Food

Crab and dumplings is a popular dish in Tobago, which consists of blue-crab cooked with curry and coconut milk and served with dumplings and sometimes boiled provisions like green banana, breadfruit or cassava along with callaloo – which is made from dasheen bush (taro leaf)

The dumplings are made from flour, water, and are rolled into flat shapes and boiled until cooked through. The crab meat is usually curried in its shell with coconut milk and lot of seasonings like garlic, onion, and herbs such as thyme and bay leaf, along with other seasonings like hot pepper and curry powder.

Crab and dumplings is often served with a side of salad or vegetables, and is a hearty and flavorful dish that is a favorite of many Tobagonians.

Roti is a popular food in Tobago, which has its origins in the Indian subcontinent. It is a type of flatbread that is made with various ingredients, such as curried vegetables, meats, or seafood.

In Trinidad and Tobago, roti is typically made from a combination of flour, baking powder, salt, and water. The dough is kneaded until it is smooth and elastic, then rolled out into thin, circular shapes and toasted on a tawah/Roti Plater.
The filling of choice is then added to the center of the roti, and the edges are folded over to enclose the filling.

Roti can be made in various forms, such as “dhalpuri roti,” which is filled with split peas and spices then toasted, or “paratha roti” which is folded into layers then toasted. All forms are normally served with curried chicken, Goat or Beef and it is often accompanied by condiments such as hot pepper sauce, mango chutney, and cucumber chutney.

Roti is a popular dish in Trinidad and Tobago and is served in many local restaurants and street vendors. It is often eaten as a main meal for lunch or dinner, and is also a popular snack food. If you’re visiting Tobago, trying a roti is a must-do culinary experience!

“Doubles” is a popular street food in Trinidad and Tobago, which consists of two pieces of flatbread (called “bara”) filled with a spicy chickpea curry (called “channa”). Doubles can be found throughout Tobago, particularly at roadside stalls, and is a favorite among locals and visitors alike.

The bara is made from a mixture of flour, baking powder, salt, and other seasonings, which is then fried until it is soft and fluffy. The channa is made by boiling chickpeas with a blend of spices, including cumin, turmeric, and garlic. The channa is then mashed and mixed with a spicy pepper sauce and served on top of the bara.

Doubles are often served with various condiments, such as tamarind sauce, cucumber chutney, and hot pepper sauce, which can be added to taste. They are typically eaten for breakfast or as a snack, and are a popular on-the-go food option. If you’re visiting Tobago, trying a doubles from one of the local vendors is a must-try culinary experience!

“Oil down” is a popular traditional dish in Tobago. The dish is typically made by simmering a combination of salted meat, usually pigtail or salted beef, along with breadfruit, coconut milk, dumplings, and other vegetables such as carrots, pumpkin, and spinach. The ingredients are cooked down slowly over a low flame until they form a thick, creamy stew-like consistency.

Oil down is often considered a seasonal dish in Tobago, and is enjoyed at special occasions such as weddings, christenings, and other celebrations. The dish is a flavorful representation of Tobago’s rich cultural heritage and is a must-try for anyone visiting the island.