Fish and Fries Stuffed Baked Fish
Blues Salad
Grilled Shrimp with Blues Salad
THE KEYS TO DISCOVERY: TRINIDAD AND TOBAGO’S CUISINES By Jossane Kerrice Felix Photographs courtesy of Josanne Felix, Gary Cardinez, Kafe Blue Carl and Carol Jacobs
C
Trinidad and Tobago is one of the many destinations serviced by Bahamasair seasonally. Visit Bahamasair.com to book your next flight to the island nation of Trinidad and Tobago.
ome to Trinidad and Tobago. Here, you will discover some indigenous foods which would leave you making repeat trips just for a second and third round of our culinary delights. Trinbagonians are known for our “sweet hand”, as we have masterfully blended a plethora of ingredients to delight our cosmopolitan society throughout the generations and for many generations to come. Quite a few of our dishes are inter-connected with our religious holidays and festivals, and they have been influenced by our heritage. Our foods have been influenced by the Latin American, Spanish, Portuguese, West African, Creole, Amerindian, Indian, South Asian, European, Arab and Chinese cuisines in which fusions have been created and adjusted to the palate of the people of Trinidad and Tobago. Take a journey from Piarco International Airport down to St. Augustine near the University of the West Indies to U-Wee Doubles & Roti Shop, or travel a little further west to Curepe on Southern Main Road, where you can enjoy our “doubles” which has been dubbed locally as the “breakfast of champions”. D’Original Sauce is a popular doubles vendor on the island. Doubles is a much-loved delicacy we were gifted
49
up and away
with from our East Indian ancestors. The population has been ever so grateful that this dish was passed down to the younger generations. It comprises of two bara (doubles) and channa with various condiments such as hot pepper sauce, tamarind sauce (sweet sauce) and cucumber or mango chutney. The bara is the flour component of this dish. Trinidadians form long lines for this cheap street food which honestly can be devoured at any time of the day or night. The indication for the amount of pepper you would like on your doubles ranges from slight to heavy. If you have a high tolerance for pepper, you can try heavy pepper, or else it is advised that you tell the doubles vendor slight pepper or no pepper when placing your order. Members of the East Indian community typically have sada roti, which is a type of unleavened bread, for breakfast, making it from scratch every morning. It is served with a range of fillings, from tomato choka (roasted tomatoes) or baigan choka (roasted melongene/eggplant) to bodi or pumpkin choka, to satisfy their breakfast cravings. Head on down to Port of Spain and walk along the Brian Lara Promenade. On the western end, you would encounter the Port of Spain International Waterfront,
