Get ready to tantalize your taste buds with the bold flavors of Trinidadian cuisine! This vibrant island nation in the southern Caribbean is renowned for its delectable dishes, which seamlessly blend African, European, Indian, and indigenous influences. From sweet treats to savory meals, Trinidad’s culinary landscape is a true reflection of its rich cultural heritage.
In this article, we’ll take you on a gastronomic journey through 18 authentic Trinidad recipes that will leave you craving for more. Whether you’re in the mood for classic street food like doubles with tamarind chutney or indulgent desserts like black cake with rum-soaked fruits, our selection has got you covered.
Stay tuned to explore the bold flavors and spices of Trinidadian cuisine!
Trinidad Doubles with Tamarind Chutney
Experience the flavors of Trinidad and Tobago with this classic street food dish, consisting of crispy doubles (fried flatbread) served with a tangy tamarind chutney. Perfect for snack or meal time!
Ingredients:
For the Doubles:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
For the Tamarind Chutney:
– 1 cup tamarind paste
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. To make the doubles, combine flour and salt in a bowl. Gradually add oil and water, kneading until smooth.
2. Divide dough into 6-8 portions. Roll out each portion into thin circles.
3. Fry doubles in hot oil until golden brown. Drain excess oil.
4. To make tamarind chutney, combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes or until thickened.
5. Serve fried doubles with warm tamarind chutney. Enjoy!
Cooking Time: 20-25 minutes
Trinidad Callaloo with Coconut Milk
Callaloo is a popular Trinidadian dish made with leafy greens, meat or seafood, and flavorful spices. This recipe combines the classic callaloo with the richness of coconut milk for an unforgettable culinary experience.
Ingredients:
– 1 bunch of amaranth or callaloo leaves (about 2 cups)
– 1 pound beef or chicken, cut into bite-sized pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon curry powder
– Salt and black pepper to taste
– 1 cup coconut milk
Instructions:
1. Heat oil in a large pot over medium heat. Add the onion, garlic, and Scotch bonnet pepper (if using) and sauté until softened.
2. Add the meat or seafood and cook until browned.
3. Add the callaloo leaves, curry powder, salt, and black pepper. Stir well to combine.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Reduce heat to low and let stew for 20-25 minutes, or until the greens are tender.
Cooking Time: 25 minutes
Trinidad Bake and Shark with Garlic Sauce
Experience the bold flavors of Trinidadian street food with this recipe for Bake and Shark, a classic combination of fried shark (usually cod or tilapia) sandwiched between two slices of baked bread, topped with garlic sauce and served with fried plantains.
Ingredients:
– 1 lb shark fillet (cod or tilapia), cut into small pieces
– 2 cups all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 2 large slices of bread
– Garlic sauce ingredients:
+ 3 cloves garlic, minced
+ 1/2 cup mayonnaise
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Prepare the shark by dredging it in flour mixed with paprika, salt, and black pepper.
2. Fry the shark pieces until golden brown (about 3-4 minutes). Drain on paper towels.
3. Toast the bread slices.
4. Assemble the Bake and Shark by placing a few pieces of fried shark between two toasted bread slices.
5. Top with garlic sauce (simply mix all ingredients together).
6. Serve with sliced fried plantains.
Cooking Time: 20-25 minutes
Trinidad Pelau with Chicken and Pigeon Peas
Pelau is a beloved Trinidadian dish that combines chicken, pigeon peas, and rice in a flavorful one-pot meal. This recipe adds a twist by incorporating chicken for added protein and texture.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup pigeon peas (split red peas)
– 2 cups uncooked white rice
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add chicken; cook until browned (5-6 minutes).
4. Add pigeon peas, curry powder, salt, and pepper; stir to combine.
5. Add rice and chicken broth; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Trinidad Curry Crab and Dumplings
This Trinidadian-inspired dish combines succulent crab meat with a rich curry sauce, served with fluffy dumplings. A perfect blend of Caribbean flavors and comfort food.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 cup milk
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onions and cook until translucent.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in crab meat and cook until heated through.
5. Meanwhile, prepare dumplings by whisking together flour, baking powder, and milk. Gradually add water as needed to form a dough.
6. Drop spoonfuls of dough onto the curry crab mixture. Cover skillet with a lid and simmer for 10-12 minutes or until dumplings are cooked through.
7. Serve hot, garnished with chopped scallions and a squeeze of fresh lime juice.
Cooking Time: 20-25 minutes
Trinidad Corn Soup with Dumplings
This traditional Trinidadian soup is a comforting blend of sweet corn, aromatic spices, and tender dumplings. Perfect for a cold day or as a satisfying meal any time of the year.
