Scotch bonnet is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa and the Caribbean.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.
Trinidad is the larger and more populous of the two major islands of Trinidad and Tobago. The island lies 11 km (6.8 mi) off the northeastern coast of Venezuela and sits on the continental shelf of South America. It is often referred to as the southernmost island in the West Indies. With an area of 4,768 km2 (1,841 sq mi), it is also the fifth largest in the West Indies.
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.
Indo-Trinidadians and Tobagonians or Indian-Trinidadians and Tobagonians are people of Indian origin who are nationals of Trinidad and Tobago, whose ancestors came from India and the wider subcontinent beginning in 1845 during the period of colonization.
Dougla people are Caribbean people who are of mixed African and Indian descent. The word Dougla is used throughout the Dutch and English-speaking Caribbean.
Doubles is a common street food originating in Trinidad and Tobago with Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles is made with two baras and filled with curry channa and various chutneys.
Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of African, British, Indian, Spanish, French, Portuguese, Middle Eastern, Afghan and Indigenous cooking styles.
The Culture of Saint Lucia blends the influences of African, French, and English heritage. The official language of the island is English but kwéyèol(creole) and English creole, a form of French patois, remains an influential secondary language. The people are predominantly Catholic but the religious climate is tolerant.
Trinidad and Tobago, officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago and numerous much smaller islands, it is situated 11 kilometres off the coast of northeastern Venezuela and 130 kilometres south of Grenada. It shares maritime boundaries with Barbados to the east, Grenada to the northwest and Venezuela to the south and west. Trinidad and Tobago is generally considered to be part of the West Indies. The island country's capital is Port of Spain, while its largest and most populous municipality is Chaguanas.
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.
Dāl bhāt is a traditional meal from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
Goat roti is a wrap roti filled with curry goat and other ingredients. It originates in the Trinidad and Tobago cuisine and is also popular in other Caribbean countries such as Guyana or Jamaica.
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 Japan. 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.
The following outline is provided as an overview of and topical guide to South America.
The Caribbean is a subregion of the Americas that includes the Caribbean Sea and its islands, some of which are surrounded by the Caribbean Sea and some of which border both the Caribbean Sea and the North Atlantic Ocean; the nearby coastal areas on the mainland are sometimes also included in the region. The region is south-east of the Gulf of Mexico and Northern America, east of Central America, and north of South America.
Baigan bharta or Baigan Chokha is an Indian dish prepared by mincing grilled eggplant (baigan) and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro, chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread and is also served with rice or raita, a yogurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
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.
