Photo coming soon
Chow Chow
A bright yellow mustard pickle of crunchy cauliflower, carrot, christophene and hot pepper. The condiment that makes ham and hops.
Recipe category
Sauces and Chutneys
A Trinbago plate is never just one thing. These are the sauces and chutneys that sit on top the main event.
3 recipes
Tamarind Sauce
Sweet, sour and peppery tamarind sauce for doubles, pholourie and bake and shark.
Green Seasoning
The blended herb paste behind most Trinbago cooking: chadon beni, chives, thyme, garlic and seasoning peppers.
More to cook while this category grows
Photo coming soon
Ponche de Crème
Trinidad and Tobago's creamy Christmas punch of eggs, milk, rum, Angostura bitters and nutmeg. This version cooks the eggs gently for safety.
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.
Photo coming soon
Cassava Pone
A dense, sticky, spiced bake of grated cassava, coconut and pumpkin with brown sugar and milk, baked until golden and caramelised at the edges.
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.
New to cooking Trinbago food?
Start with the pantry basics, five beginner recipes and the techniques that matter most.