When it comes to Caribbean cuisine, Trinidad and Tobago stands out for its bold flavors, vibrant culture, and mouthwatering dishes. From doubles and callaloo to pelau and bake and shark, the island’s culinary scene is a true reflection of its rich cultural heritage. In this article, we’ll take you on a gastronomic journey through 18 authentic Trinidad recipes that showcase the best of the island’s flavors.
Whether you’re looking for a hearty breakfast, a comforting dinner, or a sweet treat to satisfy your cravings, these recipes are sure to delight your taste buds. From classic dishes like curries and stews to innovative fusion creations, we’ve got you covered with the ultimate guide to Trinidadian cuisine.
Stay tuned for our countdown of 18 must-try Trinidad recipes, featuring a mix of old favorites and new twists on traditional flavors.
Trinidad Doubles with Tamarind Chutney
Experience the vibrant flavors of Trinidad and Tobago with this classic doubles recipe, served alongside a tangy tamarind chutney. This street food favorite is a staple in many Caribbean islands, and for good reason!
Ingredients:
For the Doubles:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
For the Tamarind Chutney:
– 1 cup tamarind paste
– 1/2 cup brown sugar
– 1/4 cup water
– 1 tablespoon lime juice
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small balls (about the size of a golf ball).
4. Flatten each ball slightly and fry in hot oil until golden brown.
5. Drain excess oil and serve with Tamarind Chutney.
Tamarind Chutney:
1. Mix all ingredients together in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
3. Serve chilled alongside fried doubles.
Cooking Time: Approximately 20-25 minutes (including frying and chutney preparation).
Callaloo with Coconut Milk
Experience the vibrant flavors of Caribbean cuisine with this simple and delicious Callaloo with Coconut Milk recipe. Callaloo is a popular dish made from leafy greens, onions, garlic, and spices.
Ingredients:
– 1 bunch of callaloo (or spinach), washed and chopped
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1/4 cup coconut milk
– 1 Scotch bonnet pepper, chopped (optional)
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add onions and sauté until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chopped callaloo, coconut milk, and Scotch bonnet pepper (if using). Stir well to combine.
5. Cook until the greens have wilted and the sauce has thickened, about 10-12 minutes.
6. Season with salt and black pepper to taste.
Cooking Time: 15-17 minutes
Trinidad Pelau with Chicken and Pigeon Peas
Pelau is a popular Trinidadian dish that combines chicken, pigeon peas, and rice. This recipe adds a flavorful twist by incorporating sautéed onions and bell peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup pigeon peas (also known as gandules)
– 2 cups cooked white rice
– 1 large onion, chopped
– 1 large bell pepper, chopped
– 2 cloves garlic, minced
– 1 tsp curry powder
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and bell pepper; sauté until tender, about 3-4 minutes.
3. Stir in garlic, curry powder, salt, and pepper.
4. Add pigeon peas and cooked rice to the skillet; stir well.
5. Reduce heat to low and simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Bake and Shark with Garlic Sauce
Get ready to sink your teeth into this delectable combination of baked fish and savory garlic sauce!
Ingredients:
– 4 shark or bake (white fish) fillets, skin removed
– 1/2 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the fish fillets on the prepared baking sheet.
4. Drizzle olive oil over the fish, making sure they’re evenly coated.
5. Sprinkle garlic, lemon juice, and Dijon mustard over the fish.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
8. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Curry Crab and Dumplings
Experience the harmonious blend of flavors from the Indian Ocean with this mouthwatering Curry Crab and Dumplings recipe, featuring succulent crab meat cooked in a rich and aromatic curry sauce served with fluffy dumplings.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 cup coconut milk
– 1/4 cup water
– 2 tablespoons tomato paste
– Salt and pepper to taste
– 2 cups all-purpose flour
– 2 eggs
– 1/2 teaspoon baking powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Stir in cumin, curry powder, coconut milk, water, tomato paste, salt, and pepper. Bring to a simmer.
4. Add crab meat and stir until heated through.
5. Meanwhile, whisk flour, eggs, and baking powder for dumplings. Drop by spoonfuls into the curry sauce.
6. Bake for 12-15 minutes or until dumplings are cooked through.
Cooking Time: Approximately 20-25 minutes
Trinidad Style Macaroni Pie
Trinidad Style Macaroni Pie Recipe
A classic Trini dish that combines the comfort of macaroni and cheese with a rich, flavorful beef filling.
