About Trinbago Recipes

Why this site exists

Trinidad and Tobago food is some of the most varied in the Caribbean, but good recipes for it can be hard to find. Many are passed down by feel (“a little of this, until it look right”), and many written versions skip the steps that make the dish taste like home.

We want to write those steps down properly: what to buy, how to burn the curry or brown the sugar, what the dish should look and taste like, and what to do when it goes wrong.

The cuisine we celebrate

Street food and Sunday lunch, curry and Creole cooking, Christmas baking and everyday breakfast, from both islands. We try to name where a dish comes from, acknowledge that families and regions do things differently, and avoid claiming any one version is the “authentic” one.

How our recipes are made

1. DraftedEach recipe starts as a written draft based on common home methods, never copied from another publisher.
2. TestedIt is cooked in a home kitchen, and quantities and times are adjusted. Until then, times are shown as estimates.
3. ReviewedCultural and historical notes are checked against published sources and, where possible, with cooks from the islands.
4. UpdatedWhen readers spot a problem or suggest a better way, we retest and note the update date on the recipe.

Our editorial standards

• We don’t publish invented ratings, reviews, testimonials or statistics.
• Recipe times are labelled as estimates until a recipe has been kitchen-tested.
• Sponsored content and affiliate links are always disclosed. See our affiliate disclosure.
• Photos are credited on our photo credits page. Where a photo shows a similar dish rather than our recipe, we are working to replace it with our own.

Get in touch

Have a family version of a dish, a correction, or a recipe you would like to see? We would love to hear from you.