When it comes to Caribbean cuisine, Trinidad and Tobago is often overlooked in favor of more popular islands like Jamaica or Barbados. But trust us, Trini food is just as delicious, if not more so! The island’s unique blend of African, Indian, European, and indigenous influences has created a culinary scene that is truly one-of-a-kind.
In this article, we’ll take you on a gastronomic journey through Trinidadian cuisine with 20 authentic recipes that will make your mouth water. From classic dishes like doubles and pelau to more adventurous options like curry goat and souse, these spicy Trini recipes are sure to tantalize your taste buds and leave you craving for more.
Stay tuned as we explore the bold flavors and vibrant culture of Trinidadian cuisine!
Trinidad Doubles with Tamarind Chutney
Trinidad Doubles with Tamarind Chutney Recipe
Experience the vibrant flavors of Trinidadian street food with this classic combination of crispy doubles (fried flatbread) paired with a tangy tamarind chutney. This recipe is easy to make and perfect for snack time or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Tamarind Chutney ingredients:
+ 1 cup tamarind paste
+ 1/2 cup water
+ 1 tablespoon sugar
+ 1 tablespoon lime juice
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. Mix together flour, baking powder, and salt. Gradually add vegetable oil to form a dough.
3. Knead the dough for 5 minutes until smooth. Divide into 6-8 portions.
4. Roll out each portion into a thin circle. Fry for 1-2 minutes on each side or until golden brown.
5. Mix tamarind paste, water, sugar, and lime juice in a bowl.
6. Serve warm doubles with tamarind chutney.
Cooking Time: 15-20 minutes
Trinidad Callaloo with Crab
This classic Trinidadian dish combines the tender leaves of callaloo (amaranth) with succulent crab meat, onions, garlic, and spices. A flavorful and hearty one-pot meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 bunch callaloo leaves
– 1 lb jumbo lump crab meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tsp curry powder
– Salt and black pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Wash the callaloo leaves in cold water, then chop them into 1-inch pieces.
2. In a large pot or Dutch oven, heat the oil over medium heat. Add the onions, garlic, and Scotch bonnet pepper (if using). Cook until the onions are translucent.
3. Add the chopped callaloo, curry powder, salt, and black pepper to the pot. Stir well.
4. Add the crab meat and stir gently to combine.
5. Cover the pot and cook for 10-12 minutes or until the callaloo is tender and the crab is heated through.
6. Serve hot with rice, roti, or crusty bread.
Cooking Time: 15 minutes
Trinidad Pelau with Chicken and Pigeon Peas
Pelau is a popular Trinidadian dish that combines fluffy rice, savory chicken, and creamy pigeon peas. This recipe puts a delicious twist on the classic by adding juicy chicken to the mix.
Ingredients:
– 1 cup uncooked rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (14.5 oz) pigeon peas, drained and rinsed
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp soy sauce (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add onion, garlic, thyme, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in pigeon peas and soy sauce (if using). Cook for an additional 2-3 minutes.
5. Combine cooked rice with chicken and pigeon pea mixture. Serve hot.
Cooking Time: Approximately 30-40 minutes.
Trinidad Bake and Shark with Garlic Sauce
This classic Trinidadian dish is a flavorful combination of fried shark, crispy bake, and tangy garlic sauce. Get ready to transport your taste buds to the Caribbean!
Ingredients:
– 1 pound shark fillet (or substitute with cod or tilapia)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– 1 package of bake (Trinidadian fried dough) or substitute with French fries
– Garlic sauce ingredients:
+ 3 cloves garlic, minced
+ 2 tablespoons butter
+ 2 tablespoons mayonnaise
+ 1 tablespoon lime juice
+ Salt and pepper to taste
Instructions:
1. Cut the shark into small pieces and season with salt, black pepper, and flour.
2. Dredge the shark pieces in panko breadcrumbs, shaking off excess.
3. Fry the shark until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Cook the bake according to package instructions or fry French fries until crispy.
5. Make the garlic sauce by melting butter and sautéing garlic, then whisk in mayonnaise, lime juice, salt, and pepper.
6. Serve the fried shark with bake and drizzle with garlic sauce.
Cook Time: 20-25 minutes
Trinidad Curry Goat with Roti
Experience the bold flavors of Trinidad’s Caribbean cuisine with this hearty and aromatic curry goat dish served with fluffy roti.
Ingredients:
– 1 pound boneless goat meat (or beef or lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– 4-6 roti bread
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add goat meat and cook until browned, about 5 minutes.
4. Add coconut milk and salt to taste. Simmer for 30-40 minutes or until the meat is tender.
5. Warm roti bread according to package instructions. Serve with curry goat and garnish with chopped cilantro, if desired.
Cooking Time: 45-60 minutes
Trinidad Black Cake with Rum Soaked Fruits
A classic Trinidadian dessert, this rich and decadent black cake is infused with the warmth of rum-soaked fruits, creating a truly special treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 cup rum-soaked fruits (see below for preparation)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine sugar, butter, eggs, and rum-soaked fruits; mix until well combined.
