Cuisine of Trinidad and Tobago

Trinidad and Tobago cuisine is indicative of the blends of Indian/South Asian, African, Creole, Cajun, Amerindian, European, Portuguese, Spanish/Latin American, Chinese, Jewish, and Arab influences.

Popular Breakfast Foods- Sada Roti which is usually served with: Fried or Curry Bodi (long beans), Fried or Curry Bhindhi (okra), Curry Sem, Curry Saijan (moringa drumstick), Fried or Curry Kareli (bittermelon), Baigan Choka (roasted eggplant), Damadol Choka (roasted tomatoes), Kohda Tarkari (pumpkin simmered in garlic, onion, cumin), Aloo Choka (roasted potatoes with onion and garlic), Fried Aloo (potatoes with spices fried in oil), and Fried plantains. Some other breakfast foods are Accra (fried salt fish and flour), Stew Chicken liver or gizzard, and the popular bake and shark. Hashed browns with Vienna sausages and eggs is a breakfast combination made almost everyday throughout towns such as Diego Martin, Westmoorings and Valsayn.

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