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),
Indian cuisine eaten as delicacies. Immigration from mainland of India, however, has resulted in variations in the cuisine. The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as "pappu" (lentils) and "pulusu "(stew) and spicy vegetables or curries. In Andhra, leafy greens or vegetables