Trinbago Recipes

Cook Trinbago, one pot at a time

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Vegetarian and Vegan

A great deal of Trinbago food is meat-free by tradition, from doubles and pholourie to callaloo, sauces and drinks. Each recipe notes whether it is vegetarian or vegan.

7 recipes

Doubles: two soft yellow bara topped with curried channa, served on paper

Street Food

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.

  • 2 hr 45 min est.
  • Involved
A bowl of smooth green callaloo with hot peppers beside it

Soups and Stews

Trinidad Callaloo

Dasheen leaves, okra, pumpkin and coconut milk simmered until silky, then swizzled smooth. A Sunday-lunch essential.

  • 1 hr est.
  • Medium
A bowl of corn soup with cobs of corn on a plate behind it

Street Food

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.

  • 1 hr 40 min est.
  • Medium
Pholourie in a takeaway box with a cup of dipping sauce

Street Food

Pholourie

Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.

  • 1 hr 45 min est.
  • Medium
A glass of deep red hibiscus (sorrel) drink on a set table

Drinks

Sorrel

A deep-red, spiced hibiscus drink brewed with ginger, cinnamon and cloves. The taste of a Trinbago Christmas.

  • 8 hr 30 min est.
  • Easy

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