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| TriniGo

Fish Broth – Creole Lunch, Trinidad and Tobago

Delicately flavored soup made with fish, ground vegetables, garlic, herbs and dumplings
| TriniGo

Bake – Roast – Creole Breakfast, Trinidad and Tobago

Made from plain or whole wheat flour and baked in the oven. Grated coconut can also be added to enhance the flavour.
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Tamarind Balls – Creole Desserts, Trinidad and Tobago

The tamarind pod is rolled into balls with brown sugar and spices topped with a coating of granulated sugar.
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Curry (any meat) – East Indian Lunch, Trinidad and Tobago

Seasoned meat cooked in curried powder.
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Puncheon – Local Drink, Trinidad and Tobago

A high potency homemade rum.
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Oil Dong (Down) – Creole Lunch, Trinidad and Tobago

A traditional dish made from breadfruit, sated pork and ground provisions, stewed down in coconut mik.
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Cou-cou – Creole Lunch, Trinidad and Tobago

A mixture of cornmeal flour and ocros.