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Trinidadian Dishes

Specialised

CALLALOO — dasheen bush leaves cooked down with okra, coconut milk, crab and a whole pepper, then swizzled smooth; ⚠ a Sunday dish and distinct from Jamaican callaloo, which uses a different plant entirely. PELAU — rice, pigeon peas and meat browned in caramelised sugar, with coconut milk, the one-pot of beach limes and cricket. BAKE AND SHARK at Maracas Bay — fried bake split and filled with fried shark and then an entire condiment bar of shadon beni, garlic, tamarind and pepper sauces; ⚠ shark stocks are under documented pressure and substitution is now common and openly discussed. STEW CHICKEN with browning. OIL DOWN. CORN SOUP from a roadside pot at night. SOUSE. BLACK PUDDING. PASTELLES at Christmas, in banana leaf. And PEPPER SAUCE with CHADON BENI in everything.

Atlas — where and when

Where in the world

Communities and languages

Languages: Trinidadian Creole English

What is recorded

  • Trinidadian callaloo is made from dasheen bush leaves with okra, coconut milk and frequently crab, and is recorded as distinct from Jamaican callaloo, which uses a different plant. Shark stocks used for bake and shark are under documented pressure and substitution with other fish is common and openly acknowledged. documented

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Recipes

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