Recipe category

Rice and One-Pot Meals

Some of the best Trinbago food comes out of a single pot. These recipes feed a crowd with less washing up, starting with the Sunday classic: pelau.

3 recipes

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.

Chicken marinated in green seasoning, cooked in "burnt" curry until the sauce is thick and dark. Made for roti, rice or dhal.

Crab cooked in coconut curry with long, chewy flour dumplings for soaking up the sauce. One of Tobago's best-known dishes.

Seasoned fried fish in a puffed fried bake, piled with salad, pineapple and sauces. Inspired by the beach stalls at Maracas Bay.

Flaky, buttery paratha roti, beaten on the griddle until it tears into soft, torn-cloth layers, ready to scoop up curry.

Flaked salt cod tossed with tomato, onion, sweet pepper, hot pepper and olive oil. A no-cook breakfast filling for bake.

The blended herb paste behind most Trinbago cooking: chadon beni, chives, thyme, garlic and seasoning peppers.

Start with the pantry basics, five beginner recipes and the techniques that matter most.