A FOOD TRADITION
Trinidadian and Tobagonian Creole Cuisine
A multicultural island cooking tradition blending West African, Indigenous, European, and Caribbean influences across Trinidad and Tobago.
Dishes linked to this cuisine
1–12 of 23
Bake and Shark
A Trinidadian street-food sandwich of fried bake filled with seasoned fried shark and typically finished with fresh vegetables and condiments.
Black Cake
A Guyanese richly dark fruit cake made from soaked dried fruit, butter, sugar, eggs, wheat flour, and warming baking spices.
Brown Stew Fish
A Jamaican fish dish in which seasoned fish is browned and simmered in a savory sauce with aromatics and vegetables.
Buljol
A seasoned Trinidadian salad of flaked salted fish mixed with onion, tomato, sweet pepper, garlic, and oil.
Callaloo
A Trinidadian leafy stew made with callaloo leaves, okra, coconut milk, aromatics, and sometimes crab, usually simmered until thick and tender.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Coconut Bake
Coconut Bake is a Dominican enriched bread made from wheat flour, coconut milk, sugar, leavening, and fat, then baked or cooked until firm and lightly browned.
Coconut Ice Cream
A chilled frozen dessert made primarily from coconut milk and coconut cream sweetened with sugar.
Corn Soup
A hot, gently simmered soup combining sweet corn with vegetables and a lightly seasoned broth.
Cow Heel Soup
A slow-simmered Trinidadian soup combining tender cow heel with split peas, root vegetables, aromatics, and dumplings.
Crab and Callaloo
A Trinidadian stew combining crab with callaloo leaves, okra, coconut milk, pumpkin, and seasoned aromatics.
Curry Crab and Dumplings
A Trinidadian curry of crab simmered with aromatics and coconut milk and served with soft wheat-flour dumplings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.