My birth country, Trinidad and Tobago, is a culinary melting-pot, pun fully intended. One of my favorite aspects of my culture is the cuisine. Our cuisine is influenced by many racial and ethnic groups, including East Indian, African, Amerindian, European, Creole, Syrian, Chinese, and more. Needless to say, not the best place to visit if you're on a diet.
1. Doubles
This has gained its rightful spot at number one. Doubles are a purely Trini invention, no other island can claim this. Doubles are two pieces of fried dough (bara) filled with channa (curried chickpeas) and then topped with sauces. If you ever get to try this, ask for a "doubles, slight," especially if you want a hint of spicy, but can't handle Trinidadian-level spicy.
2. Bake and Shark
A bake and shark eaten at Maracas Bay is a must. If you go to Maracas Bay and don't eat bake and shark, did you even go to Maracas? "Bake" is fried dough flat bread, which the fried shark meat is inserted between, with a variety of toppings and sauces to choose from. The best place to get bake and shark is from Richard's Bake N Shark, opposite Maracas beach. Add an ice-cold Carib while you're at it, and you'll feel accomplished.
3. Corn Soup
This is not the corn soup you are thinking of, this is Trini-style corn soup. The Savior of Saviors. A must after you "get on bad" whole night in a fete (party) and you need something hot, tasty, and filling. An exciting mixture of corn, split peas, pumpkin, dumplings, and anything else the chef wanted in there. After you have your first cup, you'll find yourself running back to the vendor for more.
4. Gyro
You may be thinking, isn't gyro a Greek food? Well, I'm talking about the Trinidadian version of a gyro. Brought onto the country's street food scene in the last decade or so by Syrian-Lebanese, this wrap comprised of your choice of meat, usually lamb, and added veggies, is the reason for outrageously long lines outside of Hassan's or Yousef's on Ariapita Avenue around 2 A.M. This dish has been adapted to become a Trinidadian version, and includes a variety of local sauces and ingredients.
5. Pholourie
Pronounced (po-lore-ree). Like doubles, Pholourie is another original Trinidadian food. Pieces of fluffy fried dough made available to dip in a variety of sauces, or chutneys. My favorites are tamarind or mango chutney. You can usually find these at many doubles vendors, or you can even purchase "Pholourie mix" and make your own at home!
