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
Street Food
From the doubles man at dawn to corn soup after a fete, street food is how much of Trinidad eats. These recipes bring the stall favourites home, with the sauces that make them.
4 recipes
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.
Pholourie
Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.
More to cook while this category grows
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Coconut Bake
A round, tender oven bread enriched with fresh grated coconut. Split it warm for breakfast with buljol, cheese or butter.
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.
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?
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