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 Chinese cuisine Toronto, Los Angeles, Atlanta, Phoenix and Vancouver. Chinese food in Nairobi, Kenya, also tends to be of this style. It is also available in Australia, especially in Sydney and Melbourne. In many of these places, the restaurants are labelled as Hakka Chinese, when in fact the cuisine itself has very little resemblance to authentic Hakka cuisine. "Hakka" label in these restaurants are usually referring to the owner's origins, and many Chinese restaurant owners in India were of Hakka origin. Hakka cuisine has since, rapidly been popularized in the west, especially in Canada, Ontario in restaurants like Super Hakka, or Indian-Chinese