Wild Meat – East Indian, Creole Lunch, Trinidad and Tobago
Agouti, lappe, dear, wild hog, manicou, iguana etc that is mainly served curried.
Culture
Food & Drinks from across Trinidad and Tobago
Agouti, lappe, dear, wild hog, manicou, iguana etc that is mainly served curried.
A mixture of ice, milk, sugar (or condensed milk) and any fruit or vegetable (banana, beetroot, seamoss, papaya, etc)
A cook-up made of rice, pigeon peas, vegetables (optional) and usually chicken or beef.
A heavy, sweet pudding made of cassava and sweet potato.
A fried, East Indian delicacy primarialy made of dasheen leaves, split peas powder, flour, tumeric powder and seasoning and served with chutney
This salted, semi-smokey bbq meat could be served as a side dish or with fries
Tiny candy balls made from molasses and grated coconut.
Made from plain or whole wheat flour and is roasted on a tawah (griddle).
An Indian sweet made from milk solids and sugar and typically flavoured with cardamom or nuts.
Seasoned crab cooked with curried powder and served with dumpling.
