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 kheer, gajar ka halwa, sooji (cream of wheat) halwa, rasmalai, gulab jamun and jalebi. Most desserts are ghee or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins. Many of the most popular elements of Anglo-Indian cuisine, such as "tandoori" foods, "naan", "pakoras" and vegetable dishes with "paneer", are derived from Punjabi styles. Punjabi food is well liked in the world for its flavors, spices, and, versatile use of produce; and hence it is one of the most popular cuisine's from the sub continent. And last but not least is the Chhole Bhature and Chhole Kulche which are