Food, eating habits and cusine of Trinidad and Tobago

The gastronomy of the country is considered unique because of its many influences as evidenced by its various types of dishes at home and eateries outside, which borrow from the culinary traditions of various countries to create locally delicious meals. Its restaurant business including fast food and international chains, continues to boom to cater to its multi-ethnic society and visitors coming on various occasions.

In many restaurants, the Spanish influence is the most evident in the famous Creole dish, which is a perfect lunch of stewed peas, rice and meat. When certain types of roots and vegetables are added to the dish, it would show an African influence. Chinese food can be found in almost every corner of the islands. Other foods have also the influence of the Lebanese, French, Italian, Indian and Thai.

Breakfast consists traditionally of bacon, eggs and toasts, but the local people always find a great dish to start the morning with what is known locally as Buljol. For lunch or dinner, Callalo, which is a national dish of African origin, is served occasionally. This is thick sauce that accompanies meat or vegetables. Another popular dish in the islands is Cascadura, a fresh water fish served stewed, stuffed or curried with coconut.

The country's national cuisine named Café Trinidad, serves both Creole and Cascadura, home-style fare and other dishes having the taste of the Caribbean. Meat lovers find recipes on Jerk chicken, roasted pig, chicken wrap, and stuffed pork chop. Sea foods consist of lobster with butter sauce, stuffed yam and crab, mussels in stout and garlic, and tuna steaks. Recipes for vegetarians are also available in most restaurants. These vegetables are called Ackee bisque, Ackee friata, green fig souse, hot pickled eddoes, Japanese omelet, camembert with papaya, or grilled zucchini and eggplant. These recipes are familiar to the people of both islands.