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.
Recipe category
Seafood
Surrounded by sea, Trinidad and Tobago cooks fish and shellfish every way: fried in a bake, curried with dumplings, or flaked raw into a breakfast salad.
3 recipes
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.
Saltfish Buljol
Flaked salt cod tossed with tomato, onion, sweet pepper, hot pepper and olive oil. A no-cook breakfast filling for bake.
More to cook while this category grows
Tamarind Sauce
Sweet, sour and peppery tamarind sauce for doubles, pholourie and bake and shark.
Trinidad Callaloo
Dasheen leaves, okra, pumpkin and coconut milk simmered until silky, then swizzled smooth. A Sunday-lunch essential.
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.
Pholourie
Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.
New to cooking Trinbago food?
Start with the pantry basics, five beginner recipes and the techniques that matter most.