Trinidad and Tobago cuisine
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Trinidad and Tobago cuisine is indicative of the blends of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences. The national dish of Trinidad and Tobago is callaloo.
Main meals 
Breakfast dishes 
Hot Breakfast: Popular Breakfast Fast Food - sada roti which is usually served with: Fried or curry Bodi(long beans), Baigan choka (roasted eggplant), Tomato Choka (Roasted Tomatoes), Pumpkin Talkari (pumpkin simmered in garlic, onnion,cumin) Aloo choka (Potatoes fried with onnion and garlic), fried Plaintain, Stew chicken liver or gizzard, and the popular shark and bake.
Fried bake (a sweet, unleavened bread) usually served with: saltfish (dried and salted cod), sardine,corn or smoked fish(smoked, salted and dried fish), buljol (saltfish with fresh peppers, tomatoes, cucumbers and sometimes boiled eggs); Bacon, Fried Plantain, Stew Chicken, Corn beef corned beef with onions and tomatoes.
Coconut bake (coconut bread) usually served with: fried accra (saltfish fritters), black pudding, Butter, Cheese paste, tannia cakes (fried dasheen cake) and boiled yuca with butter, fried plantain and buljol
Cold Breakfast: Various home-made breads, including:
- roast bake
- coconut bake
- sarda bake
- cassava bread (bread made from grined or grated half dried cassava)
- warm hops bread and Cheddar cheese;
- or the popular local biscuits (crackers), "Crix" with anything.
Bread and Sausage, Cheese or Saltfish.
Hot Milk Drinks:
Farine with powdered milk (farine-ground and parched cassava)
- Chocolate tea (chocolate made from homemade cocoa balls)
- Cocoa (powdered cocoa)
- Porridge (dasheen, tannia, cassava, corn meal, flour, oats, barley, cream of wheat, sago, rice, wheat and brand)
Lunch and dinner 
A popular dish in Trinidad and Tobago is shark and Fried bake. Another very popular and nationally well known dish with distinctly African roots is callaloo, a creamy and spicy side dish made of dasheen or Taro leaves, okra known locally as Okro, crab or pigtails, thyme, coconut milk and shado beni (from "Chardon Bénit,"French thistle or Fitweed) or bhandhanya (Hindi bandh dhanya, "closed cilantro") or culantro. Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab. Pelau, a rice-based dish of Afghani origin, is a very popular dish in Trinidad and Tobago, as well as stewed chicken, breadfruit oil down, macaroni pie, pepperpot, ox-tails, among many others.
Trinbagonian dishes are often stewed, or barbecued,
An array of fish can be bought at local merchants throughout Trinidad and Tobago, such as flying fish, king fish, carite, sapatay, red fish, bonito, lobster, conch and crab, tilapia and seasonal cascadura. Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings, and Tobago is also known for its sumptuously prepared provisions, soups and stews, also known as blue food across the country.
Another local dish is the rare delicacy cascadu (cascadura),which is a small fresh water fish. There is a local legend in Trinidad that s/he who eats cascadu will return to Trinidad to end their days.
Trinidadians accompany their meals with various condiments, these can include pepper sauces, chutneys and pickles and are often home made. Pepper sauces are made by using habañero or other hot peppers, either minced or chopped and other spices. It can sometimes include lime or lemon as well as other vegetables, and come in many variations and flavors. The "mother-in-law" is another popular condiment which is a coarsely chopped spicy medley of habañeros, carrots, carylie (bitter melon) and other spices. Chutneys are popular as well and often include mango, tamarind, cucumber, shado beni, and sometimes coconut. There are a variety of popular pickles known locally as Achar which are commonly used. Kuchela a grated spicy version, usually made from mango but sometimes made from Pommecythère, the Mango version being most popular. Other version of Achars are made from mango, Pommecythère, tamarind, Lemon and Dillenia indica or Chulta as its known locally.
