Trinidad & Tobago

Doubles

Two fried bara breads around curried chickpeas, dressed with tamarind and pepper.

Buss up shut

Paratha beaten until it tears into soft rags, torn by hand to scoop curry.

Bake and shark

Fried shark in fried bread, dressed from a table of sauces at Maracas beach.

Pelau

Rice browned in caramelised sugar with chicken, pigeon peas and coconut.

Callaloo

Dasheen leaves and okra blended with coconut milk and crab into a smooth soup.

Curry crab and dumpling

Blue crab in curry with heavy boiled dumplings, Tobago's Sunday plate.

Pholourie

Split pea dough balls fried and dipped in tamarind or mango chutney.

Aloo pie

Fried pastry stuffed with spiced potato, split and filled with channa and sauce.

Corn soup

Split pea and corn soup with dumplings, sold from carts after midnight.

Souse

Pig's trotters pickled in lime, cucumber and pepper, eaten cold on Saturdays.

Pastelle

Cornmeal with seasoned mince, raisins and olives, steamed in banana leaf at Christmas.

Chow

Green mango or pineapple tossed with salt, lime, garlic and pepper in a bag.

Black cake

Dried fruit soaked in rum for a year, baked dark and fed with more rum.

Sorrel

Hibiscus with clove and ginger, spiked and served through December.

Mauby

Tree bark boiled with spice into a bitter-sweet drink, an acquired taste.

Angostura bitters

Aromatic bitters made in Port of Spain since 1875, a drop in most cocktails worldwide.