4. Add the dry ingredients to the wet ingredients; mix until smooth.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Rum-Soaked Fruits Preparation:
– Chop 1 cup of dried fruit (cranberries, cherries, raisins) and soak in 2 tablespoons of dark rum for at least 24 hours.
Trinidad Corn Soup with Dumplings
This hearty soup is a staple of Trinidadian cuisine, made with fresh corn, aromatic spices, and soft dumplings. It’s a comforting and flavorful meal perfect for any occasion.
Ingredients:
– 2 cups corn kernels
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn, cumin, paprika, and cayenne pepper. Cook for 2 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until corn is tender.
4. Meanwhile, combine flours, salt, and baking powder. Gradually add lukewarm water to form a dough.
5. Drop spoonfuls of dough into the soup and cook for an additional 10-12 minutes or until dumplings are cooked through.
Cooking Time: 25-30 minutes
Trinidad Macaroni Pie with Cheese Crust
Experience the rich flavors of Trinidadian cuisine with this creamy macaroni pie, topped with a golden cheese crust. This comfort food classic is sure to become a family favorite.
Ingredients:
– 8 oz macaroni
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup butter, melted
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup grated cheddar cheese (for crust)
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a separate pot, combine milk, melted butter, paprika, salt, and pepper. Stir until smooth.
4. Combine cooked macaroni and milk mixture. Stir until well combined.
5. Pour macaroni mixture into a 9×13 inch baking dish.
6. Sprinkle grated cheddar cheese evenly over the top of the macaroni mixture.
7. Bake for 25-30 minutes or until top is golden brown.
Cooking Time: 25-30 minutes
Trinidad Souse with Pickled Pig Trotters
Souse is a traditional Trinidadian dish that typically features pickled meat, but this recipe takes it to the next level by incorporating pickled pig trotters. The result is a tangy and savory stew that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 pound beef, cut into bite-sized pieces
– 2 cups water
– 1 cup vinegar (apple cider or white wine)
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 pig trotters, pickled in a mixture of equal parts vinegar and water for at least 24 hours
Instructions:
1. In a large pot, combine beef, water, vinegar, parsley, garlic, cumin, salt, and black pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for 1 1/2 hours, or until the meat is tender.
3. Add the pickled pig trotters to the stew and continue cooking for an additional 30 minutes.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2 hours
Trinidad Coconut Bake with Butter
A classic Trinidadian dessert that combines the sweetness of coconut and butter in a moist, fluffy bake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and coconut. Add salt and whisk until combined.
3. In a large bowl, cream butter and eggs until light and fluffy. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Trinidad Stewed Chicken with Green Seasoning
This classic Trini dish is a staple of Caribbean cuisine, combining the bold flavors of green seasoning with tender chicken and sweet potatoes. This hearty stew is perfect for a comforting meal or as a main course for special occasions.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2-3 medium-sized sweet potatoes, peeled and cubed
– 1/4 cup green seasoning (available at most Caribbean grocery stores)
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion, garlic, and Scotch bonnet pepper (if using) to the pot and sauté until the vegetables are soft, about 3-4 minutes.
5. Add the sweet potatoes, green seasoning, salt, and black pepper to the pot. Stir well.
6. Return the chicken to the pot and add enough water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until the chicken is tender.
7. Serve hot with rice or roti.
Cooking Time: 1 hour
Trinidad Aloo Pie with Tamarind Sauce
A flavorful twist on traditional potato pie, this Trinidadian-inspired recipe combines the richness of aloo (potatoes) with the tanginess of tamarind sauce. Perfect for a Caribbean-themed dinner or snack!
Ingredients:
For the pie:
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin powder
– Salt to taste
– 2 tablespoons all-purpose flour
– 1 cup water
– 2 eggs, beaten
– 1 pie crust (homemade or store-bought)
For the tamarind sauce:
– 1/2 cup tamarind paste
– 1/4 cup water
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. Boil potatoes, onion, and garlic until tender. Drain excess water.
3. In a pan, heat oil and sauté the potato mixture with cumin powder and salt. Set aside.
4. Roll out pie crust and fill with the potato mixture. Top with beaten eggs.
5. Bake for 35-40 minutes or until golden brown.
6. For tamarind sauce, mix all ingredients in a bowl. Adjust sweetness and salt to taste.
Cooking Time: 45-50 minutes
Trinidad Pholourie with Mango Chutney
Discover the sweet and savory fusion of Trinidadian cuisine with this simple recipe for Pholourie, served with a tangy Mango Chutney.
Ingredients:
For the Pholourie:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
For the Mango Chutney:
– 2 ripe mangos, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon lime juice
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add water to form a dough. Knead for 5 minutes.
3. Divide the dough into small balls (about 1-inch diameter).
4. Heat enough oil in a deep frying pan to fry the Pholourie.
5. Fry the Pholourie until golden brown, about 2-3 minutes per side.
6. Drain excess oil and set aside.
For the Mango Chutney:
1. In a separate pan, heat oil over medium heat.
2. Add chopped onion, garlic, and ginger; sauté until softened.
3. Add diced mango and lime juice; cook for 5-7 minutes or until the mixture thickens.
4. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including frying time)
Enjoy your delicious Trinidad Pholourie with Mango Chutney!
