The cuisine of Trinidad-and-Tobago - North America
North America Trinidad-and-Tobago TT
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
Side dishes recipes Appetizer recipes Main recipes Side dishes recipes Dessert recipes The regional cuisine
Appetizer recipes coming soon
Main recipes coming soon
Central-American/Caribbean - See the recipes
Cooking in Trinidad-and-Tobago
Trinidad-and-Tobago desserts