*Trinidad and Tobago cuisine is indicative of the blends

of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomi

c influences.
Breakfast dishes
Hot Breakfast: Popular Breakfast Fast Food - sada roti which is usually served with:
Fried or curry Bodi(long beans), Baigan choka (roasted eggplant), Tomato Choka
(Roasted Tomatoes), Pumpkin Talkari (pumpkin simmered in garlic, onnion,cumin)
Aloo choka (Potatoes fried with onnion and garlic), fried Plaintain, Stew chicken liver
or gizzard, and the popular bake and shark.
Fried bake (a fried dough unleavened bread) usually served with: saltfish (dried and
salted cod), sardine,corn or smoke herring (smoked, salted and dried fish), buljol
(saltfish with fresh peppers, tomatoes, cucumbers and sometimes boiled eggs);
Bacon, Fried Plantain, Stew Chicken, Corn beefcorned beef with onions and
tomatoes.
Coconut bake (coconut bread) usually served with: fried accra
(saltfish fritters), black pudding, Butter, Cheese paste(a mixture of cheese carrots
and mayo), tannia cakes (fried dasheen cake) and boiled yuca with butter,
fried plantain and buljol
Cold Breakfast: Various home-made breads, including:

roast bake

coconut bake

sadda bake

cassava bread (bread made from grined or grated half dried cassava)

warm hops bread and Cheddar cheese;

or the popular local biscuits (crackers), "Crix" with anything.

Bread and Sausage, Cheese or Saltfish.

Hot Milk Drinks:
Farine with powdered milk (farine-ground and parched cassava)

Chocolate tea (chocolate made from homemade cocoa balls)

Coffee

Milo

Ovaltine

Cocoa (powdered cocoa)

Porridge (dasheen, tannia, cassava, corn meal, flour, oats, barley, cream of
wheat, sago, rice,crix, wheat and brand)

Lunch and dinner[edit source | editbeta]

A popular dish in Trinidad and Tobago is shark and Fried bake. Another very popular
and nationally well known dish with distinctly African roots is callaloo, a creamy and
spicy side dish made ofdasheen or Taro leaves, okra known locally as Okro, crab or
pigtails, thyme, coconut milk and shado beni (from "Chardon Bnit,"French thistle or
Fitweed) or bhandhanya (Hindi bandh dhanya, "closed cilantro")
or culantro. Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet
potatoes, dumplings and curried crab. Pelau, a rice-based dish of Afghani origin, is a
very popular dish in Trinidad and Tobago, as well as stewed chicken, breadfruit oil
down, macaroni pie, pepperpot, ox-tails, among many others.
Trinbagonian dishes are often stewed, or barbecued,

Curry Chicken skewer served with Eggplant Relish and Tomato chutney vinaigrette
An array of fish can be bought at local merchants throughout Trinidad and Tobago,
such as flying fish, king fish, carite, sapatay, red
fish, bonito, lobster,conch and crab, tilapia and seasonal cascadura. Tobagonian
food is dominated by a wide selection of seafood dishes, most notably, curried crab
anddumplings, and Tobago is also known for its sumptuously prepared
provisions, soups and stews, also known as blue food across the country.
A popular Trini dish is macaroni pie, a macaroni pasta bake, with eggs and cheese,
and a variety of other potential ingredients according to which of the many recipes
you are following.

Another local dish is the rare delicacy cascadu (cascadura),which is a small fresh
water fish. There is a local legend in Trinidad that s/he who eats cascadu will return
to Trinidad to end their days.
Condiments
Trinidadians accompany their meals with various condiments, these can include
pepper sauces, chutneys and pickles and are often home made. Pepper sauces are
made by using habaero or other hot peppers, either minced or chopped and other
spices. It can sometimes include lime or lemon as well as other vegetables, and
come in many variations and flavors. The "mother-in-law" is another popular
condiment which is a coarsely chopped spicy medley of habaeros, carrots, carylie
(bitter melon) and other spices. Chutneys are popular as well and often
include mango, tamarind, cucumber,shado beni, and sometimes coconut. There are
a variety of popular pickles known locally as Achar which are commonly
used. Kuchela a grated spicy version, usually made from mango but sometimes
made from Pommecythre, the Mango version being most popular. Other version of
Achars are made from mango, Pommecythre, tamarind, Lemon and Dillenia
indica or Chulta as its known locally.
*TYPICAL FOOD OF FRANCE

A classical vegetable stew from Provence, ratatouille can be

served both as a main course and a side dish to another specialty. The name of this
traditional dish probably derives from the French verb touiller, meaning 'to stir'.

Though Bouillabaisse was first prepared in Marseille, today it's considered a culinary
symbol of the entire country. In its most traditional form, it's a stew of various kinds
of fish flavoured with garlic, basil, bayleaf, saffron.

France is also famous for its different kinds of cheese. There are currently 500 types
of cheese of different flavours so you'll have a long list to choose from. Of course
French cheese is an ingredient in many french dishes, such as, salads, pastas,
sandwiches, and also as an aperitif. French cheese has calcium, which is essential
for the building and for the protection of bones and teeth and also the prevention of
osteoporosis.

*UK
British food has traditionally been based on beef, lamb, pork, chicken and fish and
generally served with potatoes and one other vegetable. The most common and
typical foods eaten in Britain include the sandwich, fish and chips, pies like the
cornish pasty, trifle and roasts dinners. Some of our main dishes have strange
names like Bubble & Squeak and Toad-in-the-Hole.
The staple foods of Britain are meat, fish, potatoes, flour, butter and eggs. Many of
our dishes are based on these foods.