Ingredients:
– 8 oz macaroni
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in paprika, salt, and pepper to taste.
6. In a large mixing bowl, combine cooked macaroni, beef mixture, milk, cheddar cheese, mozzarella cheese, and butter. Mix well until combined.
7. Transfer the mixture to a 9×13 inch baking dish and top with additional grated cheese if desired.
8. Bake for 25-30 minutes or until golden brown.
Corn Soup with Dumplings
This comforting corn soup recipe is a perfect treat on a chilly day. The addition of fluffy dumplings makes it a satisfying and filling meal.
Ingredients:
– 2 cups frozen corn kernels, thawed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp paprika
– Salt and pepper, to taste
– For dumplings:
+ 1 cup all-purpose flour
+ 2 tbsp butter, melted
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add corn kernels, chicken broth, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in heavy cream and season with salt and pepper.
4. For dumplings, combine flour and melted butter to form a dough. Drop by spoonfuls into the soup pot.
5. Simmer soup for an additional 10-12 minutes or until dumplings are cooked through.
Cooking Time: 30-35 minutes
Trinidad Black Cake for Christmas
This rich and moist cake is a traditional Trinidadian holiday treat that’s perfect for the festive season. With its deep, dark color and intense chocolate flavor, it’s sure to be a hit with your family and friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup dark rum (optional)
– 1 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, combine butter and sugar. Beat until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. If using rum or nuts, fold them into the batter.
7. Pour batter into prepared baking dish and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Pholourie with Mango Chutney
Pholourie is a popular street food from India that consists of crispy fried dough balls served with a flavorful chutney. This recipe combines the traditional pholourie with a sweet and tangy mango chutney for a delicious snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Mango Chutney (store-bought or homemade)
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Heat the oil in a deep frying pan over medium heat.
6. Fry the pholourie balls until golden brown, about 3-4 minutes per side.
7. Drain the pholourie on paper towels and serve with Mango Chutney.
Cooking Time: 15-20 minutes
Curry Goat with Roti
Experience the flavors of India with this mouthwatering Curry Goat recipe, served with a side of soft and fluffy roti.
Ingredients:
– 1 pound goat meat (or beef or lamb), cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water or goat’s milk
– Roti dough (homemade or store-bought)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
3. Add goat meat and cook until browned on all sides.
4. Add water or milk and bring to a simmer. Reduce heat and let cook for 1-2 hours, or until the goat is tender.
5. Serve with roti and enjoy!
Cooking Time: 1-2 hours
Trinidad Style Stewed Chicken
This flavorful and aromatic dish is a staple of Trinidadian cuisine, perfect for a comforting meal or a special occasion. Tender chicken cooked in a rich and spicy sauce, served with rice or roti, will surely become a favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 1 cup chicken broth
– 1/4 cup water
– 2 tablespoons tomato paste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions and cook until softened.
2. Add garlic, Scotch bonnet pepper (if using), cumin, curry powder, paprika, salt, and black pepper. Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in chicken broth, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is tender.
5. Serve with rice or roti, garnished with chopped cilantro (if desired).
Cooking Time: 35-45 minutes
Aloo Pie with Tamarind Sauce
Aloo Pie with Tamarind Sauce Recipe
Introducing Aloo Pie, a classic Indian snack that combines the flavors of spiced potatoes and flaky pastry with a tangy twist from tamarind sauce. This recipe is perfect for a quick afternoon treat or as an accompaniment to your favorite meal.
Ingredients:
– 2 large potatoes, boiled and diced
– 1/4 cup ghee or vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt to taste
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Tamarind Sauce (see below)
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cumin, coriander, turmeric powder, and salt. Cook for another minute.
4. Add the boiled potatoes and stir well to combine.
5. Divide the dough into 6-8 equal portions. Roll out each portion into a thin circle.
6. Place a tablespoon or two of the potato mixture in the center of each circle. Fold the edges over the filling, forming a triangle or square shape.
7. Brush the tops with lukewarm water and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
Tamarind Sauce:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon sugar
– Salt to taste
Combine the tamarind paste, water, sugar, and salt. Bring to a boil, then reduce heat and simmer for about 5 minutes or until the sauce thickens slightly.
