Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Naparima College is a public secondary school for boys in Trinidad and Tobago. Located in San Fernando, the school was founded in 1894 but received official recognition in 1900. It was established by Dr. Kenneth J. Grant, a Canadian Presbyterian missionary working among the Indian population in Trinidad. The school was one of the first to educate Indo-Trinidadians and played an important and crucial role in the development of an Indo-Trinidadian and Tobagonian professional class. Naparima is derived from the Arawak word (A) naparima, meaning ‘large water’, or from Nabarima, Warao, for ‘Father of the waves.’
Dr. Jean Ramjohn-Richards is a Trinidadian doctor and the former First Lady of Trinidad and Tobago from 2003 until 2013. She was born in San Fernando and was educated at Naparima Girls' High School and Naparima College before attending medical school in Ireland. She is married to former President George Maxwell Richards and has two children. She is a cousin of former President Noor Hassanali and Olympian Manny Ramjohn.
Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves or Xanthosoma leaves.
An aloo pie is a Caribbean fast food dish originating from and common in Trinidad and Tobago with Indian origins.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food.
Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi.
Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes.
Naparima Girls' High School is an all-girls high school in San Fernando, Trinidad and Tobago. The school was founded in 1912 by Rev Dr. Fulton Coffin to complement the education offered to boys by Naparima College. It is located on La Pique Hill which overlooks San Fernando.
Pasteles, also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles, as discussed below.
Chicken curry or curry/curriedchicken is a South Asian dish originating from India. It is common in the Indian subcontinent, Caribbean, Arabian Peninsula, Southeast Asia, Great Britain, and Kenya. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Iere High School is one of five Presbyterian secondary schools located in the Borough of Siparia, Trinidad and Tobago. Commonly, referred to as “Iere,” this school is the only co- educational high school operated under the Presbyterian School Board of Education. Iere, has a long tradition of academic, sporting and cultural excellence. In its 69 years of existence, graduates have contributed substantially to the development of the nation. Grounded in the Presbyterian faith, Iere fosters values and beliefs that are rooted in the belief that through God all things are possible. Iere also embraces the diversity that is Trinidad & Tobago where every creed and race can find an equal place.
The Presbyterian Church of Trinidad and Tobago is a Presbyterian church in Trinidad and Tobago, established by missionaries from the Presbyterian Church in Canada.
Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in Jamaican cuisine and Tobago cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French planters in Trinidad who quickly set the population majority. The name is a combination of the French words brulé ('burnt') and gueule ('muzzle'), which was changed into bu'n jaw in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish but to its spiciness, caused by the added hot pepper.
Pelau is a traditional rice dish from the West Indies. Its main ingredients typically include meat, rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and optional spices can be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew.
Saheena are a street-food and snack of Indian origin in Trinidadian cuisine.
