Wild Meat – East Indian, Creole Lunch, Trinidad and Tobago
Agouti, lappe, dear, wild hog, manicou, iguana etc that is mainly served curried.
Punch – Creole Street Food, Trinidad and Tobago
A mixture of ice, milk, sugar (or condensed milk) and any fruit or vegetable (banana, beetroot, seamoss, papaya, etc)
Pelau – Creole Lunch, Trinidad and Tobago
A cook-up made of rice, pigeon peas, vegetables (optional) and usually chicken or beef.
Pone – Cassava – Creole Desserts, Trinidad and Tobago
A heavy, sweet pudding made of cassava and sweet potato.
Saheena – East Indian Street Food, Trinidad and Tobago
A fried, East Indian delicacy primarialy made of dasheen leaves, split peas powder, flour, tumeric powder and seasoning and served with chutney
BBQ Pigtail – Creole Street Food, Trinidad and Tobago
This salted, semi-smokey bbq meat could be served as a side dish or with fries
Toolum – Creole Desserts, Trinidad and Tobago
Tiny candy balls made from molasses and grated coconut.
Sada – East Indian Breakfast, Trinidad and Tobago
Made from plain or whole wheat flour and is roasted on a tawah (griddle).
Barfi – East Indian Desserts, Trinidad and Tobago
An Indian sweet made from milk solids and sugar and typically flavoured with cardamom or nuts.
Crab and Dumpling – Creole Lunch, Trinidad and Tobago
Seasoned crab cooked with curried powder and served with dumpling.
Accra – Creole Street Food, Trinidad and Tobago
Fried saltfish fritter
Cowheel Soup – Creole Street Food, Trinidad and Tobago
A delicious soup made from the gelatinous heel bones of a cow.
Bread Pudding – Creole Desserts, Trinidad and Tobago
A rich, heavy cake or pudding made from pieces of bread soaked in milk and baked with eggs, sugar, dried fruit, and spices, eaten hot or cold.
Ochro Rice – Creole Lunch, Trinidad and Tobago
A cook-up made of rice, ochro, vegetables, seasoning and meat.
Pow – Chinese Street Food, Trinidad and Tobago
A Chinese steamed bun filed with barbecued pork.
Baigan Choka – East Indian Breakfast, Trinidad and Tobago
Roasted eggplant (skin removed) mashed with chopped onion and fried garlic (chongkay), seasoned with salt and pepper. Most tasty with sada.
Roti (Dhalpourie) – East Indian Lunch, Trinidad and Tobago
A flat East-Indian bread that is folded into a spicy mixture of curried meat, channa and potato.
Fried Plantain – East Indian Breakfast, Trinidad and Tobago
Overly ripe plantain fried in oil until golden brown. Cinnamon can be added for extra flavor. Can be served as a side dish or eaten with sada or fried bake.