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),
Bhojpuri cuisine delicacies offered to deities. Bhojpuri peoples enjoy eating both vegetable and meat dishes. The cuisine is heavily influenced by its neighbouring Awadhi and Mughlai cuisine. Unlike western perception, in which any Indian gravy dish is called curry, Bhojpuri cuisine traces no history with the use of curry powder or curry leaves. The rich gravy dishes of this region, in fact all of North India where curry leaf is an alien spice, can be considered stews rather than curries. Wheat and rice are the staple diet of a majority of the peoples. Lentils (daal), beans (lobiya, rajma), meat (mutton, lamb and