Trinidad and Tobago cuisine
26 entries in the Trinidad and Tobago Cuisine compendium.
Trinidad and Tobago cuisineA fusion of global culinary traditions on two Caribbean islands.Aloo pieA fried potato-filled pastry from Trinidad and Tobago.Bake and sharkTraditional Trinidadian street food of fried flatbread and shark.BarfiA milk-based fudge-like sweet from the Indian subcontinent.BuljolA cold, spicy salted cod salad from Trinidad and Tobago.Chicken curryA South Asian stewed chicken dish with regional variations worldwide.ChutneyA versatile condiment from the Indian subcontinent.Dal puriFlatbread filled with dal, adapted across Indian diaspora cuisines.Doubles (food)Trinidadian street food of curried chickpeas on two fried flatbreads.Fish pieA Trinidadian turnover filled with seasoned fish, fried or baked to golden perfection.Green SwizzleA lost Trinidadian sour cocktail from the early 20th century.KachoriA deep-fried stuffed pastry from Rajasthan, popular across South Asia.Kuchela (relish)A hot Trinidadian mango relish with Indian roots.MaubyCaribbean tree bark beverage with sweet-bitter taste and folk medicinal use.ParathaLayered flatbread from the Indian subcontinent, popular across many regions.PastelesA tamal-like dish central to Christmas traditions across Latin America.Peanut punchCaribbean beverage made with peanuts, milk, and sugar.PelauA Creole rice dish from the West Indies.PholourieA fried split pea snack served with chutney.Pone (food)A staple bread of the Southern United States and Thirteen Colonies.Puncheon rumA high-proof Trinidadian rum named after its storage casks.Queen's Park SwizzleA Trinidadian rum swizzle with mint and bitters.Rum cakeA Caribbean holiday dessert made with rum-soaked fruit.SaheenaA Trinidadian snack of dasheen leaves and chickpea flour.ShankarpaliIndian sweet snack of Marathi origin, eaten on Diwali.Trinidad Scorpion Butch T pepperSelection of the Trinidad Scorpion lineage that held the world heat record for three years
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