Trinbagonian Cuisine

The cuisine of Trinidad and Tobago is among the most diverse and delicious in the Caribbean, a vibrant melting-pot reflecting the twin islands' African, Indian, Chinese, European and Middle Eastern heritage. The undisputed street-food king is doubles, two soft fried flatbreads filled with curried chickpeas and tangy chutneys, the beloved national breakfast. Indian influence runs deep in the flaky roti wrapped around curried meats, potato and channa, alongside callaloo, pelau rice, and the legendary beach dish bake and shark, fried shark in fried bread piled with toppings and sauces.

Highlights

• Doubles - the beloved curried-chickpea flatbread street snack.
• Roti - the flaky flatbread wrapped around curries.
• Bake and shark - the legendary fried-shark sandwich of Maracas beach.
• Callaloo and pelau - the leafy stew and the one-pot rice dish.

When to go

Year-round; doubles vendors set up from early morning across the islands, roti shops serve all day, and the beach at Maracas is the legendary spot for bake and shark. The food reflects a genuinely multicultural society, so the variety and street-food culture are endlessly rewarding to explore.

Practical notes

The food is street- and stall-based, casual and often eaten on the go rather than in fine restaurants, and the curries and pepper sauces can be genuinely fiery, so ask for slight pepper if unsure. Some may have qualms about shark for the famous bake and shark on sustainability grounds, and vendors increasingly offer alternatives. Bold, diverse and delicious, though, Trinbagonian street food is a genuine highlight of the Caribbean.

Nearby

Port of Spain's stalls and Maracas beach are the classic places to eat.