Breakfast in Trinidad and Tobago

The island nation of the Republic of Trinidad and Tobago is situated at the tip of South America and off the coast of Venezuela. Trinidad and Tobago breakfast cuisine reflect a melting pot of West African, Chinese, Arab, Latin American-Spanish-Portuguese, and Creole dishes, to name several.

Popular breakfast meals include sada roti; a dish served with a variety of roasted, fried, or curried vegetable dishes. Furthermore, fried bake (bread) is catered with saltfish, vegetable, or meat dishes, and coconut bake is produced with a wide array of fillings.

Doubles are crafted with two pieces of flat fried dough (also known as baras) with curried chickpeas (also known as baras) are served with toppings, kuchela, tamarind, pommecythere, bandhaniya chutneys, mango, cucumber, and pepper sauce. It is considered one of the most prestigious delicacies consumed on the islands but can be eaten any time in a given day.

Traditionally, breakfast consists of water, baking powder, and roti. The dough is rolled and cooked on top of a cast-iron skillet with a flat surface known as a Tawa. Next, it is cut into quarters and served with various chokhas or tarkaris such as mashed and roasted eggplant, tomatoes, potatoes, bittermelon, long beans, hyacinth beans, drumsticks, bottle gourd, or fried plantains.

Unleavened, fried bread, more commonly referred to as fried bake, is typically served with the shark, saltfish, sardines, bacon, brown stew chicken, corned beef with tomatoes and onions, and herring. Coconut bread, also worded as coconut bake, is typically served with fried Accra, black pudding, cheese paste, mustard, mayonnaise, stewed meat, chicken, butter, buljol (saltfish bundled with sweet peppers or cucumbers). Other breakfast meals include buttered/boiled cassava and tannia cakes.

Meals are typically accompanied by various condiments, including pepper sauce, pickles, and homemade chutneys. The majority of the pepper sauces are made by implementing scotch bonnet, chopped or minced from other spices, and can often include lemon or lime as well as other vegetables. Another popular condiment includes the murtanie, as it is a coarsely chopped medley of carrots, scotch bonnet peppers, and bittermelon.

Chutneys often include tamarind, pommecythère, tomato, coconut, and bhandiya. They are usually eaten in combination with doubles, saheena, kachori, aloo pie, pholourie, and baiganee. There are a variety of pickles, such as the Achar, native to India and preserved with vinegar. Green seasoning is popular, as it is a cold sauce based on chadon beni, garlic, vinegar, and other herbs. In Trinidad specifically, nearly every possible food is curried, from beef, eggplants, goat, green tomatoes, chicken, fish, lamb, okra, potatoes, shrimp, and potatoes. The salt-free curry powder offered by Jirie is a hand blended mix of turmeric, coriander, ginger, cinnamon, cardamom, black pepper, cumin, nutmeg, habanero, and allspice. Many of the best recipes implemented using this trademark powder include Chicken Empanadas and Trinidad Style Curry Chicken.