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),
South Indian cuisine fresh vegetables) Non-vegetarian: karuvattu kuzhambu (salted, dried fish in sauce), chettinad pepper chicken, fish fry, and kanji with "old fish" gravy South Indian cuisine South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands. The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The