Trinidad and Tobago cuisine Trinidad and Tobago cuisine Trinidad and Tobago cuisine is indicative of the blends of African-West African, Amerindian, Arab, Chinese, Creole, European, Indian-South Asian, and Latin American-Spanish-Portuguese influences Popular Breakfast Foods- Sada Roti which is usually served with: Fried or Curry Bodi (long beans), Fried or Curry Bhindhi (okra), Curry Sem, Fried Kareli (bittermelon), Baigan Choka (roasted eggplant), Damadol Choka (roasted tomatoes), Kohra Tarkari (red pumpkin simmered in garlic, onion, cumin), Aloo Choka (roasted potatoes with onion and garlic), Fried Aloo (potatoes with spices fried in oil), and fried plantains. Some other breakfast foods are Accra (fried salt fish and flour),
African cuisine reflected in the Swahili cuisine of the coast – steamed or cooked rice with spices in Persian style; saffron, cloves, cinnamon and several other spices; and pomegranate juice. Several centuries later, the British and the Indians came, and both brought with them foods such as Indian spiced vegetable curries, lentil soups, chapattis and a variety of pickles which have influenced various local dishes. Some common ingredients used in this region include oranges, lemons, limes, chillis, capsicum peppers, maize and tomatoes. In the Horn of Africa, the main traditional dishes in Eritrean cuisine and Ethiopian cuisine are "tsebhis" (stews) served with