The {Page-Turner-Cookbook} featuring
Trinidad-and-Tobago
Cuisine is influenced by:- Central-American/Caribbean -
It was during the African slave trade that culinary influence from West Africa came to the Caribbean. The foods used were plantain, pigeon peas, taro or dasheen, breadfruit, ackee, dasheen bush (taro leaves), okra, mango and saltfish.
Topai: these doughballs are dropped in a kettle of boiling water to cook and are then served with syrup and coconut milk.
Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch
