tangy tamarind sauce, kuchela, coconut chutney, and pickled cucumbers.
You can even find some vendors adding chicken or curried goat to their doubles. You can help yourself to fresh pineapple, mango, different chutneys, tons of different sauces, tomato, lettuce, and of course, pepper sauce. The combinations are endless. Everybody eats roti. Roti in Trinidad is like rice in some Asian countries. Paratha is soft, flaky, and looks like a busted up shirt, hence the name.
Dhalpuri is filled with ground split peas and often used to wrap filling of meats and vegetables. Paratha is used to dip or pick up your sides.
Both are eaten with either curried vegetables or curried meats, such as chicken, beef, goat, or duck. The meat caramelizes for a few minutes before rice, pigeon peas, vegetables, herbs, and coconut milk are added and allowed to cook down. Some people add pigtails, some use other meats but the method of cooking is almost always the same. This is one dish that perfectly exemplifies the cuisine of Trinidad and Tobago because of the combination of cooking techniques that go into making it.
Trinidad Pelau Photo credit: pickyeatersnyc via Instagram. The potato is sometimes spiced with cumin, chadon-beni and garlic. And yes, you can get them with curried goat or chicken. The Caribbean islands are blessed with an abundance of tropical fruits, some native, some brought over from other parts of the world.
Actually, anything can be used to make a chow, once you use the basic ingredients of fruit, salt, chadon-beni and pepper. Saheena is made with dasheen taro leaves, yellow split pea flour, turmeric, and a variety of spices. There are two camps of saheena lovers in Trinidad. One camp prefers the dasheen leaves chopped up then added to a batter made with split pea flour, then fried.
The other prefers the dasheen leaf slathered with the batter, rolled up, sliced, and then deep fried. I love breaking apart the layers and dipping them in different chutneys. Saheena Photo credit: tntfoodlovers via Instagram. Yes, you read that right. You need to have a Trinidadian gyro. It was only natural that this Middle Eastern favourite made the jump from the confines of brick and mortar restaurants to a staring role in the street food scene of Trinidad and Tobago.
The base of the gyro is the same with spit-roasted meat, but some of the pickled veggies are replaced with local vegetables and sauces. As always, they do add pepper sauce. These crabs are nothing like snow or king crabs. It takes a long time and a lot of napkins to get through a plate of crab and dumplings, so put aside at least an hour for this dish.
Utensils are useless. We could be keep describing Trinidadian typical dishes for many more articles, but we will let you be surprised by other delicious dishes from the island such as aloo pie, saheena, chow, pholourie, jerk chicken or the salad saltfish buljol. Imagen: Kalamazadkhan. In Travel and Exchange, we have published several articles about Trinidad and Tobago , so you can expand your knowledge before arriving to Port of Spain or moving between the islands of Trinidad and Tobago.
We also have available for you a specific travel guide. You will need to carry with you some Trinidad and Tobago dollars. If you want to know how to get them, keep reading! You will be able to exchange your money at the Piarco International Airport, in Trinidad, where you will find a perfectly located Global Exchange branch.
There you can get Trinidad and Tobago dollars or East Caribbean dollars, if your travel continues through the Antilles. If you want to change it before your trip, Global Exchange has foreign exchange branches at the principal airports of more than 20 countries.
Check the branches in your country and travel without any worries, always without the money ready to pay anything you may need. This site uses Akismet to reduce spam.
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These cookies cannot be rejected as they are required for the web portal to function. Pastelles are made during the Christmas season. Their roots go back to the Spanish colonizers.
This dish is made with cornmeal and stuffed with beef, pork, chicken, or a mix of all. Finally, it is wrapped in banana leaves and steamed. There are many variations of roti. However, the most common types of roti in Trinidad and Tobago are paratha and dhalpuri. Paratha is soft and flaky, whereas Dhal Puri is filled with split peas.
Both are eaten with either vegetables or curried meats. Regardless of which one is eaten, one has to use their hands! Buljol is made by soaking and boiling pieces of salted fish.
It is flaked, then mixed with hot peppers, sweet peppers, onions, tomatoes, garlic, and oil and eaten with hops or fried bake. It is a popular breakfast dish. Callaloo is a one-pot wonder with strong origins in West Africa. It has the consistency of a soup and is usually eaten with rice, macaroni pie, and stewed chicken for Sunday lunch.
In this Caribbean island, both the leaves and stems of the dasheen plant are cooked down with pumpkin, okra, onions, spices, peppers, and coconut milk to make a creamy dish. As mentioned previously, Trinidad and Tobago have a strong Indian influence. Thus, there is a Trinbagonians style of Dhal. Dhal takes some time to prepare and cook, as one has to boil the split peas until they soften or leave them to soak overnight.
This dish is cooked with ingredients such as garlic, onions, pepper, and turmeric or saffron. It is mostly eaten with rice. The soup-eating roots of the islands originate from the days of slavery and indentured labor, and soups continue to be a popular dish mainly on Saturdays in the country to this date.
Cowheel soup is made of peas and beef. Fish broth is a tasty soup made from vegetables, fresh herbs, fish, noodles and, dumplings. However, the flavor of the broth depend a lot on how the fish is seasoned. Fall is a magical time in the Northeast, but there. Recently had the pleasure of eating one of these. New on the eywblog, a look at the origins of beef. PIN to save for later!
Pelau is a Trinbago dish that tells a story. Busted-up shirt or delicious torn paratha? Veggie-rich Trinbago callaloo. Sweet and sticky cassava pone. Pop-in-your-mouth kurma. Caribbean Trinidad and Tobago. No Comments. Leave a Reply Cancel Reply Save my name, email, and website in this browser for the next time I comment.
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