Ingredients: turmeric, black pepper, coriander, cumin, ginger, nutmeg, cinnamon, cardamom, allspice
The Republic of Trinidad and Tobago, is an island country located off the northern edge of South America, situated just off the coast of northeastern Venezuela. The cuisine of Trinidad and Tobago is a blend or African, Amerindian, Chinese, Creole, French, Lebanese and Spanish influences.
The history of Trinidad begins with the settlements of the islands by the Amerindians (these were native peoples of the Americas who lived in the Western Hemisphere before the Europeans migrated west). Both of these islands were explored by Christopher Columbus during his third voyage in 1498. Tobago was ruled at different times by the British, French and Dutch. Trinidad r belonged to the Spanish until 1797, but was largely populated by the French. The two islands were incorporated into a single British colony in 1889 until they gained their independence 1962. They became a republic in 1976.
During different times under the various rule of the British, French and Spanish they relied on the labor of the Amerindians and later from immigrants from Africa, China, India, the Middle East and Portugal. More recently America has also added to the various distinctive culinary and culture traditions that ultimately influenced Trinidad’s cuisine.
Trinidad’s most popular foods - rotis, doubles and curries are loaded with flavor. Today there are numerous food festivals held throughout the year on the island. It is often said that if you have a charity and need to raise money hold a barbeque or a curry-que!
While the Caribbean islands of Martinique and Guadeloupe have Colombo Powder as their preferred type of curry the people of Trinidad have perfected their own curry. It was impossible to recreate Indian styles of curry because the Caribbean did not have access to the more common spices found in Indian curries. Often referred to as Trinidad Curry Powder or Caribbean Curry Powder these were built around turmeric and fewer spices than Indian style curries.
There have been numerous curry incarnations. First, were the masalas, which typically were made without turmeric or ground chiles. The mild curries were usually added to cooked meats and vegetables. While most Trinidad style curry powders tend to be a bit mild (due to the lack of hot chiles) hot pepper sauces are often found on the table to “spice” these dishes up.
In Trinidad just about every possible food could be curried, everything from beef, chicken, eggplants, fish, goat, green tomatoes, lamb, mangos, okra, pork, potatoes, pumpkins and shrimp. This curried stew is typically served in a roti wrap. A Roti is a thin flat bread that makes this look almost like a Caribbean style taco. Traditional roti is a curry stew with the roti bread served separately.
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If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
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