The Essence of.....Trinidad & Tobago An exploration of the world through food and drink

Essence -ial Information UK Tourist Office 42 Belgrave Square London SW1X 8NT Currency  TT Dollar Capital Port of Spain Language  English Main Airlines Virgin, Monarch Flying Time from UK 9 Hours Visa No

PROFILE Recipes, seasonings and cooking methods for many of Trinidad and Tobago’s famous dishes can be traced over the country’s 6000-year history. Original dishes were influenced by the Amerindians, Spanish, French, British, Americans, African slaves and Indentured laborers (among them Chinese, East Indians, Portuguese and Madeirans). Today authentic West Indian cuisine can be enjoyed in the form of fast food or gourmet delights. Trinidad and Tobago cuisine is varied if it is anything. Numerous cultures make up the social fabric of this small, Caribbean nation, and much like the culture, the dining scene here blends influences from Amerindians, Europeans, Africans, Indians, and the Chinese. Creole and Lebanese influences are prevalent as well when it comes to the food of Trinidad and Tobago, so you’ll virtually be treated to a world tour in cuisine when dining here. •Doubles – An East Indian delicacy, served from sidewalk carts, that can be compared to a small souffléd tortilla (instead of cornmeal split peas flour) served with curried chick peas and an assortment of relish made of local fruit such as mangoes, cucumbers and tamarind. Hot sauce is also an option. •Corn soup – Instead of soup made of corn it is soup with bits of corn on the cob included. Local root vegetables such as dasheen, plantains, yams and eddoes are put in. Is also served from sidewalk carts mostly in the late evening in Styrofoam cups. •Souse – Pickled feet of the chicken or pig. Seasonings such as cucumbers, the local shado beni and other spices are included. An acquired taste must be served chilled. •Pacro water – An aphrodisiac made from the water of a boilt sea urchin called a pacro. Believed to also improve fertility in men. •Roti - Sometimes in wraps or shredded dough made of split peas and served with hot curried vegetables, meats or fish. Has two main types called Buss-up-Shut or Dhalphourie. A popular East Indian food, it is finger-licking good.     Read more at Suite101: Trinidad and Tobago Cuisine: Eating Authentic West Indian Cuisine in Trinidad & Tobago http://www.suite101.com/content/trinidad--tobago-cuisine-a207819#ixzz10LbkwMte