Street foods 
Street Foods: Popular freshly prepared street foods include doubles, phulourie, bake and shark (particularly at a Maracas Bay, a popular beach on the North coast), curried shrimp roti, corn soup, geera chicken (Hindi jira, "cumin") and pork, raw oysters (usually sold at stalls where there is a lighted kerosene torch or flambeau) with a spicy sweet/hot sauce mainly with cilantro or chadon beni (Eryngium foetidum), saheena, kachori (Hindi kachuri), aloo (Hindi alu, "potato") pies, fish pies, cheese pies, beef pies (many Trinidadian neighbourhoods boast a local Pie-Man), and pows (Cantonese pao-tzu < baaozi, 'steamed wrapped roll with savoury or sweet filling)- steamed buns filled with meat, typically char siu pork.
A popular street side favourite, before the consumption of alcohol, is Souse (made from Pig, Cow or Chicken Feet seasoned with onion, garlic, salt, pimento and scotch bonnet peppers, lemon and chadon beni), served warm (mostly) or slightly chilled(room temperature). It is also rumoured to be a cure to hang overs. When in season, Roast and Boil Corn on the Cob can be found any time day or night.
On festive occasions (Carnival, Borough Day and most public holidays), street foods also include Wild Meats such as Deer, Iguana, Manicou (Opossum), Tatou (Armadillo), and Agouti (similar to a Guinnea Pig) to name a few. These are prepared either as a Creole or Curry dish, and served with a wide choice of Local Pepper Sauces.
Cold Street Snacks: On hot days, locals enjoy souse, ice-cream, sno-cones (served in various colours, flavours and shapes, often with sweetened condensed milk), ice-pops, freezies, coconut slushies and fresh coconut jelly.
Festival foods 
Special Christmas foods include pastelles (called hallaca in Venezuela where they originated), garlic pork (carne vinha-d'alhos, a Portuguese dish), boiled or baked ham, turkey, pigeon peas, fruit cake (or black cake), ginger beer, ponche crema, egg nog, and sorrel.
Special Diwali foods include Mohanbhog, Lapsi, channa, and aloo.
The popular local desserts are usually extremely sweet. Local snacks include cassava or coconut pone and stewed guavas, sweetbread, paw paw balls, tamarind balls, bene balls (sticks or cakes), toolum, guava cheese (guava paste), jub jub and sugar cakes, nut cake, chilli bibi and brown sugar fudge. Local chocolatiers and confectioners manufacture several different types of sweet treats. Indian delicacies like khurma, gulab jamoon, ladoo, jalebi, parsad, coconut barfi, and barfi are also popular.
There are many different popular beverages in Trinidad. These include, various sweet drinks (Sodas) (Chubby, Solo, Peardrax), and also Malta, Smalta, Shandy, citrus juice, ginger beer, Guinness Beer, Peanut punch, channa (chickpea) punch, beet punch, sorrel, mauby, seamoss punch, barbadine punch, soursop punch and Coca Cola, paw paw punch.
Carib is a very popular local lager beer. There is also Carib Light and Carib Shandys, which come in Sorrel, Ginger, and Lime flavours.
Coconut water can be found throughout the island. Rum was invented in the Caribbean, therefore Trinidad and Tobago boasts rum shops all over the island, serving local favourites such as ponche-de-crème, puncheon rum, and home-made wines from local fruits.
Fruits available in Trinidad include mangoes (bastapool, button, belly-bef, calabash, cedar, cutlass, doudouce, Graham, ice-cream, Julie, long, pawpaw, Peter, rose, round, starch, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit, watermelons, sapodilla (Chikoo - Indian), pomerac (Syzygium malaccense), guavas, Tahitian apple (pommecythère or golden apple), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), pawpaw (papaya), chenette (mamoncillo), pineapples, oranges, Portugal (clementines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind (including Chinese variety), Series (deep purple coloured cherry), Pahdoo, Cocorite, 'Gru-Gru-beff', 'Fat-Pork', and coconuts (several varieties).
See also 
- Manas: The Indian Diaspora, At Home in Trinidad
- http://books.google.com/books?id=zNA8RWWB3gwC Sweet hands: island cooking from Trinidad & Tobago By Ramin Ganeshram, Jean-Paul Vellotti
- *Allsopp, S.R. Richard (1998). In Dictionary of Caribbean English Usage, with a French and Spanish Supplement. Oxford University Press. p. 138. ISBN 0-19-866152-5. Google Book Search. Retrieved on November 23, 2007.
- Vanished UK drink is toast of Caribbean, an April 2007 article from the BBC website
- Tropical Fruit Pictures, Plant Pictures Index