Sada roti
A Trinidad and Tobago baking-powder flatbread cooked on a hot stone, then briefly exposed to direct heat to puff.
Trinidad & Tobago
Recipes by the places recorded in their sources.
Trinidad & Tobago
Trinidadian cucumber chutney
A fresh Trinidadian cucumber chutney of grated firm cucumber, garlic, Scotch bonnet, shado beni, lemon and seasoning, described by its author as a doubles condiment.
Trinidad tamarind sauce
A sweet, sour and spiced tamarind sauce from Trinidad, made from tamarind pulp with garlic, Scotch bonnet, culantro, cumin, anchar masala and brown sugar, served with doubles and pholourie.
Trinidad coconut chutney
Trinidad coconut chutney is dried coconut roasted until charred, then ground on a stone with garlic, hot pepper, pimento and chadon beni to a coarse paste.
Caribbean green seasoning
A fresh herb and aromatic paste of chadon beni (culantro), thyme, chives, celery, onion, garlic and peppers, blended with vinegar and water and used as the base for Trinidadian cooking.
Chadon beni sauce
A bright green Trinidadian hot sauce of chadon beni (shado beni, culantro) with garlic, hot pepper, lime and water, blended to a pourable sauce for grilled meat, wings and eggs.
Caribbean browning (burnt-sugar seasoning)
Caribbean browning is a dark liquid of deeply caramelised sugar, used in small amounts for colour and a smoky, bitter-sweet flavour in stews and black cake.
Trinidad bara for doubles
Soft Trinidad bara are thin yeast-raised wheat rounds fried briefly, then paired as two breads around channa and condiments to make doubles.
Dhalpuri roti
Trinidadian stuffed roti with a fine split-pea filling sealed inside soft wheat dough, rolled thin and cooked on a hot tawa.
Coconut bake
A yeast-raised Trinidadian wheat bread with blended fresh coconut, baked as two thick rounds.
Trinidad hops bread
Soft, buttery yeast rolls known in Trinidad and Tobago as hops bread. This batch follows one published family method; local recipes vary in dough and baking technique.