Trinidadian

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

Fall-apart marinated and slow-cooked Trinidadian goat.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Dial up the flavor of your summer steaks with chow, a sweet and spicy Trinidadian staple. 

In her new cookbook, ‘Spicebox Kitchen,’ Linda Shiue, MD swaps her stethoscope for cinnamon.

At Cane in D.C., Peter and Jeanine Prime are channeling the communal joy of the beloved Trinidadian hangouts known as limes. These days, it just looks a little different than they thought it would.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

This herby, peppery blend is used as a seasoning for many traditional dishes from Trinidad and Tobago.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

Trinidadian chickpeas and potato suspended in a delicious mash.

A simple and refreshing Trinidadian chow made with pineapple or mango.

Trinidadian chow is refreshing, versatile, customizable, and ready in five minutes flat.

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.

A fast, satisfying way to make eggplant taste delicious.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.