Trinidad doubles is a popular street food from Trinidad and Tobago, consisting of two pieces of fried flatbread called bara, filled with a curried chickpea mixture known as channa. It's often served with various sauces and chutneys, creating a savory, sweet, and spicy flavor profile. Doubles are commonly enjoyed as a quick breakfast, snack, or late-night bite.
Trini Homemade Baked White Bread is a soft, fluffy, and slightly chewy loaf that’s a staple in many Trinidadian households. Baked fresh in rectangular tins or free-form loaves, it’s known for its golden crust and pillowy interior—perfect for slicing thick and slathering with butter, cheese, or even avocado. The dough is typically made with simple ingredients like flour, yeast, sugar, salt, and water (sometimes milk or butter is added for richness), then kneaded by hand and left to rise before baking to perfection. The result is a fragrant, comforting bread with just the right balance of crusty top and soft crumb—ideal for breakfast, sandwiches, or soaking up flavorful Caribbean stews. There’s nothing quite like the smell of fresh Trini bread baking in the oven—it’s the essence of home.
Pholourie is a beloved Trinidadian street food and snack that embodies the bold, savory flavors of Indo-Caribbean cuisine. These golden, deep-fried dough balls are made from a seasoned split pea and flour batter, spiced with garlic, turmeric, cumin (geera), and fresh herbs like culantro (chadon beni). Light and airy on the inside with a crispy exterior, pholourie is typically served hot in a paper bag and paired with tangy tamarind chutney or a pepper sauce for dipping. Commonly enjoyed during religious events, family gatherings, or just as a quick bite from a roadside vendor, pholourie is a comforting, crave-worthy taste of Trinidad’s vibrant culinary fusion.
Trini Homemade Whole Wheat Bread is a wholesome twist on the classic white loaf, offering the same soft, comforting texture with a heartier, nuttier flavor. Made with a blend of whole wheat flour and sometimes a touch of all-purpose flour for softness, this bread is slightly denser and more filling—perfect for a more nutritious option. It’s lightly sweetened with brown sugar or molasses and enriched with ingredients like milk, butter, or coconut oil for added depth. Often shaped into sandwich loaves or round pans, Trini wheat bread boasts a golden-brown crust and a tender crumb, making it ideal for toast, sandwiches, or simply enjoyed warm with a pat of butter. It’s everyday bread elevated with Caribbean love and goodness.
Bake and Shark is an iconic Trinidadian street food, famously served at Maracas Beach and loved across the island. It features a piece of fried shark—typically seasoned with a bold blend of Caribbean spices, then battered and deep-fried to golden perfection—tucked inside a fluffy, fried flatbread known as "bake." What truly elevates bake and shark are the toppings: diners pile on fresh lettuce, tomato, pineapple, coleslaw, cucumbers, and drench it in a mix of sauces like garlic sauce, tamarind, pepper sauce, and shadow beni (culantro) chutney. The result is a salty-sweet, spicy-crisp flavor bomb that’s equal parts beach nostalgia and culinary delight. More than just a sandwich, bake and shark is a must-try cultural experience.
Trini chicken and chips, also known as Trinidadian chicken and fries, offers a unique and flavorful take on the classic fried chicken dish. Unlike its American counterpart, this dish often incorporates Caribbean and East Asian influences, resulting in a rich and aromatic experience.
Trinidad doubles is a popular street food from Trinidad and Tobago, consisting of two pieces of fried flatbread called bara, filled with a curried chickpea mixture known as channa. It's often served with various sauces and chutneys, creating a savory, sweet, and spicy flavor profile. Doubles are commonly enjoyed as a quick breakfast, snack, or late-night bite.
Trinidadian fried chicken, often served as part of a dinner, is a popular dish featuring crispy, flavorful chicken, typically seasoned with local spices and herbs, and accompanied by sides like potato salad. The potato salad is a classic side dish, often creamy and mayonnaise-based, complementing the savory fried chicken
Trinidadian pelau is a flavorful one-pot rice dish, often considered the country's unofficial national dish. It's characterized by a base of rice, meat (traditionally chicken or beef), and pigeon peas, simmered in a rich, aromatic broth. A key element is the caramelization of sugar to create a dark, rich "browning" that flavors and colors the dish. The dish is further enhanced with coconut milk, fresh herbs, and various vegetables.
Trini roti dhalpuri is a quintessential Trinidadian flatbread, originating from Indian roti brought to the Caribbean by indentured laborers in the 19th century. It is a soft and thin flatbread, distinguished by its flavorful filling of seasoned, ground yellow split peas, also known as dhal. The split pea filling is boiled until tender but not mushy, then ground with spices like garlic, culantro or chadon beni, scotch bonnet pepper (optional), and cumin or geera
Trini paratha roti, also known as "Buss Up Shut," is a beloved flatbread from Trinidad and Tobago, with roots in Indian cuisine but distinct local adaptations. It's prized for its soft, tender, and incredibly flaky layers, achieved by incorporating fat (butter, ghee, or oil) during the dough's preparation and layering process. The final "clapping" or beating during cooking separates these layers, resulting in a unique, almost shredded texture
Trini stew chicken, a staple of Trinidadian cuisine, is a hearty and flavorful dish renowned for its unique brown color and rich gravy. This signature hue comes from a caramelization process involving brown sugar melted in hot oil, which also imparts a subtle sweet and savory flavor to the chicken.
