Citizens, Trinidad and Tobago cuisine is indicative of the blends of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences.
In fact, Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. There is FAR more than just one national dish: in fact, there are so many that T&T may have more national dishes than any other country! National dishes include Callaloo, Bake & Shark, Doubles, Pelau, Curried crab & dumplings, Oil Down, Pastelles, Black Cake, Dhal Puri Roti, Buss-up-shot Roti (Paratha), Murtanie (a.k.a. Mother-in-law) and Souse.
Virtually all of these recipes can be served with the ubiquitous Trinidadian “green seasoning”, a spicy blended paste of herbs, vegetables and spices. Variants of this green seasoning are in fact found throughout the Caribbean.
There is no set recipe for green seasoning, and in fact the recipe can change daily depending on what is available in the market! As such, my version is as authentic as anyone else’s, and does hew closely to the typical Trinidadian version of this zesty condiment. 🙂 It is a welcomed part of any Trinidadian meal, which should always include their famed black cake during the Holiday season!
Battle on – The GeneralissimoPrint
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