The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Indian, Chinese and Lebanese gastronomic influences.
Many dishes are popular choices for the morning meal in Trinidad and Tobago.
Hot Breakfasts: Sada roti with bodi (long beans), doubles, bake (a sweet, unleavened bread) and shark, fry bake (a fried bread like a Jonnycake), fried aloo (potato), roasted baigan (eggplant, aubergine or melongene...
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The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Indian, Chinese and Lebanese gastronomic influences.
Many dishes are popular choices for the morning meal in Trinidad and Tobago.
Hot Breakfasts: Sada roti with bodi (long beans), doubles, bake (a sweet, unleavened bread) and shark, fry bake (a fried bread like a Jonnycake), fried aloo (potato), roasted baigan (eggplant, aubergine or melongene), tomato choka (often served with roti), saltfish (dried and salted cod), buljol (saltfish with fresh peppers, tomatoes, cucumbers and sometimes boiled eggs); black pudding with home-made coconut bread; fried accra (saltfish fritters); tannia cakes (fried dasheen cake) and boiled cassava with butter; fried fig (green banana) with saltfish; fried left-over provisions (root vegetables such as cassava and dasheen) with saltfish; fried corned beef with onions and tomatoes.
Cold Breakfasts: Various home-made breads, including roast bake, coconut...
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