Culture
Food & Drinks from across Trinidad and Tobago
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Cowheel Soup – Creole Street Food, Trinidad and Tobago
A delicious soup made from the gelatinous heel bones of a cow.
Bread Pudding – Creole Desserts, Trinidad and Tobago
A rich, heavy cake or pudding made from pieces of bread soaked in milk and baked with eggs, sugar, dried fruit, and spices, eaten hot or cold.
Ochro Rice – Creole Lunch, Trinidad and Tobago
A cook-up made of rice, ochro, vegetables, seasoning and meat.
Sorrel – Creole Drink, Trinidad and Tobago
Deep, red skinned fruit, which the skin is boiled and sweetened with sugar when cooled.
Pow – Chinese Street Food, Trinidad and Tobago
A Chinese steamed bun filed with barbecued pork.
Baigan Choka – East Indian Breakfast, Trinidad and Tobago
Roasted eggplant (skin removed) mashed with chopped onion and fried garlic (chongkay), seasoned with salt and pepper. Most tasty with sada.
Roti (Dhalpourie) – East Indian Lunch, Trinidad and Tobago
A flat East-Indian bread that is folded into a spicy mixture of curried meat, channa and potato.
Fried Plantain – East Indian Breakfast, Trinidad and Tobago
Overly ripe plantain fried in oil until golden brown. Cinnamon can be added for extra flavor. Can be served as a side dish or eaten with sada or fried bake.
Gulab Jamoon – East Indian Desserts, Trinidad and Tobago
An Indian sweet consisting of a ball of deep-fried paneer and boiled in a sugar syrup.
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