Ingredients:
– 2 cups corn kernels
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1/2 cup water
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– Dumpling mixture (see below)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add cumin, paprika, and cayenne pepper. Cook 1 minute.
3. Stir in corn kernels and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. In a separate bowl, mix dumpling ingredients (see below). Drop spoonfuls into soup, cover, and cook an additional 5-7 minutes or until dumplings float.
Dumpling Mixture:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
Trinidad Black Cake with Rum Soaked Fruits
This traditional Trinidadian black cake is a showstopper for any holiday gathering. The addition of rum-soaked fruits takes it to the next level, making it a must-have dessert for your festive menu.
Ingredients:
– 1 cup all-purpose flour
– 1 cup brown sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup rum-soaked fruits (see below)
– 1 tablespoon vanilla extract
– 1 cup dark rum (optional)
Rum-Soaked Fruits:
– 1 cup raisins
– 1 cup currants
– 1/2 cup chopped cherries
– 1/4 cup dark rum
Instructions:
1. Preheat oven to 275°F.
2. In a large mixing bowl, combine flour, brown sugar, and baking powder.
3. Add softened butter and mix until crumbly.
4. Beat in eggs, salt, and vanilla extract.
5. Stir in rum-soaked fruits.
6. Pour batter into a greased and floured tube pan or Bundt pan.
7. Bake for 2 hours and 15 minutes, or until cake is dark brown and set.
8. Let cool before serving.
Cooking Time: 2 hours and 15 minutes
Trinidad Macaroni Pie with Cheddar Cheese
This classic Trinidadian dish is a comforting twist on traditional mac and cheese, with the added bonus of a crispy breadcrumb topping. This recipe serves 6-8 people.
Ingredients:
– 12 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup milk
– 2 tbsp butter
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1 minute.
4. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6. In a large mixing bowl, combine cooked macaroni and cheese sauce. Stir until well combined.
7. Transfer macaroni mixture to a baking dish and top with breadcrumbs. Drizzle with vegetable oil.
8. Bake for 25-30 minutes or until top is golden brown.
Cooking Time: 25-30 minutes
Trinidad Roti with Curried Chickpeas
Experience the flavors of Trinidad and Tobago with this classic roti dish filled with curried chickpeas, perfect for a quick and delicious meal or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 1 can chickpeas (drained and rinsed)
+ 2 tablespoons curry powder
+ 1 tablespoon vegetable oil
+ Salt, to taste
– Optional toppings: chopped cilantro, scallions, or yogurt
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add in the vegetable oil and lukewarm water to form a dough.
3. Knead the dough for 5 minutes until smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle (about 1/16 inch thick).
6. Place a tablespoon of curried chickpeas in the center of each roti.
7. Fold the roti in half to enclose the filling, and press the edges together to seal.
8. Cook the rotis on a non-stick skillet or griddle over medium heat for 1-2 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Trinidad Pholourie with Tamarind Dip
Experience the bold flavors of Trinidadian cuisine with this classic street food recipe, featuring crispy pholourie and tangy tamarind dip.
Ingredients:
For the Pholourie:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
For the Tamarind Dip:
– 1 cup tamarind paste
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon lime juice
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small balls. Roll out each ball into thin circles.
4. Heat oil in a deep frying pan over medium heat. Fry pholourie until golden brown, about 2-3 minutes per side.
5. Drain excess oil on paper towels.
For the Tamarind Dip:
1. In a blender or food processor, combine tamarind paste, sugar, water, and lime juice.
2. Blend until smooth and tangy.
3. Serve pholourie with tamarind dip for a flavorful and authentic Trinidadian experience!
Cooking Time: 20-25 minutes (including frying time)
Trinidad Coconut Sweet Bread with Raisins
This traditional Trinidadian sweet bread is a classic Caribbean treat that combines the richness of coconut and sweetness of raisins. Perfect for breakfast or as a snack, this moist and flavorful bread is sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup desiccated coconut
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup raisins
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, coconut, baking powder, and salt.
3. In a large bowl, combine sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in raisins.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Trinidad Stewed Chicken with Green Seasoning
Experience the bold flavors of Trinidadian cuisine with this classic stewed chicken recipe, infused with the aromatic and slightly spicy essence of green seasoning. A staple in many Caribbean households, this dish is perfect for a comforting meal or gathering.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1/4 cup green seasoning (available at most Caribbean grocery stores)
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional, for some heat)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chicken broth
Instructions:
1. Heat the oil in a large Dutch oven or pot over medium-high heat.
2. Add the onion and garlic; sauté until softened (5 minutes).
3. Add the chicken, green seasoning, Scotch bonnet pepper (if using), salt, and black pepper. Stir well to combine.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let stew for 30-40 minutes or until the chicken is tender.
