The cuisine of Trinidad-and-Tobago - North America

The foods of Trinidad-and-Tobago

It was during the African slave trade that culinary influence from West Africa came to the Caribbean. The foods used were plantain, pigeon peas, taro or dasheen, breadfruit, ackee, dasheen bush (taro leaves), okra, mango and saltfish.

Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch

Trinidad-and-Tobago - See the recipes

Appetizer recipes coming soon
Main recipes coming soon

Side dishes recipes

Corn in coconut milk Dessert recipes coming soon

Corn in coconut milk

Cooking in Trinidad-and-Tobago