Trinidad and Tobago cuisine

Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.

Has characteristic parts: Aloo pie Asham Bake and shark Barfi Brown stew chicken Buljol Callaloo Carne de vinha d'alhos^pt Chapati Chicken curry Chutney Coconut tart Cookup rice Crab and Dumplings Curry Curry sauce Doubles Fried Bake Goat curry Gulab jamun Kenkey Kuchela Macaroni Pie Mint chutney Onion chutney Oxtail Paratha Pasteles Pelau Pholourie Rice and peas Roti Run down Saheena Tomato choka

Categories: Caribbean cuisine Cuisine

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Wikidata ID: Q7842450

Wikipedia title: Trinidad and Tobago cuisine

References:

Wikipedia article: Trinidad and Tobago cuisine

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