Cooking Time: 40 minutes
Trinidad Curry Goat with Potatoes
Experience the bold flavors of Trinidadian cuisine with this hearty curry goat recipe, served with tender potatoes and aromatic spices.
Ingredients:
– 1 pound boneless goat meat (or beef or lamb), cut into small pieces
– 2 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups beef broth
– 1 cup coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion, garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper; cook until onion is translucent, about 5 minutes.
3. Add goat meat; brown on all sides, about 5-7 minutes.
4. Add potatoes, beef broth, and coconut milk; bring to a boil, then reduce heat and simmer for 1 hour, or until potatoes are tender.
5. Season with salt and black pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: About 1 hour 15 minutes.
Trinidad Saltfish Accra with Pepper Sauce
Start your day off right with this flavorful Trinidadian classic, featuring crispy salted fish fritters served with a bold and spicy pepper sauce.
Ingredients:
– 1 cup dried salted cod (saltfish)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (use gloves when handling)
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Soak the saltfish in water for at least 4 hours or overnight. Drain and flake.
2. Mix flour, baking powder, salt, and black pepper.
3. Add vegetable oil, garlic, and chopped Scotch bonnet to the dry ingredients. Mix until a thick batter forms.
4. Shape into small patties.
5. Fry in hot oil for 3-4 minutes on each side, or until golden brown.
6. Serve with pepper sauce (simply blend together 1/2 cup chopped fresh peppers, 1 tablespoon lime juice, and 1 minced garlic clove).
Cooking Time: 15-20 minutes
Trinidad Pumpkin Soup with Dumplings
Savor the warmth of Trinidadian culture with this comforting soup, featuring a rich pumpkin puree and fluffy dumplings. This traditional recipe is sure to become a family favorite!
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1/2 cup water
– Salt and pepper to taste
– Dumpling ingredients: 2 cups all-purpose flour, 1/2 cup grated cheddar cheese, 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the pumpkin in half, scoop out seeds, and place it on a baking sheet.
3. Roast the pumpkin for 45 minutes, or until tender.
4. Scoop out the pulp and puree it with the remaining ingredients.
5. To make dumplings, mix dry ingredients with grated cheese and enough water to form a dough.
6. Drop spoonfuls of dough into the soup and simmer for 10-15 minutes, or until cooked through.
Cooking Time: 1 hour 15 minutes
Trinidad Pineapple Chow with Spices
Experience the bold flavors of Trinidadian cuisine with this sweet and spicy pineapple chow. This refreshing condiment is perfect for snacking, as a topping for ice cream or yogurt, or as a side dish to accompany your favorite meals.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup chopped Scotch bonnet peppers (or substitute with jalapeño or habanero)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated fresh ginger
– 1 tablespoon brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a blender or food processor, combine pineapple, Scotch bonnet peppers, onion, garlic, and ginger.
2. Blend until smooth, then stir in brown sugar, salt, and black pepper.
3. Taste and adjust seasoning as needed.
4. Transfer the chow to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Trinidad Sorrel Drink with Ginger and Cloves
Experience the bold flavors of Trinidad’s national drink, infused with warm spices like ginger and cloves. This refreshing beverage is perfect for hot summer days or anytime you need a pick-me-up.
Ingredients:
– 1 cup sorrel (Hibiscus sabdariffa) flowers
– 4 cups water
– 1-inch piece of fresh ginger, peeled and sliced
– 2 whole cloves
– 1 tablespoon sugar (optional)
– Ice cubes (optional)
Instructions:
1. Rinse the sorrel flowers with cold water to remove any dirt or debris.
2. In a large pot, combine the sorrel flowers, water, sliced ginger, and whole cloves.
3. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the flavors have melded together.
4. Strain the liquid into a pitcher or individual cups to remove the solids.
5. If desired, add sugar to taste.
6. Chill the drink in the refrigerator before serving over ice (if desired).
Cooking Time: 10-15 minutes
Trinidad Cassava Pone with Coconut and Spices
This traditional Trinidadian dessert combines the natural sweetness of cassava with the richness of coconut, spices, and a hint of nutmeg. Perfect for special occasions or as a sweet treat any time.
Ingredients:
– 2 cups cassava (yucca) flakes
– 1/4 cup granulated sugar
– 1/2 cup shredded coconut
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream or whole milk
– 2 large eggs
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine cassava flakes, sugar, coconut, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream or whole milk, eggs, and melted butter until smooth.
4. Pour the wet ingredients over the dry mixture and mix until just combined (do not overmix).
5. Pour the batter into a 9-inch (23cm) round cake pan or a 12-cup muffin tin.
6. Bake for 35-40 minutes for a large pone or 20-25 minutes for individual servings.
Cooking Time: 35-40 minutes
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