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.
Recipe category
Curry and Roti
Indian-Trinidadian cooking gave the islands their curries and roti. Learn to burn the curry, cook it down until thick, and make the breads to scoop it up.
4 recipes
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 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.
More to cook while this category grows
Pholourie
Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.
Tamarind Sauce
Sweet, sour and peppery tamarind sauce for doubles, pholourie and bake and shark.
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.
Trinidad Macaroni Pie
Firm, sliceable baked macaroni and cheese with evaporated milk and a hint of pepper. Sunday lunch is not complete without it.
New to cooking Trinbago food?
Start with the pantry basics, five beginner recipes and the techniques that matter most.