Sweetbread – Creole Desserts, Trinidad and Tobago
A mixture of flour, candied fruits (preservatives- cherries, raisins, etc) and coconut baked into a loaf.
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Ginger Beer – Creole Drink, Trinidad and Tobago
A pungent, spicy drink made from ginger root, often fermented but always sweetened and served cold
Stew Liver – Creole Breakfast, Trinidad and Tobago
Seasoned liver pieces fried in caramelized brown sugar (stew). Serve with hops, bake, sada or crix.
Aloo Choka – East Indian Breakfast, Trinidad and Tobago
Boiled potatoes mixed with garlic, onion and pepper topped with fried garlic (chongkay). Serve with sada and enjoy!
Callaloo – Creole Lunch, Trinidad and Tobago
A thick soup made from blended dasheen leaves.
Rock Cake (Drops) – Creole Desserts, Trinidad and Tobago
A hard, heavy cookie or scone that is often made with grated coconut
Red Mango – Creole Desserts, Trinidad and Tobago
A spicy sweet mango preserve of Chinese origin that is eaten as a snack
Oxtail Soup – Creole Lunch, Trinidad and Tobago
Pressure cooked oxtail, split peas, carrot pumpkin and herbs and seasoning
Bake and Shark – Creole Street Food, Trinidad and Tobago
Fried leven bread filled with a well-seasoned shark fillet, dressed with a variety of spicy condiments (pepper, garlic and chadon beni sauces) tomatoes, cucbmbers, lettuce, etc.
Bake – Fried (Float) – Creole Breakfast, Trinidad and Tobago
A popular Caribbean dish that is a fried “bread”. Once in oil, the dough floats to the surface and then puffs. It is famously served with buljol or shark.
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