Trinidad Style Saltfish Buljol
Saltfish buljol is a beloved breakfast staple in Trinidad and Tobago, made with salted cod fish, onions, bell peppers, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 can of salted cod fish (drained and flaked)
– 2 medium-sized onions, finely chopped
– 2 medium-sized bell peppers, finely chopped
– 3 cloves of garlic, minced
– 1 Scotch bonnet pepper, seeded and finely chopped
– 1 teaspoon of grated ginger
– Salt and black pepper to taste
– 2 tablespoons of olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onions, bell peppers, garlic, and Scotch bonnet pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the flaked saltfish to the skillet and stir well.
4. Add the grated ginger, salt, and black pepper. Stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the flavors have melded together.
6. Serve hot with boiled green bananas, yams, or bread.
Cooking Time: 15-20 minutes
Pumpkin Soup with Cumin and Ginger
Pumpkin soup is a classic fall favorite, and the addition of cumin and ginger gives it a unique twist. This recipe is perfect for a cozy night in or as a starter for your next dinner party.
Ingredients:
• 1 small pumpkin (about 2 lbs), peeled and cubed
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (optional)
• Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and ginger. Cook for 1 minute, stirring constantly.
3. Add pumpkin and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. If desired, stir in heavy cream to add richness and creaminess. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream.
Cooking Time: 25-30 minutes
Trinidad Style Coconut Sweet Bread
Experience the sweet and savory flavors of Trinidadian cuisine with this delicious coconut sweet bread recipe. This moist and aromatic bread is perfect for breakfast, snack or dessert.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
2. Add sugar, flour, and salt. Mix until a smooth batter forms.
3. Stir in shredded coconut, granulated sugar, melted butter, eggs, and vanilla extract.
4. Knead the dough for 10-15 minutes until elastic.
5. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 350°F (180°C). Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Curry Shrimp with Rice and Peas
This flavorful dish combines succulent shrimp cooked in a rich curry sauce with fluffy rice and sweet peas, making it a perfect weeknight meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup uncooked white rice
– 2 cups water
– 1 cup frozen peas
– 2 tablespoons unsalted butter
Instructions:
1. Cook the rice according to package instructions using 2 cups of water. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add shrimp; cook until pink and fully cooked (3-4 minutes per side). Remove from skillet and set aside.
4. In the same skillet, add curry powder, salt, and pepper. Cook for 1 minute.
5. Stir in butter until melted. Add peas; cook until thawed (2-3 minutes).
6. Serve shrimp over rice with peas spooned on top.
Cooking Time: 15-20 minutes
Trinidad Style Cassava Pone
A classic Trinidadian dessert, Cassava Pone is a sweet and savory treat made with cassava (yuca) and spices. This recipe is a simplified version of the traditional dish, perfect for trying at home.
Ingredients:
– 2 large ripe cassava tubers, peeled and grated
– 1/4 cup sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine grated cassava, sugar, brown sugar, cinnamon, nutmeg, and salt.
3. Mix well until the cassava is evenly coated with the dry ingredients.
4. Add the melted butter and mix until the mixture forms a sticky dough.
5. Transfer the dough to a greased 8-inch (20cm) square baking dish.
6. Bake for 45-50 minutes, or until the top is golden brown and the pone is set.
7. Remove from oven and let cool before serving.
Cooking Time: 45-50 minutes
Baigan Choka with Roasted Eggplant
Baigan Choka is a popular Indian dish from the state of Maharashtra, where roasted eggplants are mashed with spices and garlic to create a deliciously smoky flavor. This recipe brings together the simplicity of roasting eggplants with the depth of flavors that only a few simple ingredients can provide.
Ingredients:
– 2 large eggplants
– 3 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and charred.
4. Let the eggplants cool slightly, then scoop out the flesh and mash it with garlic, onion, cumin seeds, and salt.
5. Heat the vegetable oil in a pan over medium heat and add the mashed eggplant mixture.
6. Cook for 5-7 minutes, stirring occasionally, until the flavors have melded together and the mixture is heated through.
Cooking Time: 45-50 minutes
Summary
18 Authentic Trinidad Recipes Flavorful
Discover the vibrant flavors of Trinidadian cuisine with this collection of 18 authentic recipes. From savory dishes like Callaloo with Coconut Milk and Curry Goat with Roti, to sweet treats like Trinidad Black Cake for Christmas and Coconut Sweet Bread, these recipes showcase the island’s rich cultural heritage. Other highlights include doubles with tamarind chutney, bake and shark with garlic sauce, and many more mouthwatering options. Whether you’re a foodie looking to explore new flavors or a Trinidadian seeking nostalgic comfort, this article has something for everyone.