Trinidad Curried Shrimp with Dhal Puri
Experience the vibrant flavors of Trinidad’s street food scene with this recipe for curried shrimp served with traditional dhal puri flatbread. This dish is a perfect blend of spices and aromas that will transport your taste buds to the Caribbean.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– 4-6 dhal puri flatbread pieces (store-bought or homemade)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add shrimp and cook until pink and just done, about 2-3 minutes per side.
5. Season with salt and black pepper to taste.
6. Serve shrimp over dhal puri flatbread pieces.
Cooking Time: 15-20 minutes
Trinidad Sweet Bread with Raisins and Cherries
This classic Trinidadian sweet bread is a staple at many Caribbean celebrations, and this recipe adds the sweetness of raisins and cherries to make it even more special.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 cup warm milk
– 2 tablespoons unsalted butter, melted
– 1/2 cup raisins
– 1/2 cup cherries, pitted
– 1 egg, beaten
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
3. Add warm milk, melted butter, raisins, cherries, and beaten egg. Mix until a sticky dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in the prepared loaf pan and let it rise for 1 hour or until doubled in size.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Trinidad Pumpkin Soup with Coconut Milk
Trinidad Pumpkin Soup with Coconut Milk Recipe
Experience the vibrant flavors of Trinidadian cuisine with this creamy and comforting pumpkin soup infused with coconut milk.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 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 can (14 oz) diced tomatoes
– 2 cups coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, and cayenne; cook for an additional minute.
4. Add pumpkin, diced tomatoes, and coconut milk.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the pumpkin is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Trinidad Saltfish Buljol with Fried Bake
A classic Trinidadian dish that combines the savory flavors of salted fish, onions, and spices with a crispy fried bake.
Ingredients:
– 1 can of salted cod (saltfish), drained and flaked
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon curry powder
– Salt and black pepper to taste
– 4-6 fried bakes (see note)
– 2 tablespoons vegetable oil
Instructions:
1. In a large skillet, heat the oil over medium heat.
2. Add the chopped onions and cook until they are translucent and slightly caramelized.
3. Add the minced garlic, Scotch bonnet pepper, curry powder, salt, and black pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
4. Add the flaked saltfish to the skillet and stir well to combine with the onion mixture.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together and the saltfish is cooked through.
6. Serve the buljol over fried bakes, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Note: Fried bakes are a type of flatbread that can be store-bought or homemade (recipe not included). You can also use other types of bread or crackers as a substitute.
Trinidad Mango Chow with Pepper and Lime
A vibrant and flavorful condiment from Trinidad, this chow is a perfect blend of sweet and spicy. It’s a great accompaniment to grilled meats, seafood, or as a dip for veggies.
Ingredients:
• 2 ripe mangos, diced
• 1/4 cup chopped fresh bell peppers (any color)
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1-2 Scotch bonnet peppers, seeded and finely chopped (optional, for some heat)
Instructions:
1. In a medium bowl, combine mango, bell peppers, garlic, lime juice, and ginger.
2. Mix well until all the ingredients are fully incorporated.
3. Taste and adjust seasoning as needed.
4. If desired, add Scotch bonnet peppers for an extra kick of heat.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve chilled or at room temperature.
Cooking Time: None, just mix and chill!
Trinidad Cassava Pone with Coconut and Spices
This traditional Trinidadian dessert is a sweet and savory treat that combines the natural sweetness of cassava with the richness of coconut and aromatic spices. Perfect for those looking to try something new and exotic!
Ingredients:
– 2 cups cassava (yuca) flour
– 1/2 cup grated coconut
– 1/4 cup sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream or whole milk
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, combine cassava flour, sugar, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together coconut, heavy cream or whole milk, and eggs until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour mixture into prepared baking dish and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Trinidad Sorrel Drink with Ginger and Cloves
This refreshing drink is a unique twist on the traditional sorrel drink, adding the warmth of ginger and cloves to create a deliciously spicy flavor.
Ingredients:
– 2 cups Trinidad sorrel leaves (dried or fresh)
– 1-inch piece of fresh ginger, peeled and sliced
– 3-4 whole cloves
– 2 cups water
– Honey or sugar (optional)
Instructions:
1. Combine the sorrel leaves, ginger slices, and whole cloves in a large pot.
2. Add the water to the pot and bring to a boil.
3. Reduce the heat and let simmer for 10-15 minutes or until the flavors have melded together and the mixture has reduced slightly.
4. Strain the liquid through a cheesecloth or fine-mesh sieve into a large pitcher.
5. Discard the solids and add honey or sugar to taste, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15 minutes
Summary
Get ready to spice up your culinary game with these authentic Trinidad recipes! From classic dishes like Doubles with Tamarind Chutney and Pelau with Chicken and Pigeon Peas, to sweet treats like Black Cake with Rum Soaked Fruits and Sweet Bread with Raisins and Cherries, this article showcases the best of Trini cuisine. With a mix of savory and sweet recipes, including soups, pies, cakes, and drinks, there’s something for everyone. Learn how to make these mouth-watering dishes that will transport your taste buds straight to the Caribbean!