In Trinidad and Tobago, "provisions" refers to a variety of starchy root vegetables and tubers that are a staple in the local cuisine. These include items like dasheen (taro), cassava, yams, sweet potatoes, eddoes, and green bananas. They are typically boiled, steamed, or fried and served as a side dish with various meats, fish, or stews. Provisions are a significant part of the culture and diet, valued for their versatility and nutritional benefits
In Trinidad, callaloo is a quintessential side dish, often enjoyed as part of a Sunday lunch, and it's typically made with dasheen bush (taro leaves), okra, pumpkin, coconut milk, and seasonings like onions, garlic, and hot peppers. It's a versatile dish, sometimes served as a soup or alongside other dishes like rice, macaroni pie, or stewed chicken.
Boiled cassava has a mild, subtly sweet, and slightly nutty flavor, similar to a potato. It has a dense, slightly fibrous texture, comparable to a baked sweet potato. When prepared as boil & fry, the seasonings and herbs infuse the cassava with a vibrant Caribbean flavor, and the frying process can create a fluffy interior and crispy exterior
In Trinidadian cuisine, eddoes (a starchy root vegetable similar to potatoes but with a nutty, slightly sweet taste) are a versatile ingredient used in several popular dishes
In Trinidad and Tobago, green bananas, often referred to as "green figs," are a versatile staple ingredient used in various dishes. They are firmer, starchier, and less sweet than their ripe, yellow counterparts
Trinidadian macaroni pie is a baked casserole dish, similar to mac and cheese but with a firmer texture and distinct Caribbean flavors. It's a staple in Trinidad and Tobago, often served at gatherings and considered a comfort food. Unlike some mac and cheese recipes, it typically includes eggs to bind the ingredients and is known for its seasoned flavor profile, often featuring pimento peppers, and thyme.
Boiled plantain is a simple, popular dish in Trinidad and Tobago, often enjoyed as part of Sunday lunch or as a side dish. It's made by boiling green or ripe plantains until tender, then serving them as is or with various accompaniments
In Trinidad and Tobago, yams, often referred to as sweet potatoes in some contexts, are a staple ingredient in various dishes, reflecting the island's rich culinary traditions.
Trinidadian salads, often referred to as "Trini salads," are far from a single dish. Instead, the term encompasses a vibrant and diverse range of salads that reflect the island's rich culinary heritage. These salads are characterized by their freshness, bold flavors, and often a spicy kick, frequently incorporating a key ingredient: chadon beni (culantro), also known as shado beni.
Trinidad potato salad is a flavorful and popular side dish in Trinidad and Tobago, known for its creamy texture and unique combination of ingredients. It typically features boiled potatoes, carrots, and green peas, bound together with mayonnaise and often includes hard-boiled eggs, chives, and various spices like black pepper and sugar
Trini Homemade Banana Bread is a moist, flavorful loaf that turns overripe bananas into pure comfort. Infused with warm Caribbean spices like cinnamon, nutmeg, and a splash of vanilla or almond essence, this banana bread is rich in flavor and nostalgia. Some versions include chopped nuts, raisins, or even a hint of rum for extra depth. Unlike overly sweet commercial versions, Trini banana bread strikes a perfect balance—soft and tender on the inside with a lightly crisp, golden crust on the outside. Whether enjoyed as a breakfast slice, a teatime treat, or a late-night indulgence, it’s a delicious way to use up bananas and bring a taste of island warmth to the table.
Trinidad Coconut rolls have a sweet, pleasantly flavored coconut filling encased in a flaky, often slightly crumbly pastry. The sweetness is typically mild, with a texture that can range from soft and moist to more firm and cake-like. The filling itself is made with grated coconut, often sweetened and spiced, and provides a distinct coconut flavor that is both familiar and satisfying
Trini currant roll is a popular pastry from Trinidad and Tobago, known for its flaky crust and sweet, spiced currant filling. It's described as a delicious dessert or snack.
Trinidadian peanut fudge is a sweet treat popular in Trinidad and Tobago, made with a base of sugar, milk or condensed milk, butter, and peanut butter. It's a sweet, melt-in-your-mouth confection that often features a strong peanut flavor
Trinidadian kurma, also known as Trini Kurma, is a popular sweet and crunchy snack in Trinidad and Tobago that originated from Indian immigrants who arrived in the Caribbean in the 1800s.
Trini Sweet Bread is a cherished Trinidadian treat that blends the comforting warmth of fresh-baked bread with the indulgent richness of coconut and spices. Made with grated coconut, raisins, mixed peel, and a hint of nutmeg and cinnamon, this dense yet moist loaf is often finished with a sugary glaze and a sprinkle of demerara sugar for added crunch. Sometimes infused with a splash of rum or essence (like vanilla or almond), sweet bread is traditionally baked in loaf pans and served during holidays, especially Christmas and Easter, though it’s just as welcome at any time of year. Whether enjoyed with tea or on its own, Trini sweet bread is a delicious symbol of home, heritage, and hospitality.
Red mango is a sweet and spicy snack, often featuring a vibrant red color and a chewy texture. It's a popular treat in Trinidad and Tobago, influenced by Chinese culinary traditions, and is known for its sweet, salty, and subtly spicy flavor profile. The mangoes are typically preserved through a combination of drying and cooking with spices, including pepper and caramel.
Toolum, or Tulum, is a traditional Trinidadian candy made from two main ingredients: molasses and grated coconut. The molasses provides a strong, sweet caramel-like flavor, while the grated coconut adds a delightful texture. Some recipes also include dried orange peel and grated ginger for an added flavor dimension. It is often described as an all-natural snack without preservatives.
