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| | Cuisine of Trinidad and Tobago - Wikipedia, the free encyclopedia |
 | | The Cuisine of Trinidad and Tobago is indicative of the blends of Amerindian, European, African, Creole, Chinese, Indian and Lebanese gastronomic influences. |
 | | A representative main dish from Trinidad and Tobago is callaloo, a creamy and spicy side dish made of dasheen leaves, ochro or okra, crab, thyme, coconut milk and shado beni (from "chardon bénit," French thistle or Fitweed) or bhandhanya or culantro. |
 | | Callaloo is generally considered a national dish of Trinidad and Tobago; it is often prepared for Sunday Lunch and paired with cornmeal coo coo, and sometimes made with crab. |
| en.wikipedia.org /wiki/Cuisine_of_Trinidad_and_Tobago (245 words) |
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