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 to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet ("bājra"), rice, whole-wheat flour ("aṭṭa"), and a variety of lentils, such as "masoor" (most often red lentils), "tuer" (pigeon peas), "urad" (black gram), and "moong" (mung beans). Lentils may be used whole, dehusked—for example, "dhuli moong" or "dhuli urad"—or split. Split lentils, or "dal", are used extensively. Some pulses, such as "channa" or "cholae" (chickpeas),