Trinidad & Tobago, Caribbean.
Originally cultivated by the native Island Caribs , the crop was taken up by the Dutch in the 17th century and Tobago became a major producer, trading tobacco extensively with Trinidad's Spanish government. This commerce was illegal and Governor Fernando De Berrio was sacked because of it. Tobacco continued to be a cash crop on the island , cultivated mainly for local use until agriculture on the island died in the 1950's and after Flora in 1963. The hundreds of white clay pipes found throughout the island (some dating from the 1600's) attest to tobacco's economic importance
An East Indian influenced street-food, made with 2 baras (fried flat bread), and topped with cooked channa and other delicious condiments.
Trinidad and Tobago celebrate 54 years of Independence today. Image via Courts T&T Image via T&T Guardian **GIFs/Images that don't belong to LPM are via Google Search (Right-click for original source) Disclaimer
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An equally simple and stellar dish, callaloo has variations across the Caribbean and its diaspora. This version from Brigid Washington subs collards and spinach for harder to find taro leaves.
Hola soy Trini 👋🏻
Trini Doubles is famous street food in Trinidad and Tabago. Curried Chickpeas and a Chutney are served with double bread called Bara.
Trini kachori - We Trini Food
Kurma (also known as Trini Kurma) is a sweet Trinidadian snack made of ginger-spiced fried dough and a sugary glaze. It was originally a staple of the Diwali Festival but has since become a popular snack in Trinidad and Tobago that's available at many shops.
Nicholas Towers, taken from the Brian Lara Promenade, Port of Spain, Trinidad
Trini Kwan
Discover the authentic taste of Trinidad with our easy Trini Dumplings recipe! Perfect for soups and stews, these versatile dumplings are a must-try!
Pastelles are made made up of two components, the corn flour mix and a savory filling such as beef, chicken, pork, or seafood cooked with raisins, capers, olives and other Caribbean flavorings. The filing of your choice is enclosed within the soft, melt in your mouth corn flour paste which are wrapped and cooked in banana leaves. This pastelle recipe has a wonderful balance of flavors-sweet, savory, spicy (optional) and a hint of salty from the olives and capers.
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