Trinidad & Tobago Trinidad is my land and of this I am proud and glad. These are the words of the Mighty Sniper. This is a multi-cultural twin state of less than 2 million people. NatioNal Dishes of triNiDaD & tobago

Pelau exemplifies Trinidadian cuisine because it is a mixture of various cooking styles. Pelau, or rice cooked with meats and vegetables, is a variation of East Indian pilau, which originated in Persia where it is called polow. The Anglicized version of the dish is called pilaf. The process of browning the meat in sugar for pelau is an African tradition and ketchup is a New World addition to the dish, although I suspect it has its basis in tomato chutneys available in British India and likely brought to Trinidad by the English. Callaloo is the national dish of Trinidad and Crab and Callaloo Tobago. It is a thick stew with the consistency

Ingredients of a soup. Callaloo is made from dasheen bundle young dasheen / taro leaves (approximately 18 leaves and cooked with an assortment of leaves) herbs and spices. Traditionally, crabs are okra pods (sliced) 12 blue crabs (cleaned and halved) 4 included in Callaloo, but meats such as chicken large onion (peeled and chopped) 1 and salted pork can also be incorporated in sprigs fresh thyme 4 the stew. Callaloo can be eaten alone but it is cloves garlic (peeled and crushed) 6 peeled, cubed pumpkin ½ cup also commonly eaten with macaroni pie, a water 1 cup Caribbean pasta dish. habanero pepper 1 coconut milk 3 cups chives (chopped) Salt as required. Indian influence on Trinbagonian food.

Doubles- On the Go street Food. Buss –up shut , curried chicken Bara- the dough is flour, saffron … pumpkin, chutney… The filling is curried channa and a variety of chutney toppings.

WorlD Class from t & t Carnival Colour – splendor –Creativity- music- food National Instrument of T & T