Trinidad and Tobago

Caribbean street fritters of shredded salt cod folded into a spiced batter and deep-fried until crisp.

A densely textured, deeply dark Caribbean Christmas cake made from dried fruits that have been macerated in rum and cherry brandy for weeks or months, ground to a paste, and colored with housemade burnt sugar browning sauce.

A thick, smooth Caribbean stew of dasheen (taro) leaves simmered with okra, coconut milk, and blue crab, then beaten or blended to a silky, pourable consistency.

A dense, lightly sweetened Caribbean quick bread enriched with coconut milk, shaped into thick rounds and cooked low and slow on a cast-iron skillet or baked until golden.

A thick, spiced Trinidadian street soup built on a split-pea and pumpkin broth loaded with corn-on-the-cob pieces, hand-rolled flour dumplings, and shadow beni, sold from roadside carts on Saturday nights.

Whole blue crabs simmered shell-on in a coconut-milk curry built on Trinidadian green seasoning and 'burned' curry powder, served with hand-rolled boiled flour dumplings.

A Jamaican and wider Caribbean feast dish of bone-in goat pieces marinated and slow-braised in Jamaican curry powder with Scotch bonnet pepper and fresh thyme until the meat is fall-tender but still on the bone.

A Trinidadian street sandwich of two soft fried bara (turmeric-spiced yeasted flatbreads) cradling curried chickpeas (channa) and customised to order with tamarind chutney, chadon beni chutney, and scotch bonnet pepper sauce.

A Trinidadian baked dish of elbow macaroni bound in a seasoned egg-and-evaporated-milk custard with sharp Cheddar, set firm enough to slice into wedges.

A Trinidadian Christmas dish of seasoned cornmeal masa wrapped around a spiced minced-meat filling, parceled in banana leaf and steamed.

A Caribbean one-pot rice dish in which bone-in chicken is browned directly in dry-caramelised sugar, then slow-cooked with pigeon peas, coconut milk, and green seasoning until the rice absorbs all liquid and the bottom of the pot forms a lightly scorched, prized crust.

A fiery Trinidadian condiment of fresh Scotch bonnet or congo peppers blended with vinegar, garlic, mustard, and the herb chadon beni into a pourable hot sauce.

Indo-Caribbean fritters of seasoned split-pea and wheat flour batter deep-fried into golden balls and dipped in tamarind or mango chutney.

A layered, unleavened wheat flatbread cooked on a griddle, traditionally torn open and used as an edible utensil to scoop savory curries or stews.

A Trinidadian sandwich of seasoned fried shark fillet stuffed into a fried flatbread (bake) and dressed with an array of sauces and toppings.

A deep-red Caribbean Christmas beverage made by steeping dried hibiscus (roselle) calyces with ginger and warm spices, sweetened and often spiked with rum.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

A richly spiced Caribbean and Central American braised chicken stew built on bone-in chicken browned and slow-cooked with aromatics into a thick, deeply colored gravy — colored by achiote (recado rojo) in the Belizean form or by burnt-sugar browning in the Anglophone Caribbean — typically served over rice or with ground provisions.

A Trinidadian dish of pork browned in burnt-sugar caramel and braised with green seasoning, herbs, and scotch bonnet until deeply coloured and tender.