Trinidad Pelau
Chicken, rice and pigeon peas cooked together in one pot after a bath in dark caramelised sugar. The Sunday-lime, beach-day, feed-everybody dish.
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Trinbago recipes
Street food, Sunday pots, curries, bakes, sweets and drinks from Trinidad and Tobago. Search by dish or ingredient, or narrow things down by meal, time and diet.
16 recipes
Trinidad Doubles
Two soft, turmeric-gold fried breads (bara) folded around curried chickpeas (channa), finished with tamarind sauce and pepper. A much-loved Trinidad street breakfast.
Buss Up Shut (Paratha Roti)
Flaky, buttery paratha roti, beaten on the griddle until it tears into soft, torn-cloth layers, ready to scoop up curry.
Trinidad Callaloo
Dasheen leaves, okra, pumpkin and coconut milk simmered until silky, then swizzled smooth. A Sunday-lunch essential.
Trinidad Curry Chicken
Chicken marinated in green seasoning, cooked in "burnt" curry until the sauce is thick and dark. Made for roti, rice or dhal.
Curry Crab and Dumplings
Crab cooked in coconut curry with long, chewy flour dumplings for soaking up the sauce. One of Tobago's best-known dishes.
Trinidad Corn Soup
A thick split-pea soup loaded with chunks of corn on the cob, small flour dumplings and vegetables. The late-night fete favourite.
Bake and Shark
Seasoned fried fish in a puffed fried bake, piled with salad, pineapple and sauces. Inspired by the beach stalls at Maracas Bay.
Photo coming soon
Coconut Bake
A round, tender oven bread enriched with fresh grated coconut. Split it warm for breakfast with buljol, cheese or butter.
Tamarind Sauce
Sweet, sour and peppery tamarind sauce for doubles, pholourie and bake and shark.
Pholourie
Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.
Trinidad Macaroni Pie
Firm, sliceable baked macaroni and cheese with evaporated milk and a hint of pepper. Sunday lunch is not